10-Minute Comfort Food Pasta

okay so listen, I need to tell you about this stellini thing I made last Thursday night when I got home at like 7:30 and had absolutely nothing planned for dinner.

you know those nights where you’re just standing in front of the fridge staring at random ingredients hoping they’ll magically turn into a meal? yeah, that was me. I found some stellini pasta in the back of the pantry (those tiny little star shapes that look like what kids would eat but whatever, they’re actually perfect), some chicken breast, and a jar of marinara sauce that’s been there for who knows how long.

thirty minutes later I had this really good one-pot situation happening and my husband was like “wait, you just threw this together?” lol yes I did and now I make it probably twice a month because it’s that easy.

Why this recipe actually works

it cooks in one pot so there’s basically no cleanup situation

the stellini is tiny so it cooks super fast and soaks up all the sauce flavor

you can use whatever protein you have or skip it completely if you’re vegetarian

it reheats amazing the next day which honestly might be better than fresh

kids actually eat it because the pasta shapes are fun and not intimidating

what you need

here’s the thing—I’m terrible at exact measurements for this because I kind of just eyeball everything, but I’ll give you what I roughly use:

How to make it

Cut your chicken into bite-sized pieces, maybe like an inch or so. doesn’t have to be perfect because it’s all going in the pot anyway.

Heat some olive oil in a big pot or deep skillet over medium-high heat. when it’s hot (you’ll know when it starts shimmering), add the chicken pieces.

Season with salt and pepper and let it cook for about 5 minutes until it’s mostly cooked through. I always turn mine too early and then it sticks but whatever, it still tastes good.

okay so here’s where it gets easy—add your garlic and stir it around for like 30 seconds until it smells really good. seriously don’t walk away during this part because I’ve burned garlic more times than I want to admit and it makes everything taste bitter.

Pour in your marinara sauce, chicken broth, and Italian seasoning. stir it all together.

Add the stellini pasta and give it a good stir so nothing sticks to the bottom. this is important because the pasta will clump if you don’t.

Bring everything to a boil, then turn it down to medium-low and put a lid on it. let it simmer for about 15 minutes, stirring every few minutes so the pasta doesn’t stick.

mine always needs more liquid than I think, so if it looks dry just add more broth or even water. the pasta should be tender and have absorbed most of the liquid but still be a little saucy.

Turn off the heat and sprinkle a ridiculous amount of mozzarella on top. I’m talking like 2 cups shredded. put the lid back on for a couple minutes so it melts.

tips and stuff

• You can totally meal prep this—I make a double batch on Sundays sometimes and we eat it all week. gets messy but worth it.
• If you want it creamier, stir in some cream cheese or heavy cream at the end. I did this once by accident (thought it was sour cream, long story) and it was actually really good.
• Turkey works great instead of chicken, or you can do Italian sausage if you want more flavor without doing much work.
• Add frozen spinach or peas in the last 5 minutes if you’re trying to feel healthy about it. I throw in whatever vegetables are about to go bad in my fridge.

Storage situation

keeps in the fridge for about 4 days in an airtight container, but good luck having leftovers if you have kids or a hungry spouse.

I always forget to label my containers so I have like three mystery pasta dishes in my fridge at any given time and I’m just opening them hoping for the best. last week I found something that might’ve been this or might’ve been regular spaghetti? ate it anyway and I’m fine so.

you can freeze it for maybe 2-3 months but the pasta texture gets a little weird when you reheat it. I’ve done it when I’m desperate for a quick dinner though and it’s still better than takeout.

Nutrition facts per serving

ugh okay I plugged this into one of those calculator things and here’s what it says for about 6 servings:

Honestly, these numbers are rough because I don’t measure the cheese, and that probably adds around 100 more calories, but whatever, we’re not counting.

Questions people ask me

Can I use a different pasta shape?

yeah for sure, I’ve done this with ditalini, orzo, even broken up spaghetti when I was really desperate. the cooking time might be different so just check the package and adjust. tiny pasta works best because it cooks faster and soaks up more sauce.

Do I have to use chicken?

nope. I’ve made this vegetarian by just skipping the meat and using vegetable broth instead. you could add white beans or chickpeas if you want protein. my friend Sarah makes it with shrimp and says it’s amazing but I haven’t tried that yet.

What if I don’t have marinara sauce?

you can use crushed tomatoes and add your own seasonings, or even tomato sauce works in a pinch. I made it once with just diced tomatoes and it was fine, just less thick. might need to add some tomato paste to make it saucier.

Can I make this in an Instant Pot?

probably? I don’t have one so I can’t say for sure, but my sister-in-law says she does it on high pressure for like 5 minutes with all the ingredients except the cheese. then she does quick release and stirs in the cheese. sounds right to me but I’m just reporting what she told me while we were watching our kids at the park and I was half paying attention.