Pantry Pasta for Two: A Quick and Flavorful Weeknight Meal

Transform simple staples into a cozy, flavor-packed dinner any night.

By Medha deb

Created on Sep 16, 2025

Transform simple staples into a cozy, flavor-packed dinner any night.

Pantry Pasta for Two: Simple, Satisfying, and Customizable

Sometimes the best meals come from the simplest places—your own pantry. Pantry Pasta for Two is a quick, deeply flavorful dish made primarily with pantry staples. Perfect for couples, small households, or anyone craving an unfussy yet delicious dinner, this recipe is both practical and versatile, designed with flexibility for varying tastes and ingredients.

Why Pantry Pasta Is the Perfect Weeknight Solution

Quick to prepare: Ready in under 30 minutes from start to finish.
Uses pantry staples: Ingredients like canned tomatoes, olives, linguine, and olive oil ensure year-round accessibility.
Flexible and forgiving: Easily adapted to what you have on hand, so substitutions are encouraged.
Full of flavor: Combining salty, savory, and aromatic ingredients for a layered taste experience.

Gathering Your Pantry Pasta Ingredients

While this recipe takes advantage of pantry staples, there is ample room for tweaks based on personalize preferences or availability.

Pasta: Linguine is classic, though spaghetti, penne, or fettuccine work equally well.
Red Onion: Adds both sweetness and depth.
Olives: Any variety—green, Kalamata, or black—will do. The saltier, the better.
Garlic: A few cloves, finely minced.
Diced Tomatoes: Use canned, juice included, for convenience and robust flavor.
Wine: A splash, optional, for moisture and a touch of acidity. Alternatively, substitute chicken broth.
Chicken Breast: For protein. May substitute with leftovers or keep it vegetarian.
Olive Oil & Butter: For sauteing and building flavor.
Parmesan Cheese: Grated atop the final dish for a savory finish.
Salt & Pepper: To season at every stage.

Optional Additions and Swaps

Artichoke Hearts: Bring tang and make the sauce more complex.
Pesto or Italian herbs: Stir in for bright, herby notes.
Other cheeses: Feta or goat cheese for a creamy, tangy contrast.
Protein swaps: Use sausage, shrimp, or tofu instead of chicken.

Step-by-Step Instructions for Pantry Pasta for Two

Prepare the Onion: Cut a red onion in half, slice and dice.
Chop the Olives: Remove pits (if required) and roughly chop or squish for texture.
Saute Aromatics: Add olive oil to a skillet over medium-low heat, toss in onion. Cook until soft and fragrant (3–5 minutes).
Add Garlic: Finely mince garlic cloves, add to pan, stir for one minute.
Add Tomatoes and Olives: Pour in canned diced tomatoes (with juice) and olives. Stir to combine.
Add Wine or Broth: Add a splash of white wine or chicken broth for moisture and flavor.
Simmer Sauce: Reduce heat to low, simmer gently while preparing chicken, stirring occasionally.
Prep and Cook Chicken:
- Pound chicken breasts for even thickness.
- Season generously with salt and pepper.
- Heat olive oil and butter in a separate skillet over medium-high.
- Cook chicken until browned on both sides and fully cooked.
- Slice into strips if desired for serving.
Boil Pasta: Cook linguine according to package directions, drain.
Assemble Dish:
- Arrange cooked linguine on a plate.
- Spoon 3/4 of the sauce over pasta.
- Lay cooked chicken atop pasta.
- Spoon remaining sauce over chicken.
- Grate Parmesan cheese and sprinkle over the dish.

Pantry Pasta for Two – Ingredient Table

Ingredient	Amount	Notes
Linguine (or other pasta)	8 oz	Substitute with any pasta you have
Red Onion	1/2 large	Diced
Olives	1/3 cup	Chopped, any variety
Garlic	2 cloves	Minced
Diced Tomatoes	1 can (14.5 oz)	Include juice
Wine/Chicken Broth	1/3 cup	Optional, for simmering
Chicken Breast	2 small	Pounded, seasoned, cooked
Olive Oil & Butter	As needed	For sauteing
Parmesan Cheese	To taste	Grated, for serving
Salt and Pepper	To taste	Used throughout
Optional Add-ins: Pesto, Artichokes, Goat Cheese	As desired	Customize your pasta

Tips for Success and Customization

For vegetarian pasta: Omit the chicken and add extra veggies like mushrooms, zucchini, or roasted peppers.
Sausage or shrimp: Swap chicken for another protein to change the dish’s character.
Use leftovers: Shredded rotisserie chicken, steak strips, or baked tofu work beautifully.
Boost flavor: Try sun-dried tomatoes, capers, or chili flakes for zing.
Adjust for servings: Double ingredients for a family meal, or halve for solo dining. Recipe easily scales.

Serving Suggestions

Pair with salad: A simple green salad or arugula with lemon vinaigrette works wonders.
Serve with bread: Toasted garlic bread or crusty baguette to soak up sauce.
Wine pairing: A chilled Pinot Grigio or Sauvignon Blanc echoes the splash in the sauce.
Finish with herbs: Fresh basil, parsley, or oregano elevates presentation and freshness.

Frequently Asked Questions (FAQs)

Can I make Pantry Pasta without chicken?

Absolutely. Leave the chicken out for a vegetarian version or swap with your favorite protein, such as sausage or shrimp.

What pasta shapes work for this recipe?

Linguine is classic, but spaghetti, fettuccine, or bite-sized shapes like penne all soak up the sauce effectively.

Can I make this recipe gluten-free?

Yes. Substitute your favorite gluten-free pasta and ensure packaged broths or ingredients are gluten-free as needed.

Is wine necessary in the sauce?

No—it’s optional. Chicken broth or even water provides needed moisture and flavor as an alternative.

How do I store leftovers?

Keep pasta and chicken in an airtight container in the fridge for up to three days. Reheat gently, adding a splash of water or broth to loosen the sauce.

Recipe Variations: Make It Your Own

Spicy Mediterranean: Add red pepper flakes, sun-dried tomatoes, and crumbled feta cheese.
Herb Lovers: Stir in a spoonful of pesto or freshly chopped basil just before serving.
Rustic Veggie: Bulk up the sauce with spinach, kale, or roasted artichoke hearts.
Weeknight Speed: Use rotisserie chicken or pre-cooked sausage to reduce hands-on time even further.

Expert Tips from The Pioneer Woman

Keep it simple—focus on good ingredients and let basic techniques shine.
Don’t skip seasoning—layer salt and pepper as you build each part of the dish.
Customize—Pantry Pasta is a template, not a rulebook: match to your tastes and what’s available.
Make extra—If you want leftovers, it’s easy to double and store for future meals.

Nutrition Snapshot (Per Serving, Approximate)

Calories	Protein	Carbs	Fat	Sodium
520	28g	65g	16g	860mg

*Values depend on substitutions and cheese amounts. Adjust with vegetarian or gluten-free options as needed.

Pantry Pasta: The Joy of Cooking with What You Have

The beauty of Pantry Pasta for Two lies not just in the flavor but in the freedom it affords. Using accessible staples—even leftovers or jarred goods—allows every cook to release creativity in the kitchen. Whether you follow the original recipe to the letter or make bold substitutions, each bowl is satisfying and uniquely your own.

Ready to Cook?

Now that you know the steps, the swaps, and the tricks, you’re equipped to whip up a restaurant-quality pasta for yourself and a guest—or for the whole family. This is the kind of recipe that rewards flexibility, so next time you stand gazing into your pantry wondering what to make, let this pasta be your answer.

Frequently Asked Questions (FAQs)

Q: Can I add cream to make it richer?

A: Yes, adding a splash of cream or half-and-half to the tomato sauce just before serving creates a luscious, silky finish.

Q: What if I don’t eat olives?

A: Skip olives or replace them with capers, sundried tomatoes, or chopped artichokes for salt and tang.

Q: How do I make pantry pasta vegan?

A: Omit animal proteins, use dairy-free cheese, and ensure your pasta is egg-free. Add beans or tofu for extra protein.

Q: What vegetables can I add?

A: Zucchini, mushrooms, eggplant, bell peppers, spinach, and kale all boost nutrition and flavor.

Q: Can I freeze leftovers?

A: Yes. Freeze in portions; reheat gently with a splash of liquid to maintain moisture.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb