The 4-Ingredient Dinner I Make When I’m Too Tired to Cook

As someone whose life revolves around food, the most frustrating feeling I encounter is being so hungry, but not craving anything in particular. It only happens every once in a while, and when it does, I always know where to turn: pasta.

It’s quick, comforting, and endlessly versatile. On nights when red sauce isn’t calling my name, this creamy chili crisp pasta almost always is. The sauce is spicy, silky, and shockingly simple. With just four ingredients—pasta, cream cheese, chili crisp, and spinach—it delivers big flavor on a small budget.

It’s a true comfort on nights when I don’t even want to dirty a cutting board because it requires no chopping. The whole thing comes together while the pasta boils. All that’s left to do is serve up the steaming noodles with some extra spice or eat straight from the pan (which, let’s be honest, always tastes better).

Why I Love This Recipe

There is no condiment I use more than chili crisp. It adds instant depth, umami, and zing to pretty much everything, and this sauce is no exception. When stirred into melting cream cheese, it transforms into a rich, spicy coating that perfectly clings to every noodle.

I almost always have the ingredients on hand. Because it’s fast, cheap, and filling, this is the recipe I make most when I need dinner to also double as emotional support.

Tips and Tricks 

• Pick your chili crisp wisely: The flavor really depends on it! I love the Sichuan Chili Crisp from Fly By Jing, but Lao Gan Ma and Momofuku Chili Crunch would also work well. Just make sure it’s not too spicy because you need a decent amount to flavor the sauce.
• Go for short pasta: Bowties or mezzi rigatoni catch the creamy sauce best.
• Skip the strain: If you time it right, you can scoop pasta straight from the pot into the sauce with a slotted spoon. You’ll automatically carry over some pasta water to help the sauce come together.
• Make it al dente: Cook your pasta a minute less than usual and finish cooking it directly in the sauce.

How to Make My 4-Ingredient Creamy Chili Crisp Pasta

For 4 servings, you’ll need:

• 12 ounces bowtie or mezzi rigatoni pasta
• 1 (8-ounce) container cream cheese
• 2 tablespoons chili crisp
• 2 packed cups baby spinach
• Salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Cook the pasta according to the al dente directions. Drain and reserve about 1/2 cup pasta water.

While to pasta cooks, make the sauce. In a large skillet over medium-low heat, add the cream cheese and chili crisp. Stir gently until the cream cheese softens and starts to melt.

Add the cooked pasta and spinach to the cream cheese mixture with 2 tablespoons of pasta water. Stir until the spinach wilts and the sauce clings to the pasta. Add more pasta water as needed to reach the desired consistency.

Taste and season with salt and pepper, if needed. Serve with extra chili crisp on top, if desired.

Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with a splash of water or milk to loosen the sauce.

My Favorite Add-Ins

• Burst cherry tomatoes: Cook a handful in a little chili oil until jammy before adding the cream cheese. They add sweetness and acidity.
• Tomato paste: Similar to the tomatoes, caramelize a spoonful for a minute before adding the cream cheese to deepen the flavor.
• Frozen peas: For a boost of protein and pop of texture, stir in a handful of peas with (or instead of) the spinach.
• Citrus and herbs: A squeeze of lemon or lime and a handful of torn basil on top adds brightness and freshness.