Pin There's something about a weeknight when you've got exactly twenty minutes and a hungry family waiting. I discovered this one-pot spinach and chicken pasta on one of those evenings when I'd forgotten to plan dinner and found myself staring into the pantry, half-relieved to spot pasta and a sad handful of wilted spinach that I swore I'd use. The chicken browned quickly, the whole thing came together in one pot, and somehow it tasted like I'd actually tried.
I made this for my sister last month when she mentioned being too tired to cook after work, and watching her eat a full bowl while actually relaxing instead of stress-eating cereal reminded me why simple food matters. She asked for the recipe immediately, which felt like the highest compliment.
Ingredients
- Boneless, skinless chicken breasts (2, about 300 g): Dicing them small means they cook fast and distribute throughout the pot evenly, disappearing into bites alongside the pasta.
- Fresh baby spinach (3 cups, about 90 g): The wilting happens in seconds at the end, and it adds brightness and iron without any bitter edge.
- Small onion (1): Finely chopped means it softens quickly and flavors the broth without chunks.
- Garlic (2 cloves): Minced garlic perfumes everything and prevents the raw harshness that sliced garlic sometimes brings.
- Short pasta (250 g, 9 oz): Penne, fusilli, or rotini all work because they hold onto the broth and don't overcook in the simmering time.
- Low-sodium chicken broth (3 cups, 720 ml): Low-sodium lets you control the salt and prevents the dish from tasting overwrought by the time it's done.
- Olive oil (1 tablespoon): Just enough to coat the bottom and prevent sticking without making the dish feel greasy.
- Grated Parmesan cheese (1/4 cup, 25 g): Completely optional but worth keeping on hand because stirring it in at the end adds a savory note that makes people ask for seconds.
- Dried Italian herbs (1/2 teaspoon): A gentle way to add complexity without fussing with fresh herbs.
- Red pepper flakes (1/4 teaspoon): Leave these out if your crowd is spice-shy, or add more if you like heat that sneaks up on you.
- Salt and black pepper: Taste as you go because the broth already has sodium.
Instructions
- Sear the chicken:
- Heat the olive oil over medium heat until it shimmers, then add the diced chicken. Listen for the sizzle and let it brown in patches for 3 to 4 minutes, stirring occasionally so it browns unevenly but doesn't cook through yet.
- Build the base:
- Add the onion and garlic, cooking for about 2 minutes while you breathe in that smell. It's the moment everything stops being separate ingredients and starts becoming dinner.
- Combine everything:
- Stir in the pasta, broth, herbs, red pepper flakes, salt, and pepper, then bring it to a boil. You'll see the liquid get cloudy from the starch immediately.
- Simmer to al dente:
- Lower the heat, cover, and simmer for 8 to 10 minutes, stirring every few minutes so nothing sticks. The pasta absorbs the liquid gradually, and you'll notice it tightens up instead of getting swimming in sauce.
- Wilt the spinach:
- Add all the spinach at once and stir for about 1 to 2 minutes until it turns from bright green to a darker, softer shade. It happens faster than you'd expect.
- Finish and serve:
- Remove from heat, stir in the Parmesan if you're using it, taste for seasoning, and adjust salt or pepper as needed. Serve while it's still steaming, with extra cheese or a drizzle of olive oil on top if you want.
Pin This dish became special to me when my daughter, who usually moves pasta around her plate looking for ways to avoid touching vegetables, finished an entire bowl without a single complaint. She didn't even notice the spinach was there.
Why This Works as One Pot
One-pot cooking usually means something has to suffer, but this dish genuinely works because the pasta cooks directly in the broth instead of separately. The pasta releases starch that thickens the liquid just enough to create something between a broth and a light sauce, and everything that touches the pot picks up flavor. There's no risk of mushy pasta because you check it constantly and adjust the heat if the liquid is evaporating too fast.
Ways to Make It Your Own
I've made this same base with additions that shifted it completely: cherry tomatoes added brightness and burst little pockets of flavor, mushrooms added earthiness and made it feel more substantial, and a splash of cream stirred in at the very end turned it luxurious without being heavy. You could use ground chicken instead of breasts if that's what you have, or even skip meat entirely and load it with more vegetables and maybe some white beans for protein. The core method stays the same, which is why it's so reliable.
Pairing and Serving Suggestions
This tastes even better with a crisp white wine alongside, something like Pinot Grigio that won't compete with the savory broth and herb flavor. A simple green salad on the side cuts through the richness and makes the meal feel complete, though honestly, some nights I just serve it with good bread to soak up any liquid left at the bottom of the pot. The beauty is that it's done in twenty minutes, so you can focus on making something fresh to go with it instead of spending all your time cooking one thing.
- A squeeze of fresh lemon juice right before eating brightens everything up.
- Keep extra Parmesan at the table so people can add as much as they want.
- Leftovers keep for three days in the fridge and actually taste better the next day as flavors settle.
Pin Twenty minutes to dinner, one pot to wash, and food that feels like you actually spent time on it. This is the kind of recipe that settles into your regular rotation without you even planning for it to.
Recipe FAQ
- → Can I use different pasta shapes for this dish?
Yes, short pasta like penne, fusilli, or rotini work best as they cook evenly and hold the sauce well.
- → How can I make this dish dairy-free?
Simply omit the Parmesan cheese or substitute it with a plant-based alternative to keep it dairy-free.
- → What’s the best way to ensure the chicken stays tender?
Sauté diced chicken until lightly browned but not fully cooked before simmering with the remaining ingredients to keep it juicy.
- → Can I add other vegetables to enhance nutrition?
Absolutely! Adding cherry tomatoes or mushrooms adds flavor and extra nutrients to the meal.
- → Is it possible to use gluten-free pasta in this dish?
Yes, certified gluten-free pasta can replace regular pasta without affecting the cooking process significantly.