One-Pot Spinach Chicken Pasta (Print)

Tender chicken, vibrant spinach, and pasta combine in a quick, savory one-pot meal for busy nights.

# Ingredients:

→ Proteins

01 - 2 boneless, skinless chicken breasts, diced (10.6 oz)

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (3.2 oz)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Pasta & Liquids

05 - 9 oz short pasta (penne, fusilli, or rotini)
06 - 3 cups low-sodium chicken broth
07 - 1 tablespoon olive oil

→ Dairy (optional)

08 - 1/4 cup grated Parmesan cheese (0.9 oz)

→ Seasonings

09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon red pepper flakes (optional)
11 - Salt and black pepper, to taste

# Directions:

01 - Heat olive oil in a large pot or deep skillet over medium heat. Add diced chicken and sauté 3 to 4 minutes until lightly browned but not fully cooked.
02 - Stir in chopped onion and minced garlic. Cook for 2 minutes until onion softens.
03 - Add pasta, chicken broth, Italian herbs, red pepper flakes if using, salt, and black pepper. Bring mixture to a boil.
04 - Reduce heat to medium-low, cover, and simmer 8 to 10 minutes, stirring occasionally, until pasta is just al dente and most liquid is absorbed.
05 - Add fresh spinach and stir until wilted, about 1 to 2 minutes.
06 - Remove from heat. Stir in Parmesan cheese if using and adjust seasoning as needed.
07 - Dish hot, garnished with extra Parmesan or a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It honestly tastes better than it has any right to, given how little time you spend on it.
  • Iron-rich spinach sneaks in without anyone noticing or complaining.
  • One pot means one cleanup, which is its own kind of magic on a busy night.
02 -
  • The pasta keeps absorbing liquid after you add it, so don't wander away from the pot or it'll dry out and stick.
  • The spinach must go in at the very end or it'll turn into a tired, gray shadow of itself instead of bright green and tender.
03 -
  • If your broth is boiling too aggressively, your pasta will cook too fast and dry out before you can stir in the spinach, so keep the heat at a steady medium-low simmer.
  • Taste the pasta at 8 minutes instead of waiting the full 10, because it'll keep cooking slightly from the residual heat after you remove the pot from the stove.
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