One-Pot Spinach Chicken Pasta (Printable Version)

Quick meal blending tender chicken, vibrant spinach, and pasta in a light savory sauce.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (10.5 oz), diced

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped
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

→ Seasonings

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

# Directions:

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

# Expert Advice:

01 -
  • Only one pot to wash means more time relaxing after dinner instead of scrubbing dishes
  • The spinach wilts right into the pasta so even picky eaters get their greens without noticing
  • Leftovers taste even better the next day when the flavors have mingled overnight
  • You can swap in whatever pasta shape is hiding in your pantry and it still works beautifully
02 -
  • Do not walk away during the simmer, pasta can go from perfect to gummy in one minute and stirring every few minutes prevents sticking and ensures even cooking
  • If the liquid absorbs too fast and your pasta is still hard, add a quarter cup of broth or water at a time until it finishes cooking
  • Add the spinach at the very end or it turns army green and loses that fresh flavor, timing matters more than you think
03 -
  • Use a pot wider than it is tall so the pasta cooks evenly and you can stir without making a mess, my deep skillet works better than my stockpot every time
  • Let the chicken rest in the pot for a minute after removing from heat, it finishes cooking gently and stays tender instead of rubbery
  • Taste the broth before adding the pasta and season it well, underseasoned liquid means underseasoned pasta and no amount of Parmesan will fix that later
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