Save to Pins I threw this together on a Tuesday when the fridge looked bare and my energy was lower. One pot sat on the stove, chicken sizzling beside uncooked pasta, and I thought maybe I'd just invented chaos. Twenty minutes later, I was twirling creamy, spinach-flecked penne and wondering why I'd ever dirtied more than one dish.
I made this for my sister after her night shift, and she ate it standing at the counter, still in scrubs. She didn't say much, just kept going back for seconds, and that told me everything. Sometimes the best compliment is just someone too hungry and happy to talk.
Ingredients
- Boneless, skinless chicken breasts (about 300 g), diced: I cut them small so they cook fast and stay tender, no rubbery bites.
- Fresh baby spinach (3 cups, 90 g), roughly chopped: It shrinks down to almost nothing, so don't worry about the pile looking huge.
- Small onion, finely chopped: I learned to chop it fine because big chunks never soften in time.
- Garlic (2 cloves), minced: Fresh garlic makes the whole kitchen smell like you've been cooking all day.
- Short pasta (250 g, penne, fusilli, or rotini): The ridges and shapes catch the sauce better than smooth noodles.
- Low-sodium chicken broth (3 cups, 720 ml): Low-sodium lets you control the salt, especially once the Parmesan goes in.
- Olive oil (1 tablespoon): Just enough to get the chicken golden without pooling oil.
- Grated Parmesan cheese (1/4 cup, 25 g, optional): I always add it because it makes everything creamy and a little nutty.
- Dried Italian herbs (1/2 teaspoon): Basil, oregano, thyme in one jar, and it just works.
- Red pepper flakes (1/4 teaspoon, optional): A tiny kick that wakes up the whole dish without making it spicy.
- Salt and black pepper, to taste: I wait until the end to add salt because the broth and cheese already bring some.
Instructions
- Sear the chicken:
- Heat the olive oil over medium heat until it shimmers, then add the diced chicken. Let it sit for a minute before stirring so it gets a little golden crust. It doesn't need to cook through yet, just get some color.
- Soften the aromatics:
- Toss in the onion and garlic, stirring until the onion turns translucent and the garlic smells toasty, about two minutes. Don't let the garlic burn or it'll taste bitter.
- Add the pasta and broth:
- Pour in the uncooked pasta, then the broth, herbs, red pepper flakes, salt, and pepper. Bring it to a rolling boil, then drop the heat to medium-low and cover. Stir every few minutes so nothing sticks to the bottom.
- Simmer until tender:
- Let it bubble gently for 8 to 10 minutes, checking the pasta for that al dente bite. Most of the liquid should be absorbed, leaving just a little saucy pool at the bottom.
- Wilt the spinach:
- Stir in the spinach and watch it collapse into the pasta within a minute or two. It'll look like way too much at first, but it shrinks fast.
- Finish and serve:
- Take the pot off the heat, stir in the Parmesan if you're using it, and taste for salt and pepper. Serve it hot, maybe with extra cheese or a drizzle of olive oil on top.
Save to Pins One night I made this and forgot to buy Parmesan, so I stirred in a spoonful of ricotta instead. It turned silky and mild, and now I do that on purpose sometimes. Small mistakes can turn into your favorite version.
Making It Your Own
I've tossed in halved cherry tomatoes with the garlic, and they burst into sweet little pockets by the time the pasta is done. Mushrooms work too, especially if you slice them thin and let them brown with the chicken. Sometimes I swap the spinach for kale, but I add it earlier so it has time to soften.
What to Serve Alongside
This feels like a complete meal on its own, but a chunk of crusty bread for soaking up the last bit of sauce never hurts. I've served it with a simple arugula salad dressed in lemon and olive oil, and the peppery greens cut through the richness. A cold glass of Pinot Grigio on the side makes it feel a little fancy, even on a Wednesday.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The pasta soaks up more liquid as it sits, so when I reheat it, I add a splash of broth or water in the pan and warm it gently over medium-low heat. It comes back to life with a little moisture and a stir.
- Reheat on the stovetop with a few tablespoons of broth to loosen it up.
- Microwave in a covered dish, stirring halfway through, and add a drizzle of olive oil.
- Don't freeze this one, the pasta texture gets mushy and the spinach turns sad.
Save to Pins This recipe has pulled me through tired nights and surprise guests more times than I can count. It's proof that simple ingredients and one good pot can make something worth sitting down for.
Frequently Asked Questions
- → Can I use other types of pasta in this dish?
Yes, short pasta shapes like penne, fusilli, or rotini work best as they hold the sauce well. You can also try gluten-free varieties if preferred.
- → How do I make this dish creamier?
For a creamier texture, stir in a splash of cream or a dollop of ricotta cheese just before serving.
- → Can I substitute the chicken for another protein?
Chicken breasts provide lean protein, but diced turkey or tofu can be used as alternatives depending on your preferences.
- → Is it necessary to add Parmesan cheese?
Parmesan adds a savory, nutty flavor, but you can omit it or use a plant-based cheese substitute for dairy-free options.
- → How can I add more vegetables to this meal?
Additions like cherry tomatoes or sliced mushrooms can be sautéed with the onion and garlic to boost flavor and nutrition.
- → What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave adding a splash of broth if needed.