One-Pot Spinach Chicken Pasta (Printable version)

A quick and wholesome meal combining chicken, vibrant spinach, and pasta in a light, savory sauce.

# What You'll Need:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (approximately 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 (approximately 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 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, dried Italian herbs, red pepper flakes if using, salt, and black pepper. Bring to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until pasta is just tender 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 - Serve immediately, garnished with extra Parmesan or a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and you're done.
  • The pasta absorbs all the savory broth, making every bite rich and flavorful without extra steps.
  • Spinach wilts right in at the end, sneaking in iron and greens without fuss.
  • It's ready in twenty minutes, which means you can go from hungry to satisfied before the next episode starts.
02 -
  • Stir the pasta every few minutes or it will stick and clump at the bottom of the pot.
  • If the liquid absorbs too fast and the pasta isn't done, add a splash more broth or water and keep simmering.
  • Don't skip the final taste, the seasoning can change a lot once the Parmesan melts in.
03 -
  • Use a deep skillet instead of a pot if you have one, the wider surface helps the liquid evaporate evenly.
  • Let the dish rest for a minute off the heat before serving so the sauce thickens just a bit more.
  • If you want it creamier, stir in a splash of heavy cream or a spoonful of cream cheese at the end.
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