Pin Recipe The skillet was still warm from lunch when I decided to throw this together on a rainy Tuesday. I had chicken thawing, a bag of spinach wilting in the crisper, and zero energy for multiple pots. What came out twenty minutes later surprised me, a creamy, savory tangle of pasta that tasted like I'd planned it all week. My daughter scraped her bowl clean without a single negotiation.
I remember making this the night before my son's soccer tournament. He needed something filling but not heavy, and I needed something fast. The smell of garlic and herbs filled the kitchen while I packed his gear, and by the time he sat down, the pasta had soaked up just enough broth to cling to every piece of chicken. He ate two bowls and slept like a rock.
Ingredients
- Boneless, skinless chicken breasts: I dice them small so they cook through quickly and distribute evenly. If theyre partially frozen, theyre easier to cut into neat cubes.
- Fresh baby spinach: It wilts down to almost nothing, so dont be shy with the amount. I learned the hard way that three cups raw becomes half a cup cooked.
- Onion and garlic: These build the base flavor. I chop the onion fine so it melts into the sauce, and I mince the garlic fresh because the jarred stuff just doesnt smell the same.
- Short pasta: Penne or fusilli work best because they trap the sauce in their ridges. I always go for something sturdy that wont turn mushy in the broth.
- Low-sodium chicken broth: This is your cooking liquid and your sauce. Low-sodium gives you control over the salt, especially once the Parmesan goes in.
- Olive oil: Just enough to keep the chicken from sticking and to add a hint of richness without weighing things down.
- Parmesan cheese: I stir it in at the end for a salty, nutty finish. Freshly grated melts better than the pre-shredded kind.
- Dried Italian herbs and red pepper flakes: The herbs add warmth, and the pepper flakes give a gentle kick. I skip the flakes when Im cooking for the kids.
Instructions
- Sear the Chicken:
- Heat the olive oil over medium heat until it shimmers, then add the diced chicken. Let it sizzle without stirring for a minute so it gets a little color, then toss it around until its mostly golden but still a bit pink inside.
- Soften the Aromatics:
- Toss in the onion and garlic, stirring them into the chicken until the onion turns translucent and the kitchen smells like an Italian grandmother just walked in. This takes about two minutes.
- Add Pasta and Broth:
- Pour in the pasta, then the broth, herbs, pepper flakes, salt, and pepper. Stir everything together and crank the heat up until it starts to bubble hard.
- Simmer Until Tender:
- Turn the heat down to medium-low, cover the pot, and let it simmer for eight to ten minutes, stirring every few minutes so the pasta doesnt stick. The pasta should be just tender and most of the liquid absorbed, leaving a silky pool at the bottom.
- Wilt the Spinach:
- Fold in the spinach and watch it shrink down in less than two minutes. It turns bright green and sweet, and the last bit of broth clings to every leaf.
- Finish and Serve:
- Pull the pot off the heat, stir in the Parmesan, and taste for salt. Serve it hot with extra cheese on top and maybe a drizzle of olive oil if youre feeling fancy.
Pin Recipe One evening I made this for a friend who claimed she hated one-pot meals because they always tasted flat. She stood in my kitchen, arms crossed, watching me stir. When she took her first bite, she paused, then laughed and said it tasted like I'd used three pots. I didnt tell her the secret was just good broth and not overthinking it.
Making It Your Own
Ive thrown in halved cherry tomatoes during the simmer for bursts of sweetness, and Ive stirred in a handful of mushrooms with the onions when I had them. A splash of cream or a spoonful of ricotta at the end turns this into something almost indulgent. You can swap the chicken for shrimp or even canned white beans if you want to keep it lighter or vegetarian.
What to Serve Alongside
This dish is hearty enough to stand alone, but I like to put out a simple green salad with lemon vinaigrette or a basket of warm garlic bread for soaking up the sauce. A chilled glass of Pinot Grigio cuts through the richness and makes it feel like a real sit down meal, 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 you reheat it, add a splash of broth or water and warm it gently on the stove. It tastes just as good the next day, maybe even better once the flavors have had time to settle in.
- Reheat on the stovetop over low heat with a few tablespoons of broth to loosen it up.
- Microwave in 30 second bursts, stirring in between, to avoid hot spots.
- Dont freeze this one, the pasta gets mushy and the spinach loses its texture.
Pin Recipe This is the kind of recipe I come back to when I need something reliable, fast, and warm. It never lets me down, and it always tastes like home.
Recipe FAQs
- → How do I prevent the chicken from overcooking?
Sauté the chicken briefly until lightly browned but not fully cooked before adding other ingredients; it will finish cooking while simmering with pasta.
- → Can I use other types of greens instead of spinach?
Yes, kale or Swiss chard can be great substitutes, but add them slightly earlier as they may take longer to wilt.
- → Is it possible to make this dish gluten-free?
Absolutely, simply swap regular pasta for certified gluten-free varieties to maintain texture and flavor.
- → How can I make the sauce creamier?
Stir in a splash of cream or a dollop of ricotta cheese just before serving to add richness and smoothness.
- → What wine pairs well with this meal?
A crisp white wine such as Pinot Grigio complements the savory and herbaceous notes of the dish nicely.
- → Can I add vegetables for extra nutrition?
Yes, cherry tomatoes or sliced mushrooms can be added during cooking for enhanced flavor and nutrient variety.