One-Pot Spinach Chicken Pasta (Printable Version)

Tender chicken and vibrant spinach combine with pasta in a savory one-pot dish, ideal for busy evenings.

# Ingredient List:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (about 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 over medium heat in a large pot or deep skillet. Add diced chicken and cook for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion and minced garlic to the pot. Sauté for 2 minutes until the onion softens.
03 - Stir in the pasta, chicken broth, dried Italian herbs, red pepper flakes if using, salt, and black pepper. Bring to a boil.
04 - Lower heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in the fresh spinach and cook for 1 to 2 minutes until wilted.
06 - Remove from heat, stir in Parmesan cheese if using, and adjust seasoning as necessary. 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 youre done.
  • The spinach sneaks in so seamlessly that even picky eaters forget theyre eating greens.
  • Its flexible enough to handle whatever vegetables or cheese you have sitting around.
  • The broth reduces into a silky, naturally thickened sauce without any cream or flour.
02 -
  • Dont skip the lid during simmering or the pasta will stay crunchy and the broth will evaporate too fast.
  • Stir the pot every few minutes to keep the pasta from clumping at the bottom, especially in the first five minutes.
  • Add the spinach at the very end so it stays bright and doesnt turn into khaki mush.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta cooks more evenly and you can stir without splashing.
  • Taste the pasta a minute before the timer goes off, it should be just shy of perfect because itll keep cooking off the heat.
  • If you want deeper flavor, brown the chicken a little longer at the start and let those golden bits stick to the pot, theyll dissolve into the broth and add richness.
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