One-Pot Spinach Chicken Pasta (Printable)

A wholesome one-pot meal combining tender chicken, vibrant spinach, and pasta in a savory sauce.

# What You'll Need:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (approx. 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 (approx. 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

# How-To Steps:

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 the pasta, chicken broth, dried Italian herbs, red pepper flakes if using, salt, and black pepper. Bring mixture to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is just al dente and most of the liquid is absorbed.
05 - Stir in fresh spinach and cook for 1 to 2 minutes until wilted.
06 - Remove from heat. Stir in Parmesan cheese if desired and adjust seasoning. Serve hot, optionally garnished with extra Parmesan or a drizzle of olive oil.

# Expert Suggestions:

01 -
  • One pot means one thing to wash, which matters more on a weeknight than anyone admits.
  • The spinach sneaks in without complaint from picky eaters once it melts into the pasta.
  • It tastes like you spent an hour, but you'll be eating in twenty minutes flat.
02 -
  • If you cook the pasta too long it turns mushy and drinks up all the sauce, check it at eight minutes and trust your teeth.
  • The broth should just barely cover the pasta when you add it, too much and it stays soupy, too little and it scorches.
03 -
  • Use a pot wider than it is tall so the pasta cooks evenly and you can stir without spilling.
  • If the liquid evaporates too fast, add a quarter cup of broth or water and keep the lid on tighter.
  • Freshly grated Parmesan melts smoother than the pre-shredded kind, which has stuff added to keep it from clumping.
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