Save I started making this on Wednesdays when the fridge was almost bare and everyone was tired. One chicken breast, some wilted spinach I almost tossed, and a box of pasta turned into something we all wanted seconds of. Now it's less about using up leftovers and more about how fast I can get something warm and filling on the table without a pile of dishes afterward.
The first time I made this for my neighbor after she had a long shift, she texted me an hour later asking for the recipe. She said it tasted like something her mom used to make, even though I'd just thrown it together. That's when I realized this dish has a way of feeling familiar, like it's been in your rotation forever even when it's brand new.
Ingredients
- Boneless, skinless chicken breasts: I dice them small so they cook fast and every forkful has a bit of protein. If they're uneven in thickness, pound them out first or just cut the thick parts smaller.
- Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the amount. I've used frozen in a pinch, just thaw and squeeze it dry or the pasta gets watery.
- Small onion: Finely chopped so it melts into the background and sweetens the broth. I've skipped it when I'm lazy and the dish still works, but it's noticeably flatter.
- Garlic: Minced fresh is best. The smell when it hits the hot oil is half the reason I cook this recipe.
- Short pasta: Penne or fusilli grab the sauce better than smooth shapes. I've used whatever's open in the pantry and it's always fine.
- Low sodium chicken broth: This becomes the sauce, so use something that tastes good on its own. I learned the hard way that regular broth makes it too salty once it reduces.
- Olive oil: Just enough to keep the chicken from sticking. I use whatever's by the stove.
- Grated Parmesan cheese: Optional, but it adds a salty, nutty finish that makes the whole thing feel more complete. I buy the block and grate it myself because the pre-shredded kind doesn't melt as smoothly.
- Dried Italian herbs: Basil, oregano, thyme, whatever blend you have. It doesn't need to be fancy.
- Red pepper flakes: A small pinch wakes everything up without making it spicy. Leave it out if you're cooking for kids.
- Salt and black pepper: Taste as you go. The broth and Parmesan both add salt, so start light.
Instructions
- Brown the chicken:
- Heat the olive oil over medium heat until it shimmers, then add the diced chicken in a single layer. Let it sizzle without moving it for a minute so it gets a little color, then stir and cook until the edges are no longer pink.
- Soften the aromatics:
- Toss in the onion and garlic, stirring them around the chicken. You'll smell the garlic almost immediately, and the onion will start to turn translucent in about two minutes.
- Add the pasta and broth:
- Pour in the dry pasta, then the broth, herbs, red pepper flakes, salt, and pepper. Stir everything together and turn the heat up until it starts to bubble.
- Simmer until tender:
- Lower the heat, cover the pot, and let it cook gently for eight to ten minutes, stirring every few minutes so the pasta doesn't stick. The liquid will reduce and the pasta will soften and soak up all that savory broth.
- Wilt the spinach:
- Stir in the spinach and watch it shrink down in less than two minutes. It'll coat the pasta in little green flecks and add a fresh, earthy flavor.
- Finish and serve:
- Take the pot off the heat, stir in the Parmesan if you're using it, and taste. Add more salt, pepper, or a drizzle of olive oil if it needs it, then serve it straight from the pot.
Save My kid, who usually picks out every green thing, ate this without complaint the first time I made it. I think the spinach disappears into the pasta just enough that it doesn't feel like vegetables. Now it's the one dinner I can count on to not end in negotiation.
How to Make It Creamier
If you want a richer sauce, stir in a few tablespoons of heavy cream or a big spoonful of ricotta right before serving. I've also used cream cheese in a pinch, and it melts into the broth and makes everything silky. Just add it off the heat so it doesn't break.
What to Add for More Flavor
I've thrown in halved cherry tomatoes with the pasta and they burst open while everything cooks, adding little pockets of sweetness. Sliced mushrooms work too, especially if you sauté them with the onion so they get a head start. Both add texture and make the dish feel a little more special without much extra effort.
Storage and Reheating
Leftovers keep in the fridge for up to three days, but the pasta will soak up more liquid as it sits. When you reheat it, add a splash of broth or water and warm it gently on the stove or in the microwave, stirring halfway through. It won't look as saucy as it did fresh, but it still tastes good.
- Store it in an airtight container so it doesn't dry out
- Reheat in a covered dish to keep the moisture in
- Add a little extra Parmesan or olive oil when you serve it again to bring back some richness
Save This recipe has saved more weeknights than I can count. It's fast, it's forgiving, and it always feels like a real meal even when I'm too tired to think.
Recipe Q&A
- → Can I use other greens instead of spinach?
Yes, kale or Swiss chard are great alternatives that hold up well during cooking and add their own unique flavors.
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rotini are ideal since they cook evenly and hold the sauce nicely.
- → How can I make this meal dairy-free?
Simply omit the Parmesan or substitute with a plant-based cheese alternative for a dairy-free option.
- → Is it possible to prepare this ahead of time?
Yes, you can cook it in advance and refrigerate for up to two days. Reheat gently on the stove adding a splash of broth to restore moisture.
- → What can I add for extra flavor?
Adding red pepper flakes, cherry tomatoes, or mushrooms during cooking enhances depth and nutrition of the dish.