One-Pot Spinach Chicken Pasta (Printable Version)

Wholesome one-pot meal with tender chicken, spinach, and pasta in a light, savory sauce for quick dinners.

# Components:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (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 (24 fl oz)
07 - 1 tablespoon olive oil

→ Dairy (optional)

08 - 1/4 cup grated Parmesan cheese (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 mixture to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until pasta is just al dente 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. Adjust seasoning to taste and serve hot, optionally garnishing with extra Parmesan or a drizzle of olive oil.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and youre done
  • The pasta absorbs all the savory broth while it cooks, so every bite is full of flavor
  • You get protein, greens, and carbs all in one bowl, no side dishes needed
  • It takes twenty minutes start to finish, even if youre moving slowly
02 -
  • Use low sodium broth or the whole dish will taste too salty once the liquid cooks down
  • Stir the pasta a few times while it simmers or the bottom layer will clump and stick to the pot
  • Add the spinach at the very end so it stays bright green and doesn't turn gray and mushy
  • If the pasta soaks up all the broth before it's tender, add a splash of water and keep cooking
03 -
  • Cut the chicken into small, even pieces so it cooks through at the same time as the pasta
  • If you don't have Italian herbs, just use a pinch of dried basil and oregano
  • Taste the broth before you add it, it should be flavorful but not too salty
  • Use a deep skillet instead of a pot if you want the liquid to evaporate faster and the pasta to get a little crispy on the bottom
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