Save Pin There's something almost magical about the moment when a pot of chicken broth starts to bubble and you realize dinner will be ready before your kids lose patience in the living room. I discovered this one-pot spinach and chicken pasta on a Tuesday when I'd forgotten to thaw anything substantial, and what emerged from that crowded pot was so bright, so satisfying, that it became the recipe I reach for when the day has been long and the fridge feels uninspired.
My neighbor watched me make this on a weeknight and asked for the recipe before I'd even plated it. She texted me days later saying her teenage son had actually eaten vegetables without complaining, and somehow that small victory felt like proof that simple food done with care is what people really remember.
Ingredients
- Boneless, skinless chicken breasts (2, about 300g, diced): Cutting them into bite-sized pieces means they cook evenly and distribute throughout the pot, so every forkful feels complete.
- Fresh baby spinach (3 cups or 90g, roughly chopped): Baby spinach wilts quickly and doesn't overwhelm the dish; I've learned to add it at the very end so it stays vibrant instead of turning gray and sad.
- Small onion (1, finely chopped): The backbone of flavor here, though I sometimes use shallots if I want something slightly sweeter.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable; jarred garlic changes the whole character of the dish.
- Short pasta (250g or 9oz, penne or fusilli): Short shapes catch the sauce better than long noodles, and they don't demand extra attention while cooking.
- Low-sodium chicken broth (3 cups or 720ml): I use low-sodium because you control the salt this way, and the broth becomes part of the sauce rather than just cooking liquid.
- Olive oil (1 tablespoon): Just enough to keep things from sticking without making the dish feel heavy.
- Grated Parmesan cheese (1/4 cup or 25g, optional): A small handful stirred in at the end adds richness and a savory note that makes people ask what the secret ingredient is.
- Dried Italian herbs (1/2 teaspoon): These tie everything together with an herbaceous warmth.
- Red pepper flakes (1/4 teaspoon, optional): For those of us who like a gentle whisper of heat rather than a shout.
- Salt and black pepper: Always to taste, because seasoning is personal and you know your own preferences best.
Instructions
- Heat and Brown the Chicken:
- Warm your olive oil in the pot over medium heat until it shimmers, then add the diced chicken. Let it sit for a moment before stirring; you want those pieces to develop a light golden color on the edges, which takes about 3 to 4 minutes. This small step adds depth to everything that follows.
- Build the Base:
- Toss in your chopped onion and minced garlic, stirring gently until the onion softens and the kitchen fills with that unmistakable aroma of garlic beginning to cook. This usually takes about 2 minutes, and you'll know it's ready when everything looks fragrant and slightly translucent.
- Combine Everything:
- Pour in the chicken broth and add the pasta, dried herbs, red pepper flakes if you're using them, and a generous pinch of salt and pepper. Stir well so the pasta isn't all clumped together, then let it come to a boil. It should look chaotic at this point, but that's exactly right.
- Simmer and Cook:
- Lower the heat to medium-low, cover the pot, and let it simmer for 8 to 10 minutes, stirring every few minutes so nothing sticks to the bottom. You're aiming for pasta that's just al dente and a sauce that's mostly absorbed; there shouldn't be a pool of liquid, but it shouldn't be dry either.
- Add the Greens:
- Dump in all your chopped spinach and stir until it's completely wilted, which happens almost instantly and is oddly satisfying to watch. The residual heat does all the work here; no extra cooking time needed.
- Finish and Season:
- Remove from the heat, stir in the Parmesan if you're using it, then taste and adjust the salt and pepper. Trust your palate here; this is the moment to make it exactly the way you want it.
Save Pin There was an evening when I made this for friends who'd been going through a difficult time, and what struck me wasn't the praise for the food, but the way conversation started flowing again over dinner. Sometimes a warm, unpretentious meal is exactly what people need.
Variations That Work Beautifully
Once you've made this a few times, you'll start seeing endless possibilities. I've added cherry tomatoes in summer, mushrooms when I'm trying to stretch a meal further, and even a splash of heavy cream on nights when I want something richer. Whole wheat pasta works just as well and adds an earthier flavor, and if you're cooking for someone avoiding gluten, certified gluten-free pasta has come a long way and no one will notice the difference.
Serving and Pairing Ideas
This dish is perfect as it is, but I've found it pairs beautifully with a simple arugula salad dressed in lemon vinaigrette, or a crusty piece of bread for soaking up any remaining sauce. If you're opening wine, a crisp white like Pinot Grigio or even a light Sauvignon Blanc cuts through the richness without competing with the delicate flavors. For a non-alcoholic option, sparkling water with fresh lemon feels just as celebratory.
Storage and Make-Ahead Notes
Leftovers keep beautifully in the refrigerator for up to three days, though I'll admit the pasta continues absorbing liquid as it sits. A splash of broth when reheating brings it back to life, and honestly, those next-day portions often taste even better because the flavors have had time to deepen and meld.
- You can prep your ingredients the morning of and store them in containers, so cooking itself becomes almost meditative.
- If you're cooking for one or know you'll have leftovers, the whole recipe scales down easily to half portions.
- This isn't a recipe that freezes particularly well because the pasta texture changes, but it reheats gently on the stovetop with a bit of added broth.
Save Pin This recipe has become something I make without thinking, the way you tie your shoes or make your morning coffee. It's proof that the best food isn't complicated; it's just honest, and made with attention.
Recipe FAQs
- → Can I use different types of pasta?
Yes, short pasta varieties like penne, fusilli, or rotini work best to absorb flavors evenly.
- → How can I make the dish creamier?
Add a splash of cream or a dollop of ricotta cheese before serving for a richer texture.
- → Is it possible to substitute the chicken?
You can swap chicken with another protein like turkey or tofu to suit dietary preferences.
- → How do I ensure the spinach is perfectly wilted?
Add spinach at the end of cooking and stir for 1–2 minutes until just wilted but still vibrant.
- → Can this dish be made gluten-free?
Use certified gluten-free pasta to accommodate gluten sensitivities without affecting flavor.