One-Pot Spinach Chicken Pasta (Print View)

A wholesome one-pot meal with chicken, spinach, and pasta in a savory sauce, ready in 20 minutes.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (10.6 oz), diced

→ Vegetables & Greens

02 - 3 cups fresh baby spinach (3.2 oz), roughly chopped
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 (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

# Step-by-Step Directions:

01 - Heat olive oil in a large pot or deep skillet over medium heat. 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 becomes soft.
03 - Stir in pasta, chicken broth, dried Italian herbs, red pepper flakes if using, salt, and black pepper. Raise heat to 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 desired and adjust seasoning. Serve immediately, garnished with extra Parmesan or a drizzle of olive oil.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time to actually enjoy your meal.
  • The whole thing comes together in 20 minutes, even if you're moving slowly and stopping to check your phone.
  • Iron-rich spinach sneaks in without anyone noticing, and the pasta soaks up every last bit of flavor.
02 -
  • Don't cook the chicken all the way through in that first step; it will finish cooking in the simmering liquid and stay tender instead of becoming tough and stringy.
  • Stir the pasta occasionally as it cooks, or the pieces on the bottom will stick and scorch, leaving burnt specks throughout the whole pot.
  • Add the spinach at the very end, not before, because cooking it for even a few extra minutes turns it dark and loses that bright, fresh quality.
03 -
  • If you like a creamier texture, a dollop of ricotta stirred in at the end creates a luxurious sauce without overwhelming the dish.
  • Taste the pasta around the 8-minute mark; every stove is different, and you don't want to discover you need an extra 2 minutes when you've already turned off the heat.
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