One-Pot Spinach Chicken Pasta (Printable)

Quick, nutritious dish with chicken, spinach, and pasta simmered together for a flavorful meal.

# Ingredient list:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (approximately 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 (optional)

→ Seasonings

09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon red pepper flakes (optional)
11 - Salt to taste
12 - Black pepper to taste

# Cooking steps:

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. 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 the 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 to the pot and stir until wilted, about 1 to 2 minutes.
06 - Remove from heat, stir in Parmesan cheese if using, and adjust seasoning as needed. Serve warm, garnished with extra Parmesan or a drizzle of olive oil if desired.

# Expert advice:

01 -
  • It genuinely feels like a cheat code for getting dinner on the table without a sink full of dishes afterward.
  • The spinach sneaks in so quietly that even skeptics end up eating their greens without complaint.
  • One pot means less thinking and more time to actually sit down and eat.
02 -
  • Don't use more broth than the recipe calls for—the pasta needs to absorb it, not swim in it, or you'll end up with soup instead of a cohesive dish.
  • Stir the pot occasionally while it simmers so the bottom doesn't scorch and the pasta cooks evenly.
  • The spinach should go in at the very end so it stays bright green and doesn't turn dark and tired-looking.
03 -
  • Cut your chicken into uniform pieces so it all cooks at the same rate and stays tender instead of some pieces being tough while others are perfect.
  • Don't walk away from the pot while it simmers—those occasional stirs prevent burning and ensure even cooking, which is the difference between good and great.
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