Save I threw this together on a Tuesday night when the fridge looked bare and everyone was hungry. One pot, twenty minutes, and suddenly the kitchen smelled like garlic and herbs instead of chaos. My daughter peeked over the counter and said it looked like something from a restaurant. It wasn't, but that's exactly why it worked.
The first time I made this, I was skeptical about cooking pasta directly in the broth. I kept lifting the lid to check, convinced it would turn gummy or stick to the bottom. But it didn't. The pasta absorbed the liquid slowly, releasing starch that made everything silky. My husband had two bowls and asked if I'd used cream. I hadn't.
Ingredients
- Boneless, skinless chicken breasts: I dice them small so they cook fast and distribute evenly throughout the pasta, and a quick sear before adding liquid keeps them tender.
- Fresh baby spinach: It wilts down to almost nothing, so don't worry about the big pile, and it adds a pop of green that makes the dish feel lighter.
- Onion and garlic: These build the base flavor, and I've learned that letting the onion soften for a full two minutes makes a noticeable difference.
- Short pasta: Penne or fusilli work best because their shapes hold onto the sauce, and they cook evenly in the broth without turning mushy.
- Low-sodium chicken broth: This becomes the cooking liquid and the sauce, so good broth matters, and low-sodium lets you control the salt yourself.
- Olive oil: Just a tablespoon to start, but it coats the chicken and keeps everything from sticking.
- Parmesan cheese: Stir it in at the end for a salty, nutty finish that clings to every bite.
- Italian herbs and red pepper flakes: Dried herbs are fine here, and the pepper flakes add a gentle warmth without overpowering the dish.
Instructions
- Brown the chicken:
- Heat the olive oil over medium heat and add the diced chicken, stirring occasionally until the edges turn golden. It won't be cooked through yet, and that's exactly right.
- Soften the aromatics:
- Toss in the onion and garlic, stirring until the kitchen smells sweet and savory and the onion turns translucent. This takes about two minutes, and it's worth the wait.
- Add the pasta and broth:
- Stir in the pasta, broth, herbs, pepper flakes, salt, and pepper, then bring everything to a boil. Once it's bubbling, lower the heat, cover the pot, and let it simmer.
- Simmer until tender:
- Let the pasta cook for 8 to 10 minutes, stirring every few minutes to keep it from sticking. The liquid will reduce and the pasta will soften, soaking up all that flavor.
- Wilt the spinach:
- Add the spinach and stir it in until it collapses into the pasta, turning bright green. This happens fast, usually in a minute or two.
- Finish with Parmesan:
- Remove the pot from the heat and stir in the Parmesan, letting it melt into the sauce. Taste and adjust the seasoning, then serve it hot.
Save One night my son asked if we could have this again instead of takeout. I realized then that this wasn't just a quick fix, it had become something they actually looked forward to. It felt good knowing that a simple pot of pasta could do that.
How to Make It Creamier
If you want a richer sauce, stir in a few tablespoons of heavy cream or a spoonful of ricotta right before serving. The heat will melt it into the pasta, and suddenly it feels more indulgent. I do this when I have leftover ricotta in the fridge, and it never lasts long.
What to Add for Extra Flavor
Cherry tomatoes or sliced mushrooms are great additions if you have them on hand. Toss them in with the onion and garlic so they soften and release their juices into the broth. I've also added sun-dried tomatoes once, and the tangy sweetness worked beautifully with the Parmesan.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will continue to absorb liquid as it sits. When reheating, add a splash of broth or water to loosen everything up, and warm it gently on the stove or in the microwave. It won't look as saucy as it did fresh, but the flavor holds up.
- Store in an airtight container to keep the pasta from drying out.
- Reheat individual portions in the microwave for about two minutes, stirring halfway through.
- If freezing, undercook the pasta slightly so it doesn't turn mushy when thawed.
Save This is the kind of dinner that feels effortless but still satisfying, the kind you can make on autopilot and still be proud to serve. I hope it becomes one of those recipes you reach for without thinking, the way I do.
Recipe FAQs
- → How can I ensure the chicken stays tender?
Sauté the diced chicken over medium heat just until lightly browned, avoiding overcooking before adding liquids to keep it juicy.
- → Can I use other greens instead of spinach?
Yes, kale or Swiss chard work well as substitutes but may require a slightly longer cooking time to soften.
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rotini hold up well and absorb flavors effectively in this cooking method.
- → Is it possible to make this dairy-free?
Omit the Parmesan cheese or substitute with a plant-based alternative for a dairy-free option without sacrificing flavor.
- → How can I add more flavor to the sauce?
Incorporate extras like red pepper flakes for heat, or finish with a drizzle of good olive oil and fresh herbs for enhanced taste.