One-Pot Spinach Chicken Pasta (Print Version)

Tender chicken, fresh spinach, and pasta combined for a quick, flavorful one-pot meal rich in nutrients.

# What You'll Need:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (about 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 and black pepper, to taste

# How To:

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 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 - Stir in fresh spinach and cook for 1 to 2 minutes until wilted.
06 - Remove from heat. Stir in Parmesan cheese if using and adjust seasoning as needed. Serve hot with optional extra Parmesan or olive oil drizzle.

# Expert Tips:

01 -
  • Everything cooks in one pot, so there's barely anything to clean when you're done.
  • The pasta soaks up all the broth and becomes incredibly flavorful without any extra steps.
  • Fresh spinach wilts right in at the end, adding color and nutrition without any fuss.
  • It tastes like you spent an hour cooking, but you were really only at the stove for fifteen minutes.
02 -
  • Don't skip the step of stirring occasionally while the pasta simmers, or it will clump together at the bottom.
  • If the liquid evaporates too quickly, add a splash of water or extra broth to keep things saucy.
  • Add the spinach only at the very end, because it wilts almost instantly and can turn slimy if overcooked.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta cooks more evenly and you can stir without splashing.
  • Taste the broth before adding salt, especially if your Parmesan is salty, because it's easy to overdo it.
  • If you're doubling the recipe, use a larger pot and add an extra cup of broth to keep everything loose.
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