One-Pot Spinach Chicken Pasta (Print Version)

A wholesome one-pot meal blending tender chicken, vibrant spinach, and pasta in a light savory sauce.

# 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 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 (about 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

# How to Make It:

01 - Heat olive oil in a large pot or deep skillet over medium heat. Add the diced chicken and cook for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add the chopped onion and minced garlic to the pot. Cook for 2 minutes until the onion becomes soft.
03 - Stir in the 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 the pasta is al dente and most of the broth has been absorbed.
05 - Add the fresh spinach to the pot and stir until wilted, approximately 1 to 2 minutes.
06 - Remove from heat. Stir in the Parmesan cheese if using and adjust seasoning with salt and pepper as needed.
07 - Plate immediately, optionally garnishing with additional Parmesan or a drizzle of olive oil.

# Additional Tips::

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking itself.
  • The pasta absorbs all the savory chicken broth, making every bite flavorful without needing a heavy sauce.
  • Spinach sneaks in a serious dose of iron and vitamins without overpowering the dish.
  • It reheats beautifully the next day, sometimes even better once the flavors have settled.
02 -
  • Don't skip stirring during the simmer, pasta loves to stick to the bottom and burn if you walk away.
  • If the pasta isn't quite done but the liquid is gone, add a splash more broth or water and cover for another minute.
  • Add the spinach at the very end so it stays bright green and doesn't turn muddy.
03 -
  • Use a pot that's wider rather than taller so the pasta cooks more evenly and you can stir without splashing.
  • If you love garlic, double it, it mellows as it cooks and adds so much depth.
  • Taste the broth before adding extra salt, some brands are saltier than others even when labeled low-sodium.
Go Back