One-Pot Spinach Chicken Pasta (Printable)

Wholesome one-pot dish with chicken, spinach, and pasta in a light savory sauce, perfect for quick dinners.

# 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 (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 (720 ml)
07 - 1 tablespoon olive oil

→ Dairy (optional)

08 - 1/4 cup grated Parmesan cheese (approximately 0.9 oz)

→ 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

# 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 softens and becomes translucent.
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 the pot, and simmer for 8 to 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Incorporate fresh spinach into the pasta, stirring until wilted, about 1 to 2 minutes.
06 - Remove from heat, then stir in Parmesan cheese if desired. Adjust seasoning as needed. Serve hot, optionally garnished with extra Parmesan or a drizzle of olive oil.

# Expert Advice:

01 -
  • One pot means one messy pan to wash, which feels like winning at adulting.
  • It tastes like someone cared, even when you're running on fumes and minimal effort.
  • Iron-rich spinach sneaks into every forkful without any lectures about nutrition.
02 -
  • Don't walk away from the simmer—stir occasionally so the pasta doesn't clump together or scorch at the bottom of the pot.
  • The pasta will continue absorbing liquid even after you remove it from heat, so aim for barely al dente when you stop cooking; it firms up a bit as it sits.
03 -
  • Brown the chicken properly at the start—those caramelized edges contribute more to the final taste than you'd think, so don't rush past that step.
  • Tasting the broth before you begin gives you a chance to adjust salt early rather than chasing it at the end, which always feels like playing catch-up.
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