One-Pot Spinach Chicken Pasta (Printable)

Wholesome one-pot dinner with chicken, spinach, and pasta ready in 20 minutes.

# 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
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

# Step-by-Step:

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 finely 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 - Add fresh spinach to the pot and stir until wilted, about 1 to 2 minutes.
06 - Remove from heat. Stir in Parmesan cheese if desired and adjust seasoning. Serve hot, optionally garnished with extra Parmesan or a drizzle of olive oil.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and fewer things to wash after dinner.
  • The spinach wilts right at the end, keeping it bright and packed with iron instead of getting that sad, overcooked look.
  • It's genuinely quick without feeling rushed or tasting like you cut corners.
02 -
  • Don't wander off while it's simmering—stirring occasionally prevents the pasta from sticking to the bottom and burning, which ruins the whole thing.
  • The pasta will continue absorbing liquid even after you remove it from heat, so if it looks slightly too wet when you're done cooking, that's actually perfect.
03 -
  • Buy pre-diced chicken or dice it while the pot is heating so you're not standing around waiting for things to cook.
  • Keep the lid on while simmering but crack it slightly if you notice the liquid reducing too fast—every pot simmers differently depending on the stove.
Go Back