One-Pot Spinach Chicken Pasta (Print Version)

Tender chicken, vibrant spinach, and pasta combine in a quick, savory one-pot dish.

# Components:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (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 (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

# Preparation Steps:

01 - Heat olive oil in a large pot or deep skillet over medium heat. Add the diced chicken and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add the chopped onion and garlic. Cook for 2 minutes until the onion softens.
03 - Stir in the pasta, chicken broth, dried Italian herbs, red pepper flakes if using, salt, and black pepper. Increase heat and bring 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 liquid is absorbed.
05 - Stir in the fresh spinach and cook for 1 to 2 minutes until wilted.
06 - Remove from heat. Stir in Parmesan cheese if desired and adjust seasoning. Serve immediately.

# Expert Advice:

01 -
  • Everything finishes in 20 minutes, which means dinner is ready before your mood changes.
  • The spinach doesn't taste like obligation; it melts into the sauce and becomes part of why you keep eating.
  • One pot means one thing to wash, which is the real win on a Tuesday night.
02 -
  • Don't fully cook the chicken at the start—it will finish in the broth, and overcooked chicken is the thing that ruins an otherwise perfect bowl.
  • Stir the pasta occasionally as it simmers or it will stick together in one frustrated clump at the bottom of your pot.
03 -
  • Use a pot with a heavy bottom so the heat distributes evenly and the pasta doesn't burn in hot spots.
  • If the pasta finishes cooking before the broth is mostly absorbed, just remove the lid and let it reduce for another minute—don't rush this part.
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