Save to Pinterest There's something about a weeknight when the kitchen feels too small and time feels too short, and you need a meal that doesn't require a dozen dishes. I discovered this one-pot spinach and chicken pasta during one of those evenings when my partner texted that they'd be home in thirty minutes and I'd completely forgotten to plan dinner. The pot sizzled with promise, the pasta cooked right there alongside everything else, and by the time they walked through the door, this vibrant, wholesome dish was already on the table. It became the recipe I reach for when I need to feel like I've actually cooked something without the usual chaos.
I made this for a small dinner party once, and someone asked if I'd used store-bought broth or made my own from scratch. I nearly laughed—I'd just dumped in the low-sodium carton—but it made me realize how good this dish tastes that people assume you've spent hours on it. That compliment stuck with me more than I expected, and now whenever I make it, I feel a little bit proud of this simple thing.
Ingredients
- Boneless, skinless chicken breasts: Two breasts, diced into bite-sized pieces, cook quickly and stay tender in the broth, though you'll want to cut them into fairly small chunks so they don't dominate each bite.
- Fresh baby spinach: Three cups might look like an enormous amount in the pot, but it collapses dramatically, leaving you with just the right amount of iron-rich greens without any bitterness.
- Small onion: Finely chopped, it softens into the broth and builds that gentle savory base everything else rests on.
- Garlic: Two cloves, minced, add a warmth that makes the whole kitchen smell like you know what you're doing.
- Short pasta: Penne, fusilli, or rotini all work beautifully because their shapes catch the broth and create little pockets of flavor with each bite.
- Low-sodium chicken broth: Three cups is crucial—too little and the pasta doesn't cook through, too much and you end up with soup instead of a cohesive dish.
- Olive oil: Just a tablespoon to get everything started and prevent sticking.
- Grated Parmesan cheese: A quarter cup at the end, stirred in off the heat, adds richness without overwhelming the subtle flavors you've built.
- Dried Italian herbs: Half a teaspoon gives you the warmth of basil and oregano without having to worry about fresh herbs going bad in your fridge.
- Red pepper flakes: Optional, but a quarter teaspoon adds a gentle warmth that sneaks up on you.
- Salt and black pepper: Taste as you go—the broth is already low-sodium, so you have room to season properly.
Instructions
- Start the protein:
- Heat the olive oil in a large pot or deep skillet over medium heat until it shimmers slightly. Add the diced chicken and let it sit undisturbed for a minute before stirring—you want it to develop a light golden color, not cook through completely, which takes about three to four minutes total.
- Build the base:
- Add the finely chopped onion and minced garlic, stirring often so nothing sticks to the bottom. The onion will soften and become translucent in about two minutes, and you'll smell that sweet, savory combination that tells you everything is on track.
- Bring it together:
- Stir in the pasta, chicken broth, Italian herbs, red pepper flakes if you're using them, and a pinch of salt and pepper. Bring the whole thing to a boil, stirring occasionally so the pasta doesn't stick to itself.
- Let it simmer:
- Reduce the heat to medium-low, cover the pot with a lid, and let it bubble gently for eight to ten minutes, stirring every couple of minutes. The pasta should be tender but still have a little bite to it, and most of the liquid should have been absorbed into the pasta, leaving just enough sauce to coat everything.
- Finish with greens:
- Add the chopped spinach and stir it through—it will wilt down in about a minute or two as the residual heat works its magic. The whole pot should turn a beautiful deep green, and you might notice steam rising up with a fresh, grassy smell.
- Complete it:
- Remove from heat and stir in the Parmesan cheese, tasting as you go and adjusting the salt and pepper to your preference. If you want something richer, this is the moment to add a splash of cream or a dollop of ricotta.
Save to Pinterest My favorite part of this recipe happened on a rainy Tuesday when I made it and my kid actually asked for seconds without being prompted. That small moment—where a thrown-together weeknight dinner became something worth eating twice—reminded me that the best recipes aren't the ones in fancy magazines but the ones that fit real life and still taste like care.
Why This Works as a Weeknight Dinner
One-pot meals have a bad reputation for being either mushy or underseasoned, but this one lives somewhere in between because the pasta cooks directly in seasoned broth instead of bland water. The chicken stays moist because it's finished in liquid rather than on a dry pan, and the spinach adds both nutrition and a burst of color that makes the whole dish feel less like a weeknight compromise and more like something intentional. I've made this on nights when I was too tired to think, and it's never disappointed, which is the real measure of a good recipe.
The Beauty of Simplicity
There's something deeply satisfying about opening your pantry and finding that you already have everything you need—no special shopping trip, no obscure ingredients, just the bones of a meal waiting. This recipe taught me that you don't need cream or butter or fancy additions to make something delicious if you build the flavors right from the beginning. The broth carries everything, the pasta contributes starch and body, and the vegetables add brightness without requiring a separate step.
Variations Worth Trying
I've added cherry tomatoes on nights when I remembered them, and they burst slightly from the heat and add a little brightness that rounds out the dish beautifully. Mushrooms work wonderfully too, either sautéed in that first step with the chicken or stirred in with the spinach. For creamier versions, a splash of heavy cream or even a spoonful of ricotta stirred in at the end transforms it without making it feel heavy.
- Cherry tomatoes add sweetness and a fresh bite if you toss them in during the last minute.
- A dollop of ricotta cream stirred in at the end creates richness without a heavy feeling.
- Red pepper flakes aren't just optional—they're your secret weapon for depth when other flavors feel a little muted.
Save to Pinterest This recipe has become my answer to the question I hear almost every evening: what's for dinner? It's honest, it's quick, and it tastes like someone who actually cares made it, even when that someone just happened to be in a hurry.
Questions & Answers
- → Can I use different pasta types?
Yes, short pasta like penne, fusilli, or rotini work best as they hold sauce well and cook evenly in one pot.
- → How can I make this dish creamier?
Add a splash of cream or a dollop of ricotta after cooking for a richer texture and smoother mouthfeel.
- → Is it possible to make this gluten-free?
Certainly, substitute the regular pasta with certified gluten-free pasta to accommodate gluten sensitivities.
- → What is the best way to keep spinach vibrant?
Stir the spinach in last and cook just until wilted, about 1-2 minutes, to preserve its bright color and nutrients.
- → Can I prepare this dish ahead of time?
It is best freshly made since pasta may absorb liquid and become soft when stored; reheat gently adding a splash of broth if needed.
- → What herbs enhance the flavor?
Dried Italian herbs provide balanced herbal notes; red pepper flakes add subtle heat but can be omitted for milder taste.