One-Pot Spinach Chicken Pasta (Print out)

Quick wholesome dish combining chicken, spinach, and pasta in a flavorful, light sauce.

# What You'll Need:

→ Proteins

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

→ Vegetables & Greens

02 - 3 cups fresh baby spinach, roughly chopped (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 (720 ml)
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, to taste
12 - 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 sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add the finely chopped onion and minced garlic to the pot. Cook for 2 minutes until the onion becomes soft and translucent.
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 - Stir in fresh spinach and cook for 1 to 2 minutes until wilted.
06 - Remove from heat. Stir in Parmesan cheese if using and adjust seasoning to taste. Serve immediately, optionally garnished with extra Parmesan or a drizzle of olive oil.

# Expert Advice:

01 -
  • Everything happens in one pot, which means fewer dishes and more time to actually enjoy your meal.
  • The spinach wilts right at the end, so it tastes fresh and bright rather than overcooked.
  • It's packed with protein and iron, so you feel genuinely nourished, not just fed.
  • Twenty minutes from start to finish, and it tastes like you put in way more effort than you did.
02 -
  • The pasta continues to absorb liquid even after you remove the pot from heat, so aim for a slight sauciness rather than something that looks completely dry when you pull it off the stove.
  • Don't skip the step of sautéing the chicken first—those few minutes of browning create a depth of flavor that matters more than you'd think for such a quick dish.
  • Taste the broth before you add the pasta and season it properly, because the pasta won't absorb saltiness evenly if the liquid isn't flavorful from the start.
03 -
  • Cut the chicken into smaller pieces than you think you need—they cook faster and distribute better through the pasta instead of becoming awkward chunks.
  • Don't skip low-sodium broth; it gives you control over the salt, and regular broth often ends up making the whole dish taste like the seasoning was done by committee.
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