Pin it There's something about the sound of chicken sizzling in a hot pot that signals the start of a good dinner—the kind that doesn't require hours of planning or a lengthy grocery list. I discovered this one-pot spinach and chicken pasta on a particularly hectic Tuesday when I needed something nourishing on the table in under twenty minutes, and honestly, it's become my go-to when life gets busy. The beauty of it is how the pasta absorbs all those savory flavors while everything cooks together, so there's no juggling multiple pans or watching a separate pot of water boil endlessly.
I remember making this for my partner when he came home exhausted from work, and watching his whole mood shift the moment he tasted it—that's when I knew it wasn't just a weeknight dinner scramble but something I'd make again and again. The chicken stays tender because it finishes cooking in the broth with the pasta, and the kitchen smells like garlic and herbs in the most inviting way.
Ingredients
- Boneless, skinless chicken breasts (300 g, diced): Cut them into bite-sized pieces so they cook evenly and distribute throughout the dish without dominating any single bite.
- Fresh baby spinach (3 cups, roughly chopped): Baby spinach is tender and wilts almost instantly, which is why I use it here instead of the tougher varieties that need longer cooking.
- Small onion and garlic (2 cloves, minced): These two create the aromatic base that makes the entire pot smell like comfort food.
- Short pasta (250 g, penne, fusilli, or rotini): Shapes with ridges or curves catch the broth better than smooth pasta, so the flavor sticks around in every bite.
- Low-sodium chicken broth (3 cups): I use low-sodium because you're reducing the liquid and concentrating the flavors, so salt builds up quickly otherwise.
- Olive oil (1 tablespoon): Just enough to get the pan hot and keep things from sticking without making it greasy.
- Grated Parmesan cheese (1/4 cup, optional): This is optional but adds a savory depth that rounds out the dish beautifully at the end.
- Dried Italian herbs and red pepper flakes: The herbs bring warmth and familiarity, while the pepper flakes add a gentle kick if you want it.
- Salt and black pepper to taste: Always taste before serving—the broth is low-sodium, so you'll likely need more seasoning than you'd expect.
Instructions
- Sear the chicken first:
- Heat olive oil in a large pot over medium heat until it shimmers slightly, then add the diced chicken. Let it brown for 3-4 minutes, stirring occasionally—you're not cooking it through, just getting some color on the outside.
- Build your flavor base:
- Add the chopped onion and minced garlic, stirring for about 2 minutes until you can smell the garlic and the onion turns translucent. This is where the magic starts.
- Add pasta and broth together:
- Pour in the pasta, broth, Italian herbs, red pepper flakes if using, salt, and pepper all at once. Stir well to combine and bring everything to a boil over medium heat.
- Simmer low and gentle:
- Reduce heat to medium-low, cover with a lid, and let it simmer for 8-10 minutes, stirring every couple of minutes so the pasta doesn't stick to the bottom. You're looking for that moment when the pasta is just tender and the liquid has reduced significantly but hasn't completely disappeared.
- Wilt in the spinach:
- Add all the spinach at once and stir—it'll look like an overwhelming amount, but it collapses almost immediately, wilting down in about 1-2 minutes. This is why baby spinach is so perfect here.
- Finish and taste:
- Remove from heat, stir in the Parmesan if you're using it, then taste and adjust salt and pepper as needed. Sometimes I add a tiny splash of the broth back if it looks too dry.
Pin it There's a moment right when the spinach hits the hot broth and transforms from a pile of leaves into something silky and integrated with the rest of the dish—that's when I know dinner is going to taste like I actually put thought into it, even though I spent less time cooking than I would have spent scrolling through my phone.
Why This Works as a Weeknight Dinner
The genius of one-pot cooking is that you're not managing multiple temperatures or timing different components—everything finishes at the same moment, which means less stress and fewer things that can go wrong. I've made versions of this during the absolute chaos of work deadlines, and it never once let me down because the method is so straightforward that you can practically do it on autopilot.
Making It Your Own
This recipe is genuinely flexible without becoming vague about what you're making. Some nights I add a handful of cherry tomatoes in the last minute so they warm through but stay juicy, and other times I stir in a few mushrooms earlier to let them soften into the broth. I've also experimented with cream—just a splash at the end transforms it into something richer if you're in the mood for that.
What To Keep In Mind
The only real variables are your heat level and how often you stir, because a pot that's too hot will evaporate the broth before the pasta is done, and inattentive stirring can lead to sticking. Beyond that, this is truly hard to mess up, which is exactly why I love it.
- If you need it gluten-free, swap in certified gluten-free pasta and it works just as well.
- For a creamier finish without dairy, a dollop of ricotta stirred in at the end melts beautifully through the warm pasta.
- Taste before you serve—low-sodium broth means you almost always need more salt than you think you do.
Pin it This is the kind of recipe that quietly becomes a regular in your rotation, not because it's fancy or challenging, but because it actually delivers what you need on a real Tuesday night. Make it once and you'll find yourself craving it again within a few weeks.
Common Questions
- → How can I make this dish gluten-free?
Simply substitute the regular pasta with certified gluten-free pasta to keep the dish safe for gluten sensitivities.
- → Is there a way to make this meal dairy-free?
Omit the Parmesan cheese or replace it with a plant-based alternative to avoid dairy while maintaining flavor.
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rotini are ideal as they cook evenly and hold the sauce well.
- → Can I add extra vegetables to this one-pot dish?
Yes, adding cherry tomatoes or mushrooms enhances flavor and nutrition without complicating the process.
- → How can I achieve a creamier texture?
Stir in a splash of cream or a dollop of ricotta cheese before serving to enrich the sauce’s creaminess.
- → What is the best cooking vessel to use?
A large pot or a deep skillet with a lid ensures even cooking and sufficient space to simmer ingredients together.