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One-Pot Tomato Spinach Pasta with Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Pasta and Sauce:
  • 1 lb boneless skinless chicken breast (cut into 1-inch cubes)
  • 8 oz –10uncooked penne or rotini pasta
  • 2 tbsp olive oil or 1oil + 1butter
  • 1 small yellow onion diced
  • 3 –4 garlic cloves minced
  • 1 can diced tomatoes 14.5 oz
  • 1 tbsp tomato paste
  • 1 cups ½chicken broth
  • cup ½heavy cream or half-and-half for a lighter option
  • cup ¼grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Optional Add-Ins:
  • tsp ½crushed red pepper flakes for mild heat
  • 1 tsp sugar to balance acidity if tomatoes are tangy
  • Fresh basil or parsley for garnish

Method
 

  1. Step 1: Sear the Chicken: Heat olive oil in a large skillet over medium-high. Add seasoned chicken (salt, pepper, garlic powder) and cook until golden brown, about 5–6 minutes. Remove and set aside.
  2. Step 2: Build the Sauce: Add a bit more oil or butter. Sauté onions 2 minutes, add garlic for another 30 seconds. Stir in tomato paste and diced tomatoes. Let it bubble gently. Add broth and seasonings. Bring to a simmer—it should smell divine by now.
  3. Step 3: Cook the Pasta in the Sauce: Add uncooked pasta directly into the pan. Cover and simmer 10–12 minutes, stirring occasionally. The starch from the pasta thickens the sauce naturally—no roux needed. If it gets too thick, splash in extra broth or water.
  4. Step 4: Add Spinach and Cream: Return chicken to the pan. Stir in spinach; let it wilt. Pour in cream, sprinkle Parmesan, stir until creamy and evenly coated. Simmer a minute more, then taste and adjust seasoning.
  5. Step 5: Plate It Up: Spoon generous portions into bowls, top with more Parmesan, maybe a pinch of chili flakes. Serve with garlic bread or a light salad if you’re feeling extra.