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Why You'll Love This easy onepot chicken and spinach pasta for weeknight family dinners
- Quick and Easy: This recipe can be made in just 30 minutes, making it perfect for busy weeknights.
- One-Pot Wonder: Everything is cooked in one large pot, making cleanup a breeze.
- Customizable: You can add your favorite spices, vegetables, or proteins to make the recipe your own.
- Healthy and Nutritious: This recipe is packed with protein, fiber, and vitamins, making it a great option for a healthy dinner.
- Budget-Friendly: The ingredients are affordable and easy to find, making this recipe a great option for families on a budget.
- Make-Ahead: You can prepare this recipe up to a day in advance, making it perfect for meal prep.
- Freezer-Friendly: You can freeze the cooked pasta for up to 3 months, making it a great option for future meals.
- Delicious: The combination of chicken, spinach, and pasta is a classic for a reason - it's absolutely delicious!
Ingredient Breakdown
The key ingredients in this recipe are boneless, skinless chicken breast, pasta, spinach, garlic, and chicken broth. The chicken breast provides lean protein, while the pasta adds complex carbohydrates. The spinach is packed with vitamins and antioxidants, and the garlic adds a punch of flavor. The chicken broth helps to cook the pasta and add moisture to the dish. When selecting these ingredients, choose fresh, high-quality options whenever possible. For the chicken, look for breasts that are plump and have a pinkish-white color. For the pasta, choose a shape that holds onto the sauce well, such as penne or fusilli. Fresh spinach is essential, as it will wilt into the dish and add a burst of flavor.
How to Make easy onepot chicken and spinach pasta for weeknight family dinners
Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and swirl it around to coat the bottom of the pot.
Add the chicken breast to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add the minced garlic to the pot. Cook, stirring constantly, until the garlic is softened and fragrant, about 1-2 minutes.
Add the chicken broth, pasta, and browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the pasta is al dente, about 15-20 minutes.
Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes. Season the pasta with salt and pepper to taste.
Serve the pasta hot, garnished with grated Parmesan cheese and a sprinkle of parsley. Enjoy!
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Cook the pasta until it's al dente, then remove it from the heat. Overcooking can make the pasta mushy and unappetizing.
Add the spinach towards the end of cooking time, so it wilts into the dish and adds a burst of flavor.
Use enough liquid to cover the pasta and chicken, but not so much that it becomes soupy. Adjust the amount of broth as needed.
Try adding different spices or herbs to the dish to give it a unique flavor. Some options include dried basil, oregano, or red pepper flakes.
Cook everything in one pot to make cleanup a breeze and reduce waste.
Common Mistakes to Avoid
-
Overcooking the Pasta:
Fix: Check the pasta frequently during cooking and remove it from the heat when it's al dente.
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Not Using Enough Liquid:
Fix: Use enough liquid to cover the pasta and chicken, and adjust as needed to prevent the dish from becoming too dry.
-
Not Stirring the Pasta Enough:
Fix: Stir the pasta frequently during cooking to prevent it from sticking to the bottom of the pot.
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Not Adding the Spinach at the Right Time:
Fix: Add the spinach towards the end of cooking time, so it wilts into the dish and adds a burst of flavor.
Variations & Substitutions
Add some red pepper flakes to give the dish a spicy kick.
Substitute the chicken with shrimp, sausage, or tofu for a different twist.
Add some diced bell peppers or cherry tomatoes to add some color and flavor to the dish.
Add some heavy cream or half-and-half to give the dish a rich and creamy sauce.
Storage & Make-Ahead
Store the cooked pasta at room temperature for up to 2 hours. Reheat it in the microwave or on the stovetop before serving.
Store the cooked pasta in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.
Store the cooked pasta in the freezer for up to 3 months. Thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the cooked pasta?
Yes! You can freeze the cooked pasta for up to 3 months. Thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop before serving.
What type of pasta is best for this recipe?
The best type of pasta for this recipe is a short, sturdy shape that can hold onto the sauce well. Some good options include penne, fusilli, or farfalle.
Can I add other vegetables to the recipe?
Yes! You can add other vegetables to the recipe, such as diced bell peppers, cherry tomatoes, or sliced mushrooms. Just be sure to adjust the cooking time accordingly.
Is this recipe gluten-free?
No, this recipe is not gluten-free, as it contains pasta made from wheat. However, you can substitute the pasta with a gluten-free alternative, such as rice-based pasta or quinoa.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the chicken and cook the pasta, then transfer everything to the slow cooker and cook on low for 2-3 hours.
easy onepot chicken and spinach pasta for weeknight family dinners
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 8 oz pasta of your choice (e.g. penne, fusilli, or rotini)
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook the Pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Step 2: Prepare the Chicken. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Sauté the Garlic and Cherry Tomatoes. In the same skillet, reduce heat to medium. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the cherry tomatoes and cook for an additional 2-3 minutes until they start to release their juices.
- Step 4: Add the Chicken Broth and Spinach. Pour in the chicken broth and bring the mixture to a simmer. Add the fresh spinach leaves and cook until wilted, about 2-3 minutes.
- Step 5: Combine the Pasta, Chicken, and Sauce. Add the cooked pasta to the skillet, tossing to combine with the sauce. Add the reserved pasta water if the sauce seems too thick. Return the chicken to the skillet and toss to combine.
- Step 6: Season and Serve. Season with salt, black pepper, and dried basil. Serve hot, topped with grated Parmesan cheese.
Recipe Notes
- To make ahead, cook the pasta and chicken, then store them separately in the refrigerator for up to 24 hours. Combine and reheat when ready.
- For an extra creamy sauce, add 1-2 tablespoons of heavy cream or half-and-half towards the end of cooking time.
- Swap the cherry tomatoes for diced bell peppers or zucchini for added flavor and nutrients.
- Use leftover cooked chicken or rotisserie chicken to simplify the recipe.
