One-Pot Tomato Spinach Pasta with Chicken
Busy day? You deserve dinner that doesn’t ask for much—a single pan, a handful of ingredients, and half an hour tops. This One-Pot Tomato Spinach Pasta with Chicken checks every box: creamy, rich, balanced, and shockingly simple. It’s the kind of dish that makes you wonder why you ever bothered with multiple pots in the first place.
Why You’ll Love This Recipe
You know those recipes that look fancy but secretly take almost no effort? This is one of them.
- Quick: Ready in about 25–30 minutes.
- Comforting: Creamy tomato sauce hugs every piece of pasta.
- Healthy twist: Lean chicken + spinach = balanced meal.
- No mess: One pot, one wooden spoon, one happy cook.
Ingredients
Main Players
- 1 lb boneless, skinless chicken breast – cubed into bite-sized pieces
- 8–10 oz dry penne or rotini pasta
- 2 tbsp olive oil (plus a bit of butter for richness)
- 3–4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 (14.5 oz) can diced tomatoes
- 1 tbsp tomato paste
- 1 ½ cups chicken broth
- ½ cup heavy cream (or half-and-half for lighter texture)
- 3 cups baby spinach
- ¼ cup grated Parmesan
- Salt, pepper, and Italian seasoning to taste
Swaps and Tweaks
- Use whole-wheat pasta for fiber.
- Sub chicken thighs for juicier meat.
- Go dairy-free with coconut cream and nutritional yeast.
- Add veggies—zucchini, mushrooms, or bell peppers sneak in perfectly.
Step-by-Step Instructions
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.
Tip: Don’t crowd the pan; searing = flavor.
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.
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.
Mini digression: Cooking pasta in sauce feels rebellious, but it’s genius. You’re not just saving dishes—you’re trapping flavor right inside each noodle.
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.
If the sauce looks thin—don’t worry—it thickens as it cools slightly.
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.
Tips for Getting It Just Right
- Pan size matters: Use a 12-inch skillet or Dutch oven—room equals even cooking.
- Taste as you go: Tomatoes vary in acidity; balance with a pinch of sugar if needed.
- Don’t overcook pasta: Aim for al dente—it’ll keep soaking flavor even off the heat.
- Leftovers magic: This tastes even better the next day when flavors marry overnight.
Storage & Reheating
- Fridge (3–4 days):
Store in an airtight container once cooled. Pasta will thicken in the fridge, which is normal. Give it a quick stir before reheating. - Reheating:
Warm gently on the stovetop with a splash of broth, milk, or water to bring the sauce back to a creamy texture.
Microwave works too—heat in short bursts, stirring between, and add a tablespoon of liquid if it looks dry. - Freezing:
Not ideal because cream can separate and pasta turns mushy. If you really need to freeze, only freeze the chicken + tomato mixture and add cream, spinach, and fresh pasta later for the best texture.
What to Serve It With
- A crisp green salad or roasted asparagus.
- Garlic bread—because carbs love company.
- Pair with chilled Sauvignon Blanc or sparkling water with lemon.
Common Questions
- Can I use frozen spinach?
Yes—thaw first and squeeze out extra water. - What if my sauce is too runny?
Simmer uncovered for 2 minutes, or stir in extra Parmesan. - No cream on hand?
Try half-and-half or a dollop of cream cheese—it adds richness fast. - Can I make it vegetarian?
Sure—swap chicken for white beans or tofu for a protein boost.
Nutrition Snapshot
Approx. per serving (based on 4):
- Calories: ~480
- Protein: 34 g
- Fat: 15 g
- Carbs: 52 g
- Fiber: 4 g
Light enough for weeknights, hearty enough to feel like comfort food.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Pasta and Sauce:
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- 8–10 oz uncooked penne or rotini pasta
- 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)
- 1 small yellow onion, diced
- 3–4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 tbsp tomato paste
- 1 ½ cups chicken broth
- ½ cup heavy cream (or half-and-half for a lighter option)
- ¼ cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Optional Add-Ins:
- ½ tsp crushed red pepper flakes (for mild heat)
- 1 tsp sugar (to balance acidity if tomatoes are tangy)
- Fresh basil or parsley for garnish
Instructions:
- Sear the Chicken
Heat oil in a large skillet over medium-high. Season chicken and cook until golden, 5–6 minutes. Remove and set aside. - Sauté Aromatics
Add butter if using, then onions for 2 minutes. Stir in garlic for 30 seconds. - Build the Sauce
Mix in tomato paste and diced tomatoes. Add broth and Italian seasoning; bring to a gentle simmer. - Cook the Pasta
Add uncooked pasta. Cover and simmer 10–12 minutes, stirring occasionally. Add a splash of broth or water if it thickens too fast. - Add Spinach & Cream
Return chicken. Add spinach to wilt, then stir in cream and Parmesan until creamy. - Taste & Adjust
Season to taste; add a pinch of sugar if needed. Simmer uncovered 2 minutes if sauce is thin. - Serve
Dish into bowls and top with Parmesan, basil, and pepper. Serve with garlic bread or a salad.
Final Thoughts
So, there it is—One-Pot Tomato Spinach Pasta with Chicken, the kind of meal that makes you feel like you’ve mastered dinner without breaking a sweat. It’s quick, it’s satisfying, and it brings that restaurant-level comfort straight to your table.
Next time you’ve got 30 minutes and one clean skillet—trust me, this is what you’ll want to make.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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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
Ingredients
|
|
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
