One Pot Chicken and Spinach Pasta

This chicken and spinach pasta is a quick, healthy, and flavorful one-pot meal!

Course Dinner

Cuisine American, Italian

Keyword chicken and spinach pasta, chicken and spinach pasta no cream, healthy chicken and spinach pasta, one pot pasta, spinach chicken and pasta

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 527kcal

Author Blair Lonergan

2 tablespoons olive oil
¼ lb. pancetta, diced
½ lb. boneless, skinless chicken breast, sliced in half horizontally
Kosher salt and ground black pepper, to taste
1 small yellow onion, diced
3 cloves garlic, pressed or minced (about 1 tablespoon total)
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
½ teaspoon crushed red pepper flakes (decrease or omit for a mild dish)
2 cups chicken broth or chicken stock
2 cups water
1 (14.5 ounce) can petite diced tomatoes with basil, garlic, and oregano, not drained
8 ounces uncooked mezzi rigatoni pasta (or other short pasta shape such as penne, bowties, or medium shells)
4-5 handfuls of fresh baby spinach leaves
¼ cup freshly grated Parmesan cheese, plus extra for topping
Optional garnish: chopped fresh parsley or other herbs

In a deep (12-14 inch) skillet or a large Dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until the pancetta is browned and crisp and the fat renders, about 7-8 minutes. Use a slotted spoon to remove the pancetta to a paper towel-lined plate, reserving the drippings in the pan.
Season the chicken on both sides with salt and pepper to taste. Cook the chicken in the pancetta drippings for about 2 minutes per side, or until cooked through and the meat reaches an internal temperature of 165°F. Remove to a cutting board.
To the same skillet, add the onion, garlic, rosemary, salt to taste, and red pepper flakes. Cover and sweat for about 2 minutes.
Add the broth, water, and tomatoes (with their juices); bring to a boil.
Reduce the heat so that the liquid is at a gentle boil, stir in the pasta, and cook until al dente, according to package directions. Stir the pasta occasionally as it cooks so that it doesn’t stick.
Slice the chicken into thin strips or into bite-size pieces.
Reduce the heat to low; stir in the cooked pancetta, the sliced chicken, and the spinach. Toss until the spinach leaves wilt.
Add the Parmesan cheese; stir to combine. Taste and season with additional salt and pepper, if necessary.
Spoon or ladle into bowls. Top individual servings with additional cheese and garnish with chopped fresh herbs, if desired.

- Instead of pancetta, substitute with bacon, Canadian bacon, salt pork, prosciutto, or smoked sausage.

- I used mezzi rigatoni here, but any short cut pasta shape will work. Just adjust the cooking time according to your package directions for al dente. Good options include penne pasta, medium shells, orecchiette, or bow tie pasta. Gluten-free pasta should work fine, too.

- Use a can of drained chickpeas, white beans, or other beans in place of the chicken.

- Swap out the spinach and use kale, Swiss chard, collards, or other greens. The sturdier greens will need to be added to the pot sooner so that they have time to soften and cook down
- Use a very large skillet (like my 14-inch cast iron pan) or a Dutch oven so that you have plenty of room to toss all of the ingredients.
- To feed a larger family, double all of the ingredients. The rest of the cooking instructions remain the same.
- Add a squeeze of lemon juice or freshly grated lemon zest for a bright, acidic note. A dollop of pesto, or chopped fresh herbs, such as parsley or fresh basil, are also great garnishes for this chicken pasta recipe!
- Freshly-grated Parmesan cheese or Parmigiano Reggiano is best for flavor and texture. In a pinch, a can of the pre-grated stuff will work, though!