Fast One-Pot Chicken Pasta

When the wind starts to nip and my kitchen smells like garlic and tomatoes, I reach for this one-pot wonder. Tonight’s memory comes from hurried weeknights when my college self tossed whatever I had into one pan and called it dinner — except now I actually know what I’m doing. The sauce comes together fast, the pasta cooks right in the broth, and the whole house fills with a cozy, savory scent that makes everyone wander into the kitchen. No fuss, no extra dishes, just comforting, saucy pasta studded with tender chicken and bright spinach — the kind of meal that feels like a hug in a bowl.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

I love this recipe because it delivers big, homey flavors with almost no babysitting. The pasta soaks up that garlicky, tomatoey broth and comes out creamy without needing a separate pot. You get tender, golden chicken, a saucy bite, and pops of bright green spinach — all in one pan and in under 40 minutes. It’s the kind of dish that makes the kitchen smell like dinner and the table look like you spent way more time on it than you did. Bonus: it’s nearly impossible to mess up.

Ingredients

For the Main Dish:

• 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 oz dried pasta (penne, rotini, or fusilli)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups low-sodium chicken broth
• ½ cup heavy cream or whole milk (optional for extra creaminess)
• 3 cups baby spinach
• ½ cup grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped, for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan and a squeeze of lemon (optional)

How I Make It

Step 1:

I heat a large, heavy skillet or Dutch oven over medium-high and add 1 tbsp olive oil and 1 tbsp butter. When the fat shimmers and the butter stops foaming, I add the seasoned chicken pieces in a single layer and let them sizzle without crowding. I brown them for about 3–4 minutes per side until golden — you’ll hear that wonderful sear-sizzle and see little browned edges. Then I remove the chicken to a plate (it’ll finish cooking later).

Step 2:

Into the same pan I toss the chopped onion and sauté for 3–4 minutes until translucent and soft. I add the minced garlic, 1 tsp oregano, and 1 tsp basil, and cook another 30 seconds until fragrant — the kitchen fills with that cozy garlic-and-herb aroma. If you like heat, stir in ¼ tsp red pepper flakes.

Step 3:

I pour in the 14.5 oz diced tomatoes with their juices and scrape up any browned bits from the bottom of the pan (that’s flavor!). Next I add the 4 cups chicken broth and bring the mixture to a simmer. Once it simmers, I stir in the 12 oz pasta, pushing it down so most pieces touch the liquid. I return the chicken to the pan, nestling pieces among the pasta, and keep the pot at a lively simmer. The pasta cooks in the broth for about 12–15 minutes, stirring occasionally so nothing sticks. Watch the liquid reduce and the sauce thicken; you’ll see the broth turn into a glossy, saucy coating.

Step 4:

When the pasta becomes tender with a slight chew (al dente), I lower the heat and stir in the ½ cup heavy cream (if using), the 3 cups baby spinach, and the ½ cup grated Parmesan. I taste and adjust salt and pepper. Return the chicken pieces to warm through and check the internal temp with a thermometer — chicken should reach 165°F. If your sauce feels thin, let it simmer another minute or two to thicken; if it gets too thick, splash in a little extra broth.

Step 5:

I finish with a handful of chopped parsley and a few more tablespoons of Parmesan for a bright, cheesy lift. Serve immediately in warm bowls so everyone dives into that steamy, saucy goodness. A squeeze of lemon brightens the whole thing if you crave a fresh pop.

Pro Tips

• Cut the chicken small so it cooks quickly and stays juicy; large pieces take longer and dry out.
• Use low-sodium broth so you control the salt level — you can always add more at the end.
• If your pasta sticks, stir more often in the first 5 minutes; that prevents clumps and scorched bits.
• Want a richer sauce? Swap ½ cup heavy cream for Greek yogurt stirred in off the heat to avoid curdling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed tofu or chickpeas for a vegetarian version — tofu gives a similar protein texture, chickpeas add nuttiness.
• Use gluten-free pasta; cooking time may vary by brand, so check frequently.
• Replace heavy cream with plain Greek yogurt for tang and fewer calories (stir in off heat).
• For dairy-free, skip the Parmesan and use nutritional yeast or a splash of coconut cream for richness.

Variations & Tips

• Spicy: Add sliced chorizo and extra red pepper flakes for smoky heat.
• Kid-friendly: Omit red pepper flakes and stir in shredded mozzarella at the end for gooey comfort.
• Mediterranean: Swap diced tomatoes for sun-dried tomatoes and add olives and capers.
• Lemony spring: Finish with a tablespoon of lemon zest and fresh basil instead of parsley.
• Veg-forward: Double the spinach and add sliced mushrooms or zucchini for more veggies.
• Creative twist: Stir in a spoonful of pesto at the end for an herbaceous finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a wider pot or Dutch oven so the pasta cooks evenly; you may need an extra 1–2 cups broth for larger batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. If you use oil, use about ¾ the amount of butter called for and finish with a squeeze of lemon for brightness.

How do I know it’s done?

Look for tender pasta with a slight bite (al dente), a glossy, slightly reduced sauce, and chicken that reaches 165°F. Golden edges on the chicken help, too.

What if I don’t have ingredient X?

Out of Parmesan? Use Pecorino, or stir in nutritional yeast for a cheesy flavor. No spinach? Stir in frozen peas at the end for color and sweetness.

How I Like to Serve It

I serve this with a simple green salad and crusty bread to mop up the sauce. It works for weeknights, casual date nights, and potlucks — everyone loves a one-pan meal. Pair it with a chilled Pinot Grigio in summer or a cozy red in winter. Leftovers travel well for lunch, too.

Notes

• Store leftovers in the fridge up to 3 days. Reheat on low heat with a splash of broth to revive the sauce.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: You just made a fast, saucy, impressive dinner with almost no drama — now go impress someone, or just yourself, with your homemade masterpiece!