One-Pot Chicken and Spinach Pasta

We’ve all been there: you want to whip up something delicious for dinner, but the thought of doing a mountain of dishes instantly ruins the vibe. Well, problem solved! Today, we’re making this incredible One-Pot Chicken and Spinach Pasta.

Everything comes together in one pot, requires almost zero effort, and turns out so amazingly creamy and delicious.

This easy one-pot pasta packed with tender chicken and fresh spinach is the ultimate easy weeknight dinner—proof that cooking from scratch can be fast, simple, and totally stress-free.

In this simple step-by-step recipe, I’ll show you how quick and effortless it is to bring this amazing chicken dish together in no time with just a few basic ingredients!

You’re going to love this recipe because it’s:

• made entirely in just one pot.
• super quick to throw together.
• incredibly easy.
• a complete, all-in-one meal.
• wonderfully creamy.
• perfect for minimal cleanup.
• made with simple, everyday ingredients.
• a total crowd-pleaser for the whole family.
• the ultimate quick weeknight dinner.
• 100% foolproof—anyone can make this!

My Best Tips for Recipe Success

Finely chop the garlic, sun-dried tomatoes, and bell pepper so they blend seamlessly into the sauce and distribute every bit of flavor.

Sauté the tomato paste in the oil for a minute or two before adding liquids. Cooking it down removes any raw acidity and builds a rich, deep flavor base.

Dice the chicken into small, bite-sized pieces so it cooks up fast and matches the size of the pasta perfectly.

Add the pasta to the pot completely uncooked! It simmers right in the sauce, soaking up all that amazing flavor as it tenderizes.

The pasta cooking time on the package is a great benchmark, but definitely give it a taste test near the end to make sure it’s cooked just right. You might need a minute or two more (or less!).

Spinach wilts super fast! Stir it in right at the very end just until it wilts—this keeps it bright, fresh, and packed with vitamins.

Can You Make This Ahead and Store Leftovers?

Meal prep is a breeze here—you can easily chop your veggies ahead of time to save a few extra minutes during the weeknight rush.

Once cooked, store any leftover one-pot pasta in an airtight container in the fridge for up to 2–3 days.

To reheat, just add a quick splash of water or broth and warm it up gently in a pot on the stove or in the microwave.

Truthfully, I wouldn’t recommend freezing this one-pot pasta.

The main issue with frozen pasta dishes is that the noodles tend to get pretty soft and mushy once thawed.

While the flavor is still fine, the texture really takes a hit. It’s definitely best enjoyed fresh or reheated straight from the fridge!

Easy Variations to Try

Switch up the veggies: Try tossing in sliced mushrooms, diced zucchini, broccoli florets, or sweet cherry tomatoes (stir those in right at the end!).

Swap the protein: Turkey breast works great instead of chicken. For a vegetarian option, skip the meat entirely and throw in chickpeas, lentils, or extra veggies.

Play with flavors: Swap the paprika and Italian seasoning for curry powder to give it a fun twist, or add a pinch of red pepper flakes for a little kick of heat.

Make it extra creamy: Stir in a dollop of cream cheese or mascarpone right at the end for a super velvety sauce.

Switch up the cheese: Instead of Parmesan, cubed mozzarella or crumbled feta work amazingly well here too! Just fold them in at the end or sprinkle them right on top.

Ingredients You’ll Need for One-Pot Chicken and Spinach Pasta

• 3 garlic cloves​
• 3.5 oz (100g) oil-packed sun-dried tomatoes, drained
• 1 red bell pepper
• 1.5 tbsp (20g) sunflower oil
• 1 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika (or sweet paprika)
• 1 tbsp Italian seasoning
• 1 tbsp vegetable bouillon paste (like Better Than Bouillon)
• 14 oz (400g) boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup (250g) light cream or half-and-half
• 1.5 cups (350g) water
• 9 oz (250g) fusilli pasta
• 3 oz (80g) fresh baby spinach

For Topping:

• Grated Parmesan cheese, for garnish
• Fresh chopped parsley, for garnish

How to Make One-Pot Chicken and Spinach Pasta

Instructions:

First, peel and halve the garlic cloves, drain the sun-dried tomatoes, and deseed and chop the bell pepper into chunks.

Add everything to the mixing bowl and chop for 5 sec / speed 6. Use your spatula to scrape down the sides of the bowl, repeating if you need a finer chop.

Next, add the oil and tomato paste, then sauté for 3 min / 120°C (250°F) / speed 1.

While that’s sautéing, cut the chicken breast into bite-sized 1-inch pieces.

Add the seasonings (salt, pepper, Italian seasoning, vegetable bouillon paste, and paprika), chicken pieces, heavy cream, and water into the mixing bowl. Cook for 10 min / 100°C (212°F) / Reverse / Gentle Stirring speed.

Give everything a thorough stir with your spatula, making sure to scrape up anything sticking to the bottom of the bowl.

Now, toss in the pasta and stir it in using your spatula. Cook according to the package instructions for approx. 10–12 min / 100°C (212°F) / Reverse / Gentle Stirring speed.

Give the pasta a quick taste check when the timer goes off. If you prefer your noodles a bit softer, just extend the cooking time by another 1 to 2 minutes until it’s cooked just how you like it!

Finally, add the washed and spun-dry spinach and gently fold it in with a spatula until it wilts.

Serve the pasta hot, sprinkled with fresh grated Parmesan and parsley.

Enjoy!

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy cooking!

If you loved this recipe, you might also like my ground beef-stuffed cannelloni 🙂

Best,
Christoph

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