One Pot Chicken and Spinach Pasta

Name: One Pot Chicken and Spinach Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 people
Ingredients: 2 tablespoons olive oil; ¼ lb. pancetta; ½ lb. boneless, skinless chicken breast; Kosher salt and ground black pepper; 1 small yellow onion; 3 cloves garlic, pressed or minced; 2 tablespoons chopped fresh rosemary; ½ teaspoon crushed red pepper flakes; 2 cups chicken broth or chicken stock; 2 cups water; 1 (14.5 ounce) can petite diced tomatoes with basil, garlic, and oregano; 8 ounces uncooked mezzi rigatoni pasta; 4-5 handfuls of fresh baby spinach leaves; ¼ cup freshly grated Parmesan cheese; Optional garnish: chopped fresh parsley or other herbs

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 people
Calories
527 kcal
Course
Dinner
Cuisine
Italian, American

One Pot Chicken and Spinach Pasta

Maisie Hall

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

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Ingredients

Servings

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

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Instructions

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.

Notes

To feed a larger family, double all of the ingredients. The rest of the cooking instructions remain the same.
Instead of pancetta, substitute with bacon, Canadian bacon, salt pork, prosciutto, or smoked sausage.
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.
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.
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!
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!

Nutrition Information

Show Details

Serving 1/4 of the recipe Calories 527kcal (26%) Carbohydrates 52g (17%) Protein 28g (56%) Fat 23g (35%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.04g Cholesterol 62mg (21%) Sodium 975mg (41%) Potassium 841mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3116IU (62%) Vitamin C 22mg (24%) Calcium 174mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 527 kcal

% Daily Value*

Serving	1/4 of the recipe
Calories	527kcal	26%
Carbohydrates	52g	17%
Protein	28g	56%
Fat	23g	35%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	0.04g	2%
Cholesterol	62mg	21%
Sodium	975mg	41%
Potassium	841mg	18%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	3116IU	62%
Vitamin C	22mg	24%
Calcium	174mg	17%
Iron	3mg	17%