One Pot Creamy Chicken and Spinach Pasta

This is the kind of dinner that feels indulgent but comes together in 30 minutes, start to finish.

A full pot of pasta, tender chicken pieces, and wilted spinach all cook in one vessel with a silky cream sauce that coats every bite.

You brown the chicken first to lock in flavor, then let it rest while the pasta absorbs the broth and cream, so everything finishes at the same time with the right texture.

Why You’ll Love It

• One pot means one cleanup.
• Ready in 30 minutes.
• Protein, carbs, and vegetables built into the same dish.
• No need for separate components or sides.
• The seared chicken pieces stay tender and don’t turn rubbery.
• The cream sauce is rich without being heavy.

Ingredients

Protein and Vegetables

1.5 lbs chicken breast, cut into 1-inch pieces.

5 oz baby spinach.

4 cloves garlic, minced.

Pasta and Sauce

12 oz penne pasta.

3 cups chicken broth.

1 cup heavy cream.

1 cup grated Parmesan.

Seasonings and Cooking Fat

2 tbsp olive oil.

1.5 tsp Italian seasoning.

Salt and pepper to taste.

Steps

1. Heat olive oil in a large pot over medium-high heat.

2. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until golden on the outside.

3. Remove the chicken to a plate and set aside.

4. In the same pot, add the minced garlic and cook for 30 seconds until fragrant.

5. Pour in the chicken broth, heavy cream, and Italian seasoning.

6. Bring the mixture to a boil.

7. Add the dry penne pasta and stir well to break up any clumps.

8. Reduce heat to medium and simmer for 10 to 12 minutes, stirring frequently, until the pasta is tender and has absorbed most of the liquid.

9. Add the spinach and stir until completely wilted, about 1 to 2 minutes.

10. Return the chicken to the pot and add the grated Parmesan.

11. Stir everything together until well combined.

12. Taste and adjust seasoning with additional salt and pepper as needed.

Helpful Tips and Substitutions

Cut the chicken into uniform 1-inch pieces so they cook at the same rate and stay tender instead of drying out on the outside.

Don’t skip the initial sear—it creates a flavorful crust and keeps the texture from turning mushy.

Five ounces of baby spinach looks like a massive pile, but it wilts down to almost nothing in the warm sauce.

Stir the pasta frequently as it simmers so it doesn’t stick to the bottom of the pot.

If you prefer a thinner sauce, add a splash of broth or water at the end.

Swap the penne for rigatoni, fettuccine, or any short pasta you have on hand.

Use frozen spinach (thawed and squeezed dry) if fresh is not available.

Half and half can replace heavy cream if you want to reduce the richness.

Serving Ideas

Serve the pasta in bowls with an extra sprinkle of Parmesan and cracked black pepper.

A side of garlic bread or crusty bread soaks up any extra sauce.

A light green salad with vinaigrette balances the richness of the cream.

This dish is substantial enough to stand alone without sides.

Make-Ahead and Storage

This pasta is best eaten fresh but keeps well in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.

You can prep the ingredients ahead of time—cut the chicken, mince the garlic, and measure out the broth and cream—so dinner comes together even faster when you are ready to cook.

Don’t make this dish more than a day in advance, as the pasta will continue to absorb liquid and become soft.

Looking for another comforting pasta? Try our Ground Beef and Mushroom Pasta for a hearty weeknight alternative.