One-Pot Chicken Spinach Pasta
Tender penne and bite-size chicken cook together before marinara, cream cheese, spinach, and Parmesan turn the pot into a creamy family pasta dinner.
Ingredients
- 12 ounces penne pasta
- 2 cups water
- 1 cup chicken broth
- 1 pound boneless skinless chicken breast cut into 1/2-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces marinara sauce
- 4 ounces cream cheese
- 1/4 teaspoon red pepper flakes optional
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
Instructions
Start the pasta and chicken:
- Add the penne, water, chicken broth, chicken pieces, oregano, and salt to a deep Dutch oven. Stir well so the chicken and pasta are evenly distributed.
Cook until tender and safe:
- Bring to a boil and cook for about 10 minutes, stirring frequently, until the penne is al dente and the chicken reaches an internal temperature of 165°F.
Make the creamy tomato sauce:
- Reduce the heat. Stir in the marinara, cream cheese, black pepper, and optional red pepper flakes until the cream cheese melts completely and the sauce becomes smooth.
Wilt the spinach:
- Add the fresh spinach and cook for 1–2 minutes, folding gently until the leaves are just wilted and still bright green.
Finish with Parmesan:
- Remove from the heat. Stir in or sprinkle with the Parmesan, taste, adjust the seasoning if needed, and serve while creamy.
CHEF’S TIP
Stir frequently while the pasta cooks because one-pot pasta can stick more easily than pasta boiled in a large volume of water.
If the sauce becomes too thick, add a small splash of warm chicken broth, water, or milk.
Refrigerate leftovers for up to 3–4 days and reheat to 165°F.
If the sauce becomes too thick, add a small splash of warm chicken broth, water, or milk.
Refrigerate leftovers for up to 3–4 days and reheat to 165°F.
CALORIES PER SERVING