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Easy One Pot Italian Chicken Pasta - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Pasta: 12 ounces short pasta (penne, rigatoni, or rotini)
  • Olive oil: 2 tablespoons
  • Onion: 1 medium yellow onion, finely chopped
  • Garlic: 4 cloves, minced
  • Crushed red pepper flakes: 1/4 teaspoon (optional, for gentle heat)
  • Italian seasoning: 2 teaspoons (or a mix of dried basil, oregano, thyme)
  • Tomato paste: 2 tablespoons
  • Fire-roasted diced tomatoes: 1 can (14.5 ounces)
  • Chicken broth: 4 cups (low-sodium)
  • Salt and black pepper: to taste
  • Balsamic vinegar: 1 to 2 teaspoons (for brightness)
  • Baby spinach: 3 to 4 cups loosely packed
  • Parmesan cheese: 1/2 cup freshly grated, plus more for serving
  • Fresh basil or parsley: a small handful, chopped (optional, for garnish)

Method
 

  1. Season the chicken. Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
  2. Brown the chicken. Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add chicken in a single layer and cook until lightly browned, 3 to 4 minutes per side. It doesn’t need to be fully cooked yet. Transfer to a plate.
  3. Sauté aromatics. In the same pot, reduce heat to medium. Add onion with a pinch of salt and cook until soft, about 3 to 4 minutes. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  4. Build flavor. Stir in tomato paste and remaining 1 teaspoon Italian seasoning. Cook 1 minute to caramelize the paste slightly.
  5. Add liquids and pasta. Pour in diced tomatoes with their juices and the chicken broth. Bring to a strong simmer. Add pasta and the browned chicken (and any juices). Stir well to prevent sticking.
  6. Simmer to al dente. Reduce heat to medium and cook uncovered, stirring every couple of minutes, until pasta is al dente and the liquid has thickened into a sauce, about 10 to 12 minutes. If it looks too dry before the pasta is done, add a splash of broth or water.
  7. Finish the dish. Stir in balsamic vinegar, spinach, and Parmesan. Cook 1 to 2 minutes until the greens wilt and the sauce turns glossy. Taste and adjust salt and pepper.
  8. Garnish and serve. Remove from heat. Let it sit 2 minutes to settle and thicken. Top with fresh basil or parsley and extra Parmesan. Serve hot.