One-Pan Tomato & Spinach Chicken Pasta
Craving a quick and flavorful dinner?
This One-Pan Tomato & Spinach Chicken Pasta is your perfect solution!
Tender chicken, fresh spinach, and pasta all cooked in a rich, savory sauce.
It comes together effortlessly in just 40 minutes—perfect for busy nights.
With ingredients like chicken broth,
this dish delivers restaurant-quality flavors without the hassle.
One skillet, minimal cleanup, and maximum taste—what’s not to love?
Your family will be asking for this meal again and again!
For One-Pan Tomato & Spinach Chicken Pasta
- Chicken – I use boneless, skinless chicken breasts cut into bite-sized pieces for tenderness and quick cooking.
- Olive Oil – For sautéing the chicken and onions, adding a rich flavor.
- Onion – Adds sweetness and depth to the dish. Cooked until tender.
- Diced Tomatoes – Canned tomatoes with basil, garlic, and oregano provide a base for the sauce and add fresh, tangy flavor.
- Swanson® Chicken Broth – A savory, rich liquid that helps create the flavorful sauce.
- Penne Pasta – The perfect pasta for this dish; it absorbs the sauce wonderfully.
- Water – To help cook the pasta and balance the consistency of the sauce.
- Baby Spinach – Added at the end for a burst of freshness and color.
For the Sauce:
- Tomatoes – These create a fresh and tangy base for the sauce.
- Chicken Broth – Adds depth and a savory flavor to the sauce.
One-Pan Tomato & Spinach Chicken Pasta
Ingredients
- 10 oz boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- ¼ cup chicken broth
- 1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano (undrained)
- 1 cup Swanson® Chicken Broth
- 4 oz uncooked penne pasta
- ¾ cup water
- 4 cups baby spinach
Instructions
- Season the chicken as desired.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring often, until browned. Once browned, remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until it softens, about 3-4 minutes.
- Stir in the diced tomatoes, Swanson Chicken Broth, uncooked penne, and water. Bring the mixture to a boil.
- Reduce the heat to medium and cook for about 10 minutes, stirring occasionally, until the penne is tender.
- Return the chicken to the skillet, stirring it in, and cook for an additional 2 minutes until the chicken is fully cooked through.
- Add the baby spinach and cook for 1 more minute until the spinach wilts.
- Can I use frozen spinach instead of fresh?
Yes, you can absolutely use frozen spinach! Just make sure it’s fully thawed and drained to avoid extra moisture in the dish.
- What if I don’t have chicken broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or even water, although vegetable broth will provide more flavor. Adjust the seasoning as needed.
- Can I use a different type of pasta?
Definitely! While penne works great, you can use any short pasta like fusilli, farfalle, or rotini. All will hold the sauce beautifully!
- How can I make this dish spicier?
To add some heat, toss in red pepper flakes or a dash of hot sauce. Adjust to your preferred spice level for a tasty kick.
- Can I prepare this dish in advance?
Yes! You can cook the chicken and pasta ahead of time. Store them separately in the fridge, and when ready to eat, combine them with the sauce and spinach, then heat it all together.
