One Pot Chicken and Spinach Pasta

Weekends are busy for my family. We’re running around doing errands and going from one kid activity to another. By the time we get home, it’s usually late in the afternoon, and I have to start thinking about dinner. The last thing I want to do after a busy day is make an elaborate meal, but I also don’t feel like spending a fortune eating out.

Pasta is always a favorite in our house, and when a care package from the folks at Botticelli Foods showed up, I knew exactly what I’d make that next weekend after a busy day of being out and about.

The first time I ever made a one pot pasta, it was a revelation! All you have to do is throw ingredients into one pot, and 20 minutes later you have a delicious pasta meal coated in a luscious sauce! It’s so easy to make, and the best part for me personally is that there is only one pot to clean afterwards.

Here’s my recipe for One Pot Chicken and Spinach Pasta.


1 tablespoon Botticelli Extra Virgin Olive Oil
½ medium-sized sweet or yellow onion, diced
3 cloves garlic
1 teaspoon Italian seasoning
1/4 teaspoon dried crushed or whole red pepper flakes
8 oz sliced Baby Bella mushrooms
2 large chicken breasts cut up into 1-inch cubes
1 jar (24 oz) Botticelli Mariana Sauce
1 bag (16 oz) Botticelli Rotini Pasta
1 bag (10 oz) baby spinach
2 -3 cups chicken broth
Freshly grated Parmigiano-Reggiano cheese
Salt & pepper to taste


  • Heat oil in a large Dutch oven over medium-high heat.
  • Add onions and mushrooms and cook until onions are translucent.

  • Add chicken cubes and brown on all sides.
  • Stir in red pepper flakes and garlic and cook until fragrant, about 1 minute.

  • Stir in pasta sauce, pasta, chicken broth and Italian seasoning and bring to a boil for 5-7 minutes.

  • Turn down heat and let simmer until pasta is cooked, adding additional water/broth, if necessary, about 10-15 minutes.

  • Remove from heat, and stir in spinach. Cover and let stand 5 minutes.

  • Add in freshly grated Parmigiano-Reggiano and stir just before serving.

Looks yummy, right? I served each dish with a little shaved Parmigiano-Reggiano to dress it up a bit.

It’s easy to put your own spin on one pot pasta. Use any type of dried pasta you like – spaghetti, bowties, fusilli, or penne. As for what you put in your pasta, you’re only limited by what you have on hand in your fridge, freezer or cupboard — frozen meatballs, leftover sausage, shrimp, bacon, broccoli, canned artichokes, peppers, squash or pitted olives would all work in this dish.

Now it’s your turn to share. What type of pasta dish is your favorite?

Source: The Harried Mom – Debra

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