One-Pot Chicken Pasta with Tomatoes and Spinach

The one-pot weeknight staple your meal plan has been missing.

By Rhoda Boone, Culinary Director
May 14, 2024
30 Minutes
4 Servings

Good news if you’re on tap for dinner: you’ll need exactly one pot to craft this meal from start to finish—we recommend that pot is our easy-to-clean Non Stick Saute Pan for even added ease. Browning the chicken first allows for the development of fond, the flavor of which is then transferred to the rest of the dish. Pasta cooks in the broth and half-and-half, which naturally releases starch to thicken up the sauce. Coming together in just 30 minutes, this dish proves you don't need to sacrifice flavor for convenience.

The Made In Studio designed this with spinach in mind, but feel free to make it your own and add another quick-cooking green, or experiment with the addition of olives, beans, or peas—whatever is already on hand and sounds tasty.

One-Pot Chicken Pasta with Tomatoes and Spinach

The one-pot weeknight staple your meal plan has been missing.

Rhoda Boone, Culinary Director

30 Minutes
4 Servings
  • 1 pound chicken cutlets or breasts
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 ½ teaspoons Italian seasoning
  • 1 ½ teaspoons sweet paprika
  • 10 ounces (2 cups) cherry or grape tomatoes
  • 1 14-ounce can artichoke hearts, drained, quartered if necessary
  • 3 garlic cloves, finely chopped
  • 2 ½ cups chicken broth
  • ¾ cup half-and-half or heavy cream
  • 12 ounces short pasta (such as gemelli, rigatoni, penne, or cavatappi)
  • ½ cup (1 ounce) grated Parmesan, plus more for serving
  • 5 ounces (about 6 packed cups) baby spinach
  • Crushed red pepper flakes and torn basil leaves, (optional, for serving)

    Drizzle chicken with 2 Tbsp. olive oil in large bowl. Season chicken with salt, pepper, Italian seasoning, and paprika. Toss to coat. Let sit while you gather the rest of the ingredients.


    Add 1 Tbsp. olive oil to a Non Stick Saute Pan and heat over medium. Add half of chicken and sear until golden brown and cooked through, 3–5 minutes per side. Transfer to a Butcher Block to let cool. Repeat with remaining 1 Tbsp. oil and chicken (reserve juices in pan). Once cooled, cut into bite-size pieces.


    Return Pan to medium heat with reserved juices. Add tomatoes, cover, and cook until softened and starting to split, about 2 minutes. Add artichoke hearts and garlic to Pan and heat over medium until golden brown, 1–2 minutes.


    Add chicken broth and 1 ½ tsp. salt. Stir in half-and-half and pasta. Bring to a simmer, cover, and reduce heat to medium-low. Set timer for 1 minute shy of pasta package directions for al dente (do not let boil over).


    Remove lid and stir in Parmesan. Add chicken and spinach, cover, and let simmer 1 minute. Remove lid, then carefully fold in spinach, allowing it to wilt and flavors to meld. Remove from heat. Taste and adjust seasoning.


    Serve with additional Parmesan, crushed red pepper flakes, and basil, if desired.