This one-pot chicken, spinach and tomato pasta is simple to make, comforting, and full of flavor. Below you’ll find an easy step-by-step method, ingredient notes, storage tips, and answers to common questions to help you prepare this satisfying weeknight meal.
If you’re looking for a quick and tasty dinner, this one-pot chicken spinach tomato pasta delivers creamy texture, bright tomato flavor, and a boost of greens — all with minimal cleanup.
Why You’ll Love It
One-pot chicken spinach tomato pasta combines tender chicken, fresh spinach and tangy tomatoes in a creamy sauce. It’s popular because it’s quick to prepare, versatile and keeps dishwashing to a minimum.
- Budget friendly — Pasta is inexpensive and stretches the meal to feed several people.
- Customizable — Swap heavy cream for milk, omit the spinach or sundried tomatoes if needed, but keep fresh tomatoes for their acidity in the sauce.
- Great for meal prep — The recipe serves about four to six; double the quantities to prepare lunches for the week.
- One pot — Everything comes together in a single pot or pan, so cleanup is fast.
Ingredients You’ll Need
Gather the following items before you start. Quantities are adaptable depending on servings and taste.
From the pantry
- Cooked chicken (about 1½–2 cups) — leftover roasted or pressure-cooked chicken works well.
- Bowtie (farfalle) pasta — or any short pasta you prefer.
- Olive oil (3 tbsp)
- Garlic (4 cloves, chopped) and chopped red onion (¼ cup)
- Roma tomato (1 large) and sundried tomatoes (¼ cup) for extra tang
- Velveeta or a melting cheese (about 4 oz) for creaminess
- Heavy whipping cream (1 cup) — milk can be used in a pinch
- Pasta cooking water (reserve 1 cup)
- Garlic powder (1 tbsp), onion powder (1 tbsp), ground pepper (½ tsp) and salt to taste
- Spinach (about 2 cups) for color and nutrition
Optional grocery items
- Whole wheat pasta if you prefer a healthier option
Preparation
Follow these steps for a creamy, well-seasoned pasta:
- Cook the bowtie pasta according to package instructions. Reserve one cup of the starchy pasta water before draining.
- Heat olive oil in a medium pot or saucepan over medium-low heat. Sauté chopped garlic and red onion until fragrant, then add chopped fresh tomato. Cook until the tomato softens.
- Add sundried tomatoes and cook a couple more minutes to release their flavor.
- Pour in the reserved pasta water and add the Velveeta (or melting cheese). Stir until the cheese melts and the mixture becomes smooth.
- Stir in the heavy whipping cream and season with garlic powder, onion powder, ground pepper and salt to taste. Adjust seasoning as needed.
- Add the cooked chicken and gently combine to warm through.
- Toss in the cooked pasta and simmer for about three minutes so the pasta absorbs the sauce.
- Add the spinach and stir gently until wilted. Remove from heat and serve hot. Garnish with chili flakes or extra pepper if desired.
Serve your one-pot chicken spinach tomato pasta hot, garnished with chili flakes.
How to Store
Cool leftovers to room temperature, then transfer to a sealed container and refrigerate for up to 3–4 days. You can also freeze portions: make sure the pasta is fully cooled before sealing and freezing. Reheat gently on the stove or in the microwave, adding a splash of cream or water to refresh the sauce if it thickens.
FAQs
Q: Can I use whole wheat pasta as a healthier option?
A: Yes — whole wheat pasta works well and adds fiber and nutrients.
Q: Can I add other vegetables?
A: Absolutely. Bell peppers, mushrooms, zucchini, or peas make great additions. Add firmer vegetables earlier in cooking so they soften properly.
Q: Is this dish suitable for vegetarians?
A: To make it vegetarian, omit the chicken and use vegetable broth or extra cream for body. You can also add hearty vegetables or plant-based protein instead.
Q: How long does it take to prepare this meal?
A: Active prep and cook time is about 30–45 minutes depending on whether your chicken is already cooked.
Q: Can I make this dish ahead of time?
A: Yes. Prepare, cool, and refrigerate. Reheat gently before serving. The texture is best when reheated with a splash of liquid to restore creaminess.
Q: What wine pairs well with this pasta?
A: A light, crisp white like Sauvignon Blanc or Pinot Grigio pairs nicely with the tomato-acid and creamy sauce.
One-pot chicken spinach tomato pasta
Shobee
Equipment
- 1 medium pot
- Saucepan
- Strainer
Ingredients
- 6 oz Cooked Bowtie Pasta
- 3 tbsp Olive Oil
- 4 cloves Chopped Garlic
- 1/4 cup Chopped Red Onion
- 1 large Roma Tomato
- 1/4 cup Sundried Tomato
- 4 oz Velveeta Cheese
- 1 cup Pasta water (reserved)
- 1 Tbsp Garlic powder
- 1/2 Tsp Ground pepper
- Salt to taste
- 1 cup Heavy whipping cream
- 2 cups Spinach
- 1½ cups Cooked Chicken
Instructions
- Cook the bowtie pasta according to package directions. Reserve 1 cup of pasta water before draining.
Cook the Bowtie Pasta in the Instant Pot (optional)
- Place pasta in the inner pot with water to cover, pressure cook on high for 5 minutes, then quick release. Reserve 1 cup pasta water.
- Heat olive oil in a pan and sauté garlic and onion. Add chopped tomato and cook until soft, then stir in sundried tomatoes for 2 minutes.
- Add reserved pasta water and Velveeta, stirring until melted. Stir in heavy cream and season with garlic powder, onion powder, pepper and salt. Add cooked chicken and heat through.
- Add the cooked pasta and simmer 3 minutes so the sauce coats the pasta. Stir in spinach until wilted and serve warm.