There are nights when you want a real dinner, but you absolutely do NOT want a sink full of dishes afterward.
This is that dinner.
This One-Pan Tomato & Spinach Chicken Pasta is cozy, saucy, loaded with tender chicken and fresh spinach, and comes together in one skillet. The pasta cooks right in that savory tomato and chicken broth situation, which means fewer dishes and SO much flavor.
Honestly, this is the kind of dinner you make once and then suddenly find yourself craving again next week.
Why You’ll Love This Recipe
Let’s talk about why this one is such a weeknight win.
ONE PAN. Everything cooks together in the same skillet, which means dinner is delicious and cleanup is basically a non-event.
40 MINUTES. You can get this from skillet to table in about 40 minutes, making it perfect for those nights when everyone is hungry and you need dinner to happen.
CHICKEN + PASTA. Need I say more? Tender bites of chicken, cozy penne, a savory tomato sauce, and plenty of fresh spinach. It’s a whole meal in one pan.
THE PASTA COOKS IN THE SAUCE. This is my favorite part. The penne cooks right in the tomato, broth, and water mixture, soaking up all those savory flavors as it cooks.
MINIMAL EFFORT, MAXIMUM COZY. It feels like comfort food, but without a complicated ingredient list or a million steps.
Basically: this is your “what are we having for dinner?” solved recipe.
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.
How To Make One-Pan Tomato & Spinach Chicken Pasta
1. Brown the Chicken.
Season the chicken as desired, then get it into a hot skillet with the olive oil.
Let it cook until beautifully browned, stirring often. Once it’s browned, take it out of the skillet and set it aside.
This little step is worth it. Those browned bits left behind in the skillet are about to become part of the sauce.
2. Soften the Onion.
Add the chopped onion to that same skillet and let it cook for about 3–4 minutes, just until it softens.
Nothing fancy happening here. We’re just building flavor.
3. Get the Pasta Going.
Now add the diced tomatoes, Swanson Chicken Broth, uncooked penne, and water.
Bring everything to a boil.
And this is where the magic starts happening: the pasta is cooking right in the sauce.
4. Let It Simmer.
Reduce the heat to medium and cook for about 10 minutes, stirring occasionally, until the penne is tender.
Give it a stir every so often and keep an eye on the pasta as it cooks.
5. Bring Back the Chicken.
Once the pasta is tender, return the chicken to the skillet and stir everything together.
Cook for another 2 minutes, until the chicken is fully cooked through.
6. Add the Spinach.
Last thing: the spinach.
Add the baby spinach and let it cook for about 1 minute, just until it wilts down into all that saucy pasta goodness.
And that’s it.
One skillet. A cozy dinner. Very little cleanup.
For the exact ingredient amounts and original recipe-card instructions, follow the recipe card below.
Expert Tips
A few little things that will make this recipe even easier:
Cut the chicken into similar-sized pieces. This helps everything cook evenly, and you get perfect little bites of chicken throughout the pasta.
Let the chicken brown. Don’t rush this part. Browning gives the chicken more flavor and leaves those tasty browned bits in the skillet.
Give the pasta a stir. Since the penne is cooking directly in the skillet, stirring occasionally helps everything cook evenly and keeps the pasta from sticking.
Don’t overcook the spinach. Baby spinach needs almost no time at all. Add it at the very end and let it wilt for about a minute.
Keep an eye on the pasta. Different pasta shapes and brands can cook a little differently, so check the penne as it gets close to tender.
Recipe Variations
Okay, here’s where you can have a little fun with it.
Want to Use Frozen Spinach?
Absolutely.
Thaw the spinach first and drain it really well so you don’t add a bunch of extra moisture to the skillet. Then add it toward the end, just like you would fresh spinach.
No Chicken Broth?
No problem.
Vegetable broth works, too. You can also use water, although broth will give the sauce more savory flavor.
Want to Switch Up the Pasta?
Penne is perfect here, but you don’t have to stop there.
Fusilli, farfalle, or rotini would all work nicely because their shapes are great at grabbing onto that tomato sauce.
Want Some Heat?
YES.
A little red pepper flake or a dash of hot sauce will give this pasta a nice spicy kick. Start small and add more to taste.
Storage & Reheating
If you have leftovers, lucky you.
Let the pasta cool and transfer it to an airtight container. Store it in the refrigerator and enjoy within a few days.
When you’re ready for round two, reheat it gently in the microwave or on the stovetop until heated through.
The pasta will absorb some of the sauce as it sits, so if it seems a little thick after chilling, add a small splash of water or broth while reheating.
And honestly? This is one of those meals where leftovers make an excellent lunch the next day.
What To Serve With Tomato & Spinach Chicken Pasta
You really don’t need much alongside this because you’ve already got chicken, pasta, tomatoes, and spinach happening in one skillet.
But if you want to make dinner feel a little more special, grab some crusty bread and a simple salad.
A few easy pairings:
- Garlic bread for soaking up any extra sauce
- A simple green salad for something crisp and fresh
- Roasted vegetables for an easy veggie side
- Crusty bread because honestly, sauce + bread is always a good idea
Then bring the skillet straight to the table and dig in.
This is cozy, saucy, simple weeknight food at its best.
- 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.
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.
