This easy one pot chicken spinach pasta is the quick and healthy answer to your weeknight dinner dilemma! Lots of vibrant fresh spinach is tossed up with bite-size sautéed chicken in a quick pan sauce with curly rotini pasta.
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Drizzles of simmering chicken stock and minced shallot get happy in the pan with quick hints of butter, white wine, and lemon for a quick and bright pan sauce. It’s the perfect backdrop for juicy bites of pan-tossed chicken and vibrant green fresh spinach.
This simple yet quick one pot chicken spinach pasta dish is perfect for busy weeknights when you crave something healthy and satisfying all in one bite. That bright crisp green spinach adds a beautiful bold green element to this easy pasta recipe while quick seasoned tender chicken pieces tie everything together with your favorite short pasta in this simple recipe.
You’ve basically hit all the bases in one shot with this easy dinner idea! It makes an easy meal that’s ready to go from pot to plate in just minutes. Here’s what you’ll need to put this easy recipe together…
Ingredients To Make A Quick One Pot Chicken Spinach Pasta
- A pack of chicken tenderloins 5 to 7 pieces
- Shallot – fine diced/brunoise
- Fresh spinach / Baby spinach
- Your favorite short pasta – cooked al dente, such as rotini or penne pasta
- Chicken stockÂ
- Dry white wine
- Ground onion powder
- Garlic powder
- Rich fruity olive oil
- Dried parsley
- Fresh-squeezed lemon juice
- Unsalted butter
- All-purpose flour
- Coarse salt
- Cracked pepper
Make An Easy One Pot Chicken Spinach Pasta
The crisp white wine and zippy fresh lemon really make the flavors pop in this easy chicken pasta recipe. It makes for a delicious and simple sauce that pulls everything together in this one-pot pasta.
Serve this simple pasta with chicken right from the hot pot to the plate for a delicious weeknight dinner that hits all the right spots! Â Nothing beats a big bowl of pasta with lots of spinach and tender juicy chicken to satisfy those cravings for a quick dinner done right on busy nights! If you really love pasta with lots of good greens, try this easy pesto pasta or this simple broccoli chicken pasta done up in minutes!
Quick One Pot Chicken Spinach Pasta with Lemon and White Wine
Equipment
Ingredients
- 1 pack Chicken Tenderloin Pieces - 5 to 7 pieces
- ¼ cup Shallot - fine diced/brunoise dice
- 2 cups Fresh Spinach - or baby spinach, heaping, lightly packed
- 2 cups Short Pasta - cooked al dente, such as rotini or penne
- 1 cup Chicken Stock - divided
- â…“ cup Dry White Wine - such as Sauvignon Blanc or Pinot Grigio
- 1 tsp Ground Onion Powder
- ½ tsp Garlic Powder
- 1 tbsp Good Fruity Olive Oil
- 1 tsp Dry Parsley
- 1 tbsp Lemon Juice - fresh squeezed
- 3 tbsp Unsalted Butter
- 1 tbsp All Purpose Flour
- 1 tsp Coarse Salt + Cracked Pepper - each
Instructions
- Rinse, pat dry, and empty chicken tenderloin pieces into a large bowl. Toss chicken tenderloin pieces with the coarse salt, cracked pepper, onion powder, garlic powder, olive oil and dried parsley.
- Place the chicken tenderloin fillets down into a hot pre-heated wide or large skillet over medium heat.  Cook for 3 to 4 minutes on medium-high heat until the bottoms have turned golden brown.Â
- Flip and cook another 3 to 4 minutes on medium hight heat until cooked through and golden brown on both sides.  Remove chicken from pan.  Set aside in a wide dish and cover loosely with foil.
- Over medium heat, deglaze the same pan you used to cook chicken with the dry white wine plus about a tablespoon fresh lemon juice.  Do this while picking up the browned bits from the bottom of the pan.
- Now melt the butter and toss in the fine diced shallot.  Cook for one minute then splash in first half cup of chicken stock.  Bring mixture to a simmer and then sprinkle in about a tablespoon of the all-purpose flour.  Sprinkle it in a little at a time while whisking simultaneously to help flour incorporate evenly.
- Lastly, splash in the second half cup of chicken stock and whisk in to combine evenly.  Bring sauce to a gentle simmer and cook on low for 2 to 3 more minutes until lightly thickened enough to just be able to coat the back of a spoon.  Turn off heat.
- While sauce is still hot, toss in fresh spinach leaves plus your favorite short cooked al dente pasta.  Cut the sautéed chicken tenderloins into cubes and add to the large pot with the spinach and pasta.  Toss to coat and combine.
- Drizzle with a tad more fruity olive oil over the top and sprinkle with a bit of fresh grated or ground parmesan cheese, if desired, and serve hot.
