One-Pot Pasta Recipe with Chicken & Spinach

Published: Oct 4, 2018 · Modified: Oct 15, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 22 Comments

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One-pot pasta is the way to go on busy weeknights. Filled with chicken and spinach, this healthy dinner is always popular! 271 calories and 6 Weight Watchers Freestyle SP

One-pot pasta is a fantastic meal for when you're short on time or have little inclination to wash a lot of dishes (that would be me all the time!) When things get busy around here, I dive into my arsenal of Ten 30-Minute Healthy Dinner Recipes (my saving grace) or pull out one of my one-pot recipes. And the bonus? This healthy pasta recipe is always a hit with my family and I can pat myself on the back, knowing that I've worked a good dose of veggies into our day.

When I first started watching what I ate, I avoided pasta recipes like the plague, even ones that were made with whole wheat pasta because I inevitably ate too much to make the dinner "low calorie" or healthy.

That is, until I learned a trick.

Pre-healthy eating, I would cook a pound of pasta (usually one box's worth), then mix it with various meats, sauces and vegetables. However, the dishes were always so pasta-heavy that I felt bloated by the end of the meal. Unless I want a ton of leftovers for lunch, now I just use 8 ounces of the pasta and mix in a double dose of protein (chicken, beans, shrimp) and vegetables.

By the end of the meal, my family and I are completely satisfied and have managed to eat a larger dose of healthy protein and vegetables, something that we can easily fall short on if we're not careful. I love my pasta, but have learned to eat it in moderation.

Tips for making this one-pot pasta recipe:

I used whole wheat penne, but any short pasta shape will do. Really, even spaghetti will work. Just be sure to adjust the cooking time (see the note in the recipe below).
Since everything is being cooked in the same pan, you want to use one that's big enough to hold all of the ingredients. Any large saucepan would work, but my favorite pan to use is my indispensable Everyday Pan (affiliate link). The surface area is large and the sides are just the right height.
Make-ahead tip: To save even more time when the dinner hour rolls around, chops the chicken and vegetables ahead of time and store in the fridge. You can even cook the chicken the day before to save additional time.

Other healthy one-pot recipes:

{Cookin' Canuck}
{Cookin' Canuck}
One-Pot Lentil Pumpkin Stew {Center Cut Cook}
One-Pot Spiralized Zucchini Noodle Soup {Peas & Crayons}

Printable Recipe

One-Pot Whole Wheat Pasta with Chicken & Spinach

One-pot pasta is the way to go on busy weeknights. Filled with chicken and spinach, this healthy dinner is always popular! 271 calories and 6 Weight Watchers Freestyle SP

4.58 from 7 votes

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Course: Entrees

Cuisine: Italian

Keyword: Clean Eating, One Pot

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Servings

Calories: 271.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

4 teaspoons olive oil divided
2 skinless boneless chicken breasts, cut into ¾-inch pieces
¼ teaspoons ground pepper
1 orange, red, or yellow bell pepper, diced
1 medium yellow onion chopped
4 garlic cloves minced
¾ teaspoon dried oregano
1 14.5 ounce can petite diced tomatoes
2 ¼ cups fat-free chicken broth see note
2 tablespoons balsamic vinegar
8 ounces whole wheat penne pasta
2 cups lightly packed spinach leaves, coarsely chopped
3 tablespoons minced flat-leaf parsley
¼ cup 1 ½ ounces crumbled feta cheese
salt to taste

Instructions

In a large nonstick saucepan (or nonstick skillet with high sides) set over medium-high heat, heat 2 teaspoons of olive oil. Add the chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a bowl.
Reduce the heat to medium and add 1 teaspoon of olive oil to the saucepan. Add the orange pepper and cook for 1 minute. Transfer to the bowl with the chicken. Set aside.
Add the remaining 1 teaspoon of olive oil to the saucepan. Add the onion and sauté until softened, about 4 minutes. Add the garlic and oregano, and cook for 30 seconds.
Pour in the diced tomatoes, chicken broth and balsamic vinegar. Bring to a boil, then stir in the pasta, stirring to coat and submerge the pasta.
Cover and simmer until the pasta is al dente (see note).
Stir in the chicken, bell pepper, spinach and parsley, and stir to wilt the spinach. Remove from the heat and sprinkle with the feta cheese. Taste and add salt, if desired. Serve.

Notes

Weight Watchers Points: 6 (Freestyle SmartPoints), 7 (Points+)

Note: Depending on the cooking time recommended on the pasta package, the amount of chicken broth required may vary between 1¾ cups and 2¼ cups. If desired, start with 1¾ cups and then add additional chicken broth partway through cooking, if necessary. The cooking time will be longer than what is recommended on the package, as the pasta is simmering rather than boiling in this recipe.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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Reader Interactions

Comments

Nicole
October 10, 2018 at 12:56 pm

I had stopped serving pasta because of the same reason. Thank you for the idea to use half the amount while increasing the vegetables and chicken. This is a recipe I'll be making over and over again.
Reply
- Dara
  October 10, 2018 at 12:59 pm
  I'm so glad it made pasta do-able again for you, Nicole!
  Reply

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