Dump and Go Creamy Spinach Chicken Pasta – A Cozy One-Pot Dinner

This is the kind of weeknight dinner you throw together when you want something comforting, creamy, and satisfying without fuss. No separate pans, no complicated steps—just dump the ingredients in one pot and let it cook. The chicken stays tender, the pasta cooks right in the sauce, and the spinach wilts into silky ribbons.

It tastes like you spent time on it, even if you didn’t. Keep this one in your back pocket for busy evenings, lazy Sundays, or anytime you crave something warm and cozy.

Dump and Go Creamy Spinach Chicken Pasta - A Cozy One-Pot Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Boneless, skinless chicken breasts or thighs (1 to 1.25 pounds), cut into bite-size pieces
• Short pasta (12 ounces), such as penne, rotini, or fusilli
• Chicken broth (4 cups)
• Heavy cream (3/4 cup)
• Cream cheese (4 ounces), softened and cubed
• Parmesan cheese (1/2 cup), freshly grated
• Fresh baby spinach (5 to 6 ounces)
• Garlic (3 cloves), minced
• Onion (1 small), finely chopped
• Olive oil or butter (1 to 2 tablespoons)
• Italian seasoning (1 teaspoon)
• Red pepper flakes (optional, 1/4 teaspoon)
• Salt and black pepper to taste
• Lemon (optional), for a squeeze at the end

Instructions

 

• Prep the pot. Grab a deep skillet or Dutch oven with a lid. Add olive oil or butter over medium heat. Toss in the onion and cook for 2 to 3 minutes until it softens. Add garlic and cook 30 seconds until fragrant.
• Add the chicken and seasoning. Stir in the chicken pieces, Italian seasoning, salt, pepper, and red pepper flakes if using. You don’t need to brown the chicken fully—just warm it through for a minute so the spices bloom.
• Dump in the pasta and broth. Add the dry pasta and pour in the chicken broth. Stir to make sure the pasta is submerged and not clumped.
• Cover and simmer. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 9 to 11 minutes, stirring once or twice to prevent sticking. Cook until the pasta is al dente and the chicken is cooked through.
• Make it creamy. Lower the heat. Stir in the cream, cream cheese, and Parmesan. Keep stirring until the cream cheese melts and the sauce becomes smooth and glossy.
• Wilt the spinach. Add the spinach in batches, stirring until it wilts. The sauce will look loose at first, then thicken as the spinach releases just a bit of liquid and the pasta absorbs the sauce.
• Finish and taste. Taste and adjust with salt and pepper. If the sauce tastes heavy, add a small squeeze of lemon to brighten it up.
• Serve warm. Let the pot sit off the heat for 2 to 3 minutes to thicken slightly. Serve with extra Parmesan and cracked pepper.

What Makes This Special

This recipe saves time without sacrificing flavor. Everything cooks in one pot, so cleanup is minimal.

The starch from the pasta helps naturally thicken the sauce, giving you a silky, creamy texture without a roux.

It’s also flexible. You can swap the pasta shape, switch the greens, or use pantry swaps for the sauce. The result is still a hearty, comforting bowl that feels like a hug.

Most of all, it’s reliable.

The method works, the flavors balance well, and it reheats like a dream.

Shopping List

• Boneless, skinless chicken breasts or thighs (1 to 1.25 pounds), cut into bite-size pieces
• Short pasta (12 ounces), such as penne, rotini, or fusilli
• Chicken broth (4 cups)
• Heavy cream (3/4 cup)
• Cream cheese (4 ounces), softened and cubed
• Parmesan cheese (1/2 cup), freshly grated
• Fresh baby spinach (5 to 6 ounces)
• Garlic (3 cloves), minced
• Onion (1 small), finely chopped
• Olive oil or butter (1 to 2 tablespoons)
• Italian seasoning (1 teaspoon)
• Red pepper flakes (optional, 1/4 teaspoon)
• Salt and black pepper to taste
• Lemon (optional), for a squeeze at the end

How to Make It

1. Prep the pot. Grab a deep skillet or Dutch oven with a lid. Add olive oil or butter over medium heat. Toss in the onion and cook for 2 to 3 minutes until it softens.

   Add garlic and cook 30 seconds until fragrant.

2. Add the chicken and seasoning. Stir in the chicken pieces, Italian seasoning, salt, pepper, and red pepper flakes if using. You don’t need to brown the chicken fully—just warm it through for a minute so the spices bloom.
3. Dump in the pasta and broth. Add the dry pasta and pour in the chicken broth. Stir to make sure the pasta is submerged and not clumped.
4. Cover and simmer. Bring to a gentle boil, then reduce to a steady simmer.

   Cover and cook for 9 to 11 minutes, stirring once or twice to prevent sticking. Cook until the pasta is al dente and the chicken is cooked through.

5. Make it creamy. Lower the heat. Stir in the cream, cream cheese, and Parmesan.

   Keep stirring until the cream cheese melts and the sauce becomes smooth and glossy.

6. Wilt the spinach. Add the spinach in batches, stirring until it wilts. The sauce will look loose at first, then thicken as the spinach releases just a bit of liquid and the pasta absorbs the sauce.
7. Finish and taste. Taste and adjust with salt and pepper. If the sauce tastes heavy, add a small squeeze of lemon to brighten it up.
8. Serve warm. Let the pot sit off the heat for 2 to 3 minutes to thicken slightly.

   Serve with extra Parmesan and cracked pepper.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: You can freeze it for up to 2 months, though the sauce may separate slightly. Thaw overnight in the fridge.
• Reheating: Reheat gently on the stove over low heat or in the microwave at 50–70% power. Add a splash of broth or milk to loosen the sauce and stir halfway through.

Benefits of This Recipe

• One-pot convenience: Minimal dishes and quick cleanup.
• Balanced comfort: Creamy sauce, lean protein, and a big handful of greens.
• Budget-friendly: Uses simple pantry staples and stretches well for multiple meals.
• Customizable: Works with different pasta shapes, greens, and seasonings.
• Family-approved: Mild flavors with the option to add heat or brightness to taste.

Pitfalls to Watch Out For

• Overcooking the pasta: Since it cooks in broth, it can go from perfect to mushy quickly.

  Check it a minute early.

• Curdled sauce: If the pot is too hot when adding cream and cream cheese, the sauce can separate. Reduce the heat first and add gradually, stirring constantly.
• Too thick or too thin: If the sauce is too thick, stir in a splash of warm broth or milk. If it’s thin, let it sit for a few minutes off heat; it thickens as it stands.
• Underseasoning: Broth and Parmesan are salty, but pasta absorbs a lot.

  Taste at the end and season generously.

• Clumpy pasta: Give it a stir once or twice while simmering to prevent sticking at the bottom.

Alternatives

• Protein swaps: Use Italian sausage, rotisserie chicken (stir in at the end), or shrimp (add in the last 3 minutes).
• Dairy adjustments: Replace heavy cream with half-and-half for a lighter sauce, or use evaporated milk. Add more Parmesan for extra richness.
• Greens and veggies: Swap spinach with kale (chopped and added earlier to soften) or arugula (stir in at the end). Add mushrooms, sun-dried tomatoes, or peas.
• Flavor boosts: A spoonful of pesto, a pinch of nutmeg, or a splash of white wine with the broth adds depth.
• Gluten-free option: Use a gluten-free short pasta and watch the timing closely, as it softens faster.

  Stir more often to avoid sticking.

• Lactose-conscious: Use lactose-free cream and cream cheese. Parmesan is naturally low in lactose, but check labels.

FAQ

Can I use frozen spinach?

Yes. Thaw and squeeze out excess moisture first, then stir it in at the end.

Start with about 1 cup of well-drained frozen spinach and add more if you like it extra green.

Do I need to pre-cook the chicken?

No. It cooks right in the pot with the pasta and broth. Just cut it into small, even pieces so it cooks through by the time the pasta is done.

What pasta shape works best?

Short shapes like penne, rotini, fusilli, or shells work well because they hold onto the creamy sauce.

Avoid very small shapes that can overcook quickly.

How can I lighten this dish?

Use half-and-half instead of heavy cream, skip the cream cheese, and add extra spinach. You can also replace some broth with water to control sodium.

Why is my sauce grainy?

That usually happens when dairy is added over high heat or when pre-shredded cheese with anti-caking agents is used. Lower the heat before adding dairy and use freshly grated Parmesan.

Can I make it in a slow cooker?

You can, but the texture is better on the stovetop.

If using a slow cooker, add everything except the pasta and dairy and cook on Low for 3 to 4 hours. Stir in pasta and cook on High until al dente, then finish with the dairy and spinach.

How do I add more flavor without making it heavy?

Stir in lemon zest, chopped fresh basil, or a spoonful of pesto at the end. A dash of garlic powder or onion powder also boosts savory notes.

Can I make it ahead?

Yes.

Cook as directed, cool, and refrigerate. Reheat gently with a splash of broth or milk. Add fresh spinach when reheating if you want it brighter and less wilted.

Final Thoughts

Dump and Go Creamy Spinach Chicken Pasta is a keeper: easy to make, easy to love, and easy to tweak.

It hits that sweet spot between comforting and practical, making it perfect for busy nights. With a few pantry staples and one pot, you get a cozy dinner that tastes like you planned it. Keep the basics on hand, and this meal is always just a few steps away.