One-Pan Skillet Chicken Pasta for Busy Weeknights
Brown the chicken, add the pasta and let it simmer in the same pan. Here is a simple weeknight dinner with swaps, kid jobs and food safety notes.
Skillet chicken pasta is a one-pan weeknight dinner: brown bite-size chicken, add onion, garlic, canned tomatoes, broth and short pasta, then simmer with the lid on until the pasta is tender. Stir in spinach and cheese at the end. It takes about 35 minutes, serves four and uses pantry staples. Cook the chicken until a food thermometer reads 165°F, the safe minimum temperature the USDA lists for poultry.
Serves 4. Prep: 10 minutes. Cook: 25 minutes.
Ingredients
- 1 to 1¼ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- ½ teaspoon salt and ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1½ cups low-sodium chicken broth, plus up to ½ cup water if needed
- 8 ounces (about 2½ cups) short pasta, such as penne, rotini or shells
- 2 cups baby spinach (optional)
- 1 cup shredded mozzarella or cheddar, plus more for serving
You will also need a deep 12-inch skillet with a lid and a food thermometer.
Steps
- Season the chicken. Pat the pieces dry and toss with the salt and pepper.
- Brown it. Heat the oil in the skillet over medium-high. Add the chicken in a single layer and cook 4 to 5 minutes, stirring once or twice, until browned on the outside. It does not need to be cooked through yet.
- Add the aromatics. Lower the heat to medium. Stir in the onion and cook 2 minutes. Add the garlic and Italian seasoning and cook 30 seconds.
- Add the liquid and pasta. Pour in the tomatoes, broth and pasta. Stir so most of the pasta is under the liquid, and bring to a boil.
- Simmer covered. Reduce the heat to a steady simmer, cover and cook 10 to 12 minutes, stirring every 3 minutes so nothing sticks. Use the package time as a guide. If the pan looks dry before the pasta is tender, add a splash of water.
- Check the chicken. Insert a food thermometer into the thickest piece. It should read 165°F. If it does not, cover and cook a few minutes more.
- Finish. Turn off the heat. Stir in the spinach until it wilts, then the cheese. Let the pan rest 3 minutes so the sauce thickens. Taste and add salt if needed.
Pasta brands and pans differ, so treat these amounts and times as a starting point and adjust the liquid as needed.
Swaps and substitutions
| If you want to change | Try | Notes |
|---|---|---|
| The chicken | Ground chicken or turkey | Brown and break it up. Ground poultry also needs to reach 165°F |
| The chicken | Shredded rotisserie chicken | Skip the browning. Stir it in at the end to warm through |
| The chicken | Canned white beans or chickpeas, drained | A meatless option. Stir in with the pasta |
| The pasta | Whole wheat or gluten-free short pasta | It may need more liquid or a different time, so check early and follow the package |
| The tomatoes | Crushed tomatoes or jarred sauce, thinned with water | Or make our quick homemade pasta sauce first |
| The vegetables | Frozen peas, small broccoli florets, chopped zucchini or bell pepper | Add peas at the end. Add firmer vegetables for the last 5 minutes |
| The cheese | Parmesan, or 2 ounces cream cheese for a creamier sauce | Stir in off the heat |
| Dairy-free | Skip the cheese and finish with olive oil and herbs | Check broth and pasta labels |
| The heat | Red pepper flakes at the table | Keep the pan mild for kids |
Jobs for kids
- Ages 3 to 5: Tear spinach, wash vegetables in a bowl, stir the cheese in a bowl or set the table.
- Ages 6 to 8: Measure pasta and broth, open the can with an adult nearby, grate cheese with supervision.
- Ages 9 to 12: Dice the onion with a child-safe knife and supervision, read the recipe aloud, set the timer and check the thermometer with an adult.
- Teens: Run the stove and the thermometer, or make the dish on their own.
An adult should handle raw chicken and the hot pan, and everyone should wash hands with soap and water after touching raw chicken.
Food safety notes
- Temperature: The USDA lists 165°F as the safe minimum internal temperature for poultry. See its safe temperature chart. A thermometer is more reliable than color.
- Raw chicken: The USDA recommends not washing raw poultry, since splashing can spread bacteria. Use a separate cutting board, and wash boards, knives and hands afterward.
- Leftovers: Refrigerate within two hours, and eat within three to four days. Reheat to 165°F. Leftovers can be frozen, though the pasta may soften.
- Allergies: This recipe contains wheat and, with cheese, dairy. Use the swaps table if someone at your table needs a change.
Tips for picky eaters
- Serve the cheese and spinach on the side so each child can add their own.
- Cut the cooked chicken into smaller pieces for little ones.
- Pair the pasta with something familiar, such as fruit or raw carrot sticks. For children under four, the American Academy of Pediatrics suggests cutting round, firm foods into very small pieces.
- Let kids choose the shape of the pasta.
Planning a full week of dinners? See our family meal plan on a budget, or try another skillet dinner, easy Mongolian beef.
Bottom line
This is a flexible skillet dinner that works with pantry staples and leaves one pan to wash. Brown the chicken, simmer the pasta in the same pan, confirm that the chicken reaches 165°F and add cheese and greens at the end. Use the swaps table to adapt it to your family.
FAQ
Can you use frozen chicken?
Thaw it first in the refrigerator so it browns evenly and cooks through. Cooking from frozen takes longer and is harder to judge, so check the temperature carefully.
Why is the pasta sticking or dry?
The pan may be too hot or too small. Lower the heat, stir more often and add a splash of water. A wide, deep skillet gives the pasta room to cook.
Can it be made ahead?
You can chop the onion and chicken a day ahead and keep them chilled. The finished dish is best fresh, but leftovers reheat well with a little water or broth.
Is it spicy?
No. The recipe is mild, and you can add red pepper flakes or hot sauce to adult servings.
