One-Pan Garlic Parmesan Chicken Pasta with Spinach

Why You’ll Love This Recipe

• One pan, real comfort: Everything cooks in one skillet, including the pasta.
• Fast weeknight win: Rotisserie chicken makes it feel homemade without the extra work.
• Creamy without heavy cream: Parmesan and starchy pasta water create a silky sauce.
• Easy to customize: Swap greens, add heat, or brighten with lemon.

Grocery List

• Produce: garlic (4 cloves), baby spinach (3 cups)
• Dairy: unsalted butter, Parmesan cheese (block for grating is best)
• Pantry: low-sodium chicken broth, short pasta (rotini or penne), kosher salt, black pepper

Full Ingredients

Main Ingredients

• Unsalted butter: 3 tablespoons
• Garlic: 4 cloves, minced (about 1 1/2 tablespoons)
• Low-sodium chicken broth: 3 cups
• Dry short pasta: 10 ounces (rotini or penne work especially well)
• Rotisserie chicken: 2 cups shredded (about 10–12 ounces)
• Parmesan cheese: 1 cup finely grated (about 3 ounces), plus 2–4 tablespoons more for serving
• Baby spinach: 3 cups, loosely packed

Seasoning

• Freshly ground black pepper: 1/2 teaspoon, plus more to taste
• Kosher salt: 1/4 teaspoon (optional; add only after tasting, since broth and Parmesan are salty)

Step-by-Step Instructions

Step 1: Prep your ingredients for smooth cooking

Set out a large deep skillet (12-inch is ideal) with a lid. Mince the garlic, grate the Parmesan finely (fine shreds melt better than thick ones), and shred the rotisserie chicken into bite-size pieces. Measure the broth and pasta so everything is ready to go once the garlic hits the pan.

Step 2: Sauté the garlic in butter

Place the skillet over medium heat. Add 3 tablespoons unsalted butter and let it melt.

Add the minced garlic and sauté for 30–60 seconds, stirring constantly, just until fragrant. Keep the garlic moving so it doesn’t brown (browned garlic can taste bitter).

Step 3: Add broth and pasta, then bring to a boil

Pour in 3 cups chicken broth and stir, scraping the bottom of the pan to lift any flavorful bits.

Add the 10 ounces dry pasta and stir well so the pasta is mostly submerged. Increase heat to high and bring the liquid to a boil.

Step 4: Simmer until the pasta is al dente and the sauce base reduces

Once boiling, reduce heat to maintain a steady simmer (usually medium or medium-low, depending on your stove). Simmer for 10–12 minutes, stirring every 1–2 minutes to prevent sticking and to help the pasta cook evenly.

You’re looking for pasta that is al dente and liquid that has reduced significantly. The pan should still look a bit saucy; the cheese and starch will finish thickening it.

Step 5: Stir in Parmesan to make it creamy

Turn the heat down to low. Add the 1 cup finely grated Parmesan in small handfuls, stirring constantly between additions. This helps it melt smoothly instead of clumping.

If the sauce looks too thick, stir for 30 seconds first (it often loosens as the cheese melts). If it still needs thinning, add a small splash of broth (1–2 tablespoons at a time) until it’s glossy and creamy.

Step 6: Add shredded rotisserie chicken and warm through

Stir in the 2 cups shredded rotisserie chicken. Continue cooking on low for 1–2 minutes, stirring, until the chicken is warmed through and coated in sauce.

Step 7: Finish with spinach and pepper

Add the 3 cups baby spinach and toss gently until wilted, about 30–60 seconds.

Stir in 1/2 teaspoon black pepper. Taste and add up to 1/4 teaspoon kosher salt only if needed.

Serve immediately with extra Parmesan and a few extra cracks of black pepper.

Pro Tips

• Grate your own Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy.
• Stir frequently during the simmer: One-pan pasta can stick fast; regular stirring also helps build a creamy, starchy base.
• Control the heat when adding cheese: Keep it on low so the Parmesan melts into the sauce instead of tightening up.
• Adjust consistency at the end: If it’s too thick, add broth 1 tablespoon at a time. If too thin, simmer 1–2 minutes longer before adding spinach.
• Season after the Parmesan: The cheese and broth add salt, so taste last to avoid over-salting.

Variations

• Lemony garlic Parmesan: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice right before serving for a bright finish.
• Spicy version: Add 1/4 teaspoon crushed red pepper flakes with the garlic, and finish with extra black pepper.
• Veg-loaded: Stir in 1 cup frozen peas during the last 2 minutes of simmering, or add 1 cup sliced mushrooms and sauté them in the butter for 4–5 minutes before adding garlic.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium-low heat with 2–4 tablespoons broth or water, stirring often, until creamy and hot (about 4–6 minutes). You can microwave it too, but stovetop gives the best texture.

Make-ahead tip: You can shred the rotisserie chicken and grate the Parmesan up to 2 days ahead; store separately in the refrigerator.

Nutrition (per serving)

Approximate, will vary by brands and exact portions. Calories: 520; Protein: 34 g; Carbohydrates: 52 g; Fat: 20 g; Saturated Fat: 10 g; Fiber: 3 g; Sugars: 3 g; Sodium: 900 mg.