One-Pan Pasta with Chicken, Mushrooms, and Spinach

Close-up of one-pan pasta with chicken, mushrooms, spinach, and grated cheese, garnished with herbs, on a wooden spoon.

5 from 1 vote

One-Pan Pasta with Chicken, Mushrooms, and Spinach

A rustic tomato sauce built from fresh whole tomatoes, mushrooms, and shredded rotisserie chicken, finished with spinach and Parmesan and tossed with pasta, all in a single skillet.

Course Main Course

Cuisine American, Italian

Keyword chicken spinach pasta, creamy tomato spinach pasta, easy weeknight pasta, one pan pasta recipe, one pot chicken pasta, rotisserie chicken pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings people (1.5 cups each)

Calories 489kcal

Author Chef Josh

Ingredients

5 medium tomatoes
1 tablespoon olive oil plus more for finishing
½ cup sliced mushrooms
½ cup diced onion
2 garlic cloves minced
1½ tablespoons tomato paste
8 oz pasta rotini, rigatoni, fusilli, or any shape
2 roasted chicken breasts shredded
1 large bunch baby spinach
½ cup freshly grated Parmesan plus more for serving
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon chili flakes
1 teaspoon Italian seasoning
Fresh basil chopped, for serving

Instructions

Heat a large skillet over medium heat with the 1 tablespoon olive oil. Slice just the tops off the 5 tomatoes to expose the flesh, then place them cut side down in the hot pan.
Scatter the ½ cup mushrooms and ½ cup onion around the tomatoes. Add the 2 garlic cloves and 1½ tablespoons tomato paste.
Cover the skillet and let everything cook for 9 to 10 minutes. The tomatoes should turn very soft with skins that pull away easily.
While the tomatoes simmer, bring a large pot of salted water to a boil. Cook the 8 oz pasta according to package directions until al dente, then reserve ½ cup pasta water before draining.
Remove the lid and peel away the loosened tomato skins with a fork or tongs, then discard the skins.
Mash the softened tomatoes directly in the skillet with the mushrooms, onion, garlic, and tomato paste until you have a rustic, chunky sauce.
Shred the 2 chicken breasts using two forks or a chicken shredder.
Add the spinach, shredded chicken, ½ cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon chili flakes, and 1 teaspoon Italian seasoning. Cook for 2 to 3 minutes until the spinach wilts and the Parmesan melts in.
Add the drained pasta to the skillet and toss until completely coated in sauce. Add a splash of the reserved pasta water if it needs loosening.
Spoon into bowls and finish with extra Parmesan, fresh basil, and a drizzle of olive oil.

Notes

Pasta shape: rotini, rigatoni, and fusilli work especially well, their ridges and twists catch the chunky sauce.
Chicken: leftover roasted chicken, thighs, or a mix of light and dark meat all work. Store-bought rotisserie chicken is the fastest option.
Make it meatless: leave the chicken out, the tomatoes, mushrooms, garlic, Parmesan, and spinach make a flavorful sauce on their own.
Sauce consistency: fresh tomatoes vary in how much liquid they release, keep the reserved pasta water on hand to loosen the sauce if needed.
Extra heat: increase the chili flakes, or finish each bowl with an extra pinch right before serving.

Nutrition