One-Pot Whole-Wheat Pasta with Spinach, Cherry Tomatoes & Lemon-Herb Chicken

Method

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until the oil shimmers and flows easily—about 30 seconds. Add the sliced chicken in a single layer, spreading to prevent overcrowding.

2. Cook chicken without moving for 2-3 minutes until the bottom develops a golden crust. Flip and cook another 2 minutes until just cooked through (internal temp 75°C). Remove chicken to a plate and set aside.

3. Reduce heat to medium. Add more oil if needed, then sauté minced garlic, oregano, and red pepper flakes for 30 seconds until fragrant—you'll smell the garlic turn sweet and aromatic. Watch closely to prevent burning.

4. Add cherry tomatoes cut-side down. Let them sizzle undisturbed for 2 minutes until the cut surfaces caramelize and begin to soften. Gently shake the pan to redistribute.

5. Pour in the chicken broth and bring to a rolling simmer. Add the whole-wheat pasta, submerging it completely. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente and most liquid has been absorbed.

6. Return the chicken to the pan along with any accumulated juices. Add spinach and lemon zest, tossing vigorously for 1-2 minutes until spinach wilts completely and turns a deep emerald green.

7. Remove from heat. Add lemon juice (about 2 tbsp), salt, and pepper to taste. The residual heat will create a light, glossy sauce from the starch-laden pasta water. Top with shaved Parmesan and fresh basil leaves. Serve immediately while the tomatoes still hold their shape.