Mediterranean One-Pot Whole Wheat Pasta with Spinach, Cherry Tomatoes and Grilled Chicken

Method

1. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until the oil shimmers and flows easily, about 90 seconds. Season chicken slices with salt, pepper, and oregano.

2. Add chicken in a single layer—listen for an immediate sizzle. Cook without moving for 3 minutes until the bottom develops a golden crust. Flip and cook another 2 minutes until internal temperature reaches 75°C. Remove chicken and set aside; it will finish cooking in the pasta.

3. Reduce heat to medium. Add garlic and red pepper flakes to the pan—watch for the garlic to turn fragrant and barely golden at the edges, about 45 seconds. Do not let it brown or it will taste bitter.

4. Pour in chicken broth and add cherry tomatoes. Bring to a rolling simmer, then add whole wheat pasta in an even layer. The liquid should just cover the pasta; if not, add water 1/4 cup at a time.

5. Cook pasta, stirring gently every 2 minutes to prevent sticking. Listen for a soft bubbling sound; the liquid should maintain a gentle simmer, not a vigorous boil. Cook until pasta is al dente, approximately 10-12 minutes.

6. Turn off heat. Add spinach in handfuls, stirring to wilt. The residual heat will cook it perfectly—about 60 seconds. The sauce should coat the pasta thickly, coating a spoon.

7. Return chicken to the pan along with any accumulated juices. Add half the Parmigiano-Reggiano and toss gently. The cheese will melt into the sauce, creating body and richness.

8. Serve immediately in warmed bowls. Top with remaining cheese, a drizzle of olive oil, and fresh cracked pepper. The pasta will continue absorbing sauce as it rests.