Description
This Tomato Spinach Chicken Pasta is a quick and comforting 30-minute meal that combines tender chicken breasts with a creamy tomato sauce, fresh baby spinach, and perfectly cooked pasta. Finished with a sprinkle of parmesan cheese, it’s a flavorful and satisfying dish ideal for weeknight dinners.
Ingredients
Pasta
- 8 ounces uncooked pasta
Chicken
- 2 chicken breasts
- 1/2 tablespoon garlic powder
- Salt & pepper to taste
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
Vegetables & Toppings
- 2 cups (packed) fresh baby spinach
- Freshly grated parmesan cheese (for serving, to taste)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta al dente according to the package instructions. Drain and set aside.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create four thinner pieces. Season both sides with garlic powder, salt, and pepper.
- Cook the chicken: Heat butter and olive oil in a skillet over medium-high heat. Once hot, cook the chicken pieces for about 5 minutes on each side or until fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Make the sauce: Stir in the tomato paste, tomato sauce, heavy cream, and Italian seasoning. Mix until smooth. Reduce heat to medium and let the sauce simmer gently for 3-5 minutes to thicken.
- Slice the chicken: Cut the cooked chicken into strips while the sauce simmers.
- Combine sauce and chicken: Season the sauce with salt and pepper to taste. Add the chicken strips and fresh baby spinach to the skillet. Stir and let warm through for 1-2 minutes until the spinach wilts.
- Toss pasta and sauce: If the sauce is too thick, add a splash of the reserved hot pasta water. Combine the drained pasta with the sauce and chicken in the pot or skillet. Toss well to coat evenly.
- Serve: Divide the pasta among plates and top with freshly grated parmesan cheese. Serve immediately for best flavor and texture.
Notes
- You can use any type of pasta such as penne, fusilli, or spaghetti according to your preference.
- For a lighter alternative, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.
- Fresh baby spinach can be swapped with kale or other greens if desired.
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- For a spicier version, add red pepper flakes when sautéing garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
