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Tomato Spinach Chicken Pasta Recipe
Ash Tyrrell

Tomato Spinach Chicken Pasta Recipe

I just tried this tomato spinach chicken pasta recipe, and I have to say—it’s become an instant favorite in my kitchen. I love how simple it is, yet the flavors are so rich and comforting.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – I like using extra virgin olive oil for its flavor.
  • 1 pound boneless skinless chicken breasts – Cut into bite-sized pieces for quick cooking.
  • Salt and black pepper to taste – Season generously to enhance the chicken’s flavor.
  • 4 cloves garlic minced – Fresh garlic works best; it gives a richer, aromatic taste.
  • 1/4 teaspoon crushed red pepper flakes – Adds a subtle heat without overpowering.
  • 1 cup chicken broth – I prefer low-sodium to control the saltiness.
  • 1 14.5-ounce can diced tomatoes – I use fire-roasted for extra depth of flavor.
  • 1/2 cup heavy cream – You can substitute with coconut cream for a dairy-free option.
  • 1 teaspoon Italian seasoning – A mix of oregano basil, and thyme enhances the flavor.
  • 4 cups fresh spinach – Avoid frozen spinach; it can release too much water.
  • 12 ounces pasta penne or fusilli work well – Cook al dente so it holds up in the sauce.
  • 1/4 cup grated Parmesan cheese – I always grate it fresh for a nutty creamy finish.

Method
 

  1. First, chop your chicken into bite-sized pieces and mince the garlic. Measure out the spinach, chicken broth, and cream so everything is ready to go. Prepping ahead makes cooking faster and stress-free.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. This locks in the flavor and keeps the chicken juicy.
  3. Add minced garlic and red pepper flakes to the skillet. Pour in chicken broth, diced tomatoes, and Italian seasoning. Let it simmer for a few minutes to let all the flavors meld.
  4. Reduce the heat to low and stir in the heavy cream. Add fresh spinach and cook until wilted. The cream balances the acidity of the tomatoes, and the spinach adds freshness.
  5. Toss the cooked pasta into the skillet with the sauce. Mix well to coat every piece of pasta in the creamy tomato goodness. Finish with freshly grated Parmesan cheese on top.

Notes

  • I like to sear the chicken in batches to avoid overcrowding, which keeps it from steaming.
  • I always taste the sauce before serving and adjust salt, pepper, or red pepper flakes as needed.
  • Adding a splash of pasta water can help loosen the sauce if it’s too thick.
  • I sometimes finish the dish under the broiler for a minute to get the cheese slightly golden.