I turned pan-fried chicken, tomatoes and spinach into a quick creamy pasta I call Easy Healthy Dinner Pasta, and the clever shortcut I use keeps weeknight cooking under 30 minutes.
I never thought a pan of quick pasta could make me look like I tried, but really I did zero extra work. My Tomato Spinach Chicken Pasta starts with pan seared boneless skinless chicken breasts that get a little char, then fold into wilted baby spinach and a silky tomato cream that somehow feels fancy.
It lives in my Easy Weeknight Dinners Pasta rotation yet it flirts with richer dinner vibes so you might call it a cousin to Shredded Chicken And Spinach Recipes. There is one tiny trick I sneak in that makes the sauce cling to every noodle, but I’m not telling yet.
Ingredients
- Pasta provides quick carbs and comfort, not much protein or fiber though.
- Lean chicken gives big protein, helps muscle repair, mild flavor and juicy.
- Spinach adds iron, vitamin C and fiber, wilts down but packs greens.
- Tomatoes bring acidity and umami, lots of vitamin C and lycopene.
- Parmesan gives salty, nutty umami, adds calcium and some protein.
- Cream makes sauce rich and silky, adds saturated fat and calories.
- Olive oil offers healthy monounsaturated fats, helps saute and flavor.
- Garlic and onion add aroma, antioxidants and a sweet savory backbone.
- Basil brightens freshness, red pepper flakes bring heat, use to taste.
Ingredient Quantities
- 12 ounces pasta (penne rotini or farfalle)
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 14 ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 4 cups baby spinach, packed
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped or 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
How to Make this
1. Bring a large pot of salted water to a boil, add the 12 ounces pasta and cook al dente according to package directions; before draining, scoop out and save about 1 cup of the pasta water, then drain the pasta.
2. Season the 1 lb bite sized chicken pieces with salt and black pepper. Heat 2 tablespoons olive oil and 1 tablespoon butter (optional) in a large skillet over medium-high heat. Add chicken in a single layer, don’t crowd the pan, and pan fry until golden and cooked through, about 4 to 6 minutes; remove chicken to a plate.
3. Reduce heat to medium, add a little more oil if the pan is dry, then add the finely chopped small yellow onion and sauté until translucent, about 3 to 4 minutes.
4. Add the 3 cloves minced garlic and cook 30 seconds till fragrant, then stir in 1 tablespoon tomato paste and cook about 1 minute to deepen the flavor.
5. Pour in the 14 ounce can crushed tomatoes, stir, bring to a gentle simmer and cook 3 to 5 minutes to thicken slightly.
6. Stir in 1/2 cup heavy cream, add 1/4 teaspoon red pepper flakes if using, and taste for salt and pepper. Let the sauce simmer a couple minutes so it comes together.
7. Add the 4 cups packed baby spinach and stir until wilted, then mix in 1/2 cup freshly grated Parmesan cheese and 1/4 cup fresh chopped basil (or 1 teaspoon dried basil); if the sauce seems too thick, loosen with reserved pasta water a splash at a time.
8. Return the cooked chicken to the skillet and simmer 1 to 2 minutes to reheat and meld flavors. Adjust seasoning if needed.
9. Add the drained pasta to the sauce, toss well to coat, finish with a small knob of butter if you want a glossy finish, and serve hot with extra Parmesan and more basil or red pepper flakes for topping.
Equipment Needed
1. Large pot for boiling the pasta (6 qt or bigger), lid helps keep it boiling
2. Large skillet or sauté pan (12 inch) for frying chicken and making the sauce
3. Colander to drain the pasta and catch that reserved pasta water
4. Tongs or a slotted spoon to move pasta and chicken without splashing
5. Wooden spoon or silicone spatula for stirring the sauce and scraping the pan
6. Chef’s knife for cutting chicken, onion and chopping basil
7. Cutting board (use a separate one for raw chicken if you can)
8. Measuring cups and spoons for cream, oil, tomato paste etc
9. Box grater or microplane for fresh Parmesan
10. Can opener for the crushed tomatoes and a small bowl to hold minced garlic if you prep ahead
dont forget a plate to rest the cooked chicken on while you make the sauce — makes cleanup easier
FAQ
Tomato Spinach Chicken Pasta Recipe Substitutions and Variations
- Pasta (12 ounces)
- Orzo or small shells – cooks faster and gives bite sized pieces
- Whole wheat or chickpea pasta – more fiber and protein, a bit firmer
- Gluten free rice or corn pasta – same amounts but watch doneness, can get soft
- Chicken breasts (1 lb)
- Boneless skinless thighs – more flavor and forgiving, chop like the recipe says
- Ground chicken or turkey – cooks quicker, crumble while browning
- Shrimp – toss in at the end since they cook fast
- Firm tofu or canned chickpeas – great vegetarian swaps, press tofu or rinse chickpeas
- Heavy cream (1/2 cup)
- Half and half plus 1 tbsp melted butter – richer than half and half alone
- Whole milk thickened with 1 tsp cornstarch – simmer until slightly thickened
- Full fat coconut milk – dairy free option, note it adds a mild coconut flavor
- Cashew cream or plain Greek yogurt (stir in off the heat) – yogurt can split if boiled
- Parmesan cheese (1/2 cup grated)
- Pecorino Romano – saltier and sharper, use a little less
- Grana Padano or Asiago – similar texture and melt, milder taste
- Nutritional yeast – vegan option, same volume but different flavor
- Fresh mozzarella shreds – melts creamy but less salty, use extra salt if needed
Pro Tips
Pro tips:
1. Save more than you think of that pasta water and add it slowly, a few tablespoons at a time, until the sauce clings to the pasta the way you like. The starch in the water makes the sauce glossy and helps it stick, so dont dump it all in at once.
2. Get the chicken really golden by not crowding the pan and patting the pieces dry first. If bits are different sizes theyll cook unevenly, so cut them uniform and let cooked pieces rest while you finish the sauce so they stay juicy.
3. Let the tomato base simmer a little longer than the recipe says if you can, it develops a deeper flavor. A tiny pinch of sugar or a splash of balsamic will tame any sharp acidity, taste as you go though dont over sweeten.
4. Add the spinach in batches and remove from heat before stirring in the Parmesan, otherwise the cheese can get grainy. If you use frozen spinach, thaw and squeeze out excess water first so the sauce doesnt get watery.
Tomato Spinach Chicken Pasta Recipe
I turned pan-fried chicken, tomatoes and spinach into a quick creamy pasta I call Easy Healthy Dinner Pasta, and the clever shortcut I use keeps weeknight cooking under 30 minutes.
4
servings
770
kcal
Equipment: 1. Large pot for boiling the pasta (6 qt or bigger), lid helps keep it boiling
2. Large skillet or sauté pan (12 inch) for frying chicken and making the sauce
3. Colander to drain the pasta and catch that reserved pasta water
4. Tongs or a slotted spoon to move pasta and chicken without splashing
5. Wooden spoon or silicone spatula for stirring the sauce and scraping the pan
6. Chef’s knife for cutting chicken, onion and chopping basil
7. Cutting board (use a separate one for raw chicken if you can)
8. Measuring cups and spoons for cream, oil, tomato paste etc
9. Box grater or microplane for fresh Parmesan
10. Can opener for the crushed tomatoes and a small bowl to hold minced garlic if you prep ahead
dont forget a plate to rest the cooked chicken on while you make the sauce — makes cleanup easier
Ingredients
-
12 ounces pasta (penne rotini or farfalle)
-
1 lb boneless skinless chicken breasts, cut into bite sized pieces
-
Salt and black pepper to taste
-
2 tablespoons olive oil
-
1 tablespoon butter (optional)
-
1 small yellow onion, finely chopped
-
3 cloves garlic, minced
-
1 14 ounce can crushed tomatoes
-
1 tablespoon tomato paste
-
1/2 cup heavy cream
-
4 cups baby spinach, packed
-
1/2 cup freshly grated Parmesan cheese, plus more for serving
-
1/4 cup fresh basil, chopped or 1 teaspoon dried basil
-
1/4 teaspoon red pepper flakes (optional)
Directions
- Bring a large pot of salted water to a boil, add the 12 ounces pasta and cook al dente according to package directions; before draining, scoop out and save about 1 cup of the pasta water, then drain the pasta.
- Season the 1 lb bite sized chicken pieces with salt and black pepper. Heat 2 tablespoons olive oil and 1 tablespoon butter (optional) in a large skillet over medium-high heat. Add chicken in a single layer, don't crowd the pan, and pan fry until golden and cooked through, about 4 to 6 minutes; remove chicken to a plate.
- Reduce heat to medium, add a little more oil if the pan is dry, then add the finely chopped small yellow onion and sauté until translucent, about 3 to 4 minutes.
- Add the 3 cloves minced garlic and cook 30 seconds till fragrant, then stir in 1 tablespoon tomato paste and cook about 1 minute to deepen the flavor.
- Pour in the 14 ounce can crushed tomatoes, stir, bring to a gentle simmer and cook 3 to 5 minutes to thicken slightly.
- Stir in 1/2 cup heavy cream, add 1/4 teaspoon red pepper flakes if using, and taste for salt and pepper. Let the sauce simmer a couple minutes so it comes together.
- Add the 4 cups packed baby spinach and stir until wilted, then mix in 1/2 cup freshly grated Parmesan cheese and 1/4 cup fresh chopped basil (or 1 teaspoon dried basil); if the sauce seems too thick, loosen with reserved pasta water a splash at a time.
- Return the cooked chicken to the skillet and simmer 1 to 2 minutes to reheat and meld flavors. Adjust seasoning if needed.
- Add the drained pasta to the sauce, toss well to coat, finish with a small knob of butter if you want a glossy finish, and serve hot with extra Parmesan and more basil or red pepper flakes for topping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 448g
- Total number of serves: 4
- Calories: 770kcal
- Fat: 30.8g
- Saturated Fat: 12.8g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 14.8g
- Cholesterol: 139mg
- Sodium: 480mg
- Potassium: 826mg
- Carbohydrates: 70.4g
- Fiber: 6.7g
- Sugar: 6.8g
- Protein: 49g
- Vitamin A: 1156IU
- Vitamin C: 13.8mg
- Calcium: 179mg
- Iron: 3.6mg