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Tomato Spinach Chicken Pasta

Creamy Tomato Spinach Chicken Pasta

A quick and easy weeknight dinner featuring tender chicken, spinach, and a creamy tomato sauce, all tossed with your favorite pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken breasts Cut into 1-inch cubes
  • 1 tablespoon Olive oil
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 1 Onion small, chopped
  • 2 cloves Garlic minced
  • 28 ounces Crushed tomatoes can
  • 10 ounces Frozen spinach package, thawed and squeezed dry
  • 1 cup Heavy cream
  • 0.5 cup Parmesan cheese grated
  • 0.25 teaspoon Dried oregano
  • 0.25 teaspoon Red pepper flakes optional
  • 1 pound Pasta penne, rotini, or your favorite shape

Equipment

  • Large skillet
  • Large pot

Method
 

Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, spinach, heavy cream, Parmesan cheese, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, or until sauce has slightly thickened.
  5. Add cooked chicken and pasta to the sauce. Toss to coat.
  6. Serve immediately. Garnish with extra Parmesan cheese, if desired.

Notes

For a richer flavor, use chicken thighs instead of breasts. You can also add other vegetables like mushrooms or bell peppers to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.