Description
This Tomato Spinach Chicken Pasta is a delicious and creamy dish combining tender chicken, fresh spinach, and tangy diced tomatoes with a rich Parmesan-infused cream sauce. Ready in 45 minutes, it’s a perfect weeknight dinner that’s both comforting and flavorful.
Ingredients
Scale
Pasta and Chicken
- 12 ounces (340g) pasta (penne, farfalle, or your choice)
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
Vegetables and Sauce
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juice
- 2 cups fresh spinach, washed and roughly chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnishing
- Fresh basil leaves, for garnishing (optional)
Instructions
- Cook Pasta: Boil the pasta in a large pot of salted water according to package directions until al dente, then drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes.
- Sauté Garlic: Add minced garlic to the skillet and sauté for 1 minute, stirring frequently until fragrant.
- Add Tomatoes: Pour the diced tomatoes with their juice into the skillet and stir to combine. Bring the mixture to a gentle simmer.
- Wilt Spinach: Add chopped spinach and cook until wilted, about 2 minutes.
- Incorporate Cream: Stir in the heavy cream and bring to a gentle simmer to blend flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat it evenly with the sauce.
- Add Cheese: Sprinkle in the Parmesan cheese and stir until melted and the sauce becomes creamy. Adjust seasoning with salt and pepper as needed.
- Rest and Meld Flavors: Remove the skillet from heat and let the pasta sit for a couple of minutes to allow flavors to meld.
- Serve and Garnish: Serve the pasta in bowls, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Notes
- Use any pasta shape you prefer such as penne or farfalle.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
- Fresh spinach can be replaced with baby kale but adjust cooking time accordingly.
- Add crushed red pepper flakes if you want a bit of heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
