Tangy Healthier Tomato Spinach Chicken Pasta Recipe

Tomato Spinach Chicken Pasta pairs creamy sauce, vibrant veggies, and juicy chicken for a simple yet sumptuous weeknight dinner in under 30 minutes.

Tasty Tomato Spinach Chicken Pasta Recipe

Tomato Spinach Chicken Pasta artfully combines tender chicken, ripe tomatoes, and leafy spinach in a lusciously creamy sauce. This recipe comes together in just minutes, making it an effortless choice for a nutritious and satisfying dinner. Each ingredient works harmoniously, creating a dish that’s not only easy to prepare but also loaded with flavor.

Ingredients

• 8 ounces of uncooked pasta
• 2 chicken breasts
• 1/2 tablespoon garlic powder
• Salt & pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2-3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 (14-ounce) can of tomato sauce
• 3/4 cup heavy/whipping cream
• 1/4 teaspoon Italian seasoning
• 2 cups (packed) fresh baby spinach
• Freshly grated parmesan cheese for serving, to taste

Instructions

• Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
• Meanwhile, cut the chicken in half lengthwise so you’ve got 4 thinner pieces. Season both sides of each piece with the garlic powder and salt & pepper.
• Add the butter and olive oil to a skillet over medium-high heat.
• Let the pan heat up for a few minutes, then cook the chicken for about 5 minutes/side or until it’s cooked through, then transfer the chicken to a plate.
• Add the garlic to the skillet and cook for 30 seconds.
• Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it’s nice and smooth. Reduce the heat to medium. Let the sauce cook for about 3-5 minutes (let it gently bubble and it will thicken up a bit).
• Meanwhile, cut the chicken up into strips.
• Season the sauce with some salt & pepper, then add in the chicken and spinach and let it warm through for a minute or two.
• If the sauce gets too thick, add in a splash of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce (I add the pasta back to the pot it was cooked in and then pour the skillet contents into the pot). Serve immediately with parmesan cheese over top.

Serving Suggestions

• Cheesy Garlic Bread
• Spring Mix Salad with Homemade Italian Dressing
• Caesar Salad with Easy Caesar Dressing
• Fresh Crusty Bread or Dinner Rolls

Tips and Tricks

• Stick to heavy cream for the sauce to avoid curdling, as the acidity from tomatoes can cause lower fat-content creams to curdle.
• For a bit of heat, consider adding crushed red pepper flakes or Calabrian chilies.
• Pan-fry chicken until cooked through, using an instant-read thermometer to ensure it reaches 165°F, as chicken can quickly go from underdone to overdone.