Creamy Tomato Basil Pasta with Chicken and Spinach
A rich and comforting one-pan pasta dish featuring tender chicken, fresh spinach, and a velvety tomato-basil cream sauce. This recipe delivers restaurant-quality flavor in under 30 minutes, making it perfect for busy weeknights.
Ingredients
Ingredients
- 12 oz penne pasta or rigatoni
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes undrained
- 1 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup fresh basil chopped, plus more for garnish
- 1/2 cup parmesan cheese freshly grated, plus more for serving
- 1/2 tsp salt
- 1/4 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.nMake-Ahead: You can cook the chicken and chop all vegetables ahead of time. The sauce can be made separately and refrigerated for up to 2 days.nSubstitutions: For a lighter version, use half-and-half instead of heavy cream. Turkey breast can be substituted for chicken.nServing Suggestions: Pair with a crisp green salad and garlic bread for a complete meal.