Creamy Tomato Basil Pasta with Chicken and Spinach
A luxurious yet easy weeknight dinner featuring tender chicken, al dente pasta, and a rich tomato-basil cream sauce with fresh spinach. This one-pan wonder delivers restaurant-quality flavor in under 30 minutes.
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 low sodium
- 1 can crushed tomatoes 28 oz can
- 1 cup heavy cream room temperature
- 2 cups fresh spinach roughly chopped
- 1/2 cup fresh basil thinly sliced
- 1/2 cup parmesan cheese freshly grated
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Refrigerate in airtight containers for up to 4 days. Reheat gently on stovetop with a splash of milk or broth to restore creaminess. Make-Ahead: Cook chicken and prep ingredients up to 1 day ahead. Assemble just before serving for best texture. Variations: Substitute shrimp for chicken, use kale instead of spinach, or add red pepper flakes for heat. For lighter version, use half-and-half instead of heavy cream (sauce will be thinner).