Easy Creamy Tomato Spinach Pasta with Chicken
A quick and satisfying weeknight dinner featuring tender chicken breast and fresh spinach in a rich, creamy tomato sauce, all tossed with al dente pasta. This one-pan wonder is ready in under 30 minutes and is packed with flavor and nutrition.
Ingredients
Ingredients
- 12 oz boneless, skinless chicken breast cut into 1-inch cubes
- 8 oz penne or fusilli pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh basil for garnish (optional)
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce.
Make-Ahead: You can cook the chicken and prepare the sauce up to a day in advance. Store separately and combine with freshly cooked pasta and spinach when ready to serve.
Substitutions: Use half-and-half or whole milk instead of heavy cream for a lighter version. For a dairy-free option, use coconut cream and nutritional yeast in place of the cream and Parmesan.
Serving Suggestions: Serve with a side of garlic bread or a simple green salad for a complete meal.
Make-Ahead: You can cook the chicken and prepare the sauce up to a day in advance. Store separately and combine with freshly cooked pasta and spinach when ready to serve.
Substitutions: Use half-and-half or whole milk instead of heavy cream for a lighter version. For a dairy-free option, use coconut cream and nutritional yeast in place of the cream and Parmesan.
Serving Suggestions: Serve with a side of garlic bread or a simple green salad for a complete meal.