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Creamy Tomato Spinach Chicken Pasta

A quick and easy one-pan pasta dish featuring tender chicken, creamy tomato sauce, and spinach. Perfect for a weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 Onion small, chopped
  • 2 cloves Garlic minced
  • 1 (28 ounce) can Crushed tomatoes
  • 1 (10 ounce) package Frozen spinach thawed and squeezed dry
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1/4 teaspoon Dried oregano
  • 1/4 teaspoon Red pepper flakes optional
  • 1 pound Pasta penne, rotini, or your favorite shape

Equipment

  • Large skillet
  • Large pot

Method
 

Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, spinach, heavy cream, Parmesan cheese, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, or until sauce has slightly thickened.
  5. Add cooked chicken and pasta to the sauce. Toss to coat.
  6. Serve immediately. Garnish with extra Parmesan cheese, if desired.

Notes

For a richer flavor, use a combination of heavy cream and milk. You can also add other vegetables like mushrooms or bell peppers. Leftovers can be stored in the refrigerator for up to 3 days.