Tomato Spinach Chicken Pasta

This tremendously delicious Tomato Spinach Chicken Pasta is definitely a winner. It’s quick and easy to make, incredibly rich in flavors, and can be on your table in about 30 minutes. Perfect for weeknight dinners!

Tomato Spinach Chicken Pasta

Any quick dinner that tastes this good will be a favorite of mine. This chicken pasta recipe is absolutely full of flavor with lots of fresh ingredients. Incredibly healthy and light, this recipe is really good with a Mediterranean flare, packed with vegetables and chicken.

This pasta is a really filling meal on its own but if you’re like me and love a piece of bread next to your dinner, my crusty bread or garlic bread are some fantastic sides to serve with it. If you have extra mushrooms, bell peppers or onion, feel free to add some into the mix. It’s also a great way to clean up some things in the fridge that need eating.

Why You’ll Want To Make This Pasta Dish

✅ QUICK AND EASY. Such an easy recipe that can be whipped up in less than 30 minutes from start to finish.

✅ DELICIOUS. This is one of the most flavorful pasta dishes and should not be missed. It’s bound to become a family favorite in no time.

✅ HEALTHY. Lots of spinach in this dish to make us strong. To make this dish a bit healthier, use whole wheat pasta instead.

Ingredients You’ll Need

• Pasta – I used penne pasta  but rotini, or other small shaped pasta works just fine.
• Tomatoes – Use sun-dried tomatoes in olive oil that are chopped and then reserve the drained oil and use that instead of olive oil. Sun dried tomatoes provide so much flavor to any dish.
• Chicken – You’ll want to stick with some boneless skinless chicken breasts, but boneless skinless chicken thighs also work wonderfully.
• Seasoning – Salt and pepper to taste. Add or omit as much as you like. Feel free to add in a little Italian seasoning to your taste for extra zip.
• Red pepper flakes – I’ve included some red pepper flakes to provide a touch of heat. Add more or less to your taste.
• Tomatoes – Chop several fresh tomatoes for some healthy goodness.
• Garlic – Lots of minced garlic is used and goes very well with the other flavors in this pasta. Use as much garlic as you like.
• Spinach – Lots of fresh spinach, and if you think it’s too much, it’s not, it will all wilt down. If you can’t find any, buy frozen and drain it very well and will still give you a great tasting meal. Feel free to add a little fresh basil leaves along with the spinach.
• Cheese – Anything with cheese is better in my opinion. I used some freshly grated parmesan cheese.

How To Make Tomato Spinach Chicken Pasta

Cook the pasta. Boil the water and cook pasta al dente and according to package instructions.

Cook the chicken. In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, stir and cook over medium heat for 5 minutes or until the chicken is no longer pink.

Finish cooking. Add the chopped tomatoes, garlic, and spinach to the skillet or pan and cook for another 3 minutes or until the spinach wilts a little.

Combine pasta and sauce. Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.

Finish and serve: Drizzle some high-quality olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

What Does It Mean To Cook Pasta Al Dente?

Pasta is best when cooked “al dente” which is when it’s tender but still firm to the bite.

What Kind Of Pasta Is Healthy?

Whole wheat pasta is an easy to find healthier noodle that will bump up the nutrition of your pasta dish. Made from whole grains, it boasts 5 grams of fiber and 7 grams of protein per serving

What Other Pasta Shapes Can We Use?

There are so many different pasta shapes and any of them can be used. Try fettuccine, fusilli, linguine or macaroni to name a few. You can also use regular, whole wheat or spinach pasta as well. Mix it up to your taste.

Expert Tips

1. You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
2. Pack this dish with other veggies such as asparagus, broccoli, peppers or even mushrooms.
3. Make this chicken pasta gluten-free by using gluten-free brown-rice penne pasta instead of regular penne.

Leftovers

Store this pasta dish in the refrigerator in an airtight container for up to 3 days.

Reheat the chicken pasta in the microwave or in a skillet, with a couple of tablespoons water to loosen the sauce and pasta.

More Delicious Recipes To Try

• Homemade Pasta
• Creamy Tomato Chicken Pasta
• Chicken Carbonara
• Five Cheese Ziti Al Forno
• Creamy Avocado and Spinach Pasta
• Creamy Chicken Marsala Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.73 from 74 votes

Tomato Spinach Chicken Pasta

Prep 10 minutes minutes

Cook 20 minutes minutes

Total 30 minutes minutes

6

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This tremendously delicious Tomato Spinach Chicken Pasta is definitely a winner. It's quick and easy to make, incredibly rich in flavors, and can be on your table in about 30 minutes. Perfect for weeknight dinners!

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Ingredients

• ▢ 12 ounces penne pasta (rotini, or other small shaped pasta)
• ▢ ⅓ cup sun-dried tomatoes (chopped, drained oil reserved)
• ▢ 3 tablespoons olive oil (drained from sun dried tomatoes)
• ▢ 1 pound chicken (boneless and skinless, cut into small cubes)
• ▢ ½ teaspoon salt (or to taste)
• ▢ ½ teaspoon pepper (or to taste)
• ▢ ½ teaspoon red pepper flakes
• ▢ 6 medium tomatoes (chopped)
• ▢ 6 cloves garlic (minced)
• ▢ 10 ounces spinach (fresh)
• ▢ 1 cup Parmesan cheese (freshly grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

Equipment

• Le Creuset 3.75-Quart Braiser

Notes

1. You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
2. Pack this dish with other veggies such as asparagus, broccoli, peppers or even mushrooms.
3. Make this chicken pasta gluten-free by using gluten-free brown-rice penne pasta instead of regular penne.
4. Store this pasta dish in the refrigerator in an airtight container for up to 3 days.
5. Reheat the chicken pasta in the microwave or in a skillet, with a couple of tablespoons water to loosen the sauce and pasta.

Nutrition Information

Serving: 1servingCalories: 473kcal (24%)Carbohydrates: 54g (18%)Protein: 24g (48%)Fat: 18g (28%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 39mg (13%)Sodium: 549mg (24%)Potassium: 892mg (25%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 6850IU (137%)Vitamin C: 23mg (28%)Calcium: 300mg (30%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.