Tomato Spinach Chicken Pasta is the kind of meal that instantly makes a weeknight feel special.
As the sauce simmers, the kitchen fills with the comforting aroma of garlic, tomatoes, and tender chicken.
You’ll love how effortlessly it comes together—just simple ingredients transforming into a rich, creamy pasta that tastes like pure coziness.
It’s warm, satisfying, and ready in about half an hour.
Your family will enjoy every bite, and you’ll appreciate how dependable this dish is on busy evenings.
Serve it with a sprinkle of parmesan, and dinner feels complete.
For the Pasta and Chicken
- Pasta – Use 8 ounces of your favorite shape; it cooks separately and gets tossed with the sauce at the end.
- Chicken Breasts – You’ll slice them into thinner pieces so they cook quickly and stay tender.
- Garlic Powder – Adds savory seasoning to the chicken before it hits the pan.
- Salt & Pepper – Simple but essential for bringing out all the flavors.
- Butter & Olive Oil – This combo helps the chicken brown beautifully and adds richness to the sauce.
- Garlic – Freshly minced cloves bring bold, aromatic flavor.
For the Tomato Cream Sauce
- Tomato Paste – Concentrated tomato flavor that deepens the sauce.
- Tomato Sauce – Creates the base of the creamy, velvety mixture.
- Heavy/Whipping Cream – Gives the sauce its silky texture; essential for preventing curdling.
- Italian Seasoning – A small amount brings a subtle herbal note.
- Fresh Baby Spinach – Wilts into the dish for freshness, color, and a bit of extra nutrition.
- Parmesan Cheese – Sprinkle on top to finish the dish with salty, cheesy goodness.
Creamy Tomato Spinach Chicken Pasta
A comforting pasta dish featuring juicy pan-seared chicken and a rich, creamy tomato-spinach sauce. It comes together quickly, making it a great option for a busy evening.
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Servings: 4
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Ingredients
Instructions
- 8 ounces uncooked pasta
- 2 chicken breasts
- 1/2 tablespoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2–3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14-ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Freshly grated parmesan cheese, to taste
Notes
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following the directions on the package.
- While the pasta cooks, slice the chicken breasts horizontally to create four thinner pieces. Sprinkle both sides with garlic powder, salt, and pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Once the pan is hot, sear the chicken for about 5 minutes per side or until fully cooked. Transfer the chicken to a plate and set aside.
- Add the minced garlic to the same skillet and sauté for 30 seconds.
- Stir in the tomato paste, tomato sauce, cream, and Italian seasoning. Mix until the sauce becomes smooth, then lower the heat to medium. Let it gently simmer for 3–5 minutes so it can thicken.
- Slice the cooked chicken into strips.
- Season the sauce with salt and pepper as needed, then add the chicken and spinach. Let everything heat through for another minute or two.
- If the sauce feels too thick, stir in a small splash of the hot pasta water before draining the pasta. Drain the noodles, return them to their pot, and pour the sauce and chicken mixture over top. Toss to combine. Serve immediately with parmesan sprinkled on top.
Nutrition Calories: 589 kcal | Carbohydrates: 50 g | Protein: 35 g | Fat: 27 g | Saturated Fat: 12 g | Cholesterol: 140 mg | Sodium: 700 mg | Potassium: 1050 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2800 IU | Vitamin C: 18 mg | Calcium: 120 mg | Iron: 3 mg
- Using heavy cream is important here—other dairy options like half-and-half may cause the tomato sauce to separate.
- Can I swap chicken thighs for chicken breasts?
Absolutely! Thighs stay extra juicy and flavorful. Just cut them into similar-sized pieces so everything cooks evenly. - How do I keep the sauce from curdling?
Heavy cream is your best friend here. It handles the acidity from the tomatoes without separating. Keep the heat gentle once you mix it all together, and stir slowly until it thickens. - How do I get the pasta to really cling to the sauce?
Save a little pasta water before draining—it’s magic for helping the sauce coat every noodle. Toss the pasta straight into the sauce while it’s hot for best results. - Can I prep anything ahead of time?
Yes! Slice the chicken, measure out the garlic, and have the tomato paste and sauce ready to go. Dinner will come together in no time. - What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of cream or water to keep the sauce silky—microwave alone can make it a bit thick.
