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Tomato Spinach Chicken Pasta Recipe
Ben Carraoli

Tomato Spinach Chicken Pasta Recipe

I love whipping up a quick, comforting pasta dish after a long day, and this tomato spinach chicken pasta has become my go-to. The creamy tomato sauce combined with tender chicken and fresh spinach feels indulgent but comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 ounces uncooked pasta – penne or your favorite pasta shape works best to hold the creamy sauce.
  • 2 chicken breasts – choose fresh boneless chicken for juicier results.
  • 1/2 tablespoon garlic powder – adds a subtle savory depth to the chicken.
  • Salt & pepper to taste – enhances all the other flavors.
  • 1 tablespoon butter – helps sear the chicken and enrich the sauce.
  • 1 tablespoon olive oil – balances the butter and prevents sticking.
  • 2-3 cloves garlic minced – fresh garlic brightens the sauce beautifully.
  • 2 tablespoons tomato paste – gives concentrated tomato flavor.
  • 1 14-ounce can tomato sauce – provides the base for the creamy sauce.
  • 3/4 cup heavy cream – makes the sauce silky and smooth.
  • 1/4 teaspoon Italian seasoning – a blend of herbs that complements both tomato and chicken.
  • 2 cups of packed fresh baby spinach – fresh spinach keeps the dish vibrant and adds nutrients.
  • Freshly grated Parmesan cheese for serving – enhances the flavor with a nutty salty finish.

Method
 

  1. Boil a large pot of salted water and cook pasta according to package instructions until al dente. Drain and set aside while preparing the sauce.
  2. Cut chicken breasts into thinner pieces, season with garlic powder, salt, and pepper. Pan-fry in butter and olive oil over medium-high heat until golden and fully cooked, then transfer to a plate.
  3. In the same skillet, sauté garlic briefly, then stir in tomato paste, tomato sauce, cream, and Italian seasoning. Let it simmer gently for a few minutes until smooth and slightly thickened.
  4. Cut the cooked chicken into strips and add it to the sauce along with fresh spinach. Stir until spinach wilts and chicken is coated with the creamy sauce.
  5. Add drained pasta to the skillet, tossing it to coat evenly with sauce. Serve with freshly grated Parmesan on top for an extra flavor boost.

Notes

  • I like to use fresh garlic over garlic powder for a more aromatic flavor.
  • Let the sauce simmer a bit longer if you prefer it thicker and creamier.
  • I always taste and adjust salt and pepper before serving—it makes a big difference.
  • Using fresh spinach instead of frozen keeps the sauce bright and prevents excess water.