Creamy Tomato and Spinach Pasta with Pan-Seared Chicken Breast
A delicious and satisfying dinner featuring tender pan-seared chicken breast served alongside pasta tossed in a rich and creamy tomato and spinach sauce. This dish is perfect for a weeknight meal that feels gourmet.
Ingredients
- •2 boneless, skinless chicken breasts (about 1.5 lbs total)
- •1 tablespoon olive oil, plus more for pasta
- •1 teaspoon dried Italian seasoning
- •1/2 teaspoon garlic powder
- •Salt and freshly ground black pepper to taste
- •8 ounces (225g) pasta, such as fettuccine or penne
- •1 tablespoon unsalted butter
- •1 small yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1/2 cup chicken broth
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan cheese, plus more for serving
- •5 ounces fresh spinach
- •Pinch of red pepper flakes (optional)
- •Fresh basil, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Pat chicken breasts dry with paper towels. Season generously on both sides with Italian seasoning, garlic powder, salt, and pepper.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet, tent with foil, and let rest while you prepare the pasta and sauce.
- 3
Cook pasta according to package directions in a large pot of salted boiling water. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
- 4
In the same skillet (no need to clean), melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- 5
Stir in the diced tomatoes (undrained) and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Reduce heat to low and stir in the heavy cream and Parmesan cheese. Cook for 2-3 minutes, stirring constantly, until the cheese is melted and the sauce is smooth.
- 6
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
- 7
Slice the rested chicken breasts into 1/2-inch thick slices. Add the cooked pasta to the creamy tomato and spinach sauce and toss to combine. Serve immediately with the sliced pan-seared chicken breast on top, garnished with fresh basil and extra Parmesan cheese, if desired.
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