Creamy Tomato Chicken Pasta with Spinach
A comforting and flavorful dinner featuring tender chicken, al dente pasta, and fresh spinach in a rich, creamy tomato sauce. This dish is perfect for a weeknight meal and comes together in under an hour.
Ingredients
- •1 tbsp olive oil
- •1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- •1/2 tsp salt, plus more to taste
- •1/4 tsp black pepper, plus more to taste
- •1 small yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 (14.5 oz) can diced tomatoes, undrained
- •1 cup chicken broth
- •1/2 cup heavy cream
- •1/2 cup grated Parmesan cheese, plus more for serving
- •1/2 lb penne or rotini pasta
- •5 oz fresh spinach
- •Fresh basil, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken cubes with 1/2 tsp salt and 1/4 tsp pepper. Add chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Reduce heat to low, then stir in the heavy cream and 1/2 cup Parmesan cheese until well combined and smooth.
- 5
Return the cooked chicken to the skillet. Add the fresh spinach and stir until wilted, about 2-3 minutes. Add the cooked and drained pasta to the skillet and toss everything together until the pasta is coated in the creamy sauce.
- 6
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
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