This Tomato Spinach Chicken Pasta is a cozy, creamy weeknight hero that tastes like your favorite Italian-inspired café meal in a single skillet. Tender grilled chicken, al dente pasta, and a velvety tomato-cream sauce get bright pops of spinach and basil. It’s comforting, colorful, and ready in about 25 minutes perfect for when you want something fast, fresh, and satisfying.
Ingredients
- 8 oz (225 g) pasta (penne or fusilli)
- 2 tablespoons olive oil
- 2 chicken breasts, grilled and sliced
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes, with juices
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, grill or pan-sear the chicken breasts if not already cooked, then slice them into strips or bite-size pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
- Pour in the diced tomatoes with their juices. Bring to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Stir in the chopped spinach and cook for 2–3 minutes, until wilted and vibrant green.
- Reduce the heat to low. Add the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked pasta and sliced grilled chicken to the skillet. Toss well to coat everything evenly in the creamy tomato spinach sauce.
- Cook for 1–2 more minutes on low heat, just until everything is heated through.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Variation
- Swap the grilled chicken for cooked Italian sausage, shrimp, or rotisserie chicken for a different protein twist.
- Make it lighter by using half-and-half instead of heavy cream and increasing the spinach to 2 cups for extra veggies.
- Turn it into a baked pasta: transfer the finished pasta to a baking dish, top with mozzarella, and broil or bake until bubbly and golden.
Cooking Notes
- Salt the pasta water generously it should taste like the sea for well-seasoned pasta from the inside out.
- Simmer the tomatoes long enough to slightly reduce and deepen their flavor before adding cream; this keeps the sauce rich instead of watery.
- Keep the heat low after adding cream and Parmesan to avoid curdling or graininess; gentle heat makes the sauce velvety.
Serving Suggestions
- Pair with a simple green salad dressed in lemon vinaigrette or balsamic for freshness and crunch.
- Serve alongside garlic bread, focaccia, or warm crusty baguette to soak up extra sauce.
- Add a side of roasted or steamed vegetables like broccoli, zucchini, or asparagus for more color and nutrition.
Tips
- Reserve a cup of pasta cooking water before draining; its starch helps thin and bind the sauce if needed.
- Grate Parmesan from a block rather than using pre-shredded cheese for the smoothest, most flavorful sauce.
- If you’re short on time, use pre-cooked grilled chicken strips or leftover chicken to make this even faster.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: ≈450 kcal
- Protein: ≈26 g
- Sodium: ≈520 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, any short pasta like rotini, rigatoni, or farfalle works well. You can also use whole-wheat or chickpea pasta for more fiber and protein. - Can I make this without heavy cream?
You can substitute half-and-half or a mix of milk and a tablespoon of cream cheese. The sauce will be slightly lighter but still creamy. - How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream, milk, or water to loosen the sauce. - Can I make this vegetarian?
Yes. Simply omit the chicken or replace it with white beans, chickpeas, or grilled veggies like zucchini and mushrooms for protein and texture.
Conclusion
This Tomato Spinach Chicken Pasta wraps juicy grilled chicken, tender pasta, and a lusciously creamy tomato sauce into one colorful skillet. It’s fast enough for busy weeknights but comforting and impressive enough for guests. With fresh spinach, basil, and Parmesan tying it all together, every bite delivers a perfect balance of richness, brightness, and hearty satisfaction.
Print
Tomato Spinach Chicken Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: High-Protein, Comfort Food
Description
This Tomato Spinach Chicken Pasta is a cozy, creamy weeknight hero that tastes like your favorite Italian-inspired café meal in a single skillet. Tender grilled chicken, al dente pasta, and a velvety tomato-cream sauce get bright pops of spinach and basil. It’s comforting, colorful, and ready in about 25 minutes perfect for when you want something fast, fresh, and satisfying.
Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 2 tablespoons olive oil
- 2 chicken breasts, grilled and sliced
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes, with juices
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, grill or pan-sear the chicken breasts if not already cooked, then slice them into strips or bite-size pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
- Pour in the diced tomatoes with their juices. Bring to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Stir in the chopped spinach and cook for 2–3 minutes, until wilted and vibrant green.
- Reduce the heat to low. Add the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked pasta and sliced grilled chicken to the skillet. Toss well to coat everything evenly in the creamy tomato spinach sauce.
- Cook for 1–2 more minutes on low heat, just until everything is heated through.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
- Use any short pasta shape you like penne, fusilli, rotini, or farfalle all work beautifully.
- If your sauce gets too thick after adding the pasta, loosen it with a splash of pasta cooking water or chicken broth.
- Taste and adjust salt at the end; Parmesan and canned tomatoes both contain salt, so season gradually.
- For extra flavor, season the chicken with Italian seasoning, paprika, or garlic powder before grilling.
- This pasta reheats well; add a little cream, broth, or water when reheating to bring the sauce back to life.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ≈450 kcal
- Sugar: ≈6 g
- Sodium: ≈520 mg
- Fat: ≈20 g
- Saturated Fat: ≈9 g
- Unsaturated Fat: ≈10 g
- Trans Fat: 0 g
- Carbohydrates: ≈45 g
- Fiber: ≈4 g
- Protein: ≈26 g
- Cholesterol: ≈85 mg
Keywords: tomato spinach chicken pasta, creamy chicken pasta, skillet pasta, weeknight dinner, easy pasta recipe, creamy tomato spinach pasta