0 from 147 votes
Tomato Spinach Chicken Pasta
This tomato spinach chicken pasta recipe is delicious with tender pan-fried chicken nestled in a creamy tomato spinach sauce. It's quick and easy for busy weeknights!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 589 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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 for serving, to taste
Instructions
- Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Meanwhile, cut the chicken in half lengthwise so you've got 4 thinner pieces. Season both sides of each piece with the garlic powder and salt & pepper.
- Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes, then cook the chicken for about 5 minutes/side or until it's cooked through, then transfer the chicken to a plate.
- Add the garlic to the skillet and cook for 30 seconds.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Reduce the heat to medium. Let the sauce cook for about 3-5 minutes (let it gently bubble and it will thicken up a bit).
- Meanwhile, cut the chicken up into strips.
- Season the sauce with some salt & pepper, then add in the chicken and spinach and let it warm through for a minute or two.
- If the sauce gets too thick, add in a splash of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce (I add the pasta back to the pot it was cooked in and then pour the skillet contents into the pot). Serve immediately with parmesan cheese over top.
Cup of Yum
Notes
- I don't recommend subbing the cream for something else like half-and-half because the tomatoes are likely to curdle the sauce.
Nutrition Information
Calories
589kcal
(29%)
Carbohydrates
52g
(17%)
Protein
35g
(70%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Cholesterol
141mg
(47%)
Sodium
772mg
(32%)
Potassium
1083mg
(31%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
2736IU
(55%)
Vitamin C
15mg
(17%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 141mg | 47% |
| Sodium | 772mg | 32% |
| Potassium | 1083mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2736IU | 55% |
| Vitamin C | 15mg | 17% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.