Tomato Spinach Chicken Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Tomato Spinach Chicken Pasta
Description
This pasta dish begins by cooking pasta in salted boiling water until al dente. Chicken breasts are halved lengthwise, seasoned with garlic powder, salt, and pepper, then cooked in a hot skillet with butter and olive oil until browned and cooked through. Garlic is briefly sautéed in the pan before adding tomato paste, canned tomato sauce, heavy cream, and Italian seasoning, which creates a smooth, creamy tomato sauce.
The sauce simmers and thickens slightly before adding sliced chicken and fresh baby spinach to wilt gently. The cooked pasta is combined with the sauce and chicken, ensuring everything is well coated. The interplay of creamy, tangy tomato sauce with tender chicken and fresh spinach creates a comforting, hearty meal.
It is recommended not to substitute the heavy cream with half-and-half or similar dairy, as this may cause curdling due to the acidity of the tomatoes. Freshly grated Parmesan cheese can be added as a finishing touch for extra richness and flavor.
Ingredients
- 8 ounces pasta uncooked
- 2 chicken breast
- 1/2 tablespoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14 ounce) tomato sauce canned
- 3/4 cup heavy cream aka whipping cream
- 1/4 teaspoon Italian seasoning
- 2 cups baby spinach packed, fresh
- Parmesan Cheese for serving, to taste, freshly grated
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.
Notes
- Avoid replacing heavy cream with half-and-half to prevent the tomato sauce from curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589 kcal
% 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.
User Reviews
Overall Rating
4.8
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