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Tomato Spinach Chicken Pasta Recipe

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3.9 from 10 reviews

This Tomato Spinach Chicken Pasta is a quick and flavorful weeknight meal that combines tender chicken, fresh spinach, sun-dried and fresh tomatoes, and al dente pasta tossed in a savory garlic and olive oil sauce, finished with freshly grated Parmesan cheese. Ready in just 30 minutes, it’s a wholesome and satisfying dish perfect for busy evenings.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta

  • 12 ounces penne pasta (rotini or other small shaped pasta can be substituted)

Sauce and Chicken

  • ⅓ cup sun-dried tomatoes (chopped, drained oil reserved)
  • 3 tablespoons olive oil (drained from sun-dried tomatoes jar)
  • 1 pound boneless, skinless chicken, cut into small cubes
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ teaspoon red pepper flakes
  • 6 medium fresh tomatoes (chopped)
  • 6 cloves garlic (minced)
  • 10 ounces fresh spinach

Finishing

  • 1 cup freshly grated Parmesan cheese
  • Extra olive oil for drizzling (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside.
  2. Cook the chicken: While the pasta cooks, heat a large skillet over medium heat. Add the sun-dried tomatoes, reserved olive oil from the sun-dried tomatoes jar, cubed chicken, salt, pepper, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the chicken pieces are no longer pink inside and cooked through.
  3. Finish cooking the sauce: Add the chopped fresh tomatoes, minced garlic, and fresh spinach to the skillet with the chicken. Cook for another 3 minutes, stirring frequently, until the spinach wilts slightly and the tomatoes soften.
  4. Combine pasta and sauce: Add the drained pasta to the skillet with the chicken and vegetables. Sprinkle in ½ cup of the Parmesan cheese and toss everything together thoroughly to combine and warm through.
  5. Finish and serve: Drizzle some additional good-quality olive oil over the pasta for extra flavor if desired. Sprinkle the remaining Parmesan cheese on top. Serve immediately while hot for best taste.

Notes

  • Use penne or rotini pasta to hold the sauce well. Other small pasta shapes work too.
  • Reserve the sun-dried tomato oil as it adds great flavor to the chicken.
  • Adjust red pepper flakes to control spiciness.
  • Freshly grated Parmesan cheese is recommended for the best flavor.
  • For a creamier version, you can stir in some heavy cream or cream cheese during the last step.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://zaracooking.com/tomato-spinach-chicken-pasta-recipe/