Tomato spinach chicken pasta combines fresh tomatoes, pan-seared chicken, spinach, pasta and cream to make a rich, satisfying weeknight meal. This creamy chicken pasta is loaded with vegetables, protein and herbs and can be ready in about 30 minutes.
If you enjoy quick chicken pasta dishes, this tomato spinach chicken pasta is an excellent choice for busy evenings. It’s simple to prepare, kid-friendly, and easy to adapt with ingredients you already have on hand.
Recipe features
- Quick & easy – Ready in about 30 minutes using pantry staples.
- Nutritious – Includes fresh vegetables, protein from chicken and iron-rich spinach.
- Flexible – Easy to customize with alternate proteins, pasta shapes or vegetables.
- Great for leftovers – Works well with leftover grilled or roasted chicken.
Ingredients & substitutions
- Tomatoes – Fresh plum or Roma tomatoes make a bright puree; canned tomatoes or tomato paste can be used instead.
- Chicken – Boneless skinless chicken breast cut into 1-inch pieces; thighs are a tender alternative.
- Spinach – Fresh spinach is preferred; frozen spinach can be used if thoroughly thawed and drained. Fresh basil is another option.
- Pasta – Rotini works well, but penne or any short pasta is fine.
- Onion & garlic – The aromatic base for the sauce.
- Tomato sauce – Adds depth and a rounded tomato flavor; omit or adjust to taste.
- Oil – Olive oil is used here; any neutral cooking oil is fine.
- Heavy cream – Gives a silky finish. You can skip it and finish with butter or olive oil for a lighter sauce.
- Italian seasoning – Adds classic herb notes; substitute ½ tsp oregano + ½ tsp thyme if needed.
- Seasoning – Salt, crushed red pepper flakes and black pepper to taste. Skip the red pepper flakes for a milder dish.
See the recipe card below for exact measurements.
How to make tomato spinach chicken pasta (step-by-step)
- Cook the pasta according to package directions until al dente; drain and set aside.
- Heat a skillet over medium-high heat and add 3 tablespoons oil.
- Season chicken pieces with salt and pepper, then stir-fry until cooked through. Remove and keep covered on a plate.
- In the same pan, sauté the chopped onion until translucent.
- Add garlic, red pepper flakes and Italian seasoning; sauté about 30 seconds.
- Stir in fresh tomato puree, tomato sauce, pepper and salt. Bring the sauce to a boil, then reduce heat.
- Simmer for 5 minutes to concentrate the flavors, then add the cream and stir continuously until incorporated.
- Return the cooked chicken to the pan and add the spinach. Cook over medium heat until the spinach wilts.
- Mix in the cooked pasta and toss gently to coat with the sauce.
- Serve immediately topped with grated Parmesan.
Tips for the best results
- Cook pasta al dente to avoid a mushy texture.
- Avoid overcooking chicken so it stays tender; an instant-read thermometer should read about 160°F (71°C) for doneness.
- Leftover grilled chicken is a convenient shortcut and adds flavor.
- Cook tomatoes on high until boiling, then reduce heat and simmer to evaporate excess water and thicken the sauce.
- Add heavy cream on low heat and stir constantly to prevent curdling; full-fat cream gives the smoothest result.
- Feel free to add vegetables like mushrooms or bell peppers for extra texture and flavor.
Suggested pasta recipes to try next
- Spicy Chicken Pasta
- Spaghetti Marinara
- Garlic Butter Chicken Pasta
- Penne Arrabiata
- Spaghetti Aglio e Olio
- Vegetable Lo Mein
- Egg Hakka Noodles
FAQ
Can I skip the cream?
Yes. Finish the dish with 1 tablespoon butter or a drizzle of olive oil instead of cream; it will still be tasty.
Is heavy whipping cream the same as heavy cream?
They differ slightly in fat content. Whipping cream can be used if heavy cream isn’t available, though heavy cream yields the richest texture.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess water before adding it to the sauce to avoid thinning it.
Serving suggestions
This pasta is a complete meal on its own. For a balanced plate, serve alongside a simple salad such as a cucumber-yogurt salad, a grilled corn salad, or a kale and chickpea salad.
Storage suggestions
- Cool leftovers completely, store in an airtight container in the refrigerator and consume within 2 days. Freezing is not recommended as the cream-based sauce may separate.
- Store leftovers within two hours of cooking to ensure food safety.
Variations to try
- Make it vegetarian with tofu or paneer instead of chicken.
- Swap chicken for grilled shrimp or prawns for a seafood twist.
- Skip the chicken entirely for a creamy tomato spinach pasta.
- Use basil or mushrooms instead of spinach for different flavors and textures.
More chicken pasta recipes
- Chicken Chow Mein
- Lemon Chicken Pasta Salad
If you make this tomato spinach chicken pasta, please leave a comment and rating in the recipe card below.
Recipe Card
Tomato Spinach Chicken Pasta
A creamy pasta made with tomatoes, pan-seared chicken, spinach and cream. Ready in under 30 minutes and serves 4.
Course: Main
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416 kcal
Author: Preeti Nayak
Equipment
- Heavy-bottom pan or skillet
Ingredients
- 3 tbsp oil
- 200 g pasta (uncooked)
- 1 chicken breast, chopped (or boneless thighs)
- 2 tsp crushed black pepper, divided
- 1 onion, finely chopped
- 1.5 tsp garlic, finely chopped
- 1 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- 1.5 cups fresh tomato puree
- 1/4 cup tomato sauce
- Salt to taste
- 1/4 cup heavy cream
- 100 g fresh spinach
- Parmesan cheese, for serving
Instructions
- Cook pasta according to package directions; drain and set aside.
- Heat 3 tbsp oil in a skillet over medium-high heat.
- Season chicken with salt and 1 tsp pepper. Stir-fry until cooked through, then remove and keep covered.
- Sauté onion in the same pan until translucent.
- Add garlic, red pepper flakes and Italian seasoning; sauté 30 seconds.
- Add tomato puree, tomato sauce, 1 tsp pepper and salt. Bring to a boil, then reduce heat.
- Simmer 5 minutes, add cream and stir until smooth and slightly bubbling.
- Add chicken and spinach; cook until spinach wilts.
- Toss in cooked pasta and combine with the sauce.
- Serve immediately with grated Parmesan.
Notes
- Cook pasta al dente to avoid a soft texture.
- Do not overcook chicken; check internal temperature for doneness if needed.
- Leftover grilled chicken works well in this dish.
- Reduce sauce water by boiling tomatoes, then simmering to thicken.
- Add cream on low heat and stir continuously to prevent curdling.
- Add vegetables like mushrooms or bell peppers if desired.
Nutrition
Calories: 416 kcal
Nutrition information is an approximation.