Creamy Tomato, Spinach & Chicken Pasta Recipe

Tomato spinach chicken pasta combines pan-seared chicken, fresh tomato sauce, spinach, pasta, and cream for a quick, satisfying weeknight meal. This creamy dish is full of vegetables, protein, and herbs, and can be ready in under 30 minutes.

If you enjoy fast chicken pasta dishes, this tomato spinach chicken pasta is a great choice for busy evenings. It’s simple, family-friendly, and versatile enough to accommodate picky eaters.

Recipe features

• Quick & easy – Ready in about 30 minutes using common pantry ingredients.
• Healthy – A balanced meal with chicken for protein and spinach for vitamins and iron.
• Customizable – Swap ingredients as needed—see notes below for alternatives.
• Great for leftovers – Use leftover grilled chicken to save time.

Ingredients & Substitutions

• Tomatoes – Fresh plum or Roma tomatoes pureed give the best flavor. Canned tomatoes or tomato paste work as substitutes.
• Chicken – Boneless, skinless chicken breast cut into 1-inch pieces; thighs can be used instead.
• Spinach – Fresh spinach is ideal; frozen spinach can be used after thawing and squeezing out excess water. Fresh basil can be substituted for a different flavor.
• Pasta – Rotini is used here, but penne or any short pasta will work.
• Onion & garlic – Basics that build the sauce’s flavor.
• Tomato sauce – Adds depth and a balanced sweet-and-tart note to the tomato base.
• Oil – Olive oil is recommended, but any cooking oil is fine.
• Heavy cream – Makes the sauce silky. If you prefer no cream, finish with butter or additional olive oil instead.
• Italian seasoning – Use a store-bought blend or mix ½ teaspoon oregano and ½ teaspoon thyme.
• Seasoning – Salt, black pepper, and red pepper flakes to taste; omit flakes if you prefer no heat.

See the recipe card below for exact ingredient amounts and measurements.

How to make tomato spinach chicken pasta (step-by-step)

1. Cook pasta according to package directions until al dente.
2. Heat a skillet with 3 tablespoons oil over medium-high heat.
3. Season the chicken with salt and pepper. Stir-fry until fully cooked, then transfer to a plate and keep covered.
4. In the same pan, sauté the chopped onion until translucent.
5. Add garlic, red pepper flakes, and Italian seasoning; sauté for about 30 seconds.
6. Stir in fresh tomato puree, tomato sauce, salt, and pepper. Bring the sauce to a boil.
7. Lower the heat and simmer 5 minutes, then add the cream. Stir continuously until the cream is incorporated and the sauce comes to a gentle boil.
8. Add the cooked chicken and spinach, set heat to medium, and cook until the spinach wilts.
9. Toss in the cooked pasta and combine well with the sauce.
10. Serve immediately with grated Parmesan cheese.
    

    

Tips for the best results

• Cook pasta al dente to avoid mushy texture.
• Avoid overcooking chicken so it remains tender—use a thermometer and remove at about 160°F (71°C) internal temperature.
• Leftover grilled chicken works well and speeds up prep time.
• Cook the tomato mixture on high until it boils, then reduce heat and simmer 5 minutes to thicken and concentrate flavor.
• Add cream on low heat and stir continuously to prevent curdling; full-fat heavy cream is most stable.
• Optional vegetables such as mushrooms or bell peppers can be added for extra texture and flavor.

Other pasta recipes you might enjoy:

• Spicy Chicken Pasta
• Spaghetti Marinara
• Garlic Butter Chicken Pasta
• Penne Arrabiata
• Spaghetti Aglio Olio e Peperoncino
• Vegetable Lo Mein
• Egg Hakka Noodles

FAQ

Serving Suggestions

This pasta is a complete meal on its own. For a light side, serve a simple salad such as grilled corn salad, Greek yogurt cucumber salad, or a kale and roasted chickpea salad.

Storage suggestions

• Allow the pasta to cool, transfer to an airtight container, and refrigerate. Consume within 2 days. Freezing is not recommended.
• Store leftovers within two hours of cooking to ensure food safety.

Variations to try

• Make a vegetarian version using tofu or paneer instead of chicken.
• Substitute grilled shrimp or prawns for chicken.
• Omit chicken for a creamy tomato spinach pasta.
• Use fresh basil or mushrooms instead of spinach for a different flavor profile.

More Chicken Pasta Recipes You’ll Love

• Chicken Chow Mein
• Lemon Chicken Pasta Salad

If you make this tomato spinach chicken pasta, please leave a comment and a review below.

Recipe Card

Tomato Spinach Chicken Pasta

A creamy pasta with tomatoes, pan-seared chicken, spinach, and herbs. Ready in under 30 minutes.

5 from 1 vote

Course: Main

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 416kcal

Author: Preeti Nayak

Equipment

• Heavy bottom pan or skillet

Ingredients

• 3 tablespoon oil
• 200 grams pasta uncooked
• 1 chicken breast chopped (or use boneless thighs)
• 2 teaspoon crushed black pepper, divided
• 1 onion finely chopped
• 1.5 teaspoon garlic
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon Italian seasoning
• 1.5 cups fresh tomato pureed
• ¼ cup tomato sauce
• salt to taste
• ¼ cup heavy cream
• 100 gram fresh spinach
• Parmesan cheese

Instructions

• Cook pasta as per package directions.
• Heat 3 tablespoons oil in a skillet over medium-high heat.
• Season chicken with salt and 1 teaspoon pepper; cook until done, then set aside.
• Sauté onion in the same pan until translucent.
• Add garlic, red pepper flakes, and Italian seasoning; sauté 30 seconds.
• Stir in tomato puree, tomato sauce, 1 teaspoon pepper, and salt. Bring to a boil.
• Simmer 5 minutes on low, add cream, and stir until combined and gently simmering.
• Add cooked chicken and spinach; cook until the spinach wilts.
• Toss in the cooked pasta and combine well with the sauce.
• Serve immediately with grated Parmesan cheese.

Notes

• Cook pasta al dente to preserve texture.
• Do not overcook the chicken; check for an internal temperature around 160°F (71°C).
• Leftover grilled chicken saves time and adds flavor.
• Cook tomatoes on high until boiling, then simmer to thicken the sauce.
• Add cream over low heat and stir continuously to avoid curdling; use full-fat cream if possible.
• Add vegetables like mushrooms or bell peppers if desired.

Nutrition

Calories: 416kcal

Nutrition information is approximate.