Tomato spinach chicken pasta made with tomatoes, pan-seared chicken, spinach, pasta, and cream. This creamy chicken pasta is packed with fresh vegetables, proteins, and herbs. You can make this quick and easy chicken pasta in under 30 minutes!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: American
Servings: 4people
Calories: 416kcal
Author: Preeti
Equipment
Heavy bottom pan or skillet
Ingredients
3tablespoonoil
200gramspasta uncooked
1chicken breastchopped, or use boneless chicken thights
2teaspooncrushed black pepper, divided
1onionfinely chopped
1.5teaspoongarlicfinely chopped
1teaspoonred pepper flakes(skip if you do not prefer spicy dishes)
1teaspoonItalian seasoning(skip or add ½ teaspoon oregano and ½ teaspoon thyme)
1.5cupsfresh tomatopureed
¼cuptomato sauce
salt to taste
¼cupheavy cream
100gramfresh spinach
Parmesan cheese
Instructions
Cook pasta as per the instructions given on the package.
Heat a skillet with 3 tablespoon oil over medium high heat.
Add the chicken and season it with salt and 1 teaspoon pepper. Stir fry and cook until the chicken is cooked. Remove it to a plate. Cover and keep it aside.
In the same pan, add onion and sauté until translucent.
Add garlic, red pepper flakes and Italian seasoning. Saute it for 30 seconds.
Add fresh tomato puree, tomato sauce, 1 teaspoon pepper and salt. Stir to combine. Let it cook until the sauce comes to a boil.
Reduce heat and simmer for 5 minutes. Add cream and stir continuously until it combines with the sauce. Cook until it comes to a gentle boil.
Add the cooked chicken and spinach. Stir, set the heat to medium. Cook until the spinach wilts.
Add the cooked pasta. Combine with the sauce.
Serve immediately with grated parmesan cheese.
Video
Notes
Cook the pasta until al dente - Cook it as per the instructions given on the package. Mushy or overcooked pasta will not taste good.
Do not overcook the chicken breast. It may turn hard or chewy. You can use a food thermometer to check if the internal temperature reaches 160 degrees F.
You can use leftover grilled chicken to make this pasta.
While making the sauce cook the tomatoes on high heat until it comes to a boil. Reduce heat and cook for 5 minutes. It will thicken the tomatoes and the water content from it will evaporate.
Add heavy cream to the tomato sauce at low heat. Combine the cream with the sauce, stirring continuously. Cook at low heat until the sauce comes to a gentle boil. Use only heavy cream as there are chances that low-fat cream may curdle.
You can add any vegetable of your choice like mushrooms, bell pepper, etc.