Tomato Spinach Chicken Pasta

I remember stumbling upon a tiny trattoria tucked away in a sun-drenched alley in Naples, Italy. The air hummed with the chatter of locals and the intoxicating aroma of garlic, ripe tomatoes, and fresh basil. A weathered nonna stirred a simmering pot, her hands moving with a lifetime of practiced grace. She served me a plate of pasta that sang with simplicity—tender chicken, vibrant spinach, and tomatoes that tasted like summer itself. That dish, a humble yet profound Tomato Spinach Chicken Pasta, captured the soul of Italian cooking. It taught me that the best meals rely on quality ingredients and bold, authentic flavors. Today, I’m thrilled to share my version of this classic, infused with the spirit of that Neapolitan afternoon.

Why You’ll Love This Recipe

This Tomato Spinach Chicken Pasta recipe delivers an explosion of Mediterranean flavors in every bite. You’ll adore its perfect balance of juicy chicken, earthy spinach, and tangy tomatoes, all hugged by al dente pasta. The secret lies in the aromatic base of garlic, oregano, and a hint of red pepper flakes, which adds a subtle kick. Moreover, it’s incredibly versatile—ideal for a quick weeknight dinner or an impressive meal for guests. Ultimately, it brings the warmth of Italian kitchens right to your table.

Ingredients You’ll Need

Gathering fresh, high-quality ingredients is key to achieving that authentic taste. Here’s what you’ll need for this Tomato Spinach Chicken Pasta:

Ingredient	Quantity	Notes
Chicken breast	1 lb, cubed	Use free-range for better flavor
Penne pasta	12 oz	Or any short pasta like fusilli
Fresh spinach	5 cups	Baby spinach works best
Cherry tomatoes	2 cups, halved	Or San Marzano tomatoes for authenticity
Garlic cloves	4, minced	Freshly minced for maximum aroma
Extra virgin olive oil	3 tbsp	High-quality oil enhances the dish
Dried oregano	1 tsp	Use Sicilian oregano if possible
Red pepper flakes	1/2 tsp	Adjust to taste for heat
Parmesan cheese	1/2 cup, grated	Freshly grated for best texture
Salt and black pepper	To taste	Sea salt recommended
Fresh basil	1/4 cup, chopped	For garnish and freshness

Substitutions & Variations

Feel free to customize this Tomato Spinach Chicken Pasta to suit your tastes or pantry. For a more authentic twist, swap chicken with Italian sausage or add a splash of white wine to the sauce. Alternatively, try a modern variation by using gluten-free pasta or adding artichoke hearts for extra depth. If you’re vegan, substitute chicken with chickpeas and use nutritional yeast instead of Parmesan. You can also experiment with sun-dried tomatoes for a richer, concentrated flavor.

Step-by-Step Instructions

Follow these simple steps to create a delicious Tomato Spinach Chicken Pasta that’s bursting with flavor.

1. First, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt, pepper, and oregano. Cook until golden brown, about 6-7 minutes.
3. Next, push the chicken to one side of the skillet. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Stir in the halved cherry tomatoes and cook for 3-4 minutes until they start to soften and release their juices.
5. Add the fresh spinach in batches, wilting each addition before adding more. This should take about 2-3 minutes.
6. Now, combine the cooked pasta with the chicken and vegetable mixture in the skillet. Toss everything together gently.
7. Sprinkle with grated Parmesan cheese and fresh basil. Toss once more to coat evenly.
8. Finally, serve immediately with an extra drizzle of olive oil and more Parmesan on top.

Pro Tips for Success

To elevate your Tomato Spinach Chicken Pasta, always use high-quality extra virgin olive oil—it makes a world of difference. Additionally, don’t overcook the pasta; al dente texture is essential for authenticity. For deeper flavor, let the tomatoes simmer until they break down slightly, creating a rustic sauce. Lastly, garnish with fresh basil just before serving to preserve its vibrant color and aroma.

Storage & Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat with a splash of water or broth to prevent drying. Avoid microwaving, as it can make the pasta mushy. This dish doesn’t freeze well due to the spinach, so enjoy it fresh if possible.

What to Serve With This Recipe

Pair this Tomato Spinach Chicken Pasta with classic Italian sides for a complete meal. A crisp arugula salad with lemon vinaigrette complements the rich flavors beautifully. Alternatively, serve it with garlic bread or bruschetta for a crunchy contrast. For a true Neapolitan experience, add a glass of Chianti or Pinot Grigio to round out the meal.

FAQs

Can I make this ahead?

Yes, you can prepare the components ahead and combine them just before serving to maintain texture.

What if I don’t have fresh spinach?

Frozen spinach works too; just thaw and squeeze out excess water before using.

How can I make it spicier?

Increase the red pepper flakes or add a dash of Calabrian chili paste for extra heat.

Is this dish kid-friendly?

Absolutely! Omit the red pepper flakes, and kids will love the mild, cheesy flavors.

Can I use a different protein?

Sure, shrimp or turkey make excellent substitutes for chicken in this pasta recipe.

Nutrition Information (per serving)

Here’s the approximate nutritional breakdown for one serving of Tomato Spinach Chicken Pasta:

Nutrient	Amount
Calories	450 kcal
Protein	35g
Carbohydrates	45g
Fat	12g
Fiber	5g
Sugar	6g

 

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