Craving a restaurant-quality dinner that comes together in under 30 minutes? This Tomato Spinach Chicken Pasta features a luxurious, light reddish-orange creamy sauce that perfectly coats every single piece of short, tubular pasta. Irregular pieces of seared, lightly browned chicken are tossed with blistered cherry tomatoes, sweet sun-dried tomato strips, and tender, wilted dark green spinach leaves. Garnished with vibrant green fresh basil leaves, this abundant, comforting meal satisfies the deepest comfort food cravings while delivering wholesome ingredients. If you love quick and comforting poultry dinners, you should also try our creamy garlic chicken or this cozy creamy chicken pasta soup.
This Tomato Spinach Chicken Pasta checks every single box for a weekday triumph or an elegant weekend date-night meal. The secret lies in the layering of textures and flavors: the pop of juicy, blistered tomatoes balances the rich, velvety cream sauce, while the seared chicken brings savory depth to the pan. It is an impressive dish that looks like it took hours but scrolls effortlessly into your rotation because it is so incredibly easy to whip up.
Why You Will Absolute Love This Creamy Tomato Spinach Chicken Pasta
- Textural Perfection: Every bite combines al dente tubular pasta, tender seared chicken, plump softened tomatoes, and velvety spinach.
- Rich Yet Balanced Sauce: The light reddish-orange sauce utilizes sun-dried tomato oil and heavy cream to create a silky coating without feeling overly heavy.
- Visually Stunning Plating: The contrasting pops of bright red tomatoes, dark green spinach, and vibrant fresh basil make this dish beautiful enough to serve straight from the skillet.
- Quick and Convenient: Using simple, accessible ingredients, this meal transitions from cutting board to table in a matter of minutes.
The Secret Ingredients for This Quick Pasta Skillet
To make the absolute best Tomato Spinach Chicken Pasta, selecting the right components is key to achieving that signature restaurant-style finish. Here is what you need:
- Short, Tubular Pasta: 12 oz (340g) of rigatoni, penne, or tortiglioni. The hollow shape acts like a straw, trapping the creamy reddish-orange sauce inside each bite.
- Chicken Breast: 1 lb (450g) boneless, skinless chicken breasts, cut into irregular, bite-sized pieces to catch maximum caramelization.
- Sun-Dried Tomatoes: 1/2 cup (60g) julienned sun-dried tomatoes packed in oil. We will use the flavorful oil from the jar for searing the meat.
- Cherry Tomatoes: 1 cup (150g) fresh cherry tomatoes, halved, cooked until softened and blistered.
- Fresh Spinach: 3 cups (90g) packed baby spinach leaves, which wilt effortlessly into the hot sauce.
- Heavy Cream: 1/2 cup (120ml) heavy cream or double cream to create that luscious, velvety emulsion.
- Chicken Broth: 1/2 cup (120ml) low-sodium chicken broth to deglaze the pan and loosen the sauce base.
- Garlic: 4 cloves of garlic, minced, for that foundational aromatic warmth.
- Olive Oil: 1 tbsp (15ml) extra virgin olive oil (or extra sun-dried tomato oil) for extra cooking lubrication.
- Sea Salt and Black Pepper: 1 tsp (5g) sea salt and 1/2 tsp (2.5g) cracked black pepper to bring out the natural savory profile.
- Fresh Basil: 1/4 cup (10g) whole, vibrant green fresh basil leaves, scattered over the top as the final aromatic flourish.
Step-by-Step Instructions to Perfect Creamy Pasta
1. Boil the Pasta Al Dente
Bring a large pot of heavily salted water to a rolling boil over high heat. Add 12 oz (340g) of your chosen short, tubular pasta. Cook according to package instructions, but aim for exactly 1 minute less than al dente, as the pasta will finish cooking inside the warm sauce later. Drain the pasta, reserving 1/2 cup (120ml) of starchy pasta water just in case you want to loosen the sauce later, and set aside.
2. Sear the Chicken to Golden Perfection
Heat 1 tbsp (15ml) of oil reserved from your sun-dried tomato jar in a large, deep skillet over medium-high heat. Pat the irregular pieces of chicken dry with paper towels and season them evenly with half of the salt and pepper. Add the chicken to the hot skillet in a single layer. Sear without moving for 3-4 minutes until a deep, lightly browned crust forms on the bottom. Flip and cook for another 2-3 minutes until cooked through. Remove the chicken from the skillet and set aside on a clean plate.
3. Blister the Tomatoes and Sauté Aromatics
Turn the skillet heat down to medium. Add 1 tbsp (15ml) of olive oil if the pan looks dry. Toss in the 1 cup (150g) of halved cherry tomatoes and 1/2 cup (60g) of julienned sun-dried tomatoes. Cook for 3-4 minutes, stirring occasionally, until the cherry tomatoes become soft, wrinkled, and blistered. Add the 4 cloves of minced garlic and sauté for 1 minute until fragrant, taking care not to let the garlic burn.
4. Build the Reddish-Orange Cream Sauce
Pour 1/2 cup (120ml) of chicken broth into the skillet, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan. Stir in 1/2 cup (120ml) of heavy cream. Bring the liquid to a gentle simmer. The cream will meld with the juices released by the blistered tomatoes, instantly creating a gorgeous, light reddish-orange sauce base. Simmer for 2 minutes until slightly thickened.
5. Combine, Wilt the Spinach, and Serve
Add the 3 cups (90g) of fresh baby spinach leaves and the cooked chicken back into the simmering sauce. Stir gently until the spinach leaves are thoroughly wilted into the mixture. Drop the cooked tubular pasta into the skillet and toss everything together until every tube is evenly coated in the rich sauce. Let it cook for 1 more minute so the pasta absorbs the flavors. Season with the remaining salt and pepper to taste.
Transfer the pasta to an abundant, overflowing shallow white bowl. Scatter the vibrant green, whole fresh basil leaves over the top. Serve immediately while piping hot!
Expert Tips for the Best Tomato Spinach Chicken Pasta
- Use the Jarred Oil: Don’t throw away the oil from the sun-dried tomatoes! Searing your chicken in this oil infuses the meat with an incredible, concentrated tomato aroma from the start.
- Don’t Overcook the Spinach: Add the baby spinach at the very end. It only takes about 60 seconds to wilt in the residual heat, keeping its beautiful dark green color intact.
- Save Pasta Water: Always save a splash of pasta water before draining. If your cream sauce thickens up too fast while tossing, a splash of starchy water will bring back that perfect silky emulsion.
- Searing Heat: Ensure your skillet is nice and hot before dropping in the chicken pieces. A high heat ensures a beautiful brown sear without overcooking the inside of the chicken.
How to Store, Reheat, and Freeze Leftovers
If you happen to have any leftovers of this delectable Tomato Spinach Chicken Pasta, they make an incredible lunch for the next day. Let the pasta cool completely to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3 to 4 days.
To reheat, place the pasta in a skillet over low heat. The cream sauce will naturally thicken up in the fridge, so add a splash of milk or chicken broth (about 2 tablespoons) to loosen it up. Stir constantly until warmed through. Alternatively, microwave individual portions in 30-second intervals, stirring in between. We do not recommend freezing this dish, as the heavy cream sauce can separate and turn grainy upon thawing.
What to Serve with Creamy Chicken Pasta
This abundant meal is a complete all-in-one dish, but you can elevate it even further with the right sides. Pair it with a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the cream sauce. A basket of warm garlic bread or crusty artisan bread is perfect for mopping up any leftover light reddish-orange sauce at the bottom of the bowl. For alternative pasta nights, you might also enjoy our classic pasta fagioli soup or a chilly-weather favorite like homemade beef stew.
Frequently Asked Questions About This Recipe
Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They stay very juicy when seared and bring a slightly richer flavor to the overall pasta dish.
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Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all excess water thoroughly before tossing it into the sauce so your cream base doesn’t become watery.
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Always add the minced garlic during the last minute of sautéing your tomatoes. Garlic burns quickly under high heat, so turning down the pan to medium ensures it becomes aromatic without scorching.
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You can substitute full-fat canned coconut milk or a mix of whole milk and a tablespoon of cornstarch. Keep in mind the sauce won’t turn out quite as thick and velvety as it does with heavy cream.
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The Ultimate Tomato Spinach Chicken Pasta Recipe Card
Tomato Spinach Chicken Pasta with Creamy Sun-Dried Tomato Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add pasta and cook 1 minute less than al dente. Drain, reserving 1/2 cup of pasta water.
- Heat 1 tbsp sun-dried tomato oil in a skillet over medium-high heat. Season chicken with half the salt and pepper. Sear for 3-4 minutes on the first side, then 2-3 minutes on the other until lightly browned and cooked through. Remove from pan.
- Reduce heat to medium. Add cherry tomatoes and sun-dried tomatoes to the pan. Cook 3-4 minutes until cherry tomatoes are soft and blistered. Add minced garlic and cook 1 minute.
- Pour in chicken broth to deglaze the pan. Stir in heavy cream and bring to a simmer for 2 minutes to form a light reddish-orange sauce.
- Stir in the fresh spinach and return chicken to the pan. Cook 1 minute until spinach is wilted. Toss in the tubular pasta until thoroughly coated. Garnish with fresh basil leaves and serve.
Notes
Tip 2: Save starchy pasta water to thin out the sauce if it thickens up too quickly.
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