Chicken Spinach Tomato Pasta
Chicken Spinach Tomato Pasta
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Pasta
- 12 ounces pasta, such as penne, rotini, or spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 28 ounces canned crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Pour in the canned crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 12 min
- 5
Stir in the fresh spinach until it wilts, which should take 1-2 minutes. Add the cooked chicken back to the skillet. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Add the cooked pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is evenly coated. Stir in 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Spinach Tomato Pasta
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Pasta
- 12 ounces pasta, such as penne, rotini, or spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 28 ounces canned crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Pour in the canned crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 12 min - 5
Stir in the fresh spinach until it wilts, which should take 1-2 minutes. Add the cooked chicken back to the skillet. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Add the cooked pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is evenly coated. Stir in 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 7
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as needed.
⏱️ 1 min