Savory Chicken Pasta Delight

This tremendously delicious Tomato Spinach Chicken Pasta has been my weeknight dinner salvation for years. The combination of juicy chicken, sweet sun-dried tomatoes, fresh spinach and tangy Parmesan creates a restaurant-quality meal that comes together in just 30 minutes. The vibrant colors alone make this dish irresistible before you even take a bite.

I first created this recipe when my sister dropped by unexpectedly for dinner and I needed something impressive without a grocery run. She loved it so much she requested the recipe immediately and now makes it weekly for her family.

Ingredients

• Penne pasta: Forms the hearty base and holds up well to the sauce
• Sun dried tomatoes: Provide intense umami flavor, get the oil packed variety
• Olive oil: From sun dried tomatoes infuses everything with incredible flavor
• Boneless skinless chicken breasts: Cut small for quick even cooking
• Salt and pepper: Essential for proper seasoning
• Red pepper flakes: Add a gentle heat that balances the sweetness
• Fresh tomatoes: Bring brightness and natural sweetness
• Garlic: Creates an aromatic foundation, fresh is always best here
• Fresh spinach: Wilts perfectly into the sauce adding color and nutrition
• Freshly grated Parmesan cheese: Brings everything together with salty richness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente usually 8 to 10 minutes. The pasta should have a slight bite to it as it will continue cooking slightly when added to the sauce. Reserve half a cup of pasta water before draining.

Cook the Chicken:

Heat a large skillet over medium heat. Add the sun dried tomatoes and their oil along with additional olive oil if needed. Add chicken pieces and season with salt pepper and red pepper flakes. Cook for about 5 minutes stirring occasionally until chicken is no longer pink and beginning to brown at the edges. The chicken should reach 165°F internally for safety.

Add Vegetables:

Add fresh chopped tomatoes and minced garlic to the skillet with the chicken. Cook for one minute until fragrant. Add fresh spinach in batches if necessary and cook for another 2 minutes until the spinach begins to wilt but still maintains some structure. The tomatoes should start releasing their juices creating a light sauce.

Combine Everything:

Add the drained pasta directly to the skillet with all the chicken and vegetables. Add half cup of grated Parmesan and toss everything together thoroughly. If the mixture seems dry add a splash of the reserved pasta water which helps create a silky sauce thanks to the starch it contains.

Finish and Serve:

Drizzle with a final touch of good quality olive oil which adds richness and sheen. Sprinkle with remaining Parmesan cheese and serve immediately while hot. The pasta is best enjoyed fresh when the cheese is still slightly melty and the pasta at its perfect texture.

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The sun dried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power when I accidentally doubled the amount one night and was amazed at the depth of flavor they created. Now I always keep a jar in my pantry specifically for this pasta.

Make It Your Own

This pasta recipe welcomes customization based on what you have available. Try swapping the chicken for Italian sausage for a spicier version or use shrimp for a seafood twist that cooks even faster. Vegetarians can omit the meat entirely and add chickpeas or white beans for protein. The foundation of tomatoes garlic and spinach works beautifully with almost any protein.

Storage and Meal Prep

This pasta keeps beautifully in the refrigerator for up to three days making it perfect for meal prep. Store in airtight containers and reheat gently in the microwave or in a skillet with a splash of water to revive the sauce. The flavors actually develop overnight making day two sometimes even more delicious than day one. I often make a double batch specifically to have leftovers for quick lunches.

Perfect Pairings

Serve this pasta with a simple arugula salad dressed with lemon juice and olive oil for a complete meal. The peppery greens provide a nice contrast to the rich pasta. For a special dinner add garlic bread to soak up every bit of the flavorful sauce. A glass of medium bodied Italian red wine like Chianti or Montepulciano makes an excellent accompaniment if you're enjoying this as a weekend dinner.

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Common Recipe Questions

→ Can I use different pasta shapes for this dish?

Absolutely! While the recipe suggests penne, rotini, or other small shaped pasta, you can substitute with any pasta you prefer. Farfalle, fusilli, or even spaghetti would work well with this sauce and ingredients.

→ How can I make this dish vegetarian?

To make this dish vegetarian, simply omit the chicken and consider adding more vegetables like mushrooms, bell peppers, or zucchini for heartiness. You could also add plant-based protein like white beans or chickpeas as a substitute.

→ What can I do if my pasta gets too dry?

If your pasta becomes too dry, add a scoop of the pasta cooking water to the sauce. The starchy water helps create a silky, cohesive sauce that coats the pasta beautifully. You can also add a drizzle of olive oil or a splash of cream for extra richness.

→ How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a couple tablespoons of water to help loosen the sauce and pasta. You can reheat in a skillet over medium heat until warmed through, or in the microwave for convenience.

→ Can I prepare any parts of this dish ahead of time?

Yes! You can prepare several components ahead of time to make dinner assembly faster. Cut the chicken and store it in the refrigerator, chop the tomatoes and garlic, and even cook the pasta ahead (just rinse with cold water and toss with a bit of oil to prevent sticking). Then combine everything when you're ready to serve.

→ What sides pair well with this pasta dish?

This pasta works beautifully with a simple green salad dressed with lemon vinaigrette or some crusty garlic bread. For a more substantial meal, consider serving with a side of roasted vegetables like asparagus, brussels sprouts, or broccoli.