Tomato Spinach Chicken Pasta

This tremendously delicious Tomato Spinach Chicken Pasta is definitely a winner in my kitchen. It's become one of my most reliable recipes when I need something satisfying yet simple that doesn't keep me cooking all evening. The combination of tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan creates a restaurant-quality dish that my family requests at least twice a month.

I discovered this recipe during a particularly busy work week when I needed something quick but didn't want to compromise on flavor. What started as a pantry cleanout meal has turned into one of our family favorites that even my pickiest eater devours without complaint.

Ingredients

• Penne pasta: The ridges capture the sauce perfectly and the tubular shape holds bits of chicken and vegetables
• Sundried tomatoes: They provide an intense concentrated flavor that elevates the entire dish
• Olive oil: From sundried tomatoes infused with amazing flavor that enhances everything it touches
• Boneless skinless chicken breasts: Tender protein that cooks quickly and absorbs the tomato flavors beautifully
• Fresh tomatoes: For brightness and acidity that balances the richness of the other ingredients
• Garlic: Fresh minced cloves create an aromatic base that permeates the entire dish
• Fresh spinach: Wilts perfectly into the sauce adding nutrition and a pop of color
• Parmesan cheese: Freshly grated for the best flavor and melting properties
• Salt pepper and red pepper flakes: To enhance and balance all the flavors

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous amount of salt. Bring to a boil then add the pasta. Cook until al dente according to package instructions usually 8 to 10 minutes. Reserve half a cup of pasta water before draining to help bind the sauce if needed.

Prepare the Chicken:

While the pasta cooks heat the reserved oil from the sundried tomatoes in a large skillet over medium heat. Add the chicken pieces seasoning with salt pepper and red pepper flakes. Cook for about 5 minutes stirring occasionally until the chicken is no longer pink and starts to brown slightly at the edges.

Build the Sauce:

Add the chopped sundried tomatoes fresh tomatoes and minced garlic to the skillet with the chicken. Stir everything together and allow the tomatoes to soften and release their juices creating a light sauce. This should take about 2 to 3 minutes of cooking.

Incorporate the Spinach:

Add the fresh spinach to the skillet. It will look like a lot at first but quickly wilts down. Gently fold it into the hot mixture until it just starts to wilt but still maintains some structure and brightness about 1 to 2 minutes.

Combine Everything:

Add the drained pasta directly to the skillet along with half of the grated Parmesan cheese. Toss everything together ensuring the pasta gets coated with all the flavors. If the mixture seems dry add a splash of the reserved pasta water to create a silkier sauce.

Finish and Serve:

Turn off the heat and drizzle with a touch more olive oil. Sprinkle the remaining Parmesan cheese over the top and serve immediately in warmed bowls for the best experience.

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The sundried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power by accident when I ran out of regular olive oil one night and used the oil from the jar instead. That happy accident created such depth of flavor that I've never made the dish any other way since. My daughter now asks for extra sundried tomatoes on her portion claiming they taste like "tomato candy."

Storing Leftovers

This pasta dish maintains its delicious flavor for several days when properly stored. Place any leftovers in an airtight container and refrigerate for up to three days. The pasta will absorb some of the sauce overnight which actually enhances the flavors. When reheating add a splash of water or chicken broth to revive the sauce and prevent dryness. A quick 2-3 minutes in the microwave works well but for best results reheat gently in a skillet over medium-low heat with a touch of olive oil.

Easy Substitutions

This recipe welcomes modifications based on what you have available. For a vegetarian version simply omit the chicken and add extra vegetables like mushrooms or zucchini which provide wonderful texture and absorb all the delicious flavors. If spinach isn't your favorite green substitute with arugula for a peppery kick or kale for more structure. The pasta type is also flexible rotini bow ties or orecchiette all work beautifully capturing the sauce in their shapes. For a gluten-free option simply swap in your favorite gluten-free pasta the robust sauce will complement it perfectly.

Serving Suggestions

While this pasta is certainly satisfying on its own a few thoughtful accompaniments can transform it into a memorable meal. A simple green salad dressed with lemon and olive oil provides a refreshing contrast to the rich pasta. Crusty garlic bread is perfect for soaking up every last bit of the flavorful sauce. For wine lovers a medium-bodied Italian red like Chianti or Sangiovese complements the tomato base beautifully. During summer months serve this pasta slightly cooler than piping hot it allows the flavors to bloom and makes for a satisfying meal even on warm evenings.

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Frequently Asked Questions

→ Can I use different pasta shapes for this dish?

Yes, while the original calls for penne, you can substitute with rotini, farfalle, or any small-shaped pasta. The key is to cook it al dente according to package instructions as it will continue to soften slightly when combined with the sauce.

→ How can I make this dish gluten-free?

Simply substitute regular pasta with gluten-free brown-rice penne pasta or your preferred gluten-free pasta alternative. The rest of the ingredients are naturally gluten-free.

→ What vegetables can I add to this pasta dish?

This versatile dish works well with additional vegetables like asparagus, broccoli, bell peppers, or mushrooms. Add them when you're cooking the tomatoes and spinach, adjusting cooking time as needed for firmer vegetables.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a couple tablespoons of water to loosen the sauce and pasta. Reheat either in a microwave or in a skillet over medium heat until warmed through.

→ What can I use if I don't have sun-dried tomatoes?

While sun-dried tomatoes add a unique concentrated flavor, you can substitute with roasted red peppers or additional fresh tomatoes. If using the latter, consider adding a teaspoon of tomato paste for depth of flavor.

→ Can I make this dish dairy-free?

Yes, simply omit the Parmesan cheese or replace it with nutritional yeast or a dairy-free Parmesan alternative for a similar umami flavor profile.