Tomato Spinach Chicken Spaghetti - this recipe features pasta, fresh tomatoes, sun-dried tomatoes, fresh basil, spinach, garlic, and olive oil. It's a great Summer pasta recipe! Easy and quick! Only 30 minutes to make. A fantastic way to prepare chicken pasta using fresh vegetables!
This chicken pasta has a good variety of fresh ingredients: spinach, tomatoes, basil, garlic. Add chicken, sun-dried tomatoes and good quality olive oil to the mix - and you get a healthy and light dinner! So good! This recipe reminds me of tomato spinach shrimp pasta that is also very light and refreshing! This Mediterranean style meal is packed with vegetables, protein and good oils.
Why make this pasta dish
- When we think about chicken pasta, we usually picture a pasta dish with lots of cream sauce and white cheese. Like this chicken and bacon pasta with spinach and tomatoes in garlic cream sauce. This spinach tomato chicken pasta has no cream sauce. It's a healthy version of chicken pasta. And, it tastes like comfort food.
- This vibrant chicken spaghetti one of the most popular recipes on my site. It has been pinned 1.6 million times and visited by millions of people. I hope you try this Tomato and Spinach Chicken Spaghetti Pasta. See for yourself why it is so popular!
- Did I forget to mention that this pasta recipe is easy to make and takes only 30 minutes from start to finish? Not bad for a good-looking dish that tastes like comfort food! And, it looks beautiful, vibrant and colorful!
What makes this tomato spinach chicken pasta even more special?
- This recipe's main ingredients are fresh tomatoes, basil, garlic, and spinach.
- To make this pasta even more flavorful, I also used sun-dried tomatoes and red pepper flakes! They added so much flavor!
- Once the chicken pasta is completely cooked, I highly recommend that you add 3 tablespoons of high-quality olive oil. Stir it into the final pasta dish, off heat. It's so tasty and so good for you!
Variations
- Use spaghetti, fettuccine, linguine, angel hair pasta, or pappardelle pasta.
- Use skinless and boneless chicken thighs. Or, use skinless and boneless chicken breasts. Chop chicken meat into smaller pieces.
- This is the ideal recipe for trying out all sorts of artisanal pasta that we often see in the stores. Make this recipe with green spinach pasta, or orangy-looking sun-dried tomato fettuccine, artichoke pasta, etc. You get the idea! Use all those colorful unusual kinds of pasta we see in the stores in this recipe!
- Don't have spinach? Use other greens. Swiss chard or kale will work great in this recipe.
I hope you'll make this easy tomato spinach chicken spaghetti. It makes a truly Mediterranean dinner!
More chicken pasta with tomatoes
Love tomatoes in your pasta? Try these recipes:
- Chicken Zucchini Pasta with Tomatoes
- Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes in Asiago Cream Sauce
- Pesto Chicken Tortellini with Tomatoes and Asparagus
Amazing chicken pasta recipes with spinach
Do you enjoy pasta with spinach? Take a look at these delicious family-friendly dinners:
- Spinach Artichoke Pasta with Chicken
- Chicken and Bacon Pasta Bake with Spinach Dip
- Creamy Mushroom and Spinach Pasta
- Italian Ravioli with Spinach and Artichokes
Tomato Spinach Chicken Spaghetti
Ingredients
- ¼ cup sun-dried tomatoes chopped, drained of oil
- 2 tablespoons olive oil drained from sun-dried tomatoes
- ½ lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 4 roma tomatoes chopped
- ¼ cup fresh basil leaves chopped
- 8 oz spinach fresh
- 3 garlic cloves chopped
- 8 oz spaghetti pasta
- 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)
Instructions
- Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
- Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
- Add red pepper flakes, and salt over all of the ingredients in the skillet.
- Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
- Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
- Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
- Cook pasta according to package instructions, until al dente.
- Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
- Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
- At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.
Video
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Looks delicious.
I made this for dinner today, it’s okay. It seems to be missing something. I’ll make it again and maybe add some Alfredo sauce or something.
Thanks for trying the recipe, Loretta! You can also sprinkle the pasta with grated Parmesan or Asiago cheese.
Made recipe as listed and added grated parm during the final warm up. Fresh tomatoes and basil from our garden. Great meal. Thanks for sharing ❤️
You're so welcome, Kelli! 🙂 Thank you so much for your 5-star review!
This is a favourite of ours now if you want a quick and easy pasta meal! It's so fresh and healthy tasting a definite winner!
Aw, thank you so much, Keeley! So glad it's a favorite! ❤️
Hi. Is it possible to bake this dish rather than cook it in the stovetop? If so, how long and at what temp?
Thanks.
Hi Melissa, I haven't tried baking it. You probably would have to cook the spaghetti first on the stovetop anyway and then just use the oven to warm everything up.
My husband said this was the most delicious spaghetti he's ever eaten.
Oh wow! What a compliment, Jackie! 🙂
I made this for supper, it was delicious! I took a picture and posted it on my Facebook and got so many likes and comments.
Hi Nora! How exciting that it got so many likes and comments on Facebook—sounds like it was a hit! 🙂
We had this yesterday evening and it was amazing. Only been following you for three days and already lost weight on your fabulous food recipes. Needless to say, now off to pick tonights recipe!!
Oh wow, That’s amazing to hear—what a compliment! I’m so glad you enjoyed it! Can’t wait to hear what you try next—keep me posted! 🙂
Trying to cut out starch and carbs. Is there a substitute for noodles? I am trying to figure something out.
Yes! You can use roasted spaghetti squash (and scoop it out) - works great here! Or, use spiralized zucchini (zoodles).
How many servings should we measure for just 1 to stay within the total calories? Is there a certain amount of cups? Grams? Etc. Thank you.
Swapped out chicken for shrimp and used whole wheat pasta. So yummy!
Shrimp is so delicious in this recipe! Thank you for your review, Kath! ❤️
Swapped out chicken for shrimp and used whole wheat pasta. So yummy!
My grandsons love this and have suggested changes such as mushrooms and a jalapeno. They could eat it 6 out of 7 nights which is great with the veggies
Thank you, Pauline, I am so happy your grandsons enjoyed it! 🙂 Yes, mushrooms and a small amount of jalapeno would be great additions!
Hello, this sounds delicious! I’m trying a new clean eating diet and was wondering if this is considered a clean eating recipe? I’m new to all this.
Hi Victoria! Yes, this would be considered a clean eating recipe! And it's also fitting for the Mediterranean diet.
Is this recipe gluten free?
Hi Donna, if you use gluten-free spaghetti, this recipe will be gluten-free.
I have grape tomatoes on hand. How many would you use to replace the 4 roma tomatoes? I'm thinking 2 cups maybe?
2 or 3 cups of halved grape tomatoes sound about right!