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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.
Hey Julia, that was fantastic! First time I ever cooked anything with sun dried tomatoes. I used all organic ingredients. Better than a fine restaurant! I'm looking forward to trying another of your recipes. Chef's kiss!!
Carlo, thank you for such a positive comment! 🙂 So glad you tried sun-dried tomatoes with this recipe!
Made this today - my husband and I ate it all in one sitting! I added balsamic vinegar to my serving, preferred the tang it added so will include it in the recipe next time. Will also try using some type of pasta that fits in a spoon - shells, maybe - so it's easier to get those wonderful juices with each bite. Very nice.
Cindy, I love the addition of balsamic vinegar - what a great idea! So glad you enjoyed this recipe! ❤️
This recipe was so surprisingly tasteful. My family absolutely loved it.
Yovonda, I am so glad this recipe was a success!
What is the serving amount in cups for the calories?
Jennifer, the recipe makes 4 servings. Not sure how much that is in cups per serving.
1st time to make this and will definitely make it again. I altered it to fit the family: 1 lb cut up chicken breast, substituted mushrooms for the red pepper flakes. I was thinking shrimp and I saw that's another way on your recipe! Very versatile! Everyone loved this! ❤️
Ellen, I am so glad this recipe was a success! Love the addition of mushrooms! ❤️
Would it be ok to freeze this or would pasta get mushy
Brenda, this recipe should be OK to freeze. I would cook pasta al dente (not overcooked).
I used venison sausage and added oregano and Italian s seasoning. Added a little pasta water. Very good
Carrie, venison sausage sounds delish! Love it!
Could you serve this cold?
Cindy, you can serve this at room temperature. I wouldn't serve it refrigerator cold as the olive oil will solidify in that case.
What do you mean my "chopped chicken"? I am thinking just cut in small pieces?
Bonnie, yes, just slice the chicken into thin strips.
This was really good! It made the "Make again" list. Super easy and well written recipe. I did double the amount of chicken since I was feeding 2 adults and wanted leftovers. My only critique is that it definitely took longer than 10 minutes of prep time. Chopping the sun dried tomatoes, fresh tomatoes, basil, garlic, and 1.25 lbs of chicken took between 20 and 30 minutes. Looking forward to leftovers for lunch tomorrow!
I just made the same comment to my husband about 10 minute prep time. Of course, I'm tripling the recipe but still. I'll report back later on how it turned out.
Valerie, I hope you loved this dish!
BreezyD, I am so glad you tried this recipe and that it was a success! Thanks for the feedback about the cooking times.
Delish!
Thank you! 🙂
After looking at some of your recipes I would like to recieve your newwsletter, if you do one.
I cannot find a place to sign up for one.
Thank You,
David, I have finally setup my e-mail list. It is now on every post towards the end of each recipe. Here is the link, too:
https://juliasalbum.com/subscribe/
Fabulous, rich tomato dish with spinach and chicken. I’m thinking a small pork roast would be pretty amazing too. Thanks for this one—it’s definitely a keeper.
Carol, thank YOU for taking the time to share such a positive comment! ❤️ This would be tasty with pork roast!
Delicious recipe. Overall a little lacking in flavor and was very dry but it was definitely tasty and a family fav.
Cen, I am so glad you loved this recipe! For more flavor, I would suggest seasoning with smoked paprika and fresh herbs, such as basil. And adding just the right amount of salt - as the salt always helps bring out all the flavors.
Can you use rotisserie chicken?
Diana, yes! Rotisserie chicken would be so flavorful and delicious in this recipe!
I made this the other night. Definitely a quick week night dinner. I think I would have liked more sun-dried tomatoes and basil and a little less red pepper flakes. I will make this again.
Michelle, thank you for the feedback and helpful suggestions. Glad you enjoyed this recipe! 🙂
Can you substitute zucchini spaghetti for pasta?
Susan, yes, you can - it will be delicious!
It all looks so delished. Love you're recipes
Thank you so much, Angel!
Delicious, easy to make. Brilliant midweek dinner, thank you!
Daniel, thank you for this comment - glad you enjoyed it! 🙂
Bro I’ve made this since college and it’s still a staple in my house so good
Kayla, I am so glad you've been making this recipe since college - thank you for the 5-star review! 🙂
Do you think this would work as a cold pasta salad?
Fran, yes, you can serve this as a salad but at room temperature, not refrigerator cold.