Tomato Spinach Chicken Pasta

Bright, comforting, and impossibly simple, this Tomato Spinach Chicken Pasta is the kind of weeknight dinner that feels special without requiring a lot of fuss. Juicy cubes of chicken, sweet fresh tomatoes, peppery spinach, and a sprinkle of Parmesan come together with sun-dried tomatoes and garlic to make a saucy, vibrant pasta that’s ready in about 30 minutes. It’s a light-yet-satisfying plate that’s perfect for busy nights, casual dinners with friends, or batch-making for lunches the next day.

Why you’ll love this recipe

• Quick: Cooks in roughly 30 minutes from start to finish.
• Fresh flavors: Ripe tomatoes and lots of garlic keep this bright and flavorful.
• Flexible: Use penne, rotini, or any small shaped pasta you have on hand.
• Balanced: Protein from chicken, veggies from spinach and tomatoes, and comfort from Parmesan and pasta.

Ingredients

• 12 ounces penne pasta (rotini, or other small shaped pasta)
• ⅓ cup sun-dried tomatoes (chopped, drained oil reserved)
• 3 tablespoons olive oil (drained from sun dried tomatoes)
• 1 pound chicken (boneless and skinless, cut into small cubes)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• ½ teaspoon red pepper flakes
• 6 medium tomatoes (chopped)
• 6 cloves garlic (minced)
• 10 ounces spinach (fresh)
• 1 cup Parmesan cheese (freshly grated)

Equipment you’ll need

• Large pot for boiling pasta
• Large skillet or saute pan
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Colander

Step-by-step directions

The directions below are rewritten into clear, step-by-step instructions following the order of the original recipe and matching the ingredient list exactly.

1. Bring a large pot of salted water to a boil. Add 12 ounces penne pasta (or rotini or another small shaped pasta) and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
2. While the pasta is cooking, prepare the chicken and vegetables. Cut 1 pound chicken (boneless and skinless) into small, even cubes. Chop 6 medium tomatoes, mince 6 cloves garlic, and chop ⅓ cup sun-dried tomatoes if they aren’t already chopped. Measure out 10 ounces fresh spinach and 1 cup freshly grated Parmesan cheese.
3. Heat a large skillet over medium-high heat. Pour in the 3 tablespoons olive oil that was reserved from the sun-dried tomatoes. When the oil is hot but not smoking, add the cubed chicken in a single layer. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper, then sprinkle ½ teaspoon red pepper flakes evenly over the chicken.
4. Sear the chicken, letting it cook without stirring for about 2 minutes to develop a light golden color. Stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on cube size. Transfer the cooked chicken to a plate and set aside.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté the garlic for 30–45 seconds until fragrant, stirring constantly so it doesn’t brown. Add the chopped sun-dried tomatoes and stir to combine with the garlic and oil.
6. Add the chopped fresh tomatoes to the skillet. Cook the tomatoes, stirring occasionally, until they begin to break down and release their juices, about 4–6 minutes. If the pan becomes dry, add a splash of the reserved pasta cooking water to loosen the mixture.
7. Stir in the fresh spinach a handful at a time. Toss the spinach into the warm tomato mixture until it just wilts, about 1–2 minutes. The spinach will reduce significantly in volume—continue adding until all 10 ounces are incorporated.
8. Return the cooked chicken to the skillet and stir to combine with the tomato-spinach mixture. Add the drained, chopped sun-dried tomatoes if you haven’t added them already; make sure everything is heated through, about 1–2 minutes more.
9. Add the cooked pasta to the skillet. Toss gently to combine so the pasta picks up the tomato and spinach sauce. If the sauce seems thick or the mixture feels dry, add the reserved pasta cooking water a tablespoon at a time until you reach the desired consistency. The starchy pasta water will help bind the sauce to the pasta.
10. Remove the skillet from the heat and stir in 1 cup freshly grated Parmesan cheese until evenly distributed, creating a silky coating over the pasta and vegetables. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
11. Serve the Tomato Spinach Chicken Pasta immediately, garnishing with an extra sprinkle of Parmesan and a few torn sun-dried tomato pieces if you like. Leftovers store well in an airtight container in the refrigerator for up to 3 days; gently reheat with a splash of water or broth to bring the sauce back together.

Tasting notes and tips

This Tomato Spinach Chicken Pasta balances juicy fresh tomatoes with the concentrated flavor of sun-dried tomatoes and garlic. The reserved oil from the sun-dried tomatoes is a small but important flavor booster—don’t skip it. The Parmesan melts into the pasta, creating a light, cohesive sauce without needing cream.

• If you like more heat, add another ¼ to ½ teaspoon of red pepper flakes when you cook the garlic.
• For a brighter finish, squeeze a little fresh lemon juice over individual bowls just before serving. It will lift the tomatoes and complement the Parmesan.
• For extra depth, add a splash (about 1–2 tablespoons) of white wine to the tomatoes after they begin to break down, and let it reduce for a minute before adding the spinach.
• If you prefer a creamier texture, stir in 2–3 tablespoons of ricotta or a splash of cream at the end with the Parmesan.

Make-ahead and storage

This dish stores beautifully. Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium-low heat with 1–2 tablespoons of water or reserved pasta water to refresh the sauce. You can also freeze portions for up to 1 month; thaw overnight in the refrigerator and reheat gently.

Serving suggestions

• Pair with a crisp green salad dressed simply with lemon and olive oil to cut through the richness.
• Serve with crusty bread to soak up any leftover tomato sauce.
• A light side of roasted vegetables such as asparagus or zucchini makes a nice complement.

Notes on ingredients

Use ripe, flavorful tomatoes for the best results; vine-ripened or heirloom tomatoes add sweetness and depth. Freshly grated Parmesan will melt and integrate more smoothly than pre-grated varieties. If you don’t have sun-dried tomatoes packed in oil, use the dry-packed variety rehydrated in warm water, and substitute 3 tablespoons of good-quality olive oil in the skillet.

Frequently asked questions

Can I make this vegetarian? Yes—omit the chicken and add a can of white beans or more mushrooms for a satisfying vegetarian version. Keep all other quantities the same for a similarly balanced dish.

What if I don’t have penne? Any small shaped pasta like rotini, farfalle, or rigatoni works well. The shape helps hold the tomato-spiked sauce and bits of spinach.

How do I keep the chicken moist? Cut the chicken into even, small cubes so it cooks quickly and uniformly. Searing over medium-high heat just until cooked through prevents it from drying out. Returning the chicken to the pan with the sauce for a minute helps it reabsorb moisture.

Final thoughts

This Tomato Spinach Chicken Pasta is a reliable weeknight favorite thanks to its vibrant flavors, simple technique, and flexible ingredients. It hits the sweet spot between fresh and comforting, and it’s easy to adapt based on what’s in your pantry. Whether you’re feeding a hungry family or packing tomorrow’s lunch, this pasta delivers satisfying results every time.

Happy cooking—and enjoy your Tomato Spinach Chicken Pasta!