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Tomato Spinach Chicken Pasta

A bright, comforting one-pan pasta with tender chicken, fresh tomatoes, spinach, sun-dried tomatoes and Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 12 ounces penne pasta or rotini or other small shaped pasta
  • 1/3 cup sun-dried tomatoes chopped, drained (reserve oil)
  • 3 tablespoons olive oil from the reserved sun-dried tomato oil
  • 1 pound chicken boneless skinless, cut into small cubes
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/2 teaspoon red pepper flakes
  • 6 medium tomatoes chopped
  • 6 cloves garlic minced
  • 10 ounces spinach fresh
  • 1 cup Parmesan cheese freshly grated, divided

Instructions

  • Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions; reserve about 1/2 cup pasta water, then drain the pasta.
  • While the pasta cooks, heat a large skillet or braiser over medium heat and add the reserved sun-dried tomato oil (about 3 tablespoons).
  • Add the cubed chicken to the skillet along with the chopped sun-dried tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes; cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5 minutes.
  • Stir in the chopped tomatoes and minced garlic and cook for 2–3 minutes until the tomatoes begin to soften.
  • Add the fresh spinach and cook, stirring, until it wilts down, about 1–2 minutes.
  • Add the drained pasta to the skillet, sprinkle in 1/2 cup of the grated Parmesan, and toss to combine; add reserved pasta water a little at a time if the mixture seems dry to reach desired creaminess.
  • Adjust seasoning to taste, drizzle with a little extra olive oil if desired, sprinkle with the remaining Parmesan, and serve immediately.

Equipment

  • large pot for pasta
  • large skillet or braiser
  • Colander
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Use a splash of reserved pasta water to loosen the sauce for creaminess.
  • Add vegetables like asparagus, broccoli, peppers, or mushrooms if desired.
  • Use gluten-free brown-rice penne to make this dish gluten-free.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a couple tablespoons of water in a skillet or microwave to loosen the sauce.