🍅🌿 Tomato Spinach Chicken Spaghetti

Creamy, savory, and comforting spaghetti tossed with tender chicken, juicy tomatoes, fresh spinach, garlic, and Parmesan. An easy one-pan-style pasta dinner that’s perfect for a weeknight meal.

Servings: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total: about 40 minutes

🛒 Ingredients

For the chicken

  • 1½ lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the pasta

  • 12 oz spaghetti
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1½ cups cherry tomatoes, halved
  • 3 cups fresh spinach
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes, optional
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Optional

  • Extra Parmesan for serving
  • Fresh basil
  • Lemon wedges

👩‍🍳 Instructions

1. Season the chicken

Pat the chicken breasts dry with paper towels.

Season both sides with Italian seasoning, paprika, garlic powder, salt, and black pepper.

For quicker cooking, you can cut the chicken into bite-sized pieces.

2. Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chicken and cook for about 5–7 minutes per side if using whole breasts, or 5–6 minutes if using bite-sized pieces.

Cook until the chicken reaches 165°F (74°C) in the thickest part.

Transfer to a plate and let it rest for a few minutes. Slice or chop the chicken.

3. Cook the spaghetti

Bring a large pot of salted water to a boil.

Cook the spaghetti according to the package directions until al dente.

Before draining, reserve about 1 cup of pasta water.

Drain the spaghetti and set aside.

4. Sauté the vegetables

Using the same skillet, add 2 tablespoons olive oil.

Add the chopped onion and cook for 2–3 minutes until softened.

Add the minced garlic and cook for another 30 seconds, stirring constantly.

5. Add the tomatoes

Add the halved cherry tomatoes.

Cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.

Add Italian seasoning and red pepper flakes if using.

6. Make it creamy

Pour in the chicken broth and heavy cream.

Stir well and bring the mixture to a gentle simmer.

Cook for 2–3 minutes.

Reduce the heat to low and stir in the Parmesan cheese until melted and creamy.

If the sauce becomes too thick, add a splash of the reserved pasta water.

7. Add the spinach

Add the fresh spinach a handful at a time.

Stir gently until the spinach wilts, about 1–2 minutes.

Taste and adjust the salt and black pepper.

8. Combine everything

Add the cooked spaghetti to the skillet.

Toss thoroughly until the pasta is coated in the creamy tomato-spinach sauce.

Add the cooked chicken and gently mix everything together.

If needed, add a little more pasta water to loosen the sauce.

9. Finish and serve

Remove from the heat.

Sprinkle with fresh parsley and additional Parmesan.

For extra brightness, add a small squeeze of fresh lemon juice just before serving.

⭐ Tips for the Best Chicken Spaghetti

  • Don’t overcook the chicken. Remove it as soon as it reaches 165°F.
  • Cook the spaghetti al dente so it doesn’t become mushy when tossed with the sauce.
  • Reserve pasta water—it helps create a silky, cohesive sauce.
  • For richer flavor, use freshly grated Parmesan.
  • Add sliced mushrooms, bell peppers, or zucchini if you want extra vegetables.
  • For a lighter version, substitute half-and-half for the heavy cream.

🍽️ Serving Ideas

Serve with garlic bread, a simple green salad, roasted vegetables, or steamed broccoli.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of broth or milk to loosen the sauce.