This is a one-pan cream sauce pasta with chicken, spinach, and tomatoes that comes together in 30 minutes using ingredients most people already have. The sauce is built in the same skillet as the chicken, so there’s almost no cleanup beyond the pasta pot. It’s a reliable weeknight dinner that doesn’t require much planning.
What makes this version work
Two things matter here. First, the chicken is seared in a single layer without stirring — that undisturbed contact with the hot pan builds a golden crust that adds real flavor to the sauce later. Second, the half and half is brought to a gentle simmer only, not a rolling boil. Boiling dairy, especially once Parmesan goes in, causes the sauce to break and turn grainy. Keep the heat low after the cheese is added and stir constantly for about two minutes — that’s what gives you a smooth, cohesive sauce rather than a greasy, separated one.
About the ingredients
- Chicken tenderloins: These cook faster than breasts and stay tender because they’re lower in connective tissue. Boneless, skinless chicken thighs also work — cut them into 1-inch pieces and expect an extra minute or two of cook time.
- Half and half: This sits between milk and heavy cream in fat content, which is what keeps the sauce creamy without being heavy. If you use milk instead, add 2 extra tablespoons of Parmesan to help the sauce hold together.
- Freshly grated Parmesan: Pre-grated Parmesan from a canister contains anti-caking agents that prevent it from melting smoothly. Grate it yourself from a block — skip the garnish if you’re short on time, but don’t skip fresh Parmesan in the sauce itself.
- Diced tomatoes: Use the full can, juices included. The liquid loosens the sauce and balances the richness of the cream.
Make-ahead notes
Leftovers keep in the fridge for up to 3 days in an airtight container. The pasta absorbs sauce as it sits, so add a splash of half and half when reheating and warm it gently over low heat, stirring until the sauce comes back together — don’t rush it on high heat or the sauce will separate. For freezing, pull the pasta out of the boiling water one minute early before freezing portions; this prevents it from turning mushy when reheated. Frozen portions keep for up to 2 months. You can also cut and season the chicken up to 24 hours ahead and store it covered in the fridge, which cuts active cooking time down significantly on a busy night.
Common problems and fixes
- Sauce is too thin: Let it simmer uncovered on low heat for an extra 2-3 minutes before adding the chicken back. It thickens as it reduces. Adding more Parmesan also helps.
- Sauce is grainy or curdled: The heat was too high when the cheese was added. Next time, pull the pan off the burner entirely, stir in the Parmesan off the heat, then return to low. You can sometimes rescue a grainy sauce by adding a small splash of hot pasta water and stirring vigorously.
- Chicken is rubbery: It was overcooked. Tenderloins are lean and cook quickly — pull them at 165°F (74°C) and don’t return them to the pan until the very end, just long enough to warm through.
- Spinach released too much water and thinned the sauce: Make sure the spinach is dry before it goes in. If you rinsed it, spin it or pat it dry. Also cook it until fully wilted and any visible liquid has evaporated before adding the half and half.
- Pasta clumped together while the sauce was finishing: Toss the drained pasta with a small drizzle of olive oil right after draining if there’s going to be more than a couple of minutes before it goes into the sauce.
Creamy Chicken Pasta with Spinach & Tomatoes
Equipment
- 12-inch (30cm) non-stick skillet or deep sauté pan
- Large pot (for boiling pasta)
- Colander
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Instant-read thermometer
Ingredients
- 1 pound penne pasta
- 1 can diced tomatoes 14.5 oz, undrained
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 3 cups fresh baby spinach loosely packed
- 1 cup half and half
- 1 pound chicken tenderloins
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 tablespoon olive oil
Instructions
- Cut the chicken tenderloins into 1-inch (2.5cm) bite-size pieces. Season the chicken pieces with the Italian seasoning, salt, pepper, paprika, and garlic powder, tossing to coat evenly. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and cook without stirring for 2–3 minutes until golden on the underside, then flip and cook for another 2–3 minutes until cooked through (internal temperature of 165°F / 74°C). Transfer the chicken to a plate and set aside.
- In the same skillet over medium heat, add the diced tomatoes with their juices and the baby spinach. Stir and cook for 2–3 minutes until the spinach is fully wilted.
- Pour in the half and half and increase the heat to medium. Bring to a gentle simmer (small bubbles around the edges — do not let it boil vigorously or it may curdle). Reduce the heat to low, stir in the Parmesan cheese, and continue stirring until the cheese has melted and the sauce is smooth and creamy, about 2 minutes. Return the cooked chicken and any resting juices to the skillet. Taste and adjust with additional salt, pepper, or garlic powder as needed.
- While the chicken cooks, bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining. Drain the pasta, add it to the skillet with the sauce, and toss thoroughly to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Sprinkle additional Parmesan cheese on top and serve.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The pasta will absorb sauce as it sits — add a splash of half and half when reheating to restore creaminess.
- Make-ahead: Season and cut the chicken up to 24 hours ahead and store covered in the fridge. You can also pre-measure the spices into a small bowl for faster assembly.
- Substitution: Swap penne for rigatoni, rotini, or any short pasta with ridges that catches the sauce. For a lighter version, use milk instead of half and half and increase the Parmesan by 2 tablespoons to compensate for lost body.
- Freezing: This dish freezes reasonably well for up to 2 months, but the pasta may soften slightly. For best results, undercook the pasta by 1 minute if you plan to freeze portions.
- Pro tip: Don't stir the chicken constantly in step 1 — let it sit undisturbed for 2–3 minutes per side so it develops golden-brown colour. That sear adds serious flavour to the cream sauce.
Nutrition
Frequently asked questions
Can I use heavy cream instead of half and half?
Yes, and the sauce will be noticeably richer and thicker. Start with 3/4 cup instead of a full cup and thin it with a splash of pasta water if it gets too thick.
Do I have to drain the canned tomatoes?
No — use the full can, juices and all. The tomato liquid helps build the sauce and balances the cream; draining them would make the sauce too thick and less flavorful.
Can I use a different pasta shape?
Any short pasta with ridges or texture works well — rigatoni, rotini, and farfalle all catch the sauce. Avoid long pasta like spaghetti; it doesn’t hold the chunky sauce as effectively.
More recipes to try
- Creamy Fettuccine Alfredo
- Elegant Chicken Marsala with Mushrooms
- Authentic Roman Carbonara
- Authentic Japanese Chicken Teriyaki
