Creamy Chicken Pasta with Spinach & Tomatoes
My Quick And Easy Chicken Pasta With Spinach And Tomatoes In A Parmesan Cream Sauce is quick and easy to make.
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
Serving: 1servingCalories: 799kcalCarbohydrates: 98gProtein: 50gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 116mgSodium: 1070mgPotassium: 1172mgFiber: 6gSugar: 8gVitamin A: 3205IUVitamin C: 18mgCalcium: 390mgIron: 4mg
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