Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver – this creamy tomato spinach chicken pasta! I first threw this together one frantic Tuesday when the kids were hungry, the fridge was looking bare, and takeout wasn’t in the budget. Now it’s our family’s most-requested pasta dish, and I make it at least twice a month.
What makes this creamy tomato spinach chicken pasta so special? It’s that magical moment when the marinara and heavy cream swirl together into this luscious pink sauce that coats every rigatoni noodle perfectly. The chicken stays juicy, the spinach adds just enough freshness, and that melty mozzarella? Pure comfort food magic.
As someone who’s cooked professionally and now just tries to get dinner on the table between soccer practices, I can tell you this recipe delivers restaurant-quality flavor with about 30 minutes of effort. The best part? It all comes together in one pot (okay, plus the pasta pot – but still!). Trust me, once you try this creamy tomato spinach chicken pasta, it’ll become your new go-to just like it did for me.
Why You’ll Love This Creamy Tomato Spinach Chicken Pasta
Listen, I know we’re all busy, but this creamy tomato spinach chicken pasta makes you feel like a kitchen rockstar with minimal effort. Here’s why it’s become my weeknight hero:
- Fast & easy: From fridge to table in 30 minutes flat – perfect when you’re staring at hungry faces asking “what’s for dinner?”
- One-pot wonder: Besides boiling the pasta, everything cooks together in a single skillet (less dishes = more happiness)
- Crowd-pleaser: Kids gobble up the cheesy goodness while adults appreciate the sophisticated flavors
- Pantry-friendly: Uses ingredients I almost always have on hand – no special grocery runs needed
- Leftover magic: Tastes even better the next day (if there’s any left!)
This easy weeknight pasta delivers restaurant-quality comfort without the fuss. The creamy marinara sauce clinging to every rigatoni ridge? Absolute perfection.
Ingredients for Creamy Tomato Spinach Chicken Pasta
Okay, let’s gather our cast of characters for this creamy tomato spinach chicken pasta masterpiece! Here’s exactly what you’ll need:
- 12 oz rigatoni pasta – those ridges are perfect for holding sauce
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces (thighs work too if you prefer)
- 1 tbsp olive oil – just enough to get things sizzling
- 3 cloves garlic, minced (fresh is best here, trust me)
- 1 tsp Italian seasoning – my little flavor bomb
- 1/2 tsp paprika – for that subtle smoky depth
- 1/2 tsp salt plus more for pasta water – seasoning is everything!
- 1/4 tsp black pepper – freshly ground if you’ve got it
- 1 1/2 cups marinara sauce – jarred is fine, but pick one you love
- 1 cup heavy cream – the secret to that luxurious texture
- 2 cups fresh baby spinach – packed tight, it wilts down
- 1 1/2 cups shredded mozzarella – the meltier the better!
Ingredient Notes & Substitutions
Now, I know sometimes you gotta improvise, so here’s my cheat sheet:
- Out of heavy cream? Half-and-half works in a pinch (just don’t boil it).
- No spinach? Kale or arugula make great stand-ins.
- Pre-shredded mozzarella is fine, but block cheese melts smoother.
- Want some heat? Throw in red pepper flakes to taste.
- No rigatoni? Penne or fusilli will catch sauce nicely too.
The only non-negotiables? Fresh garlic (powder just won’t cut it) and real marinara sauce (no ketchup substitutions, please!).
Equipment Needed
You won’t need any fancy gadgets for this creamy tomato spinach chicken pasta – just a few trusty kitchen staples:
- Large skillet – big enough to hold all that saucy goodness
- Wooden spoon – perfect for stirring without scratching
- Pasta pot – with a colander for draining
- Chef’s knife – for prepping chicken and garlic
- Measuring cups/spoons – because eyeballing cream never works for me!
That’s it! Now let’s get cooking.
How to Make Creamy Tomato Spinach Chicken Pasta
Alright, let’s dive into making this dreamy creamy tomato spinach chicken pasta! I promise it’s easier than it looks – just follow these simple steps and you’ll have restaurant-worthy pasta in no time.
Cooking the Pasta
First things first – get that rigatoni boiling in well-salted water. Cook it just until al dente (about 1 minute less than package says). Here’s my golden rule: always reserve about 1/2 cup of that starchy pasta water before draining. It’s liquid gold for adjusting sauce consistency later!
Preparing the Chicken
While the pasta cooks, heat olive oil in your skillet over medium-high heat. Toss in your seasoned chicken pieces (don’t crowd them!) and let them get nice and golden – about 5-7 minutes total. You’ll know they’re ready when they’re browned on the outside but still juicy inside. Add the garlic last and stir just until fragrant – about 30 seconds is perfect.
Combining the Sauce and Pasta
Now for the magic! Pour in your marinara and heavy cream, stirring as they come together into that gorgeous pink sauce. Let it simmer for 2-3 minutes – you’ll see it thicken slightly. Toss in the spinach and watch it wilt down (it looks like a lot at first, but trust me!). Add the drained pasta and toss everything together, adding splashes of reserved pasta water if needed to loosen things up.
The grand finale? Turn the heat to low and stir in that mozzarella until it’s stretchy and dreamy. I like to top with extra cheese, cover for a minute, and let it get extra melty. Serve immediately while it’s piping hot – that first bite of creamy tomato spinach chicken pasta is pure bliss!
Tips for Perfect Creamy Tomato Spinach Chicken Pasta
After making this creamy tomato spinach chicken pasta dozens of times, I’ve picked up some tricks that make all the difference:
- Fresh is best: That jarred minced garlic can’t compete with freshly minced cloves – the flavor difference is night and day!
- Don’t crowd the chicken: Give those pieces space in the skillet so they brown properly instead of steaming.
- Undercook the pasta: Remember it’ll keep cooking in the sauce – al dente is perfect.
- Low heat for cheese: Adding mozzarella over high heat can make it clumpy – gentle heat gives you that smooth, stretchy melt.
- Taste as you go: Need more salt? A pinch of sugar to balance acidity? Adjust to your taste!
Follow these simple tips and your creamy tomato spinach chicken pasta will be foolproof every time!
Serving Suggestions
Oh, let me tell you how I love to serve this creamy tomato spinach chicken pasta! A crusty garlic bread loaf is mandatory for soaking up every last drop of that luscious sauce. For a fresh contrast, I’ll often toss together a simple arugula salad with lemon vinaigrette. Right before serving, I’ll tear some fresh basil leaves over the top – the aroma alone will have everyone rushing to the table!
For special occasions, I’ll add a sprinkle of grated Parmesan and maybe some red pepper flakes for those who like a little kick. This pasta is hearty enough to stand alone, but it also pairs beautifully with roasted vegetables or even just a chilled glass of Pinot Grigio. However you serve it, just be ready for compliments!
Storing and Reheating
Here’s the beautiful thing about this creamy tomato spinach chicken pasta – it makes fantastic leftovers! Store any extras in an airtight container in the fridge for up to 3 days. When reheating, I’ve learned a splash of milk brings back that creamy texture perfectly. Just warm it gently on the stove or microwave, stirring occasionally. The flavors actually deepen overnight – if you can resist eating it all at once!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this creamy tomato spinach chicken pasta (per serving, based on my exact ingredients). Remember, estimates vary depending on your specific brands and measurements!
- Calories: About 650 per generous portion
- Protein: A solid 38g – thanks to all that chicken and cheese
- Carbs: 52g (those rigatoni noodles add up!)
- Fat: 32g (hey, that’s where all the creamy goodness comes from)
Not too shabby for such a satisfying meal! The spinach sneaks in some vitamins too – my little nutrition win.
FAQs About Creamy Tomato Spinach Chicken Pasta
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all that excess water first – about 1/2 cup frozen equals 2 cups fresh. The texture changes slightly, but it still makes a delicious spinach mozzarella pasta.
What can I substitute for heavy cream?
Half-and-half works in a pinch for that creamy marinara pasta texture, though the sauce won’t be quite as rich. For a lighter option, try evaporated milk – just don’t boil it or it might curdle.
Can I make this ahead for meal prep?
You bet! This one pot chicken pasta keeps beautifully for 3 days refrigerated. The sauce thickens as it sits, so add a splash of milk when reheating to bring back the creaminess.
What other pastas work besides rigatoni?
Any short pasta with ridges or tubes catches sauce well – penne, fusilli, or even rotini make great easy weeknight pasta options. Just avoid spaghetti or linguine here.
How can I make it spicier?
Add red pepper flakes when cooking the chicken, or stir in some diced jalapeños with the garlic. A dash of hot sauce at the end gives this creamy tomato spinach chicken pasta a nice kick too!
Final Thoughts
There you have it – my foolproof creamy tomato spinach chicken pasta that’s saved countless weeknight dinners! I’d love to hear how it turns out for you. Did your family go crazy for it like mine does? Leave a rating or comment below – your feedback makes my day! Now go enjoy that melty, saucy goodness.
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Creamy Tomato Spinach Chicken Pasta – 30-Minute Dinner Magic
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish with tender chicken, fresh spinach, and melty mozzarella in a rich tomato sauce.
Ingredients
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 3 cloves garlic/Minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1 1/2 cups marinara sauce
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
- Optional: red pepper flakes, grated Parmesan, fresh basil
Instructions
- Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and Italian seasoning. Cook 5–7 minutes until browned and cooked through.
- Add garlic and cook 30 seconds until fragrant.
- Stir in marinara sauce and heavy cream. Simmer 2–3 minutes until creamy and heated through.
- Add spinach and stir until just wilted.
- Add drained pasta and toss to coat. If needed, loosen with a splash of reserved pasta water.
- Turn heat to low and stir in mozzarella until melted and stretchy. Top with extra cheese and cover 1–2 minutes for an extra melty finish. Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg