Tomato Spinach Chicken Pasta with Sun-Dried Tomatoes

This warm, satisfying dish combines tender chicken, vibrant tomatoes, and fresh spinach in a golden olive oil base that’s bursting with Mediterranean flair. The sun-dried tomatoes add a deep, slightly tangy richness that pairs beautifully with the earthy spinach and the natural sweetness of chopped Roma tomatoes. It’s a hearty yet healthy one-pan meal that feels fancy but requires only 30 minutes and basic kitchen skills. Whether you’re feeding a crowd or cooking for two, this Tomato Spinach Chicken Pasta will become a new weeknight favorite.

Why You’ll Love This Tomato Spinach Chicken Pasta

• Deliciously savory: The sun-dried tomatoes give the chicken and pasta a complex umami punch that makes every bite addictive.
• Quick assembly: Throw everything into a single skillet and you’ll go from raw ingredients to finished meal in just 30 minutes.
• Flexible recipe: Use leftover chicken, swap in zucchini for gluten-free pasta, or omit the red pepper flakes to keep it kid-approved.

Ingredients

• ¼ cup sun-dried tomatoes chopped, drained of oil
• 2 tablespoons olive oil drained from sun-dried tomatoes jar
• ½ lb chicken (boneless skinless thighs preferred), chopped
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• 4 roma tomatoes chopped
• ¼ cup fresh basil leaves chopped
• 8 oz spinach fresh
• 3 garlic cloves chopped
• 8 oz spaghetti pasta
• 3 tablespoons olive oil (high quality or from sun-dried tomatoes jar)

Step-by-Step Instructions

1. Heat a large skillet over medium-low. Sauté sun-dried tomatoes with 2 tablespoons of their oil until fragrant (3-4 minutes).
2. Add chicken pieces and stir to coat in oil. Sprinkle salt and red pepper flakes over the chicken.
3. Cook 5 minutes until chicken is opaque. Add Roma tomatoes, garlic, spinach, and basil. Stir gently until spinach wilts (3-5 minutes).
4. Cook pasta separately according to package instructions until al dente.
5. Transfer cooked pasta into the skillet with the chicken-vegetable mixture. Gently reheat, tossing frequently. Add extra olive oil if desired for richness.
6. Taste and adjust seasoning before serving.

Tips & Variations

• Want extra garlic flavor? Sauté minced garlic for 1 minute before adding chicken.
• Use bone-in chicken thighs for more moisture or swap in tofu for a vegetarian version.
• Pro upgrade: Stir in a splash of heavy cream (or coconut milk) for a creamier sauce texture.
• Most critical step: Don’t overcrowd the pan! Cook chicken in batches if needed to ensure it browns properly.

Serving Suggestions

Serve this hearty pasta with crusty garlic bread and a green salad for balance. The bold flavors shine particularly well with rustic Italian wines like Chianti, or pair with iced tea for a lighter option. Leftovers taste even better the next day as the flavors meld. Store covered in the fridge up to 3 days.

Storage & Reheating

Cool completely before storing in an airtight container. Refrigerate up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of water or olive oil to restore moisture. For crisper pasta, finish reheating in a skillet instead of the microwave.

Nutrition Information (Approximate per Serving)

Calories: 420 | Protein: 30g | Carbs: 45g | Fat: 18g | Fiber: 4g. Note: Nutrition values are approximations based on recipe proportions.

Final Thoughts

This Tomato Spinach Chicken Pasta embodies what makes weeknight cooking delightful – quick prep with maximum flavor payoff. The combination of tangy sun-dried tomatoes and fresh basil over tender chicken creates a comforting meal that feels special enough for guests but effortless enough for busy days. Give it a try and consider sharing your spin on this recipe in the comments below!