Tomato Spinach Chicken Spaghetti is a cozy, colorful pasta dinner made with tender chicken, juicy tomatoes, fresh spinach, garlic, Italian herbs, and Parmesan cheese. It is simple enough for a weeknight meal but flavorful enough to serve when you want something satisfying without making a heavy sauce.
Why You’ll Love This Recipe
This recipe is quick, filling, and made with everyday ingredients. The diced tomatoes create a light sauce, while the spinach adds freshness and color. The chicken makes it hearty, and the Parmesan brings a savory finish that ties everything together.
It is also flexible. You can make it mild, slightly spicy, creamier, or extra saucy depending on what your family likes. Since everything comes together easily, it is a great choice for busy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb spaghetti
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 can diced tomatoes, 14.5 oz, undrained
5 oz fresh spinach, roughly chopped
1/4 cup chicken broth, optional, for thinning the sauce
1/4 cup grated Parmesan cheese, plus more for serving
1 tsp dried Italian seasoning
1/4 tsp red pepper flakes, optional
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil leaves, chopped, for garnish
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Before draining, reserve about 1/2 cup of pasta water in case you need to loosen the sauce later. Drain the spaghetti and set it aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer. Season with salt, black pepper, and Italian seasoning. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden on the outside and fully cooked through.
Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Stir in the diced tomatoes with their juices. Add the red pepper flakes if using. Let the mixture simmer for 4 to 5 minutes so the tomatoes soften and the flavors blend.
Add the chopped spinach and stir until it wilts into the sauce. If the sauce seems too thick, pour in the chicken broth or a splash of reserved pasta water.
Add the cooked spaghetti to the skillet and toss well until the pasta is coated with the tomato spinach sauce. Sprinkle in the Parmesan cheese and toss again until melted and evenly mixed.
Taste and adjust the seasoning with more salt and pepper if needed. Serve warm with extra Parmesan and chopped fresh basil.
For a creamier version, stir in 1/4 cup heavy cream or cream cheese near the end of cooking. For extra vegetables, add mushrooms, zucchini, bell peppers, or cherry tomatoes.
You can also use whole wheat spaghetti, linguine, penne, or fettuccine. For more protein, add extra chicken or chickpeas. To make it cheesier, increase the Parmesan to 1/2 cup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the pasta cool before storing.
To reheat, warm it in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce. You can also microwave it in short intervals, stirring between each one until heated through.
Freezing is possible, but the spinach and pasta may soften after thawing. For best texture, enjoy it fresh or refrigerated.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Chicken thighs work very well and stay tender and juicy. Cut them into small pieces so they cook evenly.
Can I use frozen spinach?
Yes, but thaw it first and squeeze out excess liquid before adding it to the skillet.
Do I have to use chicken broth?
No. It is optional. You can use reserved pasta water instead if the sauce needs thinning.
Can I make this recipe spicy?
Yes. Add more red pepper flakes or a pinch of chili powder for extra heat.
What pasta works best?
Spaghetti works beautifully, but penne, linguine, fettuccine, or rotini can also be used.
Can I make this without Parmesan?
Yes. You can leave it out or use another grated cheese with a similar savory flavor.
How do I keep the chicken tender?
Avoid overcooking it. Cook just until the pieces are fully done, then let them simmer gently in the sauce.
Can I add more sauce?
Yes. Add another small can of diced tomatoes or a little tomato sauce if you prefer a saucier pasta.
Is this recipe good for meal prep?
Yes. It reheats well and can be packed for lunches. Add a splash of broth or water before reheating.
Can I add fresh herbs?
Yes. Fresh basil, parsley, or oregano can brighten the finished dish.
Conclusion
Tomato Spinach Chicken Spaghetti is a simple, balanced pasta dish with tender chicken, fresh greens, juicy tomatoes, and comforting Italian flavor. It comes together quickly, uses easy ingredients, and makes a delicious meal for weeknights, family dinners, or simple leftovers the next day.
Tomato Spinach Chicken Spaghetti is a light yet comforting pasta dish made with tender chicken, juicy tomatoes, fresh spinach, garlic, Italian herbs, and Parmesan cheese. This easy dinner comes together quickly for a flavorful weeknight meal the whole family will enjoy.
Ingredients
1 lb spaghetti
1 tablespoon olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz), undrained
5 oz fresh spinach, roughly chopped
1/4 cup chicken broth (optional)
1/4 cup grated Parmesan cheese, plus more for serving
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil leaves, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add chicken pieces and season with salt, black pepper, and Italian seasoning. Cook for 6–8 minutes until golden and fully cooked.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in diced tomatoes with their juices and red pepper flakes if using. Simmer for 4–5 minutes.
Add chopped spinach and cook until wilted.
If needed, add chicken broth or reserved pasta water to loosen the sauce.
Add the cooked spaghetti to the skillet and toss until coated.
Sprinkle in Parmesan cheese and toss again until melted and combined.
Taste and adjust seasoning if needed.
Serve warm topped with extra Parmesan cheese and fresh basil.
Notes
Reserve pasta water to help create a silky sauce texture.
Chicken thighs stay especially juicy and flavorful in this recipe.
Add extra tomatoes or tomato sauce for a saucier pasta.
Fresh basil adds brightness and pairs perfectly with the tomatoes.
For a creamier version, stir in a splash of heavy cream before serving.
