Tomato Spinach Chicken Spaghetti is a flavorful combination of tender chicken, nutritious spinach, and a tangy tomato-based sauce tossed with spaghetti. Whether you’re a pasta enthusiast or a lover of flavorful chicken dishes, this dish will surely captivate your taste buds with its balance of delightful ingredients and harmonious blend of flavors. Enjoy it as a wholesome and delicious meal for any occasion! For a classic plate of spaghetti, try my Homemade Spaghetti with Meat Sauce, too!
Ingredients & Substitutions
Pasta: While the recipe calls for spaghetti, you could certainly use a different shape of pasta. Or make homemade shaped pasta!
Chicken: I used boneless, skinless chicken thighs, but chicken breasts would also be delicious. To save time, you could also use rotisserie chicken, which is already cooked. Then, simply add the chicken to the sauce to warm it up before adding the pasta.
Sun-Dried Tomatoes: When using dry-packed sun-dried tomatoes, be sure to soak them in water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. You could also use sun-dried tomatoes packed in oil. Then, simply drain and chop before using.
Red Pepper Flakes: Red pepper flakes, or crushed red pepper, are added to the sauce for a little bit of a kick (very, very subtle). You could leave it out or add extra for more heat!
Tomatoes: Using Roma tomatoes, also known as plum tomatoes in this recipe helps ensure a sauce with a rich, concentrated flavor and a pleasant consistency.
Basil: We added a teaspoon of dried basil to the sauce. If using fresh basil, you will need about a tablespoon.
Spinach: Add fresh spinach leaves to the sauce. When you first add the leaves, the sauce will look very dry (almost like a spinach salad). However, don’t panic! Once the spinach has cooked down it will release moisture into the sauce. If using frozen spinach, you will need a little less. Let it thaw before adding it to the sauce at the end to heat it up.
How To Store Tomato Spinach Chicken Spaghetti
Once cooled to room temperature, store the pasta in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it on the stovetop or in the microwave.
More Pasta Dishes
Tomato Spinach Chicken Spaghetti
Ingredients
- 8 ounces spaghetti noodles
Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon pepper
Sauce
- 3 tablespoons extra virgin olive oil
- ¼ cup sun-dried tomatoes, soaked in hot water, drained, chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 4 Roma tomatoes, seeded, chopped
- 1 teaspoon dried basil
- 1 tablespoon garlic, minced
- 8 ounces fresh spinach leaves
- parmesan cheese, for garnish
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook al dente (8-10 minutes) or according to package instructions. Drain pasta and set aside.
- Season chicken cubes with salt and pepper.
- To a large skillet over medium heat, add olive oil, sun-dried tomatoes, red pepper flakes, and salt. Once hot, add chicken and cook 4-5 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Reduce heat to medium-low. Add tomatoes, basil, and garlic. Cook for 1 more minute.
- Add the fresh spinach leaves. Cook until the spinach has wilted, about 5 minutes, stirring occasionally.
- Add pasta, tossing to coat. Serve immediately.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Recipe Adapted from Julia’s Album.
This meal was great. I used vegetable pasta, extra sundried tomato and added shrimp. My family loved it. Thank you for this deliciously healthy recipe.
Nutrition info from verywellfit
Tastes great but directions seem to be missing a lot of steps…
We made this for dinner and added a little Oregano, sliced mushrooms, and fresh basil at serving it was fantastic. We had it two nights in a row as there was plenty for two meals a piece.
Made it for the first time tonight. Followed the recipe without any changes. It’s really good!!
This was so-o-o-o-o good! Took me way more than 10 minutes to prepare but worth every minute! No one could believe how low cal it is! I added Portabello Mushrooms to make it seem meatier as I didn’t think 8 ounces of chicken was enough for 5 servings. Worked out just right! Thanks!!
Just made this recipe tonight. I loved it…i’ll look forward to making this again in the summer when tomatoes are ripe and basil is fresh from the garden.
how long do you cook the chicken…i’m always so nervous that its not cooked enough….
I love this dish! I’m so grateful that one of my friends shared it on Facebook. I cut up everything and start the pasta water when most is cut up, then cook as the pasta is added to boiling water. Everything is done at the same time and it’s all piping hot! Yum!
Just made this dish tonight after a late trip to the grocery store on a rainy Sunday night. OMG, this is absolutely delicious! I usually double the garlic in recipes but no need to for this! Instead of mincing the garlic, I used my garlic press. Next time, I’ll add more chicken. This is a new favorite.
I had to use basil paste because store did not have fresh. I also cooked my chicken in my Instant Pot. Added a little chicken broth when wilting spinach. Family said it was a keeper.
second time to make this dish, very good and easy!
I want to try this one – looks so good and healthy too!! I have some cooked turkey that I’ve cut into chunks – do you think that would work – probably won’t be as “juicy” but maybe it will be a good way to use up some of the turkey??
I made this but I would definitely eliminate the red pepper flakes hate the spicy 🥵 stuff burns my mouth, nasty otherwise yes, it’s good, no spaghetti another shape was good
Wish you would add the Nutrition Facts to all recipes.
That was delicious – great mix of flavours, and voted a “keeper” by the whole family!
Thanks 🤗🤗
we have a spinach issue in our house. my hubby gets gout flares when he eats spinach. any suggestions on another green/veggie that could substitute for it? broccoli and asparagus are also bad veggies for his gout, so i ruled those out.
This was good but we found it rather dry. I added some chicken broth and white wine to juice it up a bit. French bread to soak up the sauce.
Cabbage or kale?
can he eat kale?
endive or escarole
Kale?
Swiss chard? Or maybe even just leave a green out and add Bacon. Bacon is a Vegetable right?
This was delicious and easy to make!!
Just made this for dinner tonight. Used whole wheat pasta and left out the basil. Tasted it and it’s really good. I only wish the nutrition info was included.