Creamy Tomato & Spinach Chicken Pasta

Name: Creamy Tomato & Spinach Chicken Pasta
Total time: 30 min
Yield: 2 people
Ingredients: 7 oz Pasta (Penne); 10 oz Chicken Breast; 1 tbsp Olive Oil; 1 medium Onion; 2 cloves Garlic; 1 cup Tomato Sauce; 0.5 cup Milk; 0.5 cup Cheddar Cheese; 2 cups Spinach; 1 tbsp Butter; 1 tsp Salt; 0.5 tsp Black Pepper

Under 30 MinsHigh ProteinStovetopDinnerComfort FoodItalian

Medium

30min

650kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty pasta dish featuring tender chicken and wilted spinach in a rich, cheesy tomato pink sauce.

This comforting Creamy Tomato & Spinach Chicken Pasta is the perfect weeknight dinner, blending lean protein with nutrient-rich greens. The sauce achieves a velvety texture by combining tangy tomato sauce with milk and sharp cheddar cheese, creating a "pink sauce" effect without heavy cream. The addition of fresh spinach wilts beautifully into the hot pasta, adding color and fiber. Balanced with savory garlic and onions, this dish offers a satisfying Italian-inspired flavor profile that is both wholesome and indulgent. It's a fantastic way to utilize fresh chicken and spinach while they are at their peak freshness.

Ingredients

200 g Pasta (Penne)
300 g Chicken Breast
1 tbsp Olive Oil
1 medium Onion
2 cloves Garlic
240 ml Tomato Sauce
120 ml Milk
60 g Cheddar Cheese
60 g Spinach
1 tbsp Butter
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Bring a pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve a splash of pasta water, then drain.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with salt and pepper. Dice the onion and mince the garlic.
3
Heat the olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
4
In the same pan, melt the butter. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
5
Pour in the tomato sauce and simmer for 2 minutes. Lower the heat and stir in the milk and cheddar until the cheese melts and the sauce is creamy.
6
Add the fresh spinach to the sauce and stir until wilted.
7
Return the cooked chicken breast and the drained penne to the skillet. Toss everything together until well coated in the sauce. Serve hot.

Chef's Tips

•If the sauce is too thick, add a tablespoon of the reserved pasta water to loosen it.
•Grate your own cheddar if possible; pre-shredded cheese often contains anti-caking agents that affect melting.

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Recipe By

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