One-Skillet Chicken & Spinach Tomato Pasta

Name: One-Skillet Chicken & Spinach Tomato Pasta
Total time: 25 min
Yield: 4 people
Ingredients: 1 lb Chicken Breast; 10 oz Pasta (Penne or similar); 5 oz Fresh Spinach; 14 oz Tomato Sauce; 1 medium Onion; 2 cloves Garlic; 1 tbsp Olive Oil; 0.5 cup Cheddar Cheese; 1 tsp Salt; 0.5 tsp Black Pepper

Under 30 MinsHigh ProteinStovetop • Meal Prep FriendlyDinnerItalian

Easy

25min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A robust and healthy pasta dish featuring tender chicken breast and fresh spinach simmered in a garlic-infused tomato sauce.

This hearty One-Skillet Chicken & Spinach Tomato Pasta is the perfect weeknight dinner, blending lean protein with iron-rich greens. The acidity of the tomato sauce cuts through the savory chicken, while the wilted spinach adds a fresh, earthy balance. It creates a comforting, cohesive flavor profile that feels much more complex than its simple preparation suggests. Packed with protein and fiber, this dish is nutritionally balanced and helps clear out your fridge's perishable items efficiently.

Ingredients

450 g Chicken Breast
300 g Pasta (Penne or similar)
150 g Fresh Spinach
400 ml Tomato Sauce
1 medium Onion
2 cloves Garlic
1 tbsp Olive Oil
60 g Cheddar Cheese
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Boil a pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
2
While the pasta cooks, dice the onion and mince the garlic. Cube the chicken breast into bite-sized pieces.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, seasoning with a pinch of salt and black pepper. Cook for 5-6 minutes until browned and cooked through.
4
Add the diced onion to the skillet and sauté for 3 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
5
Pour in the tomato sauce. Reduce heat to low and simmer for 5 minutes to let the flavors meld.
6
Stir in the fresh spinach. Cook for 2 minutes or until just wilted.
7
Add the cooked pasta to the skillet and toss everything together to coat well.
8
Remove from heat. Top with shredded cheddar cheese and let it melt slightly before serving.

Chef's Tips

•If the sauce is too thick, add a splash of the pasta cooking water to loosen it up.
•For extra zest, finish with a squeeze of fresh lemon juice.
•Leftovers store well in the fridge for up to 3 days.

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Recipe By

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