This Chicken Tomato Pasta is an ideal solution when you want a quick, hearty, and delicious dinner. Imagine tender chicken cubes mingling with a rich tomato sauce, complemented by fresh spinach and melted Parmesan, all tossed with perfectly cooked pasta. This recipe is designed for busy weeknights when you want something satisfying without spending hours in the kitchen.
Why We Love This Chicken Tomato Pasta Recipe
You’ll appreciate how simple yet flavorful this dish is. The chicken is juicy and golden, cooked just right to maintain tenderness. The tomato sauce brings a vibrant mix of herbs and spices, enhanced with garlic, chili flakes, and a subtle richness from butter and olive oil. Adding mushrooms and spinach balances the flavors and textures, making it both nutritious and delicious. Plus, the parmesan gives a nice salty finish that ties everything together. It’s a crowd-pleaser that requires minimal prep and gives maximum taste.
Ingredients for Chicken Tomato Pasta
List of ingredients with measurements:
- 250 g pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 12 oz (350 g) chicken breast, cut into 1-inch cubes
- 1 medium onion, finely sliced
- ½ lb (225 g) closed cup mushrooms, sliced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chili flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 2 cups (75 g) baby spinach
- ⅓ cup (40 g) grated Parmesan
- Salt and freshly ground black pepper to taste
How to Make Chicken Tomato Pasta Directions
Start by bringing a large pot of water to a boil. Salt the water generously and cook the pasta until al dente, following the package instructions. While the pasta cooks, heat olive oil in a large, deep pan over medium heat. Add butter and let it melt gently.
Next, add the chicken pieces. Season them with salt and pepper. Cook the chicken for about 5 to 6 minutes, stirring occasionally, until the cubes turn slightly golden on the outside but remain juicy inside.
Add the sliced onion and mushrooms to the pan with the chicken. Cook for another 3 to 4 minutes, stirring often, until the mushrooms soften and release their moisture, and the onions become tender and translucent.
Then, stir in the garlic, red chili flakes, dried basil, and oregano. Let this cook for about a minute so the garlic releases its aroma and the spices bloom in the warm oil.
Add the tomato paste and crushed tomatoes. Stir everything well and bring the sauce to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the baby spinach to the sauce and stir it in. Let it simmer for another minute so the spinach wilts but keeps its bright green color.
Drain the pasta and add it directly to the sauce. Toss everything together to coat the pasta evenly with the sauce.
Finally, stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Serve the pasta hot, with extra Parmesan on top if you like.
How to Serve Chicken Tomato Pasta
Serving this dish is straightforward and flexible. You can plate the pasta directly from the pan, making sure every serving gets a good mix of chicken, sauce, and vegetables. It pairs wonderfully with a simple side salad for freshness or some crusty bread to soak up the extra sauce. For a touch of elegance, sprinkle a few fresh basil leaves on top before serving.
If you want to add a bit of contrast, a side of roasted vegetables or steamed green beans complements the tomato sauce and chicken nicely. This meal works great for a quick family dinner or a casual dinner with friends because it’s both comforting and satisfying.
Expert Tips: Chicken Tomato Pasta
To make your Chicken Tomato Pasta the best it can be, here are a few tips:
- Cut the chicken into evenly sized cubes to ensure they cook evenly and stay tender. Smaller pieces cook faster but can dry out, so about 1-inch cubes are perfect.
- Don’t overcook the pasta. Al dente texture keeps the pasta firm and pleasant when mixed with the sauce.
- Use fresh garlic and good-quality crushed tomatoes for a more vibrant and fresh taste.
- Let the sauce simmer gently—this allows the flavors to blend without breaking down the texture.
- Adding spinach at the end keeps it bright and fresh, not wilted or soggy.
- Parmesan cheese melts nicely into the sauce, adding richness and a slight saltiness, so don’t skip it.
- Adjust the chili flakes based on your heat preference; start with a small amount if you’re sensitive to spice.
How to Store Chicken Tomato Pasta
If you have leftovers, store them in an airtight container in the fridge. The pasta and sauce will keep well for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and heat gently on the stove or microwave to prevent drying out.
For longer storage, this dish freezes well. Place it in a freezer-safe container and keep it frozen for up to 2 months. Thaw overnight in the fridge before reheating. The texture of the spinach might soften after freezing but the flavors remain delicious.
Variation of Chicken Tomato Pasta
You can easily change up this recipe to suit your taste or dietary needs. For example, swap the chicken breast with cooked shredded chicken or even chicken thighs for a juicier texture.
Try adding other vegetables like bell peppers or zucchini to boost the nutritional value and color variety.
If you want to make it creamier, stir in some cream or mascarpone cheese towards the end of cooking.
For a vegetarian twist, replace the chicken with firm tofu or sautéed mushrooms, and consider adding extra protein like beans.
Use different pasta types, like penne, fusilli, or spaghetti, depending on your preference and what you have on hand.
Frequently Asked Questions About Chicken Tomato Pasta
What type of pasta works best with chicken and tomato pasta?
You can use any pasta you like, but shapes like penne, fusilli, or rigatoni hold the sauce well and give a nice bite.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, fresh tomatoes can be used, but they need to be cooked longer to break down and thicken into a sauce.
How long can I store leftover chicken tomato pasta?
Store leftovers in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.
Is it possible to make this recipe dairy-free?
Yes, simply omit the butter and Parmesan or substitute with dairy-free alternatives.
Can I prepare the sauce ahead of time?
Definitely. You can make the sauce a day ahead and refrigerate it. When ready, reheat and toss with freshly cooked pasta.
Chicken Tomato Pasta
Ingredients
- 250 g pasta
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 12 oz chicken breast (350 g, cut into 1-inch cubes)
- 1 medium onion (finely sliced)
- ½ lb closed cup mushrooms (225 g, sliced)
- 4 cloves garlic (finely chopped)
- ½ teaspoon red chili flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans crushed tomatoes (14 oz / 400 g each)
- 2 cups baby spinach (75 g)
- ⅓ cup grated Parmesan (40 g)
- to taste salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, following package instructions.
- In a large, deep pan, heat olive oil over medium heat and add butter until melted.
- Add chicken pieces, season with salt and pepper, and cook for about 5 to 6 minutes until slightly golden.
- Add onion and mushrooms, cooking for another 3 to 4 minutes until softened.
- Stir in garlic, red chili flakes, basil, and oregano, cooking for about a minute until fragrant.
- Add tomato paste and crushed tomatoes, stirring well. Bring to a gentle simmer for about 5 minutes.
- Add baby spinach and stir until wilted, about 1 minute.
- Drain pasta and toss with the sauce to coat evenly.
- Stir in grated Parmesan, taste, and adjust seasoning with salt and pepper if needed. Serve hot.
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