Tomato Spinach Chicken Spaghetti

Tomato Spinach Chicken Spaghetti is one of my favorite go-to dinners when I want something hearty, wholesome, and full of flavor without spending hours in the kitchen. It’s a simple pasta dish loaded with tender chicken, sweet tomatoes, and fresh spinach, all tossed in a light, garlicky sauce that brings everything together beautifully.

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and fresh. The combination of juicy cherry tomatoes and wilted spinach adds brightness and color, while the chicken keeps it satisfying. It’s a one-pan kind of meal that comes together quickly and makes great leftovers. Whether I’m cooking for my family or just for myself, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti

• Boneless, skinless chicken breast or thighs, diced

• Olive oil

• Garlic, minced

• Cherry or grape tomatoes, halved

• Fresh spinach

• Chicken broth

• Grated Parmesan cheese

• Crushed red pepper flakes (optional)

• Salt and pepper to taste

• Fresh basil or parsley (optional for garnish)

Directions

1. I start by cooking the spaghetti according to the package instructions until al dente. I reserve a bit of the pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet over medium-high heat and sauté the chicken until it’s browned and cooked through. I season it with salt and pepper as it cooks.

3. I remove the chicken from the pan and set it aside.

4. In the same skillet, I add a little more olive oil and sauté the garlic for about 30 seconds.

5. I toss in the cherry tomatoes and cook them for 4–5 minutes until they start to soften and release their juices.

6. I add the spinach and let it wilt down, then pour in the chicken broth and stir everything together.

7. I return the cooked chicken to the skillet, then add the cooked spaghetti and toss it all together. If the pasta needs loosening, I splash in some reserved pasta water.

8. I finish it off with grated Parmesan and red pepper flakes, tossing again before serving.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 20 minutes to cook. It’s ready in just 30 minutes, making it a perfect weeknight dinner.

Variations

Sometimes I swap the chicken for shrimp or leave it out entirely for a vegetarian version. I’ve also added mushrooms, sun-dried tomatoes, or artichoke hearts for extra texture and flavor. If I’m feeling indulgent, I stir in a splash of cream or a dollop of cream cheese for a richer sauce.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet with a splash of water or broth to keep the pasta from drying out. The microwave works too, but I prefer the skillet for better texture.

FAQs

Can I use a different type of pasta?

Yes, I’ve used penne, linguine, and even whole wheat pasta. Just adjust the cook time as needed and follow the same steps.

Do I have to use fresh spinach?

I prefer fresh, but I’ve also used frozen spinach in a pinch. I thaw and drain it well before adding it to the skillet.

Can I make this dish dairy-free?

Absolutely. I just skip the Parmesan or use a dairy-free alternative. The dish is still flavorful thanks to the garlic and tomatoes.

What can I use instead of chicken broth?

I’ve used vegetable broth, pasta water, or even a splash of white wine. All of them work well to bring moisture and flavor to the dish.

Is this good for meal prep?

Yes, it’s great for prepping ahead. I portion it into containers and store it in the fridge for quick, ready-to-heat meals during the week.

Conclusion

Tomato Spinach Chicken Spaghetti is one of those meals I never get tired of. It’s fast, flavorful, and packed with ingredients I usually have on hand. Whether I’m cooking for a busy weeknight or just craving a comforting bowl of pasta, this recipe always delivers—and it’s one I come back to time and time again.