This dish is an exciting twist on Chicken Pasta Recipes, blending tender chicken, al dente penne, and vibrant vegetables in a silky garlic cream sauce. Bursts of juicy cherry tomatoes and tender spinach add freshness, crafting an inviting meal designed to spark culinary adventure and bring families together for a memorable dinner.

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I recently tried making my Creamy Chicken Pasta with Spinach, Tomatoes in Garlic Cream Sauce and I gotta say, it turned out pretty awesome. I started with chicken breasts cut up into bite-size pieces and tossed them in a bit of olive oil.

Then I added minced garlic, letting it sizzle until my kitchen filled with that amazing aroma. After that, I mixed in halved cherry tomatoes and fresh baby spinach which made the dish look super vibrant.

I cooked the penne pasta right before adding it all into a creamy sauce made with heavy cream, a splash of chicken broth, and just the right amount of parmesan cheese. I seasoned it with salt, pepper, and even a pinch of red pepper flakes for a little kick.

I know a lot of pasta dinner recipes can sound similar, but this one really surprised me with its mix of textures and flavors. Give it a shot and see what you think!

Why I Like this Recipe

I like this recipe because it feels really comforting and homemade. First, I love how the cream sauce with garlic, tomatoes, and spinach makes every bite taste rich and delicious. There is something about the creamy texture mixed with the juicy chicken that makes it super satisfying for me. Second, it’s pretty easy to make even if I’m not a master chef. The steps are straightforward and I feel like I can put my own spin on it sometimes. Third, I appreciate how balanced it is: it has protein from the chicken, goodness from the spinach and tomatoes, and a nice pasta base. It makes me feel like I’m treating myself to comfort food that isn’t too heavy. Lastly, this recipe just reminds me of those fun family dinners where everyone is gathered in the kitchen laughing and enjoying a good meal together.

Ingredients

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Chicken: Protein-rich, supports muscle growth, and adds hearty flavor, always tender when well-cooked.
Penne Pasta: Carb loaded, fuels energy and gives satisfying, chewy texture.
Cherry Tomatoes: Juicy, tangy, bursting with vitamins and natural, mildly sweet flavor.
Baby Spinach: Fiber filled, loaded with essential nutrients as well as antioxidants galore.
Heavy Cream: Adds silkiness, rich velvety creaminess creating a decadent, luxurious sauce.
Olive Oil: Healthy fats bring amazing flavor, working as a base for cooking delicious dishes.
Garlic: Sharp, aromatic ingredient that deepens savory overall taste in cooked meals.
Red Pepper Flakes: A pinch adds heat without overpowering the dish, balancing flavors.

Ingredient Quantities

1 lb chicken breasts, cut into bite size pieces

12 oz penne pasta

2 tbsp olive oil

4 cloves garlic, minced

1 pint cherry tomatoes, halved

4 cups baby spinach

1 cup heavy cream

1/2 cup chicken broth

1/3 cup grated Parmesan cheese

Salt and pepper to taste

1/4 tsp red pepper flakes (optional)

How to Make this

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1. Boil a large pot of salted water and cook the penne pasta until it’s al dente, then drain and set aside.

2. Season the bite sized chicken pieces with salt, pepper, and red pepper flakes if you’re using them.

3. Heat the olive oil in a big skillet over medium-high heat and add the chicken, cooking until it’s browned and almost fully cooked.

4. Once the chicken is browned, remove it from the skillet and set it aside on a plate.

5. Lower the heat a bit and add the minced garlic to the same skillet. Cook it for about 1 minute until it’s really fragrant but not burnt.

6. Pour in the chicken broth and heavy cream and let it come to a gentle simmer.

7. Stir in the grated Parmesan cheese, letting it melt into the sauce to thicken it up a little bit.

8. Add the halved cherry tomatoes and stir, letting them cook for about 3 minutes so they are a bit softened.

9. Mix in the baby spinach and let it wilt down into the sauce.

10. Return the cooked chicken to the skillet, then toss in the cooked pasta. Give everything a good stir, adjust the salt and pepper as needed, and serve warm.

Equipment Needed

1. A large pot for boiling salted water to cook the penne pasta
2. A colander to drain the pasta after cooking
3. A big skillet to brown the chicken and to make the sauce
4. A plate to set the cooked chicken aside
5. A chef knife and cutting board for cutting the chicken, mincing garlic, and halving the cherry tomatoes
6. Measuring cups and spoons for the heavy cream, chicken broth, olive oil and spices
7. A wooden spoon or spatula for stirring the chicken, garlic and sauce ingredients

FAQ

How do i ensure that the chicken stays juicy?

Make sure not to overcook the chicken. Sear it until its lightly golden and then add it back into the sauce just before finishing cooking.

Can i substitute heavy cream with a lighter alternative?

Yes you can use half-and-half or even whole milk, but the sauce might not turn out as creamy as with heavy cream.

Should i season both the chicken and the sauce?

Definitely season both. Salt and pepper add layers of flavor, so sprinkle a bit on the chicken before cooking and adjust the sauce as needed.

Why add red pepper flakes?

Red pepper flakes give the dish a subtle spicy kick, balancing out the creaminess. You can skip them if you prefer a milder flavor.

Can i use regular spinach instead of baby spinach?

Baby spinach is best since it wilts quickly and evenly, but you can use regular spinach if you cook it a bit longer.

Creamy Chicken Pasta With, Spinach, And Tomatoes In Garlic Cream Sauce Recipe Substitutions and Variations

Instead of chicken breasts, you could use turkey or even pork cutlets if you’re looking for a little twist.
If penne pasta isn’t available, try using fusilli, spaghetti, or even rigatoni to keep it fun and tasty.
You can swap olive oil with avocado oil – it gives a lighter flavor and works just as well.
Heavy cream can be replaced with half and half plus a tad of butter if you want to keep things creamy without using the full cream.
If you’re out of chicken broth, vegetable broth works fine, although it might add a slightly different flavor.

Pro Tips

1. Save a cup of the pasta water before draining so you can loosen the sauce if it gets too thick later on.
2. Brown the chicken well in the pan, but don’t overcook it. Let it finish cooking while in the sauce for extra flavor and moisture.
3. When adding garlic, lower the heat a bit so it doesn’t burn. Burnt garlic can make the whole dish taste a bit bitter.
4. Once you add the spinach, stir it in just until it wilts. Overcooking it can make it lose its bright color and fresh taste.

Creamy Chicken Pasta With, Spinach, And Tomatoes In Garlic Cream Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

730

kcal

Equipment: 1. A large pot for boiling salted water to cook the penne pasta
2. A colander to drain the pasta after cooking
3. A big skillet to brown the chicken and to make the sauce
4. A plate to set the cooked chicken aside
5. A chef knife and cutting board for cutting the chicken, mincing garlic, and halving the cherry tomatoes
6. Measuring cups and spoons for the heavy cream, chicken broth, olive oil and spices
7. A wooden spoon or spatula for stirring the chicken, garlic and sauce ingredients

Ingredients

1 lb chicken breasts, cut into bite size pieces
12 oz penne pasta
2 tbsp olive oil
4 cloves garlic, minced
1 pint cherry tomatoes, halved
4 cups baby spinach
1 cup heavy cream
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)

Directions

Boil a large pot of salted water and cook the penne pasta until it's al dente, then drain and set aside.
Season the bite sized chicken pieces with salt, pepper, and red pepper flakes if you're using them.
Heat the olive oil in a big skillet over medium-high heat and add the chicken, cooking until it's browned and almost fully cooked.
Once the chicken is browned, remove it from the skillet and set it aside on a plate.
Lower the heat a bit and add the minced garlic to the same skillet. Cook it for about 1 minute until it's really fragrant but not burnt.
Pour in the chicken broth and heavy cream and let it come to a gentle simmer.
Stir in the grated Parmesan cheese, letting it melt into the sauce to thicken it up a little bit.
Add the halved cherry tomatoes and stir, letting them cook for about 3 minutes so they are a bit softened.
Mix in the baby spinach and let it wilt down into the sauce.
Return the cooked chicken to the skillet, then toss in the cooked pasta. Give everything a good stir, adjust the salt and pepper as needed, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.