Description
Tender pan-fried chicken nestled in a creamy tomato spinach sauce, quick and easy for busy weeknights.
Ingredients
Scale
- 8 ounces uncooked pasta
- 2 chicken breasts
- 1/2 tablespoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2–3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Freshly grated parmesan cheese (for serving, to taste)
Instructions
- Step: Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Step: Cut the chicken in half lengthwise to create 4 thinner pieces and season both sides with garlic powder, salt, and pepper.
- Step: Heat butter and olive oil in a skillet over medium-high heat, cook chicken for about 5 minutes per side until cooked through, then transfer to a plate.
- Step: Add minced garlic to the skillet and cook for 30 seconds.
- Step: Stir in tomato paste, tomato sauce, cream, and Italian seasoning; reduce heat to medium and simmer for 3-5 minutes until thickened.
- Step: Cut the cooked chicken into strips.
- Step: Season the sauce with salt and pepper, then add the chicken and spinach, warming through for a minute or two.
- Step: Drain the pasta (adding a splash of pasta water to the sauce if needed) and toss with the sauce; serve immediately with parmesan cheese.
Notes
Avoid substituting heavy cream with lower-fat alternatives like half-and-half, as the acidity of the tomatoes may cause the sauce to curdle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 589 kcal
- Sugar: 7 g
- Sodium: 772 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 141 mg
Keywords: chicken pasta, creamy tomato sauce, spinach chicken, quick dinner, 30-minute meal