Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
🛒 Ingredients
- 1 lb (450 g) spaghetti
- 1 tbsp olive oil
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 (14.5 oz / 400 g) can diced tomatoes, undrained
- 5 oz (140 g) fresh spinach, roughly chopped
- ¼ cup chicken broth (optional, for thinning the sauce)
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
🍳 Instructions
-
Cook the spaghetti:
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package directions until al dente.
Drain and set aside, reserving about ½ cup of pasta water. -
Cook the chicken:
In a large skillet, heat olive oil over medium-high heat.
Add chicken pieces, season with salt, pepper, and half of the Italian seasoning.
Cook for 5–7 minutes, stirring occasionally, until golden and cooked through.
Remove from the skillet and set aside. -
Sauté garlic and tomatoes:
In the same skillet, add a touch more olive oil if needed.
Sauté garlic for 30 seconds until fragrant.
Add the diced tomatoes (with their juice), remaining Italian seasoning, and red pepper flakes.
Simmer for 3–4 minutes to let the flavors blend. -
Add spinach and broth:
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the chicken broth (if using) to thin the sauce slightly. -
Combine everything:
Return the cooked chicken to the skillet.
Add the drained spaghetti and toss well to coat everything in the tomato-spinach sauce.
Stir in ¼ cup Parmesan cheese, and add a splash of reserved pasta water if needed for creaminess. -
Taste and finish:
Adjust seasoning with salt, pepper, and extra chili flakes if desired.
Remove from heat and top with fresh basil and more Parmesan cheese before serving.
💡 Tips & Variations
- Add a splash of cream or 1 tbsp cream cheese for a creamier sauce.
- Use whole-grain spaghetti for extra fiber or zucchini noodles for a low-carb version.
- For extra depth, add sun-dried tomatoes or roasted red peppers to the sauce.
