Servings
4 servings
Ingredients
- 8 oz (225 g) spaghetti
- 2 tablespoons olive oil
- 1 lb (450 g) boneless skinless chicken breast, sliced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14.5 oz) diced tomatoes (or 2 cups cherry tomatoes, halved)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt & black pepper to taste
- 3 cups fresh spinach
- ¼ cup grated Parmesan cheese (optional)
- Red chili flakes (optional)
Instructions
-
Cook pasta
Boil spaghetti in salted water according to package directions; reserve ½ cup pasta water and drain. -
Cook chicken
Heat olive oil in a large skillet. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside. -
Make sauce
In the same skillet, sauté onion and garlic until fragrant. Add tomatoes, Italian seasoning, paprika, salt, and pepper; simmer 5–7 minutes. -
Combine
Return chicken to skillet, add spinach, and stir until wilted. Add spaghetti and a splash of reserved pasta water to loosen sauce. -
Finish & serve
Toss well, adjust seasoning, top with Parmesan and chili flakes if desired.
Taste & Texture
- Juicy chicken
- Bright tomato flavor
- Fresh, tender spinach
- Light yet satisfying sauce
Tips & Variations
- Add mushrooms for extra depth
- Make it creamy: stir in ¼ cup light cream or Greek yogurt
- For WW-friendly: reduce oil, use whole-wheat pasta, light cheese
