Meta Info
Servings: 4–6
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: ~460
Macros (Approx.):
Protein: 34–38g | Carbs: 48–52g | Fat: 12–14g | Fiber: 4g
Intro: A Lighter Pasta You’ll Actually Crave
This Tomato Spinach Chicken Spaghetti is one of those weeknight dinners that feels both comforting and fresh. Juicy chicken, tender spaghetti, bright tomatoes, and wilted spinach come together in a simple pan sauce that’s full of flavor without being heavy.
It’s the kind of meal that works for busy nights but still feels intentional — protein-forward, balanced, and satisfying. If you’re trying to eat well without giving up pasta nights, this recipe makes it easy to stay consistent while still enjoying every bite.
And if you’ve been enjoying recipes like this, let me know — your feedback helps keep more of these coming your way.
Look at the Recipe
- Lean chicken and spinach for a protein-rich, balanced meal
- Light tomato-based sauce with garlic and herbs
- Simple ingredients, big payoff, ready fast
Ingredients Needed
- 1 lb spaghetti
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 5 oz fresh spinach, roughly chopped
- ¼ cup chicken broth (optional, for thinning sauce)
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil, chopped (for garnish)
How to Make Our Tomato Spinach Chicken Spaghetti
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the diced tomatoes, Italian seasoning, and red pepper flakes. Let the mixture simmer for 5 minutes.
- Fold in the spinach and cook until just wilted. Add a splash of chicken broth if the sauce feels too thick.
- Toss the cooked spaghetti into the skillet, followed by the Parmesan cheese. Mix until everything is evenly coated.
- Taste and adjust seasoning as needed.
- Serve warm, garnished with fresh basil and extra Parmesan.
This healthy chicken spaghetti stays light while still delivering that classic pasta comfort.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave with a splash of broth or water.
- Pair with a simple side salad or roasted vegetables for an even more balanced meal.
- Great for meal prep — the flavors hold up well.
Tips & FAQs
Can I use chicken thighs instead of breasts?
Yes. Thighs add extra juiciness and work beautifully here.
Is this a high-protein pasta dish?
Yes. With lean chicken and Parmesan, it delivers solid protein per serving.
Can I make this gluten-free?
Absolutely. Just swap in your favorite gluten-free spaghetti.
How do I make it creamier?
Add a little extra Parmesan or a spoon of Greek yogurt at the end.
Can I add more vegetables?
Yes. Mushrooms, zucchini, or sun-dried tomatoes are great additions.
SEO Enhancements
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Internal Link Suggestions: High-Protein Pasta Recipes | Weeknight Chicken Dinners | Healthy Italian-Inspired Meals
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