Ah, pasta nights—those blissful evenings where comfort meets culinary simplicity. Ever since I first tried this creamy tomato chicken pasta, it’s become a staple in our household. It’s like a warm hug on a plate, perfect for those rushed evenings when you just can’t be bothered with anything too fancy. Imagine the rich aroma of garlic and tomatoes simmering together—it’s almost as if they were dancing in harmony.
Steps
- Cook the penne pasta following the instructions on the package.
- As the pasta cooks, cut the chicken breasts into 3-inch pieces. Season the chicken with salt, black pepper, and flour in a mixing bowl.
- Heat half of the butter in a pan. Add the chicken and cook for about 7 minutes until it is no longer pink inside. Remove the chicken and set it aside.
- In the same pan, melt the remaining butter and sauté the garlic for 2 minutes until fragrant. Add the cherry tomatoes and Italian seasoning, cooking until the tomatoes soften, about 3-4 minutes.
- Pour in the cream, chicken broth, and tomato sauce, then bring the mixture to a simmer.
- Add spinach and parmesan cheese to the simmering sauce, stirring until the spinach wilts. This might need to be done in parts to fit all the spinach.
- Combine the cooked chicken and pasta with the sauce. Stir everything together and serve with fresh basil and extra parmesan cheese.
Ingredients
- 2 cups penne pasta (dry)
- 1 lb boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons flour
- 4 tablespoons butter (divided)
- 4 cloves garlic (pressed)
- 1 cup cherry tomatoes
- 1.5 tablespoons Italian seasoning
- 1.5 cups cooking cream
- ½ cup chicken broth
- ½ cup tomato sauce
- 3 cups spinach (or about 3 large handfuls)
- ¼ cup shredded Parmesan cheese (plus extra for serving)
- Fresh basil (for serving)
Nutritional Values
Calories: 2855kcal | Carbohydrates: 140g | Protein: 140g | Fat: 195g | Saturated Fat: 120g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 50g | Trans Fat: 2g | Cholesterol: 835mg | Sodium: 3660mg | Potassium: 3700mg | Fiber: 15g | Sugar: 25g | Vitamin A: 16810IU | Vitamin C: 80mg | Calcium: 865mg | Iron: 10mg
FAQ
- Can I make this recipe gluten-free?
- Absolutely! You can substitute the regular pasta with your preferred gluten-free variety.
- What are some dairy-free alternatives for this dish?
- To make this dish dairy-free, replace the butter and cream with plant-based versions and use nutritional yeast instead of parmesan cheese.
- How can I store leftovers?
- Keep any leftovers in an airtight container in the fridge where they will stay fresh for up to 3-4 days.
- What can I use instead of spinach?
- If you’re out of spinach, curly kale or even steamed broccoli make excellent substitutes.
- Is it possible to make this without chicken?
- Yes, you can leave out the chicken to create a delicious creamy tomato pasta that’s suitable for vegetarians.
Tips
- Use a large enough pan to accommodate all the ingredients comfortably, as it will get quite full once everything is combined.
- For a gluten-free version, opt for your preferred gluten-free pasta to maintain the dish’s consistency and flavor.
- If you prefer a dairy-free meal, substitute the butter and cream with dairy-free alternatives, and replace parmesan with nutritional yeast for a cheesy flavor.
- To boost the nutritional content, consider swapping spinach with curly kale or adding steamed broccoli for extra vegetables.
Equipment
- Large Non-Stick Pan/Skillet – A large pan is needed to cook everything in one pan as mentioned in the recipe. If someone doesn’t have a sufficiently large one, they may need to purchase it.
- Garlic Press – This is a convenient tool for pressing garlic cloves, which is part of the recipe instructions.
