What to Make With Chicken and Spinach Tonight

A simple combination that becomes dinner through pasta, tomatoes, and the time you have on hand.

Chicken and spinach is one of those pairings that feels both comforting and intentional—the kind of meal that works whether you're cooking for yourself or feeding others. With tomatoes and pasta in the mix, you have the bones of something that can go in several directions, from a quick weeknight toss to something you'd linger over.

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Creamy Tomato Spinach Pasta with Chicken

Total Time: 25 minutes • Serves: 4

A quick and satisfying one-pan pasta dish featuring tender chicken, fresh spinach, and ripe tomatoes in a light cream sauce. Perfect for a weeknight dinner that feels restaurant-quality.

Ingredients

1 lb chicken breast, cubed
12 oz pasta
2 cups fresh spinach
2 cups diced tomatoes (fresh or canned)
3 cloves garlic, minced
1/2 cup heavy cream or Greek yogurt
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
Fresh basil for garnish (optional)

Instructions

Cook pasta according to package directions; drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt, pepper, and oregano, then cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
In the same skillet, sauté minced garlic for 1 minute until fragrant. Add diced tomatoes and red pepper flakes, simmer for 3-4 minutes.
Stir in the cream and return the cooked chicken to the skillet. Add fresh spinach and stir until wilted, about 2 minutes.
Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
Serve hot, topped with Parmesan cheese and fresh basil if desired.

Quick Variations

Lighter Option

Use fresh tomatoes instead of a heavy sauce, and toss everything with just olive oil and garlic. The spinach wilts into the warm pasta, and the chicken stays the star.

Hearty Option

Build a cream or tomato-based sauce that coats the pasta generously. Roasted or pan-seared chicken gives you texture, while the spinach nestles into the sauce.

Vegetarian or Flexible Option

Skip the chicken and double down on spinach, or add white beans, ricotta, or roasted chickpeas for protein. The tomato and pasta base stays just as satisfying.

Simple Substitutions

Protein Substitutes

Turkey breast or ground turkey
Fish or shrimp
Tofu or tempeh
Ground beef or pork
Chickpeas or white beans

Carb Substitutes

Rice or risotto
Polenta
Gnocchi
Couscous
Bread or focaccia for serving alongside

Flavor Boosters

Fresh basil or oregano
Lemon zest and juice
Red pepper flakes or fresh chili
Garlic and shallots
Parmesan or ricotta salata
Balsamic vinegar

Common Questions

Should I use fresh or frozen spinach?

Both work. Fresh spinach wilts quickly and adds a tender texture; frozen spinach is convenient and works especially well in sauces. If using frozen, thaw and squeeze out excess water first.

How do I keep chicken from drying out?

Pound breasts to an even thickness, cook them through but don't overcook—aim for an internal temperature of 165°F. Letting them rest for a few minutes after cooking also helps retain moisture.

Can I prep this ahead?

Yes. Cook and shred the chicken in advance, blanch the spinach if you like, and store separately. Assemble and finish cooking on the night you want to eat.