If you’re as big a pasta fan as my family is, you have probably faced this dilemma at least once: red sauce or white? On one hand, alfredo is rich, creamy and delicious. But marinara is a robust, classic comfort food. Fortunately, you don’t have to choose. This tomato creamy chicken pasta recipe combines the best of both worlds with its creamy tomato sauce. It's a wonderful combination that is sure to win and become a family favorite.
I also like this recipe because it doesn’t dirty up a ton of dishes. This homemade sauce is pretty simple, but unlike some store bought sauce, it isn’t packed with sugar, salt or preservatives. Plus, anytime I can serve my family leafy green veggies and lean protein in one meal, I’m a happy mama. Spinach is one of my favorite vegetables because it's rich in vitamins and minerals but has a relatively mild flavor compared to its green counterparts.
Why You'll Love This Creamy Tomato Chicken Pasta
• Lean Green Protein – Chicken breast is low in fat and packed with protein. Fresh spinach is high in fiber and iron. These health factors combined with this dish’s yum factor make this recipe a win for everyone.
• Prep Squad – This dish works great for meal prepping, as it will last a few days in the refrigerator, and up to two months in the freezer. It’s a great option if you’re looking to make a recipe ahead of time.
How to Make Easy Tomato Creamy Chicken Recipe
First, prepare the penne according to package instructions. Drain and set aside the cooked pasta.
Next, in a small dish, mix salt, onion powder, fennel seed, oregano, and basil. Season the chicken breasts thoroughly. If you don't have all the seasonings. Check the recipe notes and tips below.
Next, in a large saucepan, melt butter over medium-high heat. Sautee chicken until browned and cooked through. (About 2-3 minutes per side.) Remove from pan and set aside.
Add minced garlic and diced tomatoes to hot pan. Cook until tomatoes begin to soften. This is what it should look like. Doesn't this chicken look delicious?! Remove from heat.
Add chicken stock and half and half to pan. Use a spoon to scrape the browned bits from the bottom of the pan. Stir in tomato sauce and spinach.
Then, simmer for a few minutes, until sauce has begun to thicken. Next, add the pasta.
You'll then want to add your chicken breasts back to the pan.
Garnish with optional parmesan, basil or parsley. Enjoy! The nutrition information is below.
- After cooking the penne, I prefer to add a little olive oil to keep the noodles from sticking together or drying out while I prepare the rest of the dish.
- To maximize the health benefits of this dish, you can use your Philips Pasta Maker to create your own vegetable penne noodles in minutes. This is also a great option for those who prefer gluten-free noodles.
- If you don't have all the seasonings on hand, Italian seasoning blend should work.
- Can this recipe be frozen
- Yes! This recipe can be frozen for up to two months. Defrost in refrigerator and warm in microwave, or in oven at 350 degrees.
- What is half and half?
- It's a simple blend of equal parts of whole milk and light cream and sometimes heavy cream
- What if I don't have half and half?
- You can combine whole milk and whipping cream.
Creamy Tomato Chicken Pasta
- 16 ounce box penne pasta
- 4 large chicken breasts boneless & skinless
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon dried fennel seed
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 2 tablespoons butter
- 2 roma tomatoes diced
- 3 cloves garlic minced
- ⅓ cup half & half
- 1 ½ cup chicken stock
- 8 ounces tomato sauce
- 2 ½ cups fresh spinach
- Salt and pepper to taste
- Optional garnish: parmesan cheese basil, parsley
- Start by cooking the penne according the manufacturer, drain and set aside.
- In a small dish mixing together salt, onion powder, fennel seed, oregano, and basil then thoroughly season chicken breasts.
- Over medium-high heat melt butter in large sauce pan and sauté chicken until browned and cooked through. About 2-3 minutes on each side. Remove from pan and set chicken aside.
- In the hot pan add minced garlic and diced tomatoes. Cook until tomatoes begin to soften.
- Add chicken stock and half and half to the pan making sure to swirl the spoon, removing all the browned bits from the bottom.
- Next stir in the spinach and tomato sauce. Simmer for a few minutes. Sauce should reduce and thicken a bit.
- Throw the cooked pasta in and place chicken breasts back in. Enjoy!
- Can be frozen for up to two months. Defrost in refrigerator and warm in oven on 350 degrees F or microwave.
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If you’re looking for more easy dinners to make, try these simple pasta dishes and seafood dishes!