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Chicken Tomato Pasta Recipe

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4 from 10 reviews

A quick and flavorful Chicken Tomato Pasta recipe that combines tender chicken breast, sautéed mushrooms, and a rich tomato sauce infused with herbs and spices. Perfect for a wholesome weeknight dinner, this dish is finished with fresh baby spinach and Parmesan cheese for a satisfying meal ready in just 30 minutes.

Ingredients

Pasta

  • 250 g pasta

Protein and Vegetables

  • 12 oz (350 g) chicken breast, cut into 1-inch cubes
  • 1 medium onion, finely sliced
  • 1/2 lb (225 g) closed cup mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • 2 cups (75 g) baby spinach

Oils, Fats, and Dairy

  • 1 tablespoon olive oil
  • 1 tablespoon (20 g) butter
  • 1/3 cup (40 g) grated Parmesan

Tomato & Seasonings

  • 1/2 teaspoon red chili flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil, add generous salt, and cook the pasta al dente according to the package instructions. Drain and set aside.
  2. Heat Oils: In a large, deep pan, heat olive oil and melt butter over medium heat to combine flavors and prepare for cooking the chicken.
  3. Cook Chicken: Add the cubed chicken breast to the pan, season with salt and freshly ground black pepper, and cook for 5-6 minutes until the chicken is slightly golden on all sides and cooked through.
  4. Sauté Vegetables: Add the finely sliced onion and mushrooms to the pan with the chicken and cook for another 3-4 minutes until the mushrooms are tender and reduced in size.
  5. Add Aromatics and Herbs: Stir in the chopped garlic, red chili flakes, dried basil, and dried oregano, cooking for a further minute to release their flavors.
  6. Build Sauce: Stir in tomato paste and crushed tomatoes. Bring the sauce to a simmer and let it bubble gently for 5 minutes to thicken and develop depth.
  7. Add Spinach and Combine Pasta: Stir in the baby spinach and simmer for an additional minute until wilted. Then transfer the cooked pasta to the pan and toss thoroughly to coat it with the sauce.
  8. Finish and Serve: Stir in grated Parmesan cheese, adjust seasoning with salt and pepper as needed, and serve immediately with extra Parmesan on top, if desired.

Notes

  • For a spicier dish, increase the amount of red chili flakes.
  • Use any pasta shape you prefer, but short pasta like penne or fusilli works best to hold the sauce.
  • If you want a creamier sauce, add a splash of cream or milk when adding the Parmesan.
  • Fresh herbs can be used instead of dried basil and oregano for enhanced flavor.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://dishcooks.com/chicken-tomato-pasta-recipe/