Storage Tips

Leftovers will keep for up to 4 days refrigerated in a tightly sealed container. The sauce may look separated when cold; that’s normal fat solidifying. Reheat gently with a splash of milk or broth over low heat, stirring often, until warmed through.

To freeze, portion cooled pasta into quart-size freezer bags, press out excess air, and freeze flat for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. Note: spinach texture softens after freezing; if that bothers you, freeze the sauce without spinach and add fresh leaves when reheating.

If you plan to meal-prep for the week, cook pasta only to al dente and store it separately from the sauce. Combine just before serving to avoid mushy noodles.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner and more prone to curdling. Whisk 1 tsp cornstarch into cold milk first, then add it very slowly over low heat and do not let the sauce boil.

How do I prevent dry chicken?

Don’t overcook! Remove chicken the moment it hits 160 °F; carry-over cooking brings it to the safe 165 °F. Resting 5 minutes before slicing also allows juices to redistribute.

Can I make this gluten-free?

Absolutely—use your favorite gluten-free pasta. Reserve starchy water just the same; rice-corn blends release enough starch to emulsify the sauce.

What wine pairs well?

A medium-bodied Italian red like Chianti complements the tomato acidity, while a creamy Viognier echoes the sauce richness. Pick one and sip as you stir.

Can I halve the recipe?

Yes—halve every ingredient but use a 10-inch skillet. Keep pasta water quantity roughly the same; you can always simmer excess away.

How spicy is this?

As written, it’s mild with gentle warmth from ¼ tsp red-pepper flakes. Double the flakes or add a pinch of cayenne if you crave a bigger kick.

pasta

Pin Recipe

Creamy Tomato & Spinach Pasta with Chicken

Love this? Pin it for later! Why This Recipe Works One-Pot Wonder: Boil the pasta while the sauce simmers, then marry everything in the same skillet for minimal…

Prep—

Cook—

Serves—

Ingredients

12 oz (340 g) penne rigate or similar short pasta
2 boneless skinless chicken breasts (about 1¼ lb total)
1 tsp kosher salt, plus more for pasta water
½ tsp freshly ground black pepper
½ tsp Italian seasoning
2 Tbsp olive oil
1 Tbsp unsalted butter
1 small yellow onion, diced
3 garlic cloves, minced
¼ tsp crushed red-pepper flakes
28 oz can whole San Marzano tomatoes
1 tsp tomato paste
½ tsp granulated sugar
¾ cup heavy cream
5 oz baby spinach
¼ cup freshly grated Parmesan, plus more for serving
Fresh basil leaves, for garnish

Instructions

Prep chicken: Pound to ¾-inch thickness, season with salt, pepper, and Italian seasoning.
Sear: Heat olive oil in a 12-inch skillet over medium-high. Cook chicken 4 minutes per side until golden; set aside.
Cook pasta: Boil in salted water 2 minutes shy of package time. Reserve 1½ cups pasta water, then drain.
Build sauce: In the same skillet, melt butter. Sauté onion 3 minutes, add garlic and red-pepper flakes 30 seconds. Add tomatoes, tomato paste, sugar, and salt; simmer 10 minutes.
Creamify: Reduce heat to low; stir in cream and ½ cup pasta water.
Combine: Slice rested chicken and return to skillet with spinach. Toss in pasta, adding more pasta water as needed for gloss. Finish with Parmesan and basil.