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60 min
Creamy Tomato Chicken Pasta with Spinach
A delicious fusion dish combining Italian pasta with creamy French sauce, topped with tender chicken and fresh spinach. This one-pan meal is perfect for beginners and ready in under 30 minutes with minimal effort.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour3/10
Umami7/10
Spicy1/10
🥄 Texture
Creamy and smooth from the table cream and melted cheddar coating the pasta and chicken, with tender bite from the chicken pieces. Wilted spinach adds slight leafiness and a subtle contrast to the otherwise rich, saucy mouthfeel.
👃 Aroma
Tomato-forward savory aroma with warm dairy notes from the cream and cheddar and a faint roasted chicken scent. Fresh green hints from the spinach and a mild black-pepper top note round out the fragrance.
🍷 Pairs Well With
A medium-bodied red like Sangiovese or Chianti to match the tomato and umami, or an unoaked Chardonnay for a creamier complement; alternatively a crisp sparkling water or light pilsner to cut the richness.
🥗 Side Dishes
Garlic bread or cheesy focaccia to sop up the sauce, and a simple arugula or mixed greens salad with a lemon vinaigrette to add freshness; roasted vegetables (zucchini, bell peppers) also pair well.
Ingredients(8 items)
- 1400g chicken breast (cut into bite-sized pieces)
- 2250g pasta
- 3400g tomato sauce (canned or jarred)
- 4200ml table cream
- 5100g fresh spinach (chopped)
- 6100g cheddar cheese (shredded)
- 71 liter water (for boiling pasta)
- 8Salt and pepper to taste
Nutrition Information(per serving)
520
Calories
35g
Protein
58g
Carbs
18g
Fat
Instructions
- 1
Boil 1 liter of water in a large pot. Add pasta and cook according to package directions (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain and set aside.
- 2
In the same pot (no need to wash), add the chicken pieces over medium heat. Stir and cook for 5-7 minutes until the chicken turns white and is cooked through.
- 3
Pour the tomato sauce into the pot with the cooked chicken. Stir well to combine and let it simmer for 2 minutes.
- 4
Reduce heat to low and add the table cream. Stir gently until the sauce becomes smooth and creamy (about 1-2 minutes). Do not boil.
- 5
Add the chopped spinach and half of the shredded cheddar cheese. Stir until the spinach wilts (about 1 minute) and the cheese melts.
- 6
Add the cooked pasta back into the pot and mix everything together until well combined. Taste and add salt and pepper as needed.
- 7
Transfer to serving plates and top with remaining cheddar cheese. Serve immediately while hot.
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