Tomato Spinach Chicken Spaghetti

Servings

4 servings

Ingredients

• 8 oz (225 g) spaghetti

• 2 tablespoons olive oil

• 1 lb (450 g) boneless skinless chicken breast, sliced

• 3 cloves garlic, minced

• 1 small onion, chopped

• 1 can (14.5 oz) diced tomatoes (or 2 cups cherry tomatoes, halved)

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• Salt & black pepper to taste

• 3 cups fresh spinach

• ¼ cup grated Parmesan cheese (optional)

• Red chili flakes (optional)

Instructions

1. Cook pasta
   Boil spaghetti in salted water according to package directions; reserve ½ cup pasta water and drain.

2. Cook chicken
   Heat olive oil in a large skillet. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.

3. Make sauce
   In the same skillet, sauté onion and garlic until fragrant. Add tomatoes, Italian seasoning, paprika, salt, and pepper; simmer 5–7 minutes.

4. Combine
   Return chicken to skillet, add spinach, and stir until wilted. Add spaghetti and a splash of reserved pasta water to loosen sauce.

5. Finish & serve
   Toss well, adjust seasoning, top with Parmesan and chili flakes if desired.

Taste & Texture

• Juicy chicken

• Bright tomato flavor

• Fresh, tender spinach

• Light yet satisfying sauce

Tips & Variations

• 🧄 Add mushrooms for extra depth

• 🥛 Make it creamy: stir in ¼ cup light cream or Greek yogurt

• 🥗 For WW-friendly: reduce oil, use whole-wheat pasta, light cheese