Creamy Tomato Pasta

Pasta and chicken on a plate covered in creamy tomato sauce and fresh basil.

5 from 1 vote

This 30-minute dinner with simple ingredients is super comforting and hearty with browned chicken, linguine, spinach, and a creamy tomato sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian Inspired

Servings:

Calories: 580kcal

Author: Jacqueline Piper

Ingredients

½ lb pasta linguine

For the chicken

1 tablespoon olive oil
2 chicken breasts cut in half into cutlets
1 tablespoon Italian seasoning
2 tablespoons all-purpose flour
salt and pepper to taste

For the sauce

1 tablespoon olive oil
1 onion diced
4 cloves garlic minced
1 tablespoon Italian seasoning
14 oz crushed tomatoes
1 cup water
½ cup heavy cream
2 cups spinach

US Customary - Metric

Instructions

In a large flat bowl, mix together the flour, Italian seasoning, and salt and pepper, to taste.
Coat the chicken in the seasoned flour.
Heat oil in a large skillet, over medium to medium-high heat. Fry the chicken for 5-6 minutes per side. Remove to a clean plate.
Boil the pasta to al dente. Reserve 1 cup of cooking water and drain pasta.
Add the onion to the chicken pan. Cook for 5-6 minutes, until softening.
Add Italian seasoning and garlic, and cook for about a minute, until fragrant.
Add the crushed tomatoes and water. Bring to a boil then turn down and let simmer until the pasta is done.
Add the cream to the tomato sauce and stir. Add the pasta to the sauce and stir. Add pasta water as needed. Settle the chicken into the tomato sauce to coat it and then serve.

Video

Notes

salted water: make sure to season your pasta with salt when you boil pasta. It's important to season while you cook and having seasoning pasta will make your whole dish taste better.

al dente: cooking the pasta to al dente is best for this recipe because it will keep cooking in its own residual heat and the heat of tomato sauce.

chicken: don't overcook the chicken, cook it until it's just done so it doesn't dry out. *The Government of Canada says chicken pieces are cooked when the internal temperature reaches 165°F (74°C). I serve half a chicken bread per person with this recipe, feel free to add more.

pasta water: adding the starchy pasta cooking water at the end helps thin the sauce out a little while keeping it creamy and silky in texture.

Storage

Store leftovers in the fridge in an airtight container. To reheat, either microwave or use a skillet on the stovetop. If the noodles have soaked up most of the sauce and the pasta is dry, add some water, milk, or cream while you reheat the noodles.

Nutrition