Name: Creamy tomato chicken pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 6 oz dry penne; 10 oz boneless chicken breast, cut into bite-sized pieces; 1 tbsp olive oil; 2 cloves garlic, minced; 1 cup crushed tomatoes; 0.25 cup heavy cream; 2 cups fresh spinach; 0.5 tsp dried oregano; 0.25 tsp salt

Penne, chicken and spinach come together in a tomato sauce softened with a little cream. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.

What makes this dinner work

Reserve pasta water before draining so you can loosen the sauce without adding more cream. Add only enough to coat the pasta; a large pour can make the sauce watery.

Keep the sauce at a gentle simmer after the cream goes in. Spinach needs only a short time to wilt, so it is added after the tomato base has developed.

Before you start

Choose a deep skillet with enough space to toss pasta and sauce. This recipe contains dairy and wheat; substitutions may change the sauce thickness.

Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.

Cooking and handling notes

Check the thickest pieces with a food thermometer: chicken must reach 165°F (74°C). Check more than one piece when sizes differ; timing alone does not confirm doneness.

The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.

Recipe card

Creamy tomato chicken pasta

Prep and cooking times are estimates.

Prep: 10 minCook: 25 minTotal: 35 min

People (servings)Amounts adjust automatically. Cooking time may increase for larger batches.

Ingredients

How to make it

Boil the pastaCook penne according to its package. Reserve ½ cup pasta water before draining. Prepare the spinach and garlic before handling the raw chicken.
Cook the chickenHeat oil in a deep skillet over medium heat. Add chicken in one layer and cook, turning, until the centers reach 165°F (74°C). Transfer to a clean plate.
Make the sauceLower the heat, stir garlic in the pan for about 30 seconds, then add tomatoes and oregano. Simmer gently for about 5 minutes, stirring to keep the bottom from sticking.
Add cream and greensStir in cream over low heat, then fold in spinach until wilted. Return chicken and add the drained pasta.
Adjust and serveToss gently, adding reserved pasta water a spoonful at a time if the sauce is too thick. Heat through and season with the salt to taste. Serve when the sauce coats the penne.

Make it work for you

Reserve pasta water before draining so you can loosen the sauce without adding more cream. Add only enough to coat the pasta; a large pour can make the sauce watery. Keep the sauce at a gentle simmer after the cream goes in. Spinach needs only a short time to wilt, so it is added after the tomato base has developed.