Tomato Basil Chicken Pasta
This Tomato Basil Chicken Pasta is the perfect balance between light and healthy combined with comfort food. You can also make it gluten-free and have it on the table in about 30 minutes.
This Tomato Basil Chicken Pasta is packed with healthy vegetables. It’s made with fresh basil, spinach, sun-dried tomatoes, garlic, and Roma tomatoes. It’s a delicious, light pasta dish you can make all in one pan and have on the dinner table in about 30 minutes making it a perfect weeknight meal.
What you’ll love about this pasta dish:
Ingredients for Tomato Basil Chicken Pasta
How to Make Tomato Basil Chicken Pasta
Cook pasta according to the directions on the package. Drain and set aside. Do not rinse.
Drain the sun-dried tomatoes, but do not discard the oil. Add 2 tablespoons of the oil to the bottom of a large skillet.
Next, chop the sun-dried tomatoes and add them to the skillet over medium-low heat.
When the sun-dried tomatoes are warmed up, add chopped chicken thighs, red pepper flakes (if desired), and salt. Cook over medium-high heat for about 5 minutes or until the chicken is cooked through and no longer pink.
Now add the minced garlic, fresh spinach, chopped tomatoes, and chopped fresh basil.
Cook another 3-5 minutes or until the spinach is slightly wilted and the tomatoes start to release some of their juices. Use tongs to gently combine all ingredients while cooking.
Remove from heat.
Add the cooked pasta to the skillet with the chicken and vegetables. If the pan is dry, you can add some of the reserved oil from the sun-dried tomatoes.
Heat over low heat while carefully mixing with tongs. Add more seasonings to taste.
Remove from heat and serve warm.
Variations of Tomato Basil Chicken Pasta
- PASTA – Instead of spaghetti noodles, you can use any other pasta in this dish such as ziti, rotini, linguini, angel hair, or just about anything!
- GLUTEN-FREE – For a gluten-free option, select any gluten-free pasta.
- VEGETABLES – Add more vegetables such as broccoli, mushrooms, bell peppers, kale, or asparagus.
- CREAMY SAUCE – To make a creamy sauce, before adding the pasta mix 1/4 cup heavy cream and 1/4 cup of grated parmesan to the skillet. Heat and stir until the cheese is melted. Then add pasta as shown.
How to Store and Reheat
Store leftovers in an airtight container. It will keep in the refrigerator up to 4 days.
Reheat a single serving in the microwave for one minute, then stir. You can also reheat in a skillet on the stovetop. Add a bit of olive oil to the skillet to keep the pasta from being dry.
Tips & Tricks
- You can substitute boneless, skinless chicken breasts instead of thighs.
- Do not rinse that pasta! The starch helps the sauce stick to the pasta making it more flavorful.
- Instead of spaghetti noodles, you can use any other pasta in this dish such as ziti, rotini, linguini, angel hair, or just about anything!
- For a gluten-free dish, use any gluten-free pasta.
- Sneak in extra veggies such as broccoli, mushrooms, bell peppers, kale, or asparagus.
What to Serve with Tomato Basil Chicken Pasta
This pasta dinner combines vegetables, starch, and protein so you don’t need a lot to go with it. Here are some suggestions:
- Top with shredded mozzarella or parmesan cheese.
- Serve garlic bread or cheese bread on the side.
- Top with some extra fresh, chopped basil.
Tomato Basil Chicken Pasta
Ingredients
- 16 oz spaghetti noodles
- ¼ cup sun-dried tomatoes in oil drained (reserve the oil) and chopped
- ½ lb boneless, skinless chicken thighs chopped into bite-sized pieces
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 4 Roma tomatoes diced
- ¼ cup fresh basil leaves chopped
- 8 oz fresh spinach
- 3 cloves garlic minced
Instructions
- Cook pasta according to the directions on the package. Drain and set aside. Do not rinse.
- Drain the sun-dried tomatoes, but do not discard the oil. Add 2 tablespoons of the oil to the bottom of a large skillet.
- Next, chop the sun-dried tomatoes and add them to the skillet over medium-low heat.
- When the sun-dried tomatoes are warmed up, add chopped chicken thighs, red pepper flakes (if desired), and salt. Cook over medium-high heat for about 5 minutes or until the chicken is cooked through and no longer pink.
- Now add the minced garlic, fresh spinach, chopped tomatoes, and chopped fresh basil.
- Cook another 3-5 minutes or until the spinach is slightly wilted and the tomatoes start to release some of their juices. Use tongs to gently combine all ingredients while cooking.
- Remove from heat.
- Add the cooked pasta to the skillet with the chicken and vegetables. If the pan is dry, you can add some of the reserved oil from the sun-dried tomatoes.
- Heat over low heat while carefully mixing with tongs. Add more seasonings to taste.
- Remove from heat and serve warm.
Notes
Tips & Tricks
- You can substitute boneless, skinless chicken breasts instead of thighs.
- Do not rinse that pasta! The starch helps the sauce stick to the pasta making it more flavorful.
- Instead of spaghetti noodles, you can use any other pasta in this dish such as ziti, rotini, linguini, angel hair, or just about anything!
- For a gluten-free dish, use any gluten-free pasta.
- Sneak in extra veggies such as broccoli, mushrooms, bell peppers, kale, or asparagus.
Nutrition
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