The Discovery of Chicken Spinach Spaghetti
My Favorite is Chicken Spinach Spaghetti and I remember the day I first made Chicken Spinach Spaghetti like it was yesterday. It was a sunny afternoon, and I was rummaging through my pantry, looking for something quick and healthy to cook. As I pulled out a few ingredients, I noticed a jar of sun-dried tomatoes and a bunch of fresh spinach I had bought earlier. The idea hit me: why not create a pasta dish that would highlight these vibrant ingredients?
A Burst of Mediterranean Flavor
I set to work, chopping up the chicken thighs and seasoning them with just a touch of red pepper flakes and salt. As I cooked the chicken in my favorite nonstick pan, the aroma of garlic and fresh basil started to fill the kitchen. I added the chopped roma tomatoes and let them mingle with the spinach and sun-dried tomatoes. The dish was beginning to take shape, and it looked like a Mediterranean dream right in my own kitchen.
The Perfect Pasta Moment
While the spaghetti was cooking, I stirred the chicken and vegetables together, savoring the rich, colorful mixture in the pan. Once the pasta was perfectly al dente, I tossed it with the chicken and veggies, making sure everything was well-coated. A drizzle of high-quality olive oil at the end added a lovely finishing touch. The combination of flavors was exactly what I had hoped for: light, fresh, and incredibly satisfying.
A Family Favorite
When I served the Chicken Spinach Spaghetti to my family, their reactions were priceless. It became an instant hit, and we all agreed it was one of those meals that you could make over and over again without ever getting tired of it. Each bite was a reminder of how simple ingredients, when put together with love, can create something truly special. That sunny afternoon, I knew I had found a new family favorite, and it has been a go-to recipe ever since.
Table of Contents
Chef’s Notes- Chicken Spinach Spaghetti
- If you don’t have fresh spinach, kale or arugula work well. For a vegetarian option, replace chicken with tofu or chickpeas.
- Feel free to use different types of pasta, such as whole wheat, gluten-free, or even a different shape like penne or fusilli, according to your preference.
- For an extra burst of flavor, top the dish with freshly grated Parmesan cheese or a sprinkle of crushed red pepper flakes just before serving.
- If you prefer a milder dish, reduce the red pepper flakes or omit them entirely. Conversely, for more heat, add extra red pepper flakes.
- To make the dish even more nutritious, consider adding bell peppers, zucchini, or mushrooms. Sauté them along with the chicken for a complete meal.
Chicken Spinach Spaghetti
4
servings10
minutes20
minutes532
kcal30
minutesDive into this vibrant Chicken Spinach Spaghetti, a Mediterranean-inspired dish bursting with fresh tomatoes, basil, and spinach. This easy-to-make recipe is perfect for a quick, healthy dinner that doesn’t skimp on flavor. With sun-dried tomatoes and a hint of red pepper flakes, this pasta dish is sure to become a family favorite. Ready in just 30 minutes, it’s a delightful way to enjoy a nutritious meal without the fuss!
Ingredients
- Chicken and Seasonings
1/2 lb boneless skinless chicken thighs, chopped
1/4 tsp red pepper flakes
1/4 tsp salt
- Vegetables and Herbs
4 roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
8 oz fresh spinach leaves
3 garlic cloves, minced
1/4 cup sun-dried tomatoes, chopped and drained of oil
- Pasta and Oils
8 oz spaghetti pasta
2 tbsp olive oil (from sun-dried tomatoes jar)
3 tbsp high-quality olive oil
Directions
- Cooking Chicken – Heat 2 tablespoons of olive oil from the sun-dried tomatoes jar in a large nonstick pan over medium heat. Add the chopped chicken thighs, red pepper flakes, and salt. Cook for about 5 minutes until the chicken is fully cooked and no longer pink.
- Adding Vegetables – Incorporate the chopped roma tomatoes, fresh basil leaves, spinach leaves, and minced garlic into the pan with the chicken. Cook for an additional 3-5 minutes until the spinach wilts slightly and the tomatoes release their juices.
- Cooking Pasta – Meanwhile, cook the spaghetti according to package instructions until al dente. Drain the pasta and set aside.
- Combining Ingredients – Add the cooked and drained spaghetti to the pan with the chicken and vegetables. Mix everything well over low heat for about 2 minutes to combine flavors. Adjust seasoning with additional salt and pepper if needed.
- Finishing Touches – Remove the pan from heat and stir in 3 tablespoons of high-quality olive oil for added flavor. Serve immediately.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 532kcal
- Carbohydrates: 51g
- Protein: 21g
- Fat: 27g
- Saturated Fat: 5g
- Cholesterol: 42mg
- Sodium: 401mg
- Potassium: 941mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 121.8IU
- Vitamin C: 35.2mg
- Calcium: 9.5mg
- Iron: 20.5mg
FAQ-Chicken Spinach Spaghetti
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be used as a substitute for chicken thighs. They will cook quickly and provide a leaner option.
What can I use if I don’t have sun-dried tomatoes?
Roasted red peppers are a great alternative to sun-dried tomatoes. They provide a similar depth of flavor and can be used in the same quantity.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can prepare it ahead of time. Store the cooked pasta and sauce separately in airtight containers in the refrigerator. Reheat and combine before serving.
How can I make this dish gluten-free?
Use gluten-free spaghetti or any other gluten-free pasta variety as a substitute for regular spaghetti. Ensure that all other ingredients are certified gluten-free.
Can I freeze this dish?
Yes, you can freeze this dish. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
