A light, Mediterranean-style pasta dish featuring tender chicken, wilted spinach, and a dual-tomato garlic oil sauce.
In Austin, we often crave pasta dishes that satisfy the comfort food itch without feeling heavy or sluggish afterward. This tomato spinach chicken spaghetti is my answer to that craving. Instead of drowning the ingredients in heavy cream or a thick marinara, this recipe relies on a technique often used in Italian "aglio e olio" dishes-using high-quality olive oil infused with garlic and herbs as the sauce. By utilizing both intense sun-dried tomatoes and fresh, juicy Roma tomatoes, you get a depth of flavor that feels sophisticated but comes together in a single skillet while the pasta boils.
The flavor powerhouse in this recipe is the oil from the jar of sun-dried tomatoes. Do not discard it! This oil has been marinating with herbs and concentrated tomato essence for weeks. Using it to sear the chicken infuses the meat with flavor from the inside out, something regular olive oil simply cannot do.
Why You'll Love This Recipe
- Double Tomato Flavor: The combination of chewy, intense sun-dried tomatoes and fresh, acidic Roma tomatoes creates a complex flavor profile in every bite.
- Lighter Sauce: Because there is no cream or butter, the dish feels fresh and vibrant, relying on healthy fats from olive oil to coat the noodles.
- Forgiving Protein: Using chicken thighs ensures the meat stays juicy and tender, even if you leave it in the pan a minute too long while prepping vegetables.
- Nutrient Dense: With a heavy hand of fresh spinach and tomatoes, this is a pasta dish that packs a significant vegetable punch.
Ingredients
- Chicken: ½ lb boneless, skinless chicken thighs. I strongly prefer thighs for this recipe as they remain tender during the sauté, but breast meat works if you are careful not to overcook it.
- Sun-Dried Tomatoes: ¼ cup, chopped. You must use the kind packed in oil, not the dry bagged kind, because you need the oil.
- Roma Tomatoes: 4 fresh Roma tomatoes, chopped. Romas have fewer seeds and firmer flesh, making them ideal for quick sautéing.
- Spinach: 8 oz fresh spinach. It adds volume, color, and nutrition.
- Pasta: 8 oz spaghetti. Linguine or bucatini are also excellent choices.
- Garlic: 3 cloves, chopped. Adding them later in the cooking process keeps the flavor punchy.
- Basil: ¼ cup fresh basil leaves, chopped.
- Olive Oil: You will need tablespoons from the sun-dried tomato jar for cooking, plus high-quality extra virgin olive oil for finishing.
- Seasoning: Salt and red pepper flakes for a gentle heat.
How to Make Tomato Spinach Chicken Spaghetti
Searing the Chicken
Start by placing a large skillet over medium-low heat. Add the chopped sun-dried tomatoes and 2 tablespoons of the savory reddish oil directly from the jar. Add the chopped chicken thighs, salt, and red pepper flakes. Increase the heat to medium. Cook the chicken for about 5 minutes, stirring occasionally. You want the chicken to be fully cooked through and no longer pink. The sun-dried tomatoes will caramelize slightly, deepening their flavor.
Adding the Fresh Vegetables
Once the chicken is cooked, add the chopped fresh Roma tomatoes, chopped garlic, fresh basil, and the pile of fresh spinach to the skillet. Continue cooking on medium heat for 3 to 5 minutes. The goal here is to just wilt the spinach and warm the tomatoes so they release some juice, but not to break them down into a mushy sauce. You want distinct pieces of vegetable. Remove the skillet from the heat and cover it with a lid to keep warm.
Cooking the Pasta
While the veggies are softening, cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Drain the pasta well.
Assembly and Finishing
Add the hot, drained spaghetti directly to the skillet with the chicken and vegetables. If the skillet has cooled down too much, turn the heat to low just to warm everything through as you toss it. Mix well to distribute the spinach and tomatoes among the noodles. Remove from the heat.
The Final Gloss
This step is optional but highly recommended: drizzle a tablespoon or two of high-quality extra virgin olive oil (or more oil from the sun-dried tomato jar) over the finished dish. This fresh oil adds a glossy sheen and a rich mouthfeel. Season with extra salt and black pepper to taste before serving.
Common Mistakes to Avoid
- Overcooking the Fresh Tomatoes: If you cook the Roma tomatoes too long, they will disintegrate and release too much water, making the oil sauce watery rather than silky. They should still hold their shape.
- Burning the Garlic: Note that the garlic is added after the chicken is cooked, along with the wet vegetables. If you add chopped garlic at the beginning with the chicken, it will likely burn and turn bitter before the meat is done.
- Using Dry Chicken Breast: If using breast meat, slice it very thinly so it cooks instantly. Thick chunks of breast meat will dry out before the vegetables are ready.
Tips and Tricks for Success
Mise en Place Chop your fresh tomatoes, garlic, and basil before you start cooking the chicken. Once the chicken is done, the recipe moves very fast, and you want everything ready to dump into the pan at once.
Salt at the End Pasta dishes that rely on oil rather than heavy sauces often need a little extra salt at the very end to make the flavors pop. Taste a noodle before serving and adjust.
The Pasta Water Trick Although the recipe doesn't strictly call for a sauce, I always save a splash of starchy pasta water. If the dish feels too "oily" and not cohesive, a tablespoon of pasta water tossed in at the end helps emulsify the oil into a light coating.
Variations
- Add Cheese: While delicious dairy-free, a generous dusting of grated Parmesan or Pecorino Romano adds a salty, savory kick that pairs perfectly with the garlic oil.
- Swap the Protein: This base works beautifully with shrimp. Sauté shrimp for just 2-3 minutes instead of the chicken.
- Spicy Version: If you love heat, double the red pepper flakes or add a chopped fresh Calabrian chili with the garlic.
How to Serve
This is a complete meal, but it pairs wonderfully with crusty garlic bread to soak up the flavored oil left at the bottom of the bowl. A glass of Pinot Grigio or a light Italian red wine like Chianti complements the acidity of the tomatoes.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Oil-based pasta reheats well. Simply warm it in a skillet over low heat. If it seems dry, add a teaspoon of water and a teaspoon of fresh olive oil to bring it back to life. Freezing: I do not recommend freezing this dish. The texture of the fresh tomatoes and spinach will become unpleasant upon thawing.
Recipe Notes / What I Learned
I learned that the quality of your finishing oil matters. Since there is no cream to hide behind, the flavor of the olive oil really shines. Save your best "finishing" oil for that final drizzle-it makes a noticeable difference in the brightness of the dish.
Nutrition Snapshot
Estimated per serving: 480 calories, 22g fat, 28g protein, 45g carbohydrates.
Tomato Spinach Chicken Spaghetti
Equipment
- 1 Large pot for pasta
- 1 Large skillet
Ingredients
Group: Main Ingredients
- ¼ cup sun-dried tomatoes, chopped drained of oil
- 2 tablespoons olive oil drained from sun-dried tomatoes jar
- ½ lb chicken, boneless and skinless (preferably, boneless skinless thighs), chopped
- ¼ teaspoon salt initial seasoning
- ¼ teaspoon red pepper flakes
- 4 roma tomatoes, chopped
- ¼ cup fresh basil leaves, chopped
- 8 oz spinach, fresh
- 3 garlic cloves, chopped
- 8 oz spaghetti pasta
- 3 tablespoons olive oil for finishing (use high quality olive oil or oil from the sun-dried tomatoes jar)
- salt and pepper to taste (for final seasoning)
Instructions
- Add chopped sun-dried tomatoes and **2 tablespoons** of olive oil (drained from sun-dried tomatoes) to a large skillet, on medium-low heat. Add chopped chicken, red pepper flakes, and salt over all of the ingredients in the skillet. Cook on medium heat until the chicken is cooked through and no longer pink, about **5 minutes**.
- Add chopped Roma tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about **3- 5 minutes** until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
- Cook pasta according to package instructions, until al dente. Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat. At this point, when the pasta and vegetables are off heat, you can add **3 tablespoons** of high-quality olive oil (or the sun-dried tomato oil) for finishing.
Notes
Nutrition
FAQs
Can I use fresh herbs instead of dried?
Absolutely. Fresh oregano or dill is delicious here. Use about three times the amount of fresh herbs as dried (so, 1 tablespoon fresh oregano instead of 1 teaspoon dried).
Why does my pasta salad get dry the next day?
Pasta acts like a sponge and absorbs liquids over time. If your leftovers look dry, simply refresh the salad with a drizzle of olive oil and a squeeze of fresh lemon juice, then toss to coat.
