Creamy Tomato Chicken Pasta

” The best of both worlds. A twist to your white cream pasta or marinara pasta”

I came up with this recipe because we were a little bored of plain red sauce and alfredo sauce. I looked in my refrigerator and put stuff together. That said, I’m not always successful, but sometimes I hit the foodie jackpot! In case you were wondering, I have no culinary background just a home cook eager to feed my hungry family! A huge plus, the toddler didn’t pick out his spinach. That in my book is kind of a big deal these days.

Creamy Tomato Chicken Pasta 2 (2)

Creamy Tomato Chicken Pasta


  • For Chicken:
  • 2 tbs. olive oil
  • 1 lb chicken breast, sliced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • For Sauce:
  • 4 cloves garlic, minced
  • 1 roma tomato, chopped
  • 3 1/2 c. spinach, raw
  • 1/4 c. tomato sauce
  • 1 1/2 c. half and half
  • 1 c. parmesan cheese, grated
  • 1/4 tsp. salt (optional, to taste)


  1. Slice chicken breast and season with Italian seasoning and paprika
  2. In a large pot cook penne per box instructions, drain and set aside
  3. In a large pan, add olive oil
  4. On medium-high heat cook chicken until it's not pink
  5. Set aside and keep warm
  6. In the same pan, add garlic, chopped tomato, tomato sauce, spinach, then half and half
  7. Once half and half mixture is boiling, bring down heat to low and add parmesan cheese
  8. Cook until cheese is melted
  9. Add salt if desired, to taste
  10. Mix in chicken and pasta and serve hot

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