Spaghetti & Spinach

Creamy, savory, and packed with bold Mediterranean flavor, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce and Chicken is the perfect weeknight dinner that feels indulgent yet comes together quickly. Tender spaghetti noodles are coated in a rich, garlicky sun-dried tomato cream sauce, tossed with vibrant spinach, and topped with golden, pan-seared chicken breasts. It’s comforting, nutritious, and beautifully balanced.

Whether you’re cooking for the family or meal-prepping for the week, this recipe delivers restaurant-quality flavor with simple, pantry-friendly ingredients.

 Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Servings: 4

• Difficulty: ★★☆ (Moderate – but manageable for all levels)

 Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or 4 thin-sliced)

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp smoked paprika

• Salt & pepper to taste

• 1 tbsp olive oil

For the Pasta:

• 8 oz spaghetti (regular, whole wheat, or gluten-free)

• Salt for boiling water

For the Sun-Dried Tomato Cream Sauce:

• 1 tbsp butter

• 4 cloves garlic, minced

• ½ cup sun-dried tomatoes in oil, drained and chopped

• 1 cup heavy cream (or use half & half for lighter version)

• ½ cup chicken broth (low sodium)

• ⅓ cup grated Parmesan cheese

• 2 cups fresh spinach

• Salt and pepper to taste

• Optional: crushed red pepper flakes for heat

• Optional garnish: fresh basil or parsley, more grated Parmesan

 Instructions

Step 1: Prepare the Chicken

1. Season the chicken with garlic powder, Italian seasoning, paprika, salt, and pepper on both sides.

2. In a large skillet over medium-high heat, add olive oil and cook the chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).

3. Remove from pan and let it rest. Slice into strips once slightly cooled.

Tip: For quicker cooking, use thin-sliced chicken breasts or pound them evenly before cooking.

Step 2: Cook the Spaghetti

1. In a large pot, bring salted water to a boil, then add the spaghetti. Cook according to package directions until al dente.

2. Reserve about ½ cup of pasta water before draining. Set pasta aside.

Step 3: Make the Sun-Dried Tomato Cream Sauce

1. In the same skillet you used for the chicken, reduce heat to medium. Add butter, then sauté the minced garlic for 30–60 seconds until fragrant.

2. Add the chopped sun-dried tomatoes, stirring to warm them through and infuse the oil with flavor.

3. Pour in the chicken broth and stir to deglaze the pan, scraping up any brown bits from the chicken.

4. Stir in the heavy cream and bring to a gentle simmer. Let cook for 2–3 minutes.

5. Add the grated Parmesan cheese, stirring until the sauce thickens slightly.

6. Toss in the fresh spinach, cooking just until wilted.

7. Taste and season with salt, pepper, and optional red pepper flakes.

Optional Variation: Add a splash of white wine with the broth for added depth of flavor.

Step 4: Combine Pasta and Sauce

1. Add the cooked spaghetti to the sauce, tossing until the pasta is fully coated. If the sauce is too thick, add a little reserved pasta water to loosen it.

2. Plate the pasta and top with the sliced chicken breast.

3. Garnish with fresh basil, parsley, or more Parmesan as desired.

 Serving Suggestions

Pair this pasta with:

• A simple arugula salad with lemon vinaigrette

• Roasted or steamed asparagus

• Garlic bread or keto bread if you’re cutting carbs

This dish is hearty enough to stand alone, but a crisp green side complements the creamy sauce beautifully.

 Nutritional Information (Per Serving)

 Nutrition facts are estimates and will vary based on ingredients and portion size.

 Recipe Notes & Tips

• Gluten-Free Option: Use gluten-free spaghetti.

• Lower-Carb Option: Swap pasta for zucchini noodles, shirataki noodles, or cooked spaghetti squash.

• Lighter Cream Sauce: Use half and half or a mix of milk and Greek yogurt (though sauce may be thinner).

• More Veggies? Add sautéed mushrooms, cherry tomatoes, or bell peppers along with the spinach.

 Storage & Reheating

Refrigerator
Store leftovers in an airtight container for up to 4 days.

Freezer
Creamy pasta doesn’t freeze perfectly, but you can freeze the sauce and chicken separately for up to 1 month.

To Reheat
Reheat gently on the stovetop with a splash of broth or cream to revive the sauce. Microwave in 30-second bursts, stirring between each, to avoid drying it out.

 Final Thoughts

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce and Chicken is a dish that feels fancy but is rooted in everyday simplicity. It’s proof that a few quality ingredients and a good skillet are all you need to turn dinner into something memorable.

Whether you’re feeding picky eaters or impressing guests, this recipe deserves a place in your regular rotation. Creamy, comforting, and full of flavor—it’s pasta night, upgraded.