One-Pot Creamy Tomato Pasta with Chicken and Spinach

I’m always in the mood for a warm, comforting, flavorful pasta dish that’s easy to throw together, and this One-Pot Creamy Tomato Pasta with Chicken and Spinach delivers all that and more! I can’t get enough of one-pot meals lately, because as much as I love eating, I hate doing dishes. One pot I can handle! This recipe is a fun twist on your typical Italian pasta dish, with a tomato sauce made creamy using Parmesan and cream cheese. I also added chicken and spinach to bulk it up and make it more filling, and the end result is creamy, comfort food perfection.

I was able to put this recipe together using all ingredients I already had on hand in my pantry or refrigerator, which is always a huge plus! Since some ingredients are hard to come by these days, feel free to make this recipe your own with what you have. Canned diced tomatoes or crushed tomatoes instead of tomato sauce? Sure! Frozen spinach instead of fresh? No problem, just defrost and squeeze it out first. Ground meats or sausage instead of chicken? Yum! Feel free to experiment with what you have in your own home, you might just love it!

One-Pot Creamy Tomato Pasta with Chicken and Spinach on a plate

One-Pot Creamy Tomato Pasta with Chicken and Spinach

This One-Pot Creamy Tomato Pasta with Chicken and Spinach is easy comfort food for the whole family!

Ingredients
1 tablespoon + 1 teaspoon olive oil, divided
1 lb raw boneless skinless chicken breast, cut into bite-sized chunks

2 small onion, chopped
2 garlic cloves, minced
3 cups low sodium chicken broth
1 (15 oz) can tomato sauce
2 tablespoons tomato paste
2 teaspoons Italian seasoning
¼ teaspoon table salt
¼ teaspoon black pepper
6 oz fresh spinach leaves
12 oz dry wheat pasta, medium sized shape (I used rotini, but farfalle, medium shells, etc will work)
2 oz 1/3 less fat cream cheese, cut into cubes
1 oz grated parmesan cheese
Instructions
Drizzle 1 tablespoon of the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, cooked through and browned. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
Drizzle another teaspoon of oil into the pot and bring down to medium heat. Add the onion and saute, stirring occasionally, until softened and translucent. Add the garlic and cook for another minute. The broth, tomato sauce, tomato paste, Italian seasoning, salt and pepper and stir, scraping up any browned bits on the bottom of the pot. Add the spinach leaves and allow them to wilt.
Add the pasta and stir together. Bring the mixture to a boil and then reduce the heat to low to simmer. Simmer for 12-15 minutes until the pasta is cooked through and has absorbed much of the liquid.
Remove from heat and stir in the cream cheese and parmesan cheese until melted into the sauce. Return the chicken to the pot and stir into the pasta.