Ingredients
The key to this dish lies in selecting the right ingredients to keep it fresh and flavorful. Growing up in southern England, I learned early on that quality ingredients are the backbone of any dish. Even something as simple as pasta can taste completely different depending on the brand or type you use. For this recipe, I recommend fresh spinach whenever possible—it wilts beautifully and adds a lovely texture contrast.
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, preferably fire-roasted
- 2 cups fresh baby spinach
- 8 ounces pasta (penne or fusilli work great)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup chicken broth or water (to help create the sauce)
If you don’t have fresh spinach, frozen works in a pinch—just be sure to thaw and drain it well to avoid excess water. For the chicken, thighs can be substituted for a richer flavor, though I prefer breasts for their leaner profile during busy weeknights.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook for about 5-7 minutes until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it—garlic turns bitter quickly!
- Pour in the diced tomatoes and chicken broth, stirring to combine. Add oregano and red pepper flakes if using. Let the sauce simmer gently for 5 minutes to develop flavor.
- Add the pasta directly into the skillet with the sauce, along with about 1 cup of water. Cover and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes. Add more water if needed to prevent sticking.
- Once the pasta is nearly done, stir in the fresh spinach and cooked chicken. Cook for an additional 2-3 minutes until the spinach has wilted and the chicken is warmed through.
- Remove from heat and stir in the Parmesan cheese for a silky finish. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately with extra Parmesan on the side. Enjoy the comforting warmth!
One tip I learned from my restaurant kitchen days is to avoid overcooking the pasta in the sauce. Keeping it slightly firm allows the sauce to cling better and prevents mushiness, which is especially important when feeding little ones who are picky about texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
