Creamy Chicken Spaghetti with Spinach and Cherry Tomatoes

Craving a cozy, comforting dinner that doesn’t take all night to make? This creamy chicken spinach spaghetti is your new weeknight hero. It’s rich, flavorful, and comes together in no time—just the way we like it! Tender chicken, wilted spinach, and juicy tomatoes all tossed in a luscious cream sauce? Yes, please.

Now here’s the trick that keeps the chicken juicy and not dry (because no one likes dry chicken, right?): I coat the chicken breasts in a little flour before cooking. It adds a nice golden crust and helps seal in the moisture. Game-changer!

This dish is seriously satisfying—my family wiped their plates clean, not a single noodle left behind! 😄 If you’re after a quick dinner that feels special without the stress, this creamy chicken spaghetti is the one. Simple, hearty, and absolutely delicious!

Watch how to make it! ♥🎥

⭐ Why You’ll Love This Creamy Chicken Spinach Spaghetti! 🍝❤️

🔥 Weeknight Win – Quick, simple, and on the table in 30 minutes or less! ⏳💥
🍗 Juicy Chicken Trick – Lightly coated in flour for a golden crust and tender bite every time! 👌✨
🥬 Sneaky Greens – Baby spinach melts right into the sauce—veggie boost without even trying! 🌿😋
🍅 Tomato Goodness – Bursts of sweet, juicy tomatoes in every creamy bite. 🍅💫
🍽️ Comfort Food Goals – Hearty, satisfying, and guaranteed to leave plates clean! 🥄😄

Ingredients You’ll Need 🛒

Ingredients (serves 4):
🔹 1.1–1.3 lb (500–600 g) boneless, skinless chicken breasts (about 2 medium breasts)
🔹 About 1/3 cup all-purpose flour (for coating the chicken)
🔹 Salt and black pepper (for seasoning the chicken)
🔹 10.5 oz (300 g) your favorite pasta (e.g. spaghetti)
🔹 10–14 oz (300–400 g) cherry tomatoes
🔹 3 garlic cloves, minced
🔹 1 medium onion, diced
🔹 1⅓ cups heavy cream
🔹 1/2 cup pasta water or chicken/vegetable broth
🔹 1 heaping tsp dried basil or oregano
🔹 3.5–4 oz (100–120 g) fresh baby spinach (about 3–4 cups, packed)
🔹 Salt and black pepper (to taste, for the sauce)
🔹 About 1/2 cup freshly grated Parmesan (approx. 1.8 oz / 50 g)
🔹 Fresh parsley, chopped (optional, for garnish)
🔹 2 tbsp cooking oil (olive, canola, or vegetable) + 1 tbsp butter (or as needed, for frying)

🛒 Pro Tips for Choosing Ingredients! 🛍️✨

🔹 Chicken Breasts: Go for boneless, skinless chicken breasts—around two medium ones will do the job! 🍗✨ Want extra flavor and tenderness? Lightly pound them to an even thickness before cooking. It helps them cook evenly and stay juicy!

🔹 Pasta: Classic spaghetti works great, but feel free to swap in penne, fettuccine, or even tagliatelle if that’s what you have. 🍝💛 Choose your favorite shape—it’s comfort food, after all!

🔹 Heavy Cream: Use full-fat heavy cream for the creamiest, richest sauce. 💫 Lighter cream can work, but the sauce may not be as silky or thick.

🔹 Baby Spinach: Fresh baby spinach wilts quickly and adds beautiful color and nutrition. 🥬💚 If using frozen spinach, thaw and squeeze out excess moisture before adding it to the sauce.

Step-by-Step Instructions 🍗🍝

STEP 1. Cook the Pasta 🍝

Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions. About one minute before the pasta is done, scoop out ½ cup (120 ml) of the starchy pasta water and set it aside for the sauce. Drain the pasta in a colander, then toss it with a drizzle of olive oil to prevent sticking. Set it aside while you prepare the sauce.

STEP 2. Cook the Chicken 🍗🔥

Cut the chicken breasts into bite-sized pieces. Season them well with salt and pepper, then lightly coat each piece in flour—this helps lock in moisture and gives a nice golden crust.

In a large skillet, heat a few tablespoons of vegetable oil (or another neutral oil like canola or avocado oil) over medium-high heat. Once hot, add the chicken in a single layer—work in batches if needed to avoid overcrowding the pan.

Cook the chicken for about 3–4 minutes per side, until golden brown and fully cooked through. Transfer to a plate and set aside.

STEP 3. Sauté the Veggies 🧅🍅

In the same skillet you used for the chicken, add a bit more vegetable oil if needed. Optionally, stir in a tablespoon of butter for extra flavor. Once the fat is hot and shimmering, add the chopped onion and sauté for about 2–3 minutes, until it becomes soft and translucent.

Next, toss in the halved cherry tomatoes and cook for another 2 minutes, stirring occasionally, until they start to break down slightly. Add the minced or grated garlic, give everything a good stir, and cook for 30 seconds to 1 minute, just until fragrant—be careful not to let the garlic burn.

STEP 4. Make the Creamy Sauce 🥄🌿

Pour in the heavy cream (or thickened/double cream, depending on your region) and the reserved pasta water. For extra flavor, you can swap the pasta water for the same amount of chicken or vegetable stock—it works beautifully. Stir everything together, then season with salt, pepper, and dried basil. If you don’t have basil, feel free to use your favorite dried herbs—oregano works great too.

Let the sauce simmer for 6–8 minutes, stirring occasionally, until it thickens slightly. (If you prefer a thicker sauce, feel free to let it simmer for a minute or two longer.) Once it’s nicely creamy, add the baby spinach and stir it into the sauce. Let it cook for another 1–2 minutes, just until the spinach wilts and reduces in volume.

STEP 5. Combine Everything & Finish the Dish 🍝🧀

Add the cooked chicken back into the skillet with the sauce. Stir well and let it simmer for about a minute to bring the flavors together. Then add the cooked spaghetti and toss everything thoroughly so the sauce coats the pasta nicely.

Let it cook for another 2 minutes to make sure everything is heated through. Finally, sprinkle in some freshly grated Parmesan and, if you’d like, a handful of chopped parsley for a fresh touch. Serve immediately and enjoy!

Nutritional Value 📊

This recipe makes 4 servings.

Each serving contains approximately:

🔥 Calories: ~836 kcal
💪 Protein: ~56.7 g
🧈 Fat: ~49.0 g
🥔 Carbohydrates: ~41.4 g

Creamy Chicken Spinach Spaghetti. Printable Recipe.

FAQ – Your Questions Answered! ❓

💭 Can I use a different protein?
Absolutely! This recipe works beautifully with shrimp, turkey, or even pan-fried tofu for a vegetarian option.

💭 Can I use frozen spinach?
Yes! Just thaw it first and squeeze out any excess water before adding it to the sauce.

💭 What can I use instead of heavy cream?
You can use half-and-half or a plant-based alternative like coconut cream or oat cream—just keep in mind the flavor and texture may vary slightly.

💭 Can I make this gluten-free?
Definitely! Just use gluten-free pasta and make sure to coat the chicken in a gluten-free flour like rice flour or cornstarch.

💭 Can I make this without cheese?
Yes! The dish is still creamy and flavorful even without the Parmesan. You can skip it entirely or use a dairy-free alternative.

💭 Can I make this vegetarian?
Sure! Simply swap the chicken for tofu, chickpeas, or sautéed mushrooms, and use vegetable stock instead of chicken stock.

💭 How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat with a splash of milk or water to loosen the sauce.