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Creamy Tomato Spinach Chicken Pasta: Quick Gluten-Free Dinner

Creamy Tomato & Spinach Chicken with Gluten-Free Pasta

Okay, buckle up, friends, because we're about to dive into a dinner recipe that's not only ridiculously delicious, but also a total game-changer for anyone navigating the world of gluten-free eating (or just looking for something wonderfully wholesome). I'm talking about a Creamy Tomato & Spinach Chicken with Gluten-Free Pasta – and trust me, it's a weeknight savior. This isn't some bland, flavorless compromise; it's a dish that's packed with vibrant, fresh elements and rich, comforting goodness.

The story behind this recipe is simple: I love pasta. Like, really love it. But a couple of years ago, I discovered I was sensitive to gluten, and that sent me on a mission to find alternatives that actually tasted good - not like sawdust masquerading as noodles. After a lot of trial and (sometimes epic) error, this recipe was born, and it's been on repeat ever since. It's become my go-to when I need something quick, satisfying, and full of flavor. It satisfies my pasta cravings completely, plus it's loaded with veggies. Let's get into it!

What You'll Need (The Ingredient Lineup)

Okay, let's gather the troops! Here's what you'll need for this creamy, dreamy dish:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. (Feel free to substitute with chicken thighs if you're a thigh person.)
  • 1 tablespoon olive oil. I recommend a good quality extra virgin olive oil.
  • 1 medium onion, finely chopped (a yellow or white onion will work perfectly).
  • 2 cloves garlic, minced (or more, if you're a garlic fiend like me).
  • 1 (14.5 ounce) can diced tomatoes, undrained (fire-roasted tomatoes bring a really nice depth of flavor, if you have them).
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry (this is important or your sauce will be watery!).
  • 1/2 cup heavy cream or full-fat coconut milk ( for a dairy-free alternative. Yes, it tastes amazing!)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a dairy-free version).
  • 1 teaspoon dried Italian seasoning, but you can use your favorites instead.
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 pound gluten-free pasta of your choice (My favorites are penne, fusilli, or rotini, the ridges hold the sauce well!)
  • Fresh basil leaves for garnish (optional, but highly recommended!).

Let's Get Cooking (Step-by-Step Instructions)

Alright, roll up your sleeves, and let's get started! Don't worry if you're a beginner, I've made sure that this recipe is super simple and easy to follow.

  1. Prep the Chicken: In a medium bowl, toss your chicken cubes with a sprinkle of salt, pepper and about half of the Italian seasoning. Set aside, this will let the chicken absorb the flavors while you get the other things prepped.
  2. Sauté the Aromatics: Heat the olive oil in a large skillet (a good quality stainless steel skillet is a lifesaver for even cooking) over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, be careful not to burn the garlic or it can become bitter.
  3. Cook the Chicken:Add the chicken to the skillet with the onions and cook until it's browned and cooked through, about 5-7 minutes. Make sure to stir it occasionally so it browns evenly on all sides. You're not looking for any rawness here.
  4. Build the Sauce: Pour in the diced tomatoes (with their juices), along with the dried Italian seasoning, salt and pepper. Bring the sauce to a simmer and cook for about 8 minutes, stirring occasionally, to allow the sauce to thicken slightly and the flavors to blend.
  5. Add the Spinach: Add the squeezed-dry spinach to the sauce. Stir until the spinach is heated through and incorporated fully, about 2 minutes. This is where all those greens pop into this recipe adding nutrition and flavour.
  6. Make it Creamy: Reduce the heat to low. Stir in the cream (or coconut milk) and Parmesan cheese (or nutritional yeast), and keep stirring until everything is combined and the sauce is creamy and smooth. Try not to boil the cream.
  7. Cook the Pasta: While the sauce simmers, cook your gluten-free pasta according to package directions. Al dente is best! Be sure to salt the water for the pasta this adds a lot of flavor.
  8. Combine and Serve: Drain the pasta and add it directly to the skillet with the sauce. Toss to coat all the noodles evenly and then serve immediately garnished with fresh basil leaves if desired.

Tips & Tricks (Making it Your Own)

Okay, let's talk some personalization Because this really is a wonderfully versatile dish. Here's how you can really make this recipe your own:

  • Spice it Up: For an extra kick, add a pinch of red pepper flakes to the sauce, about 1/4 teaspoon, it will add a real nice subtle warmth to the dish.
  • Try Different Veggies: Feel free to swap or add in other veggies you like, such as mushrooms, bell pepper or zucchini. You can sauté them with the onions and garloc before adding the chicken!
  • Cheese Lovers' Paradise: If you're a cheese fanatic (like me!), try using a combination of Parmesan and mozzarella to make the dish extra cheesy.
  • Protein Changes If you're not a chicken person, you can easily substitute with cooked shrimp or even chickpeas for a protein boost. Just add them to the sauce at the end along with the cream.
  • Dietary Swaps: Use plant-based cheese alternatives for a completely vegan version. And you already know coconut milk makes a great dairy-free sub for the cream.
  • Make it Ahead: You can prepare the sauce ahead of time and the store it in the fridge for about two to three days. Just cook your pasta when you're ready to enjoy it and mix everything together before serving.

Recipe Card

Creamy Tomato & Spinach Chicken with Gluten-Free Pasta

Prep Time: 15 minutes

Cook Time: 25 minutes

Yields: 4 servings

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/4 cup grated Parmesan cheese (or nutritional yeast)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound gluten-free pasta
  • Fresh basil leaves, for garnish

Instructions:

  1. Season the chicken with salt, pepper, and half of the Italian seasoning.
  2. Sauté onion in olive oil until softened, then add garlic until fragrant.
  3. Add seasoned chicken and cook until browned and cooked through
  4. Pour in diced tomatoes, Italian seasoning, salt and pepper. Simmer for 8 minutes.
  5. Stir in spinach and cook for about 2 minutes.
  6. Reduce heat and add cream and cheese. Stir until smooth.
  7. Cook pasta according to directions.
  8. Drain pasta and add it to the skillet with the sauce. Toss to combine.
  9. Serve garnished with fresh basil.

Product Recommendations:

Don't forget a high-quality pasta pot with a strainer to make the process of cooking pasta easy and mess-free ! if you really want to make sure your garlic is minced to perfection every time, a garlic press is super handy.

There you have it, friends! A comforting, delicious and easy pasta dinner that's perfect for any night of the week. Hope you enjoy this recipe as much as I do. Let me know in the comments below what variations you tried for the recipe! Happy cooking!

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