Creamy Spinach Chicken Tagliatelle is a rich, comforting, and nutrient-packed pasta dish. Tender bites of seasoned chicken, wilted fresh spinach, and juicy tomatoes are combined in a smooth, velvety sauce made with cooking cream and melted mozzarella.
Balanced with aromatic garlic, tomato paste, fresh parsley, and a subtle touch of dried chili flakes, this Italian-inspired recipe delivers restaurant-quality flavors right at home. It is easy enough for a quick weeknight dinner while still feeling special enough for a cozy family meal.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 3–4 portions
Ingredients
- 250g (9 oz) Tagliatelle pasta
- 2 cups cooked chicken breast, cut into bite-sized pieces or shredded
- 5–6 medium ripe tomatoes
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1 tbsp tomato paste
- ½ cup cooking cream (or heavy cream)
- ½ cup mozzarella cheese, shredded
- 2 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- ½ tsp dried chili flakes (adjust to taste)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Step-by-Step Instructions
1. Cook the Tagliatelle
Bring a large pot of salted water to a rolling boil. Add the tagliatelle pasta and cook according to package instructions until al dente (tender yet slightly firm to the bite). Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Prepare the Tomato & Spinach Base
Heat the olive oil in a large skillet over medium heat. Add the whole tomatoes, chopped onion, garlic cloves, and fresh spinach. Season with salt and black pepper, cover the pan, and cook for 8 to 10 minutes until the tomatoes become very soft and the spinach wilts completely.
3. Make the Rustic Creamy Sauce
Using a potato masher or wooden spoon, mash the tomatoes and vegetables directly in the skillet until a thick, rustic vegetable sauce forms. Stir in the tomato paste, chopped fresh parsley, and dried chili flakes, cooking for 1 to 2 minutes. Reduce the heat to low, add the shredded mozzarella, and allow it to melt before stirring in the cooking cream until smooth and creamy.
4. Combine Chicken and Pasta
Fold the cooked chicken pieces into the creamy tomato sauce. Next, add the drained tagliatelle pasta to the skillet. Toss gently until every strand of pasta is evenly coated in the rich sauce. If the sauce feels too thick, splash in a little reserved pasta water to reach your desired consistency.
5. Garnish and Serve
Remove from heat, transfer to serving dishes, and garnish with freshly chopped parsley and extra grated Parmesan or mozzarella cheese if desired. Serve immediately while hot!
Helpful Cooking Tips
- Don’t Overcook Pasta: Keep the tagliatelle al dente when boiling, as it will absorb the warm sauce and soften further when combined.
- Prep Chicken Ahead: You can use leftover roasted chicken, rotisserie chicken, or pre-grilled chicken breast to save time during busy evenings.
- Keep Heat Low for Cream: Keep the flame low after adding the cream and mozzarella to ensure a silky texture without curdling or separating.
Tasty Customization Ideas
- Add Extra Veggies: Sliced mushrooms, diced zucchini, bell peppers, or halved cherry tomatoes make wonderful additions to the spinach base.
- Seafood Swap: Replace the chicken with sautéed garlic shrimp for a luxurious seafood pasta option.
- Extra Cheese Depth: Sprinkle freshly grated Parmesan cheese over the dish right before serving.
Serving Suggestions
Serve this Creamy Spinach Chicken Tagliatelle hot alongside warm garlic bread, a fresh Caesar salad, or roasted green vegetables for a complete, satisfying meal.
