Tomato Spinach Chicken Spaghetti (No Cream, No Cheese)

This Tomato Spinach Chicken Spaghetti is a vibrant, wholesome pasta dish that proves you don’t need cream or cheese to create depth and richness.

It brings together sun-dried tomatoes, tender sautéed chicken, fresh spinach, and ripe Roma tomatoes for a meal that’s both comforting and clean. The natural sweetness of the tomatoes, the herby brightness of basil, and the savory warmth from garlic and chili flakes create a layered flavor profile that feels indulgent yet light.

It’s a perfect choice for anyone craving a hearty Italian-inspired dish that aligns with a fresh, dairy-free lifestyle.

Why People Will Love This Tomato Spinach Chicken Spaghetti (No Cream, No Cheese) Recipe:

Nutrient-Dense & Balanced

Combines lean protein from chicken, fiber-rich vegetables, and healthy carbs from whole-grain spaghetti—making it a wholesome, satisfying meal.

No Cream, No Guilt

This recipe delivers rich flavor and silky texture without the heaviness of cream or cheese, perfect for those seeking lighter options.

Layers of Fresh Mediterranean Flavor

Sun-dried tomatoes, fresh basil, garlic, and olive oil create a naturally vibrant, herbaceous depth in every bite.

One-Pan Wonder (Almost)

Minimal cookware and a simple sequence of steps mean this dish is easy to prepare on busy weeknights—yet elegant enough for guests.

Highly Customizable

You can swap ingredients (like zucchini for spinach or linguine for spaghetti) and adjust spice levels, making it versatile for any preference or pantry.

Key Ingredients:

Sun-Dried Tomatoes – Intensely sweet and tangy, these concentrated bursts of flavor add a rich, savory depth that elevates the entire dish.

Fresh Spinach – Lightly wilted in the sauce, it brings a gentle earthiness and a vibrant green color, adding both nutrition and balance.

Roma Tomatoes – Their bright acidity and juiciness complement the sweetness of the sun-dried tomatoes, creating a layered tomato-forward sauce.

Garlic and Basil – These foundational aromatics bring classic Mediterranean warmth and fragrance, infusing every bite with freshness and complexity.

Olive Oil (especially from the sun-dried tomato jar) – Not just a cooking fat but a carrier of infused flavor, giving the pasta a luxurious mouthfeel and rich finish.

Chicken Thighs – Tender, juicy, and well-suited for quick sautéing, they add satisfying protein and soak up the surrounding flavors beautifully.

Expert Tips:

Use chicken thighs for maximum flavor and tenderness

Boneless, skinless thighs are naturally juicier and more forgiving than breast meat. They stay moist even with high-heat cooking and absorb the infused oil beautifully.

Sear the chicken without overcrowding the pan

For optimal browning and flavor development, cook the chicken in batches if necessary. Overcrowding leads to steaming rather than sautéing.

Layer the tomato flavor strategically

Use both sun-dried and fresh Roma tomatoes to create depth—sun-dried tomatoes provide a rich, almost umami intensity, while fresh tomatoes lighten the sauce with natural acidity.

Sauté garlic after the vegetables begin to soften

Garlic can burn easily. Add it after the tomatoes begin to break down and spinach starts to wilt. This preserves its sweetness and keeps bitterness at bay.

Finish with a high-quality olive oil off the heat

Drizzling a fruity, robust extra-virgin olive oil at the end enhances aroma and adds a luscious, silky texture. This last step brings out the rustic Mediterranean feel of the dish.

Tomato Spinach Chicken Spaghetti (No Cream, No Cheese)

Ingredients

For the Chicken & Vegetables:

¼ cup chopped sun-dried tomatoes (oil-packed, drained)

2 tablespoons reserved oil (from the sun-dried tomato jar)

½ pound boneless, skinless chicken (preferably thighs, chopped into bite-sized pieces)

¼ teaspoon salt, or to taste

¼ teaspoon crushed red pepper flakes, for gentle heat

4 ripe Roma tomatoes, diced

¼ cup fresh basil leaves, finely chopped

8 oz fresh spinach leaves

3 garlic cloves, minced

For the Pasta:

8 oz spaghetti, uncooked (regular or whole wheat)

For Finishing:

3 tablespoons extra-virgin olive oil (or additional sun-dried tomato oil, for drizzling)

Instructions

Sauté Sun-Dried Tomatoes & Chicken

In a large skillet over medium-low heat, warm 2 tablespoons of oil (reserved from the jar of sun-dried tomatoes). Add the chopped sun-dried tomatoes and stir for 1 minute. Then, add the chopped chicken pieces and sprinkle with salt and red pepper flakes. Cook for about 5 minutes, or until the chicken is fully cooked and no longer pink.

Add Fresh Vegetables & Herbs

Stir in the chopped Roma tomatoes, basil, spinach, and garlic. Cook over medium heat for 3–5 minutes, just until the spinach begins to wilt and the tomatoes start releasing their juices. Turn off the heat, taste, and adjust salt if necessary. Cover the skillet and set aside.

Cook the Pasta

Lemon Butter Fish Fillet

Sopa Chile Verde Fideo con Queso

Chipotle Ranch Grilled Chicken Burrito

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain well.

Combine Pasta with Chicken Mixture

Add the cooked spaghetti to the skillet with the chicken and vegetables. Toss everything together gently over low heat until heated through and well combined. Adjust seasoning with more salt and pepper if needed.

Finish with Olive Oil (Optional)

For added richness, drizzle in 1–2 tablespoons of high-quality olive oil or more oil from the sun-dried tomato jar. Toss to coat evenly, then serve warm.

Important Notes When Making Tomato Spinach Chicken Spaghetti (No Cream, No Cheese):

Balancing moisture is key

Fresh tomatoes and spinach release liquid as they cook. If your final dish feels too watery, simply simmer uncovered for a few extra minutes before combining with pasta to let some of that moisture evaporate naturally.

Spinach shrinks significantly

Although 8 oz may seem like a lot, it wilts down fast. Avoid overcooking it—add spinach last and cook just until softened but still vibrant to retain nutrients and color.

Choose oil-packed sun-dried tomatoes

Dry-packed tomatoes lack the richness and depth needed here. The oil from the jar is infused with concentrated flavor—use it both to sauté and finish for added dimension.

Cook pasta al dente—never over

Overcooked pasta will turn mushy when tossed with warm vegetables and sauce. Drain it when it’s just tender but still firm, and rinse briefly to stop cooking.

Salt in stages, not all at once

Each component—chicken, vegetables, and pasta—should be lightly seasoned individually to build layers of flavor without making the whole dish overly salty.

How To Enjoy Tomato Spinach Chicken Spaghetti (No Cream, No Cheese) After Cooking:

Right After Cooking: Let It Set Briefly

Let the pasta sit for 2–3 minutes off the heat after tossing everything together. This allows the sauce to cling better and lets flavors settle into the spaghetti.

Give it a final stir and a drizzle of extra-virgin olive oil right before serving to revive shine and aroma.

Plating for Best Experience

Use shallow bowls or wide-rimmed pasta plates to serve. This helps distribute the veggies and chicken evenly and keeps the oil from pooling.

Garnish with a few extra basil ribbons or chopped sun-dried tomatoes on top for a vibrant finish.

If Eating Later (Meal Prep or Leftovers)

Allow the pasta to cool completely before storing in an airtight container.

Refrigerate for up to 3–4 days. Add a splash of olive oil or water when reheating to loosen the pasta.

Best reheated in a skillet over medium heat to re-toast the garlic and revive the vegetables without making them soggy.

Pairing Ideas

Serve with a light arugula or mixed greens salad with lemon vinaigrette.

Toasted garlic bread or a rustic sourdough slice pairs well for dipping in the oil-tomato base.

A glass of dry white wine like Pinot Grigio or a crisp iced tea complements the dish nicely.

Nutrition Information:

(Per Serving)

Frequently Asked Questions:

Can I make this recipe vegetarian?

Yes. Simply omit the chicken or replace it with sautéed mushrooms, chickpeas, or tofu for a satisfying plant-based version.

Is this recipe suitable for meal prep?

Absolutely. It keeps well in the fridge for up to 4 days. Reheat gently with a splash of olive oil or broth to revive the texture.

Can I use canned tomatoes instead of fresh Roma tomatoes?

Yes, use one 14.5 oz can of diced tomatoes (drained). However, fresh tomatoes provide a brighter, more authentic flavor.

How spicy is the dish with red pepper flakes?

Mild to medium, depending on your sensitivity. You can adjust the amount to your taste or omit it completely for a no-heat version.

What can I serve with this pasta?

It pairs beautifully with a crisp green salad, garlic bread, or grilled vegetables for a complete meal.

What kind of chicken is best for this dish?

Boneless skinless chicken thighs are preferred for their juiciness and flavor, but chicken breast also works if cooked properly.

Can I cook the pasta in advance?

Yes, you can boil and cool the pasta ahead of time. Toss it with a little olive oil to prevent sticking before mixing with the sauce.

Should I chop the spinach or add it whole?

Add whole baby spinach leaves or give large leaves a rough chop. They will wilt and blend into the sauce during cooking.

Is it okay to skip the sun-dried tomatoes?

You can, but they add richness and depth. If omitting, consider adding a few sliced olives or a drizzle of balsamic glaze.

How can I make this dish gluten-free?

Simply use gluten-free spaghetti. Everything else in the recipe is naturally gluten-free.