⏱ Time
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Prep: 10 minutes
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Cook: 20 minutes
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Total: 30 minutes
🍽 Servings
4–5 servings
🛒 Ingredients
Pasta & Protein
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12 oz spaghetti (regular or whole wheat)
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2 cups cooked chicken breast, diced or shredded
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1 tbsp olive oil
Sauce & Veggies
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4 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes (or 2 cups fresh chopped)
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½ tsp salt
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½ tsp black pepper
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½ tsp Italian seasoning
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¼ tsp chili flakes (optional)
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3 cups fresh spinach, chopped
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¼ cup reserved pasta water
Finish
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¼ cup grated Parmesan cheese
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1 tbsp lemon juice (optional but brightens flavor)
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Fresh basil or parsley for garnish
👩🍳 Instructions
Step 1: Cook Pasta
Boil spaghetti in salted water until al dente. Reserve ¼ cup pasta water, then drain.
Step 2: Sauté Base
Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Step 3: Make Sauce
Add diced tomatoes, salt, pepper, Italian seasoning, and chili flakes. Simmer 5 minutes.
Step 4: Add Chicken & Spinach
Stir in chicken and spinach. Cook 2–3 minutes until spinach wilts.
Step 5: Combine
Add cooked spaghetti and reserved pasta water. Toss well until coated.
Step 6: Finish
Remove from heat, stir in Parmesan and lemon juice. Garnish and serve.
🌟 Flavor & Texture Notes
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Light, fresh tomato sauce with garlicky aroma
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Tender chicken with silky wilted spinach
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Comforting but not heavy
💡 Tips & Variations
✔ Creamy Version
Add ¼ cup light cream or Greek yogurt at the end.
✔ Extra Veggie Boost
Add mushrooms, zucchini, or cherry tomatoes.
✔ Spicy Version
Increase chili flakes or drizzle chili oil.
✔ Gluten-Free
Use gluten-free spaghetti.
✔ Low-Carb
Use zucchini noodles or spaghetti squash.
🧊 Storage & Reheating
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Fridge: 3–4 days in airtight container
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Reheat: Microwave or skillet with splash of water or broth
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Freezer: Not ideal (spinach texture softens)
❓Q & A
Q1: Can I use raw chicken instead of cooked?
Yes — sauté 1 lb diced chicken in olive oil first until cooked, then continue recipe.
Q2: Can I use fresh tomatoes instead of canned?
Yes — use 2 cups chopped ripe tomatoes and simmer 8–10 minutes.
Q3: Can I make this dairy-free?
Yes — skip Parmesan or use nutritional yeast.
Q4: Can I make it ahead?
Yes — cook fully and store refrigerated up to 3 days.
Q5: Why is my pasta dry?
Add extra pasta water or a drizzle of olive oil when reheating.
🧮 Nutrition (Approx per serving)
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Calories: ~360
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Protein: ~28g
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Carbs: ~42g
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Fat: ~9g
⭐ Weight Watchers (WW) Points (Approx)
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Regular pasta version: 6–7 points per serving
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Whole wheat + light Parmesan: 5–6 points