One Skillet Creamy Tomato Basil Spinach Pasta & Chicken
A creamy, comforting pasta dish with juicy chicken thighs, fragrant basil, spinach, and rich tomato-coconut sauce—all made in one skillet for an easy and flavorful weeknight meal.
Equipment
- 1 Skillet Large, deep
Ingredients
Main Ingredients
- 1 to 1.5 lbs Boneless chicken thighs rinsed and patted dry
- 1 teaspoon Sea salt
- ¼ to ½ teaspoon Pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 tablespoon Coconut oil or butter, olive oil, or avocado oil
- ½ cup Red wine for deglazing
- 4 cloves Garlic minced
- ⅓ cup Sun dried tomatoes chopped
- 1 tablespoon Tomato paste
- 2 teaspoon Dried basil or 1–2 tablespoon fresh basil chopped
- 15 oz Tomato sauce 1 can
- 1 cup Full fat coconut milk
- ½ to 1 cup Water or bone broth
- 3 cups Dry pasta e.g., Jovial GF spirals
- 5 oz Baby spinach chopped and divided
Instructions
Instructions
- Season chicken thighs with sea salt, pepper, garlic powder, and onion powder.
- Heat coconut oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until golden. Set aside.
- In same skillet, sauté minced garlic briefly, then add sun dried tomatoes and tomato paste and cook 2 minutes more.
- Deglaze skillet with red wine, scraping bits from bottom. Lower heat and return chicken to pan. Cover and simmer 20–25 minutes until tender.
- Stir in basil and half the chopped spinach. Adjust seasoning as needed.
- Add tomato sauce, coconut milk, broth or water, and uncooked pasta. Stir well, cover, and let simmer.
- Simmer pasta over medium heat for 5 minutes before stirring.
- Add chicken back in with remaining spinach. Cover and cook until pasta is al dente per package instructions.
- Serve immediately with grated cheese, fresh basil, or dollop of coconut cream if desired.
Notes
You can substitute wine with water or broth. For dairy-free, use coconut milk; otherwise, heavy cream can be used. Make it vegan by replacing chicken with tofu or mushrooms.