A comforting and cheesy pasta dish with tender chicken, fresh spinach, and a creamy tomato sauce, perfect for family dinners or weeknight meals.

Scale

2 cups cooked spaghetti

1 pound boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 can (15 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

1 teaspoon Italian seasoning

½ teaspoon paprika

Salt and black pepper to taste

3 cups fresh spinach

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil, chopped

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1. Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until no longer pink. Remove and set aside.

2. In the same skillet, add onion and garlic. Cook for 3–4 minutes until soft and fragrant.

3. Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer 5 minutes.

4. Return cooked chicken to the skillet, then stir in fresh spinach. Cook until spinach is wilted.

5. Add cooked spaghetti and toss until evenly coated with sauce.

6. Sprinkle mozzarella and Parmesan over the top. Cover and let cheese melt. Garnish with fresh basil and serve warm.

Substitute chicken with chickpeas or tofu for a vegetarian version.

Add extra vegetables like mushrooms, zucchini, or bell peppers.

Spice it up with crushed red pepper flakes or hot sauce.

Use mozzarella, provolone, or fontina for different cheese flavors.

Store pasta and sauce separately for meal prep to prevent soggy noodles.