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Delicious creamy garlic and herb tomato spinach pasta served in a white bowl, perfect for a comforti.

Creamy Garlic and Herb Tomato and Spinach Pasta

This Creamy Garlic and Herb Tomato Spinach Pasta is the kind of easy oven dinner that feels perfect for when you do not have the energy to stand at the stove. Everything gets dumped into one dish and baked until the pasta is tender and the sauce turns rich, and full of cozy flavor. With garlic, herbs, juicy tomatoes, and spinach in every bite, it is a simple hands-off meal that tastes like so much more than the effort it takes to make it.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 package/circle Boursin cheese I used herb and garlic
  • 3 cups Uncooked Pasta I used Cavatappi
  • 2 cups Uncooked Chicken cut into bite sized pieces (I used chicken thighs)
  • 3 tbsp Garlic minced
  • 2 cups Tomatoes sliced or diced
  • 2 cups Spinach
  • 3 cups Chicken broth
  • 1 cup Heavy Cream
  • 1 tbsp Garlic Powder
  • 1 tbsp Italian Seasoning
  • Cheese for topping
  • Salt and Pepper to taste

Method
 

  1. Place the circle of Boursin cheese in the middle of the baking dish.
  2. Place the cut up chicken around it.
  3. Add the pasta, tomatoes, garlic, spinach, seasonings, and chicken broth. Ensure the chicken and pasta are completely covered in liquid.
  4. Put in oven and bake at 400F for 30-35 minutes until the chicken and pasta are cooked through.
  5. Uncover then add the heavy cream and mix.
  6. Let sit for several minutes to cool and thicken, add salt and pepper to taste, top with cheese if desired and then serve.

Notes

To make sure everything is cooked properly: Make sure the chicken and pasta go on the bottom of the pan and try to flatten them out a bit if possible. You want them fully submerged in the chicken broth so they cook properly.
Increase the veggies: You can always substitute veggies if you don't like or have spinach and tomatoes. Just make sure things are chopped into smaller pieces to help cook faster. Something like peas or mushrooms would be a great addition to this.
To thicken the sauce: When I've made this recipe in the past I didn't add the tomatoes. I think they were a great addition, but I noticed that the sauce didn't thicken as much at the end because they added some extra liquid. This wasn't a problem for me as it still tasted great, and was great leftover in the fridge as well because I didn't have to add more liquid to thin out the sauce. But if you are someone who likes a thick and super creamy sauce, you can always mix in some cheese, some more cream cheese, or a cornstarch slurry to thicken it up a bit.
Check the ingredient notes in the post above for substitutions.
 
Check the storage notes in the post above for fridge or freezing instructions.