Italian Creamy Tomato Spinach Chicken | kukskitchen

Italian Creamy Tomato Spinach Chicken

Sometimes the simplest ingredients come together to create something deeply comforting. This creamy tomato chicken is inspired by rustic Italian flavours but cooked the way I enjoy it at home. Juicy chicken thighs simmer gently in a rich tomato cream sauce with garlic, spinach and a hint of chilli. It is the kind of dish that feels indulgent yet effortless, perfect with pasta, rice or simply some warm bread to soak up the sauce.

Ingredients

Chicken thighs – 2, deboned (kept whole)

Salt – to taste

Black pepper – to taste

Chilli flakes – 1 tsp (for marinating the chicken)

Olive oil – 2 tbsp

Garlic – 4 cloves, minced

Onion – 1 medium, finely chopped

Tomato paste – 2 tbsp

Crushed tomatoes – 1 can (14 oz)

Heavy cream – 1 cup
(substitute coconut cream for a dairy free option)

Spinach – 2 cups fresh, packed

Red pepper flakes – 1 tsp (adjust to taste)

Parmesan cheese – ½ cup, grated (optional)

Fresh basil – a small handful, torn (optional)

Crushed chilli flakes – for garnish

Instructions

1. Marinate and cook the chicken
Season the whole deboned chicken thighs with salt, black pepper and chilli flakes. Heat a little olive oil in a pan and shallow fry the chicken until lightly golden and cooked through. Remove and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook briefly to deepen the flavour.
Add the crushed tomatoes, mix well and allow the sauce to simmer for a few minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly.

5. Add spinach and chicken
Stir in the fresh spinach and cook until wilted. Return the whole chicken thighs to the pan and let them simmer in the sauce. Season with red pepper flakes, salt and pepper. If using, add the Parmesan for extra creaminess.

6. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot with extra Parmesan on the side if desired.

Tips

• Sear the chicken well before adding it to the sauce. The golden crust adds extra depth of flavour to the dish.

• Use good quality crushed tomatoes. Italian style tomatoes tend to give a richer and slightly sweeter sauce.

• Let the sauce simmer gently for a few extra minutes after adding the chicken. This allows the flavours to come together beautifully. 🍅🍗

Creamy Tomato Spinach Pasta | kukskitchen

Creamy Tomato Spinach Pasta

This creamy tomato spinach pasta is one of those comforting dishes that comes together with very little effort but feels deeply satisfying. I often make it on evenings when I want something warm and indulgent without spending too much time in the kitchen.

I remember the first time I tried something similar, a simple pasta where the sharpness of tomatoes met the softness of cream, creating a sauce that was both rich and bright. Over time I started adding little touches, garlic for depth, spinach for freshness, and chilli flakes for a gentle kick. Now it has become one of those reliable dishes that always pleases. Simple ingredients, but a bowl that feels like comfort.

 A few things before we start: 

• Salt the pasta water well. It should taste like the sea. This is the first layer of seasoning for the whole dish. The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

• Cook the tomato paste briefly. Let it fry for a minute or two before adding the crushed tomatoes. This deepens the flavour and removes the raw taste.

• Reserve a little pasta water. A few tablespoons stirred into the sauce can help loosen it and make it coat the pasta better.

• Do not overcook the spinach. Add it at the end and let it just wilt into the sauce to keep its colour and freshness.

• Balance the cream and acidity. If the tomatoes taste too sharp, a little extra cream or Parmesan will round the sauce nicely.

• Finish with heat and herbs. A pinch of chilli flakes and fresh basil right before serving lifts the whole dish.

 

Ingredients

• Pasta – 12 oz rigatoni (or any pasta of your choice)

• Olive oil – 2 tbsp

• Garlic – 4 cloves, minced

• Onion – 1 medium, finely chopped

• Tomato paste – 2 tbsp

• Crushed tomatoes – 1 can (14 oz)

• Heavy cream – 1 cup
  (substitute coconut cream for a dairy-free option)

• Spinach – 2 cups fresh, packed

• Red pepper flakes – 1 tsp (adjust to taste)

• Parmesan cheese – ½ cup, grated (optional)

• Salt and pepper – to taste

• Fresh basil – a small handful, torn (optional)

• Crushed chilli flakes – for garnish

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions (about 10–12 minutes). Drain and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 4–5 minutes, until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour.
Add the crushed tomatoes, mix well, and let the sauce simmer for about 5 minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for another 3–5 minutes, until the sauce thickens slightly.

5. Add the spinach
Stir in the fresh spinach and cook until wilted. Season with red pepper flakes, salt, and pepper. If using, add the Parmesan now for extra creaminess.

6. Combine
Add the drained pasta to the skillet and toss well so the rigatoni is fully coated in the creamy tomato sauce.

7. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot, with extra Parmesan on the side for those who like it richer.