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Healthy Lunch Recipes with Spaghetti and Spinach in Sun-Dried Tomato Cream Sauce

When I first made this dish, I wasn’t sure if spaghetti and spinach could pull off being a power couple, but one bite of that sun-dried tomato cream sauce and I was sold. It’s the kind of meal that balances cozy and light, creamy yet fresh. You know those recipes that make you pause mid-bite because they’re that good? This is one of them. I like to think of it as my answer to busy weekdays when I want something quick but not boring. The sauce hugs the pasta, the spinach wilts just enough to soften, and the sun-dried tomatoes? They bring this sweet, tangy kick that makes the whole dish shine. Honestly, I catch myself sneaking extra spoonfuls straight from the pan before it even makes it to the plate. This recipe also sneaks into the healthy lunch recipes category without trying too hard. It’s flavorful, filling, and doesn’t leave you with that heavy post-meal slump. Whether you’re into sun dried tomato recipes, searching for the best spaghetti sauce recipe, or you just want chicken and spinach recipes healthy enough to fit your goals, this covers it. It even doubles as one of those recipes healthy lunch fans keep in their rotation, especially if you love spinach recipes healthy or spaghetti and chicken recipes that actually taste amazing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: best spaghetti sauce recipe, chicken and spinach recipes healthy, healthy lunch recipes, recipes healthy lunch, spaghetti and chicken recipes, spinach recipes healthy, sun dried tomato recipes
Servings: 4 servings
Author: Linda

Ingredients

  • 8 oz spaghetti
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste

Instructions

  1. Cook the spaghetti according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
  3. Stir in the sun-dried tomatoes and cook for another 2 minutes.
  4. Pour in the cream and chicken broth. Stir well and let the sauce simmer for 5 minutes.
  5. Add Parmesan cheese and stir until melted into the sauce.
  6. Toss in the spinach and let it wilt, about 1–2 minutes.
  7. Season with salt, pepper, and red pepper flakes if using.
  8. Add the cooked spaghetti into the skillet and toss until coated in the sauce.
  9. Serve warm, with extra Parmesan if desired.

Notes

If you want to lighten it up, swap heavy cream with half-and-half or a plant-based cream. You can add grilled chicken to make it even more filling, or toss in mushrooms for extra flavor. Leftovers taste even better the next day, especially if you let the pasta soak in all that creamy goodness overnight.