Chicken Penne Pasta
If you’re craving a cozy, satisfying weeknight dinner that’s both creamy and bright, this Chicken Penne Pasta is the one-pan comfort meal you’ll reach for again and again. It’s loaded with tender chicken, earthy mushrooms, tangy sun-dried tomatoes, and a silky Parmesan sauce that clings to every ridged penne. The flavors are straightforward but layered—garlic and butter build the foundation, sun-dried tomatoes add brightness, and baby spinach folds in at the end for color and freshness. It’s the kind of dish that hits every home-cooked note: fast, forgiving, and endlessly family-friendly.
This recipe leans on pantry-friendly ingredients and cooked chicken, so it’s perfect for busy nights when you have leftover rotisserie or grilled chicken on hand. You’ll finish it in about the time it takes to boil pasta, and dinner will feel like you spent far more time on it than you actually did.
Why this Chicken Penne Pasta works
- Quick: Most of the hands-on time goes into sautéing mushrooms and building the sauce; the pasta cooks while you finish the rest.
- Textural contrast: Al dente penne, tender chicken, and crisp-tender spinach create a lively mouthfeel.
- Flavor balance: Sun-dried tomatoes add a pleasant acidity, Parmesan gives depth and umami, and a hint of Italian seasoning ties everything together.
- Adaptable: Use your favorite milk (the recipe uses whole milk for richness), swap in more veggies if you like, or double the chicken for a protein-forward meal.
Ingredients
- 2-1/2 cups penne pasta (8 ounces)
- 1/2 cup sun-dried tomatoes in oil, coarsely chopped (plus oil from jar)
- 8 ounces mushrooms, thinly sliced (about 4 cups)
- 1 cup diced cooked chicken (prepared/leftover rotisserie or grilled)
- 2 cups baby spinach, packed
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 3 tablespoons flour
- 1 cup chicken stock or broth
- 1 cup milk (I use whole)
- 1/2 teaspoon Italian seasoning
- 5 tablespoons freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh thyme (optional)
Equipment
- Large pot for boiling pasta
- Colander
- Large sauté pan or skillet
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
Before you start
Bring a large pot of salted water to a boil for the penne. Prep your ingredients—slice the mushrooms, coarsely chop the sun-dried tomatoes, dice the cooked chicken, and measure out the dairy and pantry items. Have the oil from the sun-dried tomato jar ready; a tablespoon or two of that oil adds extra flavor when sautéing the mushrooms. Using cooked chicken keeps the dish quick, but it’s important that it’s diced so it warms through evenly in the sauce.
Step-by-step instructions
- Cook the penne: Add the 2-1/2 cups penne pasta (8 ounces) to the boiling salted water and cook until al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking water before draining, then drain the pasta and set it aside.
- Sauté the mushrooms: While the pasta cooks, heat a large sauté pan over medium heat. Add 3 tablespoons unsalted butter and 1 to 2 tablespoons of the oil from the sun-dried tomato jar. When the butter has melted and is foaming slightly, add the 8 ounces mushrooms, thinly sliced (about 4 cups). Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 6–8 minutes. Season lightly with salt and pepper as they cook.
- Add garlic and sun-dried tomatoes: Push the mushrooms to the side of the pan and add 1 teaspoon minced garlic. Cook the garlic for 30–45 seconds until fragrant, then stir in the 1/2 cup sun-dried tomatoes in oil, coarsely chopped (plus any remaining oil from the jar). Toss everything to combine and let the tomatoes warm through for about 1 minute.
- Create the roux: Sprinkle 3 tablespoons flour evenly over the mushroom and tomato mixture. Stir constantly for 1 minute to cook the flour, coating the vegetables and absorbing any remaining oil. This step will thicken the sauce once the liquids are added.
- Add liquids: Slowly pour in 1 cup chicken stock or broth while stirring to avoid lumps. Follow with 1 cup milk (whole milk recommended) in a steady stream, stirring until the sauce is smooth. Bring the mixture to a gentle simmer, stirring frequently, and allow it to thicken for 2–3 minutes. If the sauce becomes too thick, add small splashes of the reserved pasta water until you reach your desired consistency.
- Season and stir in cheese: Stir in 1/2 teaspoon Italian seasoning, then add 1/2 cup freshly grated Parmesan cheese. Continue stirring until the cheese melts into the sauce, creating a creamy texture. Taste and adjust seasoning with salt and pepper to your preference.
- Fold in chicken and spinach: Add the 1 cup diced cooked chicken to the pan, stirring to coat the chicken pieces in the sauce and to warm them through. Then fold in the 2 cups packed baby spinach, stirring until the leaves wilt and become bright green—this should take only 1–2 minutes.
- Combine with pasta: Add the drained penne pasta (the 2-1/2 cups/8 ounces you cooked earlier) to the skillet. Toss everything together gently so the pasta is fully coated with sauce and the ingredients are evenly distributed. If the sauce needs loosening, stir in reserved pasta water 1 tablespoon at a time until the texture is silky and coats the penne well.
- Finish with extra Parmesan and herbs: Turn off the heat and sprinkle 5 tablespoons freshly grated Parmesan cheese over the pasta, tossing to combine. This finishing cheese adds a glossy, rich coating. Taste once more and season with additional salt and pepper if needed. If using, tear a few fresh thyme leaves and sprinkle them on top for a fragrant, herbaceous note.
- Serve: Divide the Chicken Penne Pasta among warm bowls. Garnish with an extra shaving of Parmesan or a pinch more cracked black pepper if you like. Serve immediately for the creamiest texture.
Make-ahead and storage tips
- To make ahead: Prepare the sauce and ingredients and combine with the cooked pasta right before serving. If storing the full dish, the sauce will thicken in the refrigerator—stir in a splash of milk or reserved pasta water while reheating to loosen it.
- Reheating: Warm leftovers gently on the stovetop over low heat, stirring and adding a little milk or broth to reach the desired consistency. Microwave in short bursts, stirring in between.
- Freezing: This dish is best frozen without the spinach—for longer storage, omit the spinach and freeze the pasta and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator and fold in fresh spinach when reheating.
Variations and swaps
- Vegetarian: Omit the chicken and double the mushrooms or add roasted vegetables like zucchini and bell peppers.
- Green boost: Stir in blanched asparagus tips or peas along with the spinach for extra veg.
- Cheesy twist: Mix in a handful of shredded mozzarella for a stringier, melty finish.
- Lightened version: Use low-fat milk if you prefer a lighter sauce—keep the same amount to maintain volume.
Flavor tips from the kitchen
- Don’t skip the oil from the sun-dried tomato jar. It’s concentrated with flavor and tastes great when used to sauté the mushrooms.
- Cook the flour for a full minute before adding liquids to avoid a raw-flour taste in the sauce.
- Reserve pasta water—the starchy water is a simple trick to make the sauce cling to the penne and create a glossy finish.
- Freshly grated Parmesan melts better and has a brighter flavor than pre-grated varieties.
Nutritional note
This dish delivers a good balance of protein and carbs and can be tailored to fit lighter or richer preferences. Using whole milk and the added finishing Parmesan results in a richer sauce; to reduce calories and fat, substitute lower-fat milk but keep the same volume to preserve saucy texture.
Final thoughts
This Chicken Penne Pasta feels like a restaurant-quality meal you can make on a busy weeknight. It’s comforting without being heavy, and the bright pop of sun-dried tomatoes keeps it from feeling one-note. Once you have the basic sauce technique down—sauté, roux, add liquid, cheese—you can riff on this dish endlessly. Swap proteins, add seasonal vegetables, or bring in a pinch of red pepper flakes for heat. It’s simple, reliable, and deeply satisfying.
Make a double batch when you’ve got extra chicken or want quick lunches for the week. Leftovers reheat beautifully, and the flavors often tighten up and taste even better after a day in the fridge. Enjoy this creamy, savory pasta as an easy centerpiece for weeknight dinners or as a cozy meal to share.
Chicken Penne Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil (about 1 tbsp salt per 12 cups water). Add the penne and cook according to package directions minus 1 minute. Drain and set aside.
- Heat a large skillet over medium heat and add 1 tablespoon of oil reserved from the sun-dried tomato jar. When hot, add the sliced mushrooms and cook, stirring occasionally, about 3 minutes.
- Add the coarsely chopped sun-dried tomatoes to the mushrooms and cook 1–2 minutes more, until mushrooms are tender. Transfer the mixture to a plate and set aside.
- Return the skillet to medium-high heat and add another tablespoon of the sun-dried tomato oil and the butter. When the butter melts, stir in the minced garlic and cook about 30 seconds until fragrant.
- Sprinkle the flour over the butter-garlic mixture and whisk constantly for about 1 minute to form a roux and prevent lumps.
- Gradually whisk in the chicken stock, then the milk, whisking constantly until smooth. Bring to a brief boil, then reduce heat to medium-low and simmer until the sauce thickens.
- Reduce heat to low and stir in the Italian seasoning and 5 tablespoons grated Parmesan. Season with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper suggested). Stir until cheese melts and sauce is smooth.
- Add the cooked pasta, reserved mushrooms and sun-dried tomatoes, diced chicken, and packed spinach to the sauce. Toss over medium heat until everything is coated and the spinach wilts, about 1–3 minutes.
- Remove from heat, sprinkle the remaining 1/2 cup grated Parmesan over the pasta, give a final stir, and serve immediately garnished with fresh thyme if desired.
Notes
- Grate Parmesan from a block for best flavor and accurate measurement.
- Use oil from the sun-dried tomato jar to boost flavor.
- Leftovers keep well refrigerated for a few days.
