This Chicken Penne Pasta is the kind of comforting, weeknight-friendly meal that feels special without demanding your whole evening. Think tender penne swirled in a silky, garlicky Parmesan sauce, studded with sun-dried tomatoes and earthy mushrooms, and finished with juicy bites of cooked chicken and bright baby spinach. It comes together quickly, uses pantry-friendly ingredients, and makes great leftovers. Follow these simple steps and you’ll have a cozy, restaurant-style pasta on the table in about 30–40 minutes.
Why you’ll love this recipe
This version balances rich, creamy sauce with bright, savory accents. Sun-dried tomatoes in oil add concentrated tomato flavor and a lovely chew; mushrooms lend umami depth; grated Parmesan brings nutty, salty richness; and fresh baby spinach softens into the sauce for a pop of green. The recipe uses cooked chicken—rotisserie or grilled—so you skip extra cook time and still get substantial protein in every forkful.
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
Notes on ingredients and swaps
If you prefer a lighter sauce, swap whole milk for 2% and reduce the butter by 1 tablespoon. For a dairy-free option, use a plant-based milk and a dairy-free Parmesan alternative—keep the same amounts. Use any cooked chicken you have on hand; shredded or diced works equally well. Keep the sun-dried tomatoes’ oil—use a tablespoon or two of it to sauté the mushrooms for added flavor.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Whisk
Step-by-step Instructions
The directions below are rewritten clearly and organized step-by-step to match the ingredient list exactly and to make the process easy to follow. Read through once before you start so everything goes smoothly.
1. Cook the penne
- Bring a large pot of salted water to a rolling boil. Add 2-1/2 cups penne pasta (8 ounces) and cook according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander. Set the pasta aside while you make the sauce.
2. Sauté the mushrooms and sun-dried tomatoes
- Heat your largest skillet over medium-high heat. Add up to 2 tablespoons of the oil from the jar of sun-dried tomatoes; if you prefer, supplement with a little neutral oil. Once the oil is hot, add 8 ounces mushrooms, thinly sliced (about 4 cups). Sauté the mushrooms until they begin to brown and release their moisture, about 5–7 minutes.
- Add 1/2 cup sun-dried tomatoes in oil, coarsely chopped, to the mushrooms. Stir to combine and cook for another 1–2 minutes so the sun-dried tomatoes warm through and their flavor melds with the mushrooms. Transfer the mushroom and sun-dried tomato mixture to a plate and set aside.
3. Make the roux and start the sauce
- In the same skillet over medium heat, melt 3 tablespoons unsalted butter. Once melted and bubbling slightly, add 1 teaspoon minced garlic and sauté for about 30 seconds until fragrant, taking care not to let the garlic brown.
- Sprinkle in 3 tablespoons flour and whisk constantly for 1–2 minutes. This cooks the raw flour taste and forms a light roux that will thicken the sauce.
- Slowly pour in 1 cup chicken stock or broth while whisking to keep the mixture smooth. Continue whisking until the mixture begins to thicken, about 1–2 minutes.
- Whisk in 1 cup milk (I use whole) and 1/2 teaspoon Italian seasoning. Keep the heat at medium and whisk occasionally until the sauce is smooth and slightly thickened, about 2–3 minutes. If it seems too thick, whisk in a splash of the reserved pasta water to reach your desired consistency.
4. Finish the sauce
- Lower the heat to medium-low and stir 1/2 cup freshly grated Parmesan cheese into the sauce until melted and fully incorporated. Taste the sauce and season with salt and pepper to taste—start with 1/4 teaspoon salt and a few grinds of black pepper, then adjust as needed.
- Add the sautéed mushrooms and sun-dried tomatoes back into the skillet. Stir to combine so the sauce coats the vegetables and the flavors blend for about 1–2 minutes.
5. Add chicken and spinach
- Stir in 1 cup diced cooked chicken (prepared/leftover rotisserie or grilled). Cook just long enough to warm the chicken through, about 1–2 minutes.
- Add 2 cups packed baby spinach and gently stir. The heat from the sauce will wilt the spinach in 1–2 minutes. If you prefer the spinach more cooked, let it wilt an extra minute or two.
6. Combine with pasta and finish
- Add the drained penne to the skillet with the sauce, or return both to the large pot if your skillet isn’t big enough. Toss well so the pasta is evenly coated. If the sauce feels too thick, add a splash of the reserved pasta water until you reach a creamy, saucy consistency.
- Stir in the remaining 5 tablespoons freshly grated Parmesan cheese so it melts into the sauce and adds a final savory finish. Taste and adjust seasoning with more salt and pepper as needed.
- If desired, garnish with fresh thyme sprigs for a subtle herbal note.
Serving suggestions
Serve this Chicken Penne Pasta hot, straight from the pan. Pair it with a simple green salad dressed in lemon vinaigrette or a crisp roasted vegetable side to balance the richness. A crusty bread or garlic bread is perfect for sopping up any leftover sauce. Leftovers keep well—store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Tips for success
- Reserve pasta water: The starchy cooking water helps the sauce cling to the penne and smooth out the texture without watering down the flavor.
- Don’t overcook the garlic: Add it to the melted butter and sauté briefly—browned garlic tastes bitter.
- Use good-quality grated Parmesan: Freshly grated cheese melts better and contributes a creamier, more complex flavor than pre-grated varieties.
- Adjust consistency: If your sauce thickens too much as it cools, stir in a little extra milk or chicken stock when reheating.
- Timing: Cook the pasta while you sauté the mushrooms so you can finish the dish quickly once the sauce is ready.
Flavor variations
Want to customize this Chicken Penne Pasta?
- Add a pinch of red pepper flakes with the garlic for mild heat.
- Stir in a spoonful of pesto at the end for an herby twist.
- Swap button mushrooms for cremini or shiitake for a deeper, earthier flavor.
- Finish with a squeeze of fresh lemon juice right before serving for brightness.
Nutrition snapshot
This pasta strikes a pleasing balance of carbs, protein, and fat—comforting but still built around whole ingredients: pasta for energy, chicken for lean protein, mushrooms and spinach for vegetables, and a modest amount of butter and Parmesan for richness. Exact calories will vary with specific brands and portion sizes.
Final thoughts
This Chicken Penne Pasta is a dependable crowd-pleaser: easy to put together, flexible with what you have on hand, and richly satisfying. The sun-dried tomatoes and mushrooms give it character, while the quick Parmesan sauce keeps things silky without fuss. Whether you’re feeding a family or meal-prepping for the week, this dish delivers comforting flavors that feel a little indulgent and a lot delicious.
Recipe recap
Ingredients (as used in the recipe): 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 (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.
Follow the step-by-step instructions above for a reliably delicious Chicken Penne Pasta that’s perfect for busy weeknights and easy enough to make any night of the week.
Chicken Penne Pasta
Equipment
- Large Pot
- Large skillet or pan
- Colander
- Measuring cups and spoons
- Whisk
- Cutting board and knife
Ingredients
- 8 oz penne pasta about 2 1/2 cups before cooking (see package for exact cook time)
- 1/2 cup sun-dried tomatoes in oil coarsely chopped, plus oil from jar reserved
- 8 oz mushrooms thinly sliced (about 4 cups)
- 1 cup cooked chicken diced (rotisserie or leftover chicken)
- 2 cups baby spinach packed
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 tsp minced garlic
- 3 tbsp all-purpose flour
- 1 cup chicken stock or broth
- 1 cup milk whole milk preferred
- 1/2 tsp Italian seasoning
- 5 tbsp freshly grated Parmesan cheese for the sauce
- salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper suggested)
- fresh thyme optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions, reducing the suggested time by 1 minute so the pasta is slightly underdone. Drain and set aside.
- Heat a large skillet over medium heat and add 1 tablespoon of the oil from the sun-dried tomato jar. When hot, add the sliced mushrooms and cook, stirring occasionally, about 3 minutes.
- Add the chopped sun-dried tomatoes to the mushrooms and cook 1–2 more minutes, until mushrooms are tender. Remove the mixture from the pan and set aside.
- Return the pan to medium-high heat. Add another tablespoon of sun-dried tomato oil and the butter. When the butter melts, add the minced garlic and sauté about 30 seconds until fragrant.
- Sprinkle the flour over the butter and garlic and whisk constantly for about 1 minute to cook the flour and prevent lumps.
- Gradually whisk in the chicken stock, then the milk, whisking constantly to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the sauce thickens, stirring occasionally.
- Reduce heat to low and stir in the Italian seasoning and 5 tablespoons of grated Parmesan until the cheese melts. Season the sauce with salt and pepper to taste.
- Add the drained pasta, cooked mushrooms and sun-dried tomatoes, diced chicken, and spinach to the sauce. Toss over medium heat until everything is coated and the spinach wilts, about 1–3 minutes.
- Remove from heat, sprinkle 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 for extra flavor.
- Cook pasta slightly under al dente so it finishes cooking in the sauce.
- Adjust salt and pepper to taste after the cheese is added.
- Leftovers can be refrigerated in an airtight container for a few days.
