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Homemade Chicken Penne Pasta recipe photo

Chicken Penne Pasta

Creamy chicken penne tossed with mushrooms, sun-dried tomatoes, spinach, and Parmesan for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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.