Name: Chicken Penne Pasta at Home
Yield: 4

This creamy Chicken Penne Pasta features mushrooms, spinach, and sun-dried tomatoes. It’s an straightforward meal that you can whip up in just 30 minutes!

Looking for more satisfying pasta dishes? Try this Tuscan Chicken Pasta, Chicken Pasta, or this Chicken Parmesan Pasta.

Chicken Penne Pasta

Throughout the seven years I worked in an upscale restaurant, their creamy penne pasta bake never left the menu, no matter how many new dishes the chef introduced when it was time to refresh the menu.

Why did it stick around? The answer is simple: People couldn’t get enough of it. It’s creamy, heartwarming, and each bite is downright satisfying. This recipe today is a spin on that all-time favorite, but it’s made with a few lighter swaps. Instead of using loads of heavy cream and butter, we’re creating a lighter cream sauce with equal parts broth and milk. There’s no cream in this dish.

But what won’t you miss? Flavor! I’ve experimented and tweaked this cream sauce until it has that irresistible, gotta-have-it taste. It’s nothing complicated–just satisfying! So, let’s jump into a no-fuss dish that’s stood the test of time!

Quick Tip

“Penne” pasta is called that because of its shape. The word “penne” comes from the Italian word for “pen,” and specifically refers to a quill pen or fountain pen.

Ingredients for Chicken Penne Pasta, including measured portions of chicken, penne, cheese, sun-dried tomatoes, mushrooms and spinach, are neatly laid out.

Ingredients In Chicken Penne Pasta

Penne Pasta: Cook 1 minute less than the package instructions to avoid overcooking when mixed with the sauce.
Sun-dried Tomatoes: Use the oil from the jar for added flavor when sautéing vegetables.
Mushrooms: Sauté until the edges turn golden brown for an extra flavorful dish.
Cooked Chicken: Use leftover rotisserie or grilled chicken to keep things simple.
Baby Spinach: Allow to wilt in the sauce for a tender texture.
Parmesan Cheese: Use freshly grated Parmesan for the best flavor and texture.
Parmesan Sauce Ingredients: Includes unsalted butter, minced garlic, white flour, chicken stock, milk, Italian seasoning, Parmesan cheese, salt, and pepper. Whisk constantly while adding the flour and liquids to prevent lumps and ensure a smooth, thickened sauce.

Mushrooms and sun-dried tomatoes being sautéed in a pan over heat, turning golden brown.

How To Make Chicken Penne Pasta

Pasta: Cook penne in salted water following the package’s instructions–but stop 1 minute early. Drain; keep nearby.
Mushrooms and tomatoes: Sauté mushrooms in sun-dried tomato oil. Add tomatoes; cook a bit more. Remove from pan; keep nearby.
Start the sauce: In the same pan, heat oil and melt butter. Add garlic; cook briefly. Whisk in flour.
Finish the sauce: Gradually whisk in broth, then milk. Boil, then simmer until thick. mix in seasonings and cheese.
Combine: Mix the sauce with pasta, veggies, chicken, and spinach. Cook until hot. mix in extra cheese.
Serve: Enjoy hot–pasta dishes are best served the minute they come off the heat!

Butter melting in a hot pan, with garlic and flour added, being sautéed until fragrant and golden.

Featured Comment

“This pasta dish was amazing! Love sneaking those veggies in, and none of my picky eaters could even notice with their mouth full of the lively creamy sauce!”
– Jessica

Make It In One Pot

Technically, this dish can be prepared using just ONE pot, but the one-pot method takes a bit longer.

For the one-pot version, you start by cooking the pasta in the pot and then draining it. In the same pot, you’ll sauté the mushrooms and sun-dried tomatoes, set them aside, and then make the cream sauce. Once the sauce is ready, everything is combined, and it’s ready to be devoured.

Cheese and seasonings stirred into a creamy mixture, with pasta, vegetables, and chicken added, all stirred together and ready to serve.

Chicken Penne Pasta Tips For Success

Pasta perfection: Avoid overcooking the pasta. Cook it al dente so it has a slight bite, which means it should be removed from the boiling water a minute or two before the package’s recommended time. It will continue to cook when you mix it with the hot sauce. Read more here to understand what it means for your pasta to be al dente.
Flavorful pasta: Cook your pasta in well-salted water. This step is critical for the pasta’s flavor. As a guideline, the water should be almost as salty as sea water.
Quality ingredients: Use high-quality cheese, since it’s a primary flavor agent in your sauce. Freshly grated Parmesan will typically offer a more robust flavor than pre-packaged varieties.
finish game: Don’t underestimate the power of a finish. A sprinkle of fresh herbs, extra grated cheese, or even a dash of red pepper flakes can add both visual appeal and flavor.