There’s something so comforting about a bowl of well-made pasta — warm, saucy, and filled with ingredients that actually taste like something. This Chicken Penne Pasta ticks all the boxes: tender penne, earthy mushrooms, bright sun-dried tomatoes, and a creamy Parmesan sauce that clings to every bite. It’s weeknight-friendly, fridge-friendly (hello, leftover chicken), and full of pantry-friendly ingredients. I love how the oil from the sun-dried tomatoes adds an extra layer of flavor to the sauce—no need for anything fussy.

Why you’ll love this recipe

Fast: uses cooked chicken so dinner comes together quickly.
Flavorful: sun-dried tomatoes and their oil give concentrated tomato brightness.
Comforting: a velvety Parmesan sauce that isn’t heavy or greasy.
Flexible: switch mushrooms or leafy greens to match your fridge.

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

Make-ahead and serving tips

Cook the penne just shy of al dente if you plan to reheat later; it will finish cooking in the sauce and hold up better. If you don’t have fresh Parmesan, a high-quality pre-grated variety works in a pinch, but the freshly grated stuff melts more smoothly. Serve with a crisp green salad and crusty bread to mop up the sauce.

Step-by-step Directions

Follow these steps exactly to build a silky sauce and perfectly combined pasta bowl. I’ve rewritten the directions into clear, numbered steps while keeping the original ingredient amounts and order.

Bring a large pot of salted water to a 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 pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, roughly chop 1/2 cup sun-dried tomatoes in oil, reserving the oil from the jar. Thinly slice 8 ounces mushrooms (about 4 cups).
Heat a large skillet over medium heat. Add 1–2 tablespoons of the reserved sun-dried tomato oil to the pan. Once the oil shimmers, add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5–7 minutes. Season lightly with salt and pepper as they cook.
Add the coarsely chopped sun-dried tomatoes to the mushrooms and stir to combine. Cook together for 1–2 minutes so the flavors meld.
Push the vegetables to the side of the skillet or remove them briefly to a bowl. In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 1 teaspoon minced garlic and sauté for 30–45 seconds until fragrant, taking care not to let it brown.
Sprinkle 3 tablespoons flour over the melted butter and garlic. Stir constantly with a whisk or wooden spoon to form a light roux and cook for about 1 minute to remove the raw flour taste.
Slowly whisk in 1 cup chicken stock or broth until smooth, then whisk in 1 cup milk (I use whole). Continue to cook and whisk until the mixture thickens into a smooth, creamy sauce, about 3–5 minutes.
Stir in 1/2 teaspoon Italian seasoning. Taste the sauce and add salt and pepper as needed.
Lower the heat and add 1/2 cup freshly grated Parmesan cheese, stirring until it melts and the sauce becomes glossy. Then fold in 5 tablespoons freshly grated Parmesan cheese for extra cheesiness and richness. Stir until fully incorporated.
Add 1 cup diced cooked chicken to the sauce to warm through for 1–2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and get the desired consistency.
Add the sautéed mushrooms and sun-dried tomatoes back to the skillet. Stir to combine, then add 2 cups packed baby spinach and toss until the spinach wilts.
Add the drained penne to the sauce and gently toss until every piece is coated. If needed, add more reserved pasta water, a tablespoon at a time, to loosen the sauce so it clings to the pasta rather than pooling.
Adjust the seasoning with additional salt and pepper to taste. If you like, finish with a few fresh thyme leaves scattered on top for an herbaceous note.
Serve immediately with extra grated Parmesan on the side for sprinkling.

Notes and variations

If you prefer a lighter sauce, swap half-and-half or 2% milk for whole milk, but the sauce may be slightly thinner.
Make it vegetarian by omitting the chicken and using vegetable stock in place of chicken stock.
For a smokier flavor, use smoked mushrooms or add a pinch of smoked paprika to the sauce.
Leftovers keep well in the fridge for 2–3 days. Reheat gently on the stove with a splash of milk or water to refresh the sauce.

Final thoughts

This Chicken Penne Pasta is an approachable, flavor-forward dish that blends quick weeknight convenience with the kind of richness you’d expect from a weekend dinner. It’s built around pantry stalwarts—pasta, sun-dried tomatoes, and mushrooms—plus whatever cooked chicken you have on hand. Pair it with a simple green salad and a crisp white wine, or just dig in with a fork straight from the skillet. Either way, it’s reliably delicious.

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Chicken Penne Pasta

Creamy penne with mushrooms, sun-dried tomatoes, spinach, and chicken for a quick weeknight dinner.

Prep Time20

Cook Time10

Total Time30

Servings: 4 servings

Ingredients

8 oz penne pasta
1/2 cup sun-dried tomatoes in oil coarsely chopped, plus oil reserved from jar
8 oz mushrooms thinly sliced (about 4 cups)
1 cup diced cooked chicken prepared or leftover rotisserie or grilled
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 preferably whole milk
1/2 tsp Italian seasoning
5 tbsp freshly grated Parmesan cheese
Salt and pepper to taste (suggested 1/2 tsp salt and 1/4 tsp pepper)
Fresh thyme optional, for garnish

Instructions

Bring a large pot of salted water to a boil. Cook the penne according to package directions minus 1 minute so it is just shy of al dente. Drain and set aside.
Heat a large pan 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 until they begin to soften.
Add the chopped sun-dried tomatoes to the mushrooms and cook 1–2 more minutes until mushrooms are tender. Transfer the mushrooms and tomatoes to a plate and set aside.
Return the pan to medium-high heat and 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 continuously for about 1 minute to form a roux and prevent lumps.
Slowly whisk in the chicken stock, then the milk, stirring constantly until smooth. Bring to a boil, then reduce heat to medium-low and simmer until the sauce thickens, stirring occasionally.
Lower the heat and stir in the Italian seasoning and 5 tablespoons grated Parmesan until melted. Season the sauce with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper suggested).
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 1/2 cup freshly grated Parmesan over the pasta, give a final stir, and serve immediately garnished with fresh thyme if desired.