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Chicken Penne Pasta

Creamy penne with mushrooms, sun-dried tomatoes, spinach, and chicken for a quick weeknight dinner.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
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.

Equipment

  • Large Pot
  • large pan
  • Colander
  • Measuring Cups and Spoons
  • Whisk

Notes

  • Grate Parmesan from a block for best flavor and accurate measurement.
  • Gently pack grated cheese into measuring cups for accuracy.
  • Reserve and use oil from the sun-dried tomato jar for extra flavor.
  • Use leftover rotisserie or grilled chicken to save time.
  • Adjust salt and pepper to taste after the sauce is finished.