Penne Pasta with Mushrooms, Chicken, and Sun-dried

Name: Penne Pasta with Mushrooms, Chicken, and Sun-dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Penne Pasta; 4 Tablespoons Unsalted Butter; 1 pound Baby Bella Mushrooms, Sliced; 3 cloves Garlic, Minced Or Pressed; 1/4 cups All-purpose Flour; 2 cups Milk; 1 cup Chicken Stock; 2 cups Diced, Cooked Chicken Breast (See Note); 1/2 cups Julienne-cut Sun-dried Tomatoes (See Note); 1/2 teaspoons Paprika; 1 cup Grated Parmesan Cheese; Salt And Pepper

Servings: persons

1 pound Penne Pasta
4 Tablespoons Unsalted Butter
1 pound Baby Bella Mushrooms, Sliced
3 cloves Garlic, Minced Or Pressed
1/4 cups All-purpose Flour
2 cups Milk
1 cup Chicken Stock
2 cups Diced, Cooked Chicken Breast (See Note)
1/2 cups Julienne-cut Sun-dried Tomatoes (See Note)
1/2 teaspoons Paprika
1 cup Grated Parmesan Cheese
Salt And Pepper

1
Bring a large pot of water to a boil, then season generously with salt.
2
Cook penne pasta according to package directions, about 10 minutes.
3
In the meantime, melt butter in a large skillet set over medium high heat.
4
Add mushrooms and cook for about 5 minutes, until mushrooms have softened.
5
Season with a pinch of salt and pepper, then add garlic.
6
Stir for 1 minute, then add flour and stir.
7
Add milk and chicken stock, then turn heat to high.
8
Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly.
9
Drain (but do not rinse) penne pasta, then add it to the skillet.
10
Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese.
11
Stir to combine.
12
Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served.
13
Enjoy!
14
Recipe notes:
15
1.
16
I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals.
17
I make big batches in the slow cooker (its little more than throwing chicken breast into the slow cooker and letting it cook).
18
If you want to start with raw chicken for this recipe, just cut it into cubes and fully cook it in the skillet after you cook the mushrooms.
19
2.
20
I buy sun-dried tomatoes packed in oil, and they usually come already julienne-cut.

1063

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Penne Pasta, 4 Tablespoons Unsalted Butter, 1 pound Baby Bella Mushrooms, Sliced, 3 cloves Garlic, Minced Or Pressed, and more.

Yes, Penne Pasta with Mushrooms, Chicken, and Sun-dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne Pasta with Mushrooms, Chicken, and Sun-dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions