Pasta with Mushrooms, Chicken, and Sun-Dried Tomatoes: A Creamy Weeknight Favorite

Rich flavors and simple techniques turn staples into a go-to weeknight favorite.

By Medha deb

Created on Sep 15, 2025

Rich flavors and simple techniques turn staples into a go-to weeknight favorite.

Pasta with Mushrooms, Chicken, and Sun-Dried Tomatoes

This creamy, comforting pasta dish brings together tender chicken, hearty mushrooms, and tangy sun-dried tomatoes in a luscious Parmesan sauce. Whether you’re looking for a quick weeknight dinner or a reliable meal with leftovers for days, this recipe stands out for its flavor and simplicity. Inspired by classic restaurant fare and perfected for home cooks, you’ll want to return to it again and again.

Why This Recipe Works

Quick Prep & Cooking: Easily fits busy schedules—ready in under an hour.
Hearty Ingredients: Uses pantry staples and fresh produce for a balanced meal.
Leftover Friendly: Tastes even better the next day, ideal for meal prep.
Customizable: Flexible for different proteins or vegetarian modifications.

The Origins: A Modern Twist on Classic Pasta

The inspiration for this dish comes from the beloved flavors of Italian-American restaurants. As recounted by Joanne Ozug, the first time she tasted the combination of mushrooms, chicken, and sun-dried tomatoes in a pasta dish, she was amazed at how the flavors harmonized. Her experience as a high school cook at a local restaurant led to the creation of this recipe, based on memories of their Penne Rustica—a pasta that combined the same trio of star ingredients .

This version takes the essence of that comforting classic and adapts it for modern home kitchens, focusing on straightforward, satisfying results every time you cook.

Ingredients and Their Roles

Ingredient	Function in Dish
Penne Pasta	Sturdy shape holds the creamy sauce; traditional choice for this recipe.
Baby Bella Mushrooms	Adds a meaty texture and umami depth.
Butter	Creates a rich base for sautéing mushrooms and starting the roux.
Cooked Chicken	Provides lean protein; use leftovers or prep ahead.
Sun-Dried Tomatoes	Supplies tangy-sweet pops of flavor and color.
Garlic	Boosts aroma and savory profile.
Flour	Thickens the sauce for silky texture.
Milk & Chicken Stock	Forms the liquid base for the sauce.
Paprika	Adds warmth and hint of color.
Parmesan Cheese	Melts into sauce for nutty, creamy finish.
Salt & Pepper	Balancing and seasoning throughout.

Step-By-Step Cooking Instructions

Slice Mushrooms: Begin by thinly slicing 1 pound of baby bella mushrooms. Their bite-sized pieces will cook evenly and infuse the dish.
Sauté Mushrooms: In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they’ve released moisture and become golden.
Season & Add Garlic: Sprinkle with salt and freshly ground black pepper to taste. Stir in 3 cloves of minced garlic, sautéing for about 1 minute until fragrant.
Make Roux: Sprinkle 1/4 cup of flour over the mushrooms, stirring constantly to coat and remove any raw flour taste—this forms the base for your sauce.
Add Liquids: Gradually pour in 2 cups of milk and 1 cup chicken stock. Raise the heat to high and stir as the mixture thickens slightly, taking about 2–3 minutes.
Combine Pasta & Proteins: Add 1 pound cooked penne pasta (cooked al dente and drained), 2–3 cups of chopped cooked chicken, and 1/2 cup sun-dried tomatoes (drained if packed in oil and chopped). Mix thoroughly.
Season Further: Sprinkle in a little paprika (about 1/2 teaspoon) for extra flavor and color.
Add Cheese: Stir in 1 cup freshly grated Parmesan cheese until melted throughout the sauce. Taste and adjust salt and pepper as needed.
Serve: Dish up immediately, topping with extra Parmesan cheese if desired.

Ingredient Substitutions & Tips

If starting with raw chicken, cut it into cubes and sauté in the pan after removing the cooked mushrooms. Cook through before adding to the sauce .
Sun-dried tomatoes in oil are ideal—use pre-cut strips if available for convenience.
Swap penne for fusilli or rigatoni if you prefer another short pasta with similar sauce-holding qualities.
Vegetarian option: Omit chicken and use vegetable stock for a meat-free meal.

Why These Flavors Work So Well Together

Each major component brings a distinct character to the dish:

Mushrooms create a savory, almost meaty richness that enhances the pasta’s heartiness.
Chicken imparts a satisfying protein element that doesn’t overpower.
Sun-dried tomatoes add bright, tangy contrast that cuts through the creamy sauce and offsets the richness of the mushrooms and cheese.

When combined, the result is a dish with balanced textures and a harmony of savory, creamy, and slightly sweet notes. This memorable flavor profile is why so many home cooks and restaurant chefs reach for these ingredients together.

Time-Saving Tips & Meal Prep Advice

Make-Ahead Chicken: Keep batches of cooked or shredded chicken handy in the fridge or freezer for easy weeknight additions. Throw chicken breasts in a slow cooker for hands-off prep .
Use Pre-Sliced Mushrooms: Save time by purchasing pre-sliced baby bellas or white mushrooms.
Batch Cooking: This dish yields generous portions—divide into meal prep containers for convenient lunches or dinners.
Leftovers: Store in an airtight container in the fridge for up to 3 days; flavor deepens as it rests.

Serving Suggestions & Pairings

Add a sprinkle of fresh herbs like parsley or basil right before serving for freshness and color.
Top with extra Parmesan cheese and a crack of black pepper for added visual appeal and umami hit.
Serve alongside simple green salads or roasted vegetables to round out the meal.
Pair with crusty bread to mop up every last bit of creamy sauce.

Frequently Asked Questions (FAQs)

Q: Can I use different mushrooms?

A: Yes, cremini, white button, or even shiitake mushrooms work well. Adjust cooking times as needed for different textures.

Q: Are sun-dried tomatoes necessary?

A: The sun-dried tomatoes provide irreplaceable tang and sweetness, but in a pinch, use roasted red peppers or omit for a milder dish.

Q: Can I make this gluten-free?

A: Use gluten-free penne and substitute a 1:1 gluten-free flour for thickening the sauce.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 3 days. Add a splash of milk before reheating to revive the sauce’s creaminess.

Q: Is it freezer-friendly?

A: For best quality, freeze only the chicken-mushroom-tomato and sauce mixture; stir in cooked pasta after thawing to avoid texture loss.

Nutritional Benefits & Modifications

This dish is rich in protein (thanks to the chicken), supplies healthy fiber from mushrooms, and delivers a dose of calcium via the Parmesan cheese. While it’s indulgent with its buttery, cheesy sauce, you can lighten it up by:

Swapping in reduced-fat milk or plant-based milk alternatives.
Reducing the amount of cheese or using a light cheese blend.
Scaling back butter slightly or using olive oil for sautéing.

Variations and Customization Ideas

Vegetarian Version: Skip the chicken, double the mushrooms, and use veggie broth.
Spicy Kick: Add a pinch of crushed red pepper or a dash of smoked paprika.
Add Greens: Stir in baby spinach or kale just before serving for extra color and nutrients.
Alternative Proteins: Swap in cooked shrimp, turkey, or cubed tofu as your main protein.

Expert Tips for Perfect Results

Cook pasta just to al dente—they’ll finish absorbing flavor from the sauce in the pan.
Grate Parmesan fresh for smooth melting. Pre-grated cheese may not incorporate as well.
Taste the sauce before combining with pasta and adjust seasoning as needed.
If sauce thickens too quickly, loosen with a splash of milk or chicken stock.

Recipe Recap: Key Steps

Sauté mushrooms in butter.
Add and briefly cook garlic.
Stir in flour to make a roux.
Add milk and stock, simmer to thicken.
Combine cooked pasta, chicken, and sun-dried tomatoes.
Season, add cheese, stir, and serve hot.

Conclusion: The Ultimate Comfort Food for Any Night

Pasta with mushrooms, chicken, and sun-dried tomatoes combines ease, versatility, and irresistible flavor—ideal for busy weeknights or satisfying family meals. Whether served straight from the stove or enjoyed as leftovers, it promises big rewards for minimal effort. Try it once, and it’ll quickly become a staple in your dinner rotation.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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