Penne in Sundried Tomato Cream Sauce

Jenni K


This is a delicious pasta dish with great flavor when you're looking for something a little different than the norm. My whole family loved it!

Recipe adapted from

★★★★★ 1 vote
10 Min
20 Min


1 lb
dry penne pasta
3/4 c
dehydrated sundried tomatoes, chopped
2 can(s)
(12 oz) evaporated milk
8 oz
shredded parmesan
8 oz
shredded mozzarella
2 tsp
dried basil
garlic powder
black pepper
garlic salt
rotisserie chicken, deboned and chopped
8 oz
fresh portobello mushrooms, sliced
1 Tbsp


1Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2Meanwhile, in a large skillet, combine evaporated milk, cheese, basil, garlic powder, garlic salt and pepper (all to taste). Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
3While pasta and sauce are cooking, melt butter in a medium skillet and cook the mushrooms until tender. Season with garlic salt and pepper to taste.
4Add cooked pasta and sun-dried tomatoes to cheese sauce; stir until combined. Stir in mushrooms and chopped chicken. Enjoy!

About Penne in Sundried Tomato Cream Sauce

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids