This tomato chicken penne is a quick stovetop pasta with browned chicken, mushrooms, spinach, garlic, onion, and a thick tomato sauce. It is different from a creamy chicken pasta because there is no cream here, just crushed tomatoes, tomato paste, pasta starch, and the vegetables doing their job in the pan.

This recipe is based on my YouTube video, with a few adjustments since publication. In the video, the pasta was part of a two-recipe episode, so I adjusted the proportions here to make this penne version more reliable on its own. I make it this way because the sauce needs enough pasta to grab onto, and the chicken needs room in the pan to brown instead of boiling in its own juices.

The mistake to avoid is adding the mushrooms too late or rushing them. Mushrooms carry a lot of water. If that water stays in the pan, the sauce tastes thinner and less concentrated. What I look for here is a pan that smells like garlic, chicken, and tomato, with mushrooms that have softened, shrunk, and released most of their moisture before the sauce simmers.

Fast Tomato Chicken Penne with Mushrooms and Spinach

What Makes This Penne Different

This is the quick tomato-based chicken pasta in the collection. It is not the same as my creamy chicken fettuccine with Alfredo-style sauce, which is richer and creamier. It is also different from my spicy creamy chicken pasta, where the sauce leans more toward comfort food with a creamy finish.

Here, the idea is more practical: a skillet-style pasta with chicken, mushrooms, spinach, and tomato. It is hearty, but not too heavy. The crushed tomatoes give body, the tomato paste gives depth, and the spinach keeps it from feeling like just pasta and meat.

It works for a weeknight dinner, meal prep, or a simple homemade pasta dish when you want something filling without making a cream sauce. It also works year-round because the vegetables are easy to find in Canada and the USA in any season.

Ingredients You’ll Need

For this version, I prefer using 14 oz of penne instead of a smaller amount. The sauce is generous, and penne has the right shape to hold it. If you use only 7 oz of pasta with this much tomato and chicken, the result becomes more like chicken stew with pasta hiding inside. Not bad, but not balanced.

You will need penne, chicken, mushrooms, onion, garlic, butter, crushed tomatoes, tomato paste, baby spinach, dried oregano, dried basil, a little chili powder, salt, pepper, and some reserved pasta water.

For the chicken, breast works if you cut it evenly and avoid overcooking it. Thigh meat is more forgiving and stays juicier, especially if you reheat leftovers. For more details on choosing cuts, the guide to chicken cuts and cooking methods is useful when deciding between breast, thighs, or drumsticks.

Step-by-Step Instructions

Bring a large pot of water to a boil. Salt it well. Pasta water should taste seasoned, not like plain water. Add the penne and cook it about 1 to 2 minutes less than the package says. You want it slightly firm because it will finish in the sauce. Before draining, keep about 1 cup of pasta water. That starchy water is insurance. It helps loosen the sauce and makes it cling to the penne instead of sitting at the bottom of the pan.

While the pasta cooks, dice the onion and mince the garlic. I prefer to cut the garlic fine here because the cooking time is short. Big pieces of garlic can stay too sharp, while very fine garlic melts better into the tomato sauce. The key is not burning it. If garlic burns, the whole sauce gets bitter. For a deeper technique explanation, see this guide on mincing garlic without burning it.

Slice the mushrooms a little thick. Thin mushrooms disappear too much in the sauce. You want to see them and feel them. Cut the chicken into bite-size cubes so it cooks quickly and evenly.

Heat a large skillet or wide pot over medium heat. Add the butter. When it melts and starts to foam lightly, add the onion and garlic. Cook for about 2 minutes, stirring often. The onion should look glossy and slightly translucent. No browning yet. This is just the base.

Add the chicken and spread it out. If the pan is too crowded, the chicken will steam instead of brown. Leave it alone for a moment before stirring. You know it is going well when the chicken starts to take a little color on the edges and the pan smells roasted, not watery. Cook for about 5 minutes, until the outside is lightly browned.

Add the mushrooms. At first, the pan may look dry, then suddenly wet. That is normal. The mushrooms release water as they cook. Keep the heat around medium to medium-high and stir regularly until they shrink and the liquid mostly evaporates. At this point, the mixture should look more concentrated. The chicken, onion, and mushrooms should not be swimming.

Add the oregano, basil, chili powder, salt, and pepper. Stir for about 30 seconds. This wakes up the dried herbs before the tomatoes go in. If you like a spicier sauce, use the higher amount of chili powder. If cooking for kids or for a milder dinner, keep it low.

Add the crushed tomatoes and tomato paste. Stir well, scraping the bottom of the pan. If anything has stuck, that is flavor. Bring the sauce to a bubble, then lower the heat and simmer for about 5 to 8 minutes. The tomato paste should disappear into the sauce, and the sauce should thicken slightly. If it gets too thick before the pasta goes in, add a splash of reserved pasta water.

Add the baby spinach and stir until it wilts. It should soften quickly and blend into the sauce without becoming mushy. Taste the sauce now. Tomatoes need salt. Chicken needs salt. Pasta needs salt. If the sauce tastes flat, it probably does not need more herbs, it needs seasoning. For a practical seasoning reference, this guide to salting recipes properly is helpful.

Add the drained penne directly into the sauce. Stir until every piece is coated. Let it cook together for 1 to 2 minutes. This final minute matters. The pasta absorbs a little sauce, the starch thickens everything, and the dish becomes one thing instead of pasta with sauce poured on top.

If the sauce feels too tight, add pasta water a little at a time. If it feels too loose, let it simmer uncovered for another minute. At this point, it should look glossy, thick, and saucy, but not soupy.

Health and Nutrition Context

This is a hearty pasta dinner with a good amount of protein from the chicken and extra vegetables from the mushrooms and spinach. It is not a light salad-style meal, but it is lighter than a cream-based pasta because the sauce is built with tomatoes instead of heavy cream.

For food safety, cook the chicken until fully done in the center. If you like checking with a thermometer, the chicken internal temperature guide gives a simple reference.

Substitutions

You can use chicken thighs instead of chicken breast. They stay juicy and are harder to overcook.

You can replace penne with rigatoni, fusilli, or short macaroni. Avoid very thin pasta because this sauce is chunky.

Fresh spinach can be replaced with frozen spinach, but squeeze it very well first. Extra water will thin the sauce.

Crushed tomatoes can be replaced with passata for a smoother sauce. If using diced tomatoes, simmer a little longer so the sauce thickens.

For a no-chicken version, increase the mushrooms and add white beans. It becomes more of a tomato mushroom pasta, but still very good.

For a creamier version, add a splash of cream at the end. That will move the recipe closer to a tomato cream pasta, similar in spirit to my creamy tomato gnocchi, but still with chicken and penne.

What to Serve With It

This pasta is filling, so I usually keep the sides simple. Garlic bread is the obvious one because the tomato sauce is made for wiping the plate. Try it with air fryer garlic bread if you want something fast and crispy.

For a fresher plate, serve it with grilled chicken Caesar salad without adding extra chicken, or use the salad idea as a crisp side with romaine and dressing.

If you want a pasta-night spread, pair it with classic macaroni salad for a cold side, especially in summer. For a potato side, air fryer baked potatoes also work, but keep the portions smaller because the pasta is already generous.

For another tomato-based pasta idea, the tomato and bell pepper pasta stays in the same family but has a different vegetable base. For a mushroom-focused pasta without chicken, make the creamy mushroom pasta. For a stronger garlic pasta, the black garlic pasta goes in a completely different direction.

FAQ

Can I make this ahead?

Yes. It reheats well because the sauce is tomato-based. The pasta will absorb more sauce in the fridge, so add a splash of water when reheating.

Can I use leftover cooked chicken?

Yes, but add it later. Cook the onion, garlic, mushrooms, herbs, tomatoes, and spinach first, then add the cooked chicken near the end just to warm it through. If you cook already-cooked chicken for too long, it can dry out.

Can I make it spicy?

Yes. Start with a small amount of chili powder, then add more after tasting. The heat builds as the sauce simmers.

Why is my sauce watery?

Usually the mushrooms did not cook long enough before the tomatoes were added. Let their moisture evaporate first. Also, do not add too much pasta water at once.

Can I freeze it?

The sauce freezes better than the finished pasta. If possible, freeze the chicken, mushroom, spinach, and tomato sauce on its own, then cook fresh penne when serving.

Can I add cheese?

Yes. Parmesan works well at the end. Mozzarella can be added, but it will make the dish heavier and more like a baked pasta filling.