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Photo of Creamy chicken and sundried tomato penne by WW

Creamy chicken and sundried tomato penne

8 - 10
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Creamy pasta can be made and on the table in half an hour. Tender chicken and chewy sundried tomatoes are the perfect pair for this cream sauce.



250 g, penne


2 large, halved lengthways, thinly sliced


1 clove(s), crushed

Reduced-fat evaporated milk

185 ml, (1 x 185ml can)


2 tsp

Cooked skinless chicken breast

240 g

Semi dried tomatoes, not in oil

cup(s), (20g)

Baby spinach leaves

4 cup(s), (80g)

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add zucchini for the last minute of cooking. Drain. Return pasta and zucchini to pan.
  2. Meanwhile, lightly spray a small saucepan with oil and heat over medium heat. Cook garlic for 30 seconds or until fragrant. Add milk and bring to a gentle simmer. Combine cornflour with 1 tablespoon water in a small bowl. Add cornflour mixture to milk mixture. Stir until sauce has slightly thickened. Add chicken, tomato and spinach and cook until heated through and spinach has just wilted.
  3. Add chicken mixture to pasta mixture. Season with salt and freshly ground black pepper. Stir to combine. Serve.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice and extra-virgin olive oil. TIP: You can use wholemeal or gluten-free pasta.