Parmesan Chicken Pasta

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Sep. 26, 2022
I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. —Tamara Duncan


  • 8 ounces uncooked penne pasta
  • 1 cup cubed fully cooked ham
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 3/4 pound cooked chicken breast, cut into strips
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 1/4 cup chopped seeded plum tomato
  • 1 jar (15 ounces) Alfredo sauce
  • 1 cup milk
  • 1/2 cup shredded Parmesan cheese


  1. Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.