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Pesto Chicken Pasta with Mushrooms

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Mushroom Chicken Pasta with creamy Pesto sauce and sun-dried tomatoes – delicious and easy (30 minutes from start to finish).  Perfect meal for the Summer!

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I love pesto, and cook a lot with it in the Summer. I’ve been making this pesto chicken pasta for years, and only now finally posting it on my blog. It combines some of my most favorite flavors: pesto, sun-dried tomatoes, mushrooms, fresh basil, red pepper flakes.

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I use skinless and boneless chicken thighs in this recipe and highly recommend you do too! They are so flavorful, moist, easy to chop and perfect for this kind of recipe.

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Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.

cooking chicken and sun-dried tomatoes in olive oil, gluten free

Add sliced mushrooms (add another 1 tablespoon olive oil if needed):

chicken, sun-dried tomatoes, and mushrooms in a skillet

and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened:

chicken, sun-dried tomatoes, mushrooms with olive oil in a skillet

Add garlic, pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.

creamy pesto sauce with chicken, mushrooms, sun-dried tomatoes

Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
Top with chopped fresh basil.

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Pesto Chicken Pasta with Mushrooms

Total Time: 30 minutes

Yield: 4 servings

Pesto Chicken Pasta with Mushrooms

Ingredients

  • 1 tablespoon olive oil
  • 1/4 lb chicken thighs, boneless, skinless, chopped
  • 1/4 cup sun-dried tomatoes, drained of most oil, chopped
  • 1/4 teaspoon red pepper flakes
  • 4 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/2 cup basil pesto
  • 1 cup milk
  • 1/4 teaspoon salt, and more
  • 8 ounces penne pasta (use gluten free for gluten free version)
  • fresh basil, chopped

Instructions

  1. Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
  2. Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
  3. Add garlic, pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
  4. Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
  5. Top with chopped fresh basil.
http://juliasalbum.com/2016/06/pesto-chicken-pasta-with-mushrooms/

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{ 31 comments… add one }
  • Jess @ What Jessica Baked Next June 15, 2016, 9:49 am

    This pasta looks delicious, Julia! Love easy and quick recipes, can’t believe the dish takes just 30 mins to make! 🙂

    • Julia July 1, 2016, 11:22 pm

      Thank you, Jess!

  • Platt College July 7, 2016, 8:19 pm

    This looks yummy. I am going to make this recipe this week for the kids.

  • Helen Barbu July 8, 2016, 8:37 am

    In the chicken , mushroom and sun-dried tomatoes and pasta recipe , what sort of pesto is used in it ?

    • Julia July 9, 2016, 3:00 pm

      It’s basil pesto – I updated the ingredient list to make it more clear. 🙂

      • Marc August 21, 2016, 2:47 pm

        Hey, what kind of milk do you recommend?

  • dev July 11, 2016, 5:49 pm

    This pasta looks so good and I am going to make it on next weekend. I think fresh pesto will make it more flavorful so I’ll make some fresh pesto first which I can use for some other recipes too. Anyways I like chicken with mushroom kind of my favorite pizza topping so this is also nice way to incorporate my favorite ingredients in a nice pasta dish.

  • Mickey July 16, 2016, 6:09 pm

    Do you have a recipe for the basil pesto?

  • Helga July 20, 2016, 4:58 pm

    Red pepper flakes cant find can i use fresh capsicum

  • Brittany August 23, 2016, 7:50 pm

    Made this for dinner tonight- my husband and I loved it! I switched out the tomatoes for roasted red peppers and topped it with grated Parmesan cheese. So good! Thanks for a great recipe! 🙂

  • teri September 1, 2016, 3:05 pm

    Horrible recipe!!! too much pesto

  • Julie September 12, 2016, 6:20 pm

    What would be a good nondairy substitute for the milk? Thanks!

    • cari September 22, 2016, 7:14 pm

      coconut milk has been my go-to for substituting. It has worked beautifully in every recipe I have tried… I am going to try it in this one as well.

    • Jennica July 28, 2017, 6:19 pm

      I used chicken broth with cornstarch

  • Jen September 22, 2016, 7:24 pm

    What can I use to thicken the sauce? It is very watery.

    • Brooke October 19, 2016, 7:41 pm

      Hi I made the above recipe once exactly as shown and my sauce was watery as well. The second time i made it i used fresh tomatoes which generated more liquid so instead of boiling my pasta separately i simmered it in the sauce until it was tender. You can always add more milk while the pasta is cooking in the sauce is it become dry.

    • Jennica July 28, 2017, 6:20 pm

      I used chicken broth with cornstarch-it was perfect- I didn’t use any milk

  • Cindy September 22, 2016, 7:27 pm

    1/4 lb chicken that serves 4?????

  • Adrian Howley September 24, 2016, 12:27 pm

    What can I use instead of pesto?
    Highly allergic .

  • Joy October 18, 2016, 12:37 pm

    This is a fantastic Chicken dish! Easy and quick to make with ingredients that I have in my pantry. One thing I really liked about it was it is creamy without using cheese. I sent this recipe via Pinterest to all my friends! I will be making this again.

  • Amalia November 27, 2016, 1:11 am

    I made this tonight, it was super fast to make, looked good and tasted amazing!!!
    Loved it! I always add some wine when frying chicken but other than that i followed the recipe to the letter. Thank you so much!!!!

    • Julia December 17, 2016, 8:14 pm

      Adding wine is wonderful!

    • Cat April 8, 2017, 3:13 pm

      That sounds great. What’s the best wine to use?

  • Melissa McG December 8, 2016, 8:23 pm

    Thank you for sharing your delicious recipe. I tweaked mine a bit by adding mozzarella cheese and onions

    • Julia December 17, 2016, 7:27 pm

      Mozzarella cheese and onions sound like a great addition!

  • CJ1963 January 2, 2017, 7:23 pm

    I added flour to the chicken and mushrooms etc to make it a thicker sauce. Worked wonders then some Parmesan on top.

    • Julia January 2, 2017, 11:04 pm

      Great tips! Gluten free flour can be used as well, which is nice for gluten free folks.

  • Cat April 8, 2017, 3:18 pm

    Amazingly my kids loved it. I love to see their reactions when they eat new & different dishes.

  • Kathy May 19, 2017, 6:10 pm

    Made this a few times, it was delicious.. My husband loves this dish.. Only thing I changed was not adding as much red pepper, only give it a shake or 2.

  • Tins June 28, 2017, 9:12 am

    I just made this last night. DELICIOUS!! The only change I made was adding flour to the chicken mixture to make the sauce thicker. This was very easy to make and gone in 30 minutes.

  • D July 10, 2017, 10:01 am

    1/4 of chicken? Seems like that might be a typo?

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