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