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    Chicken Pesto Pasta with Mushrooms

    By Julia | Updated: Sep 12, 2022 | Published: May 21, 2018 | 93 Comments

    162.7K shares
    • Facebook4.4K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Chicken Pesto Pasta with Mushrooms is pure comfort food and an easy-to-make family friendly dinner!  Perfect any time of the year but especially during the Summer, when fresh basil abounds. The delicious creamy pesto sauce is made with milk, basil pesto, red pepper flakes.

    Chicken basil pesto pasta with mushrooms

     

    I love pesto, and cook a lot with it in the Summer. I've been making this chicken pesto pasta for years, and only now finally posting the recipe on my blog. It combines some of my most favorite flavors: basil pesto, sun-dried tomatoes, mushrooms, fresh basil, red pepper flakes. And, the whole recipe takes only 30 minutes from start to finish. Perfect amount of time since you want to spend most of the time in the Summer outdoors and not cooking, right?

    Types of pasta to use with creamy pesto sauce

    • I use penne because pesto sauce covers more surface with short pasta like penne.
    • Long strands of spaghetti pasta are also perfectly suited for a creamy and oily sauce like basil pesto sauce.
    • Angel hair pasta is an excellent choice for this sauce, as thin noodles will be perfectly smothered with this creamy pasta sauce.

    How to make basil pesto from scratch

    There are lots of great recipes for homemade basil pesto, and below are my favorites from trusted sources:

    • This beautifully green basil pesto is everything that a pesto should be:  pine nuts, parmesan cheese, garlic, olive oil, and lemon juice.
    • Another classic recipe is this fresh basil pesto.
    • And this recipe for homemade pesto is amazing!
    • There is always option #4 - purchase a pre-made basil pesto in the store!

    chicken pasta with sun-dried tomatoes, mushrooms, and pesto, pasta with vegetables

    How long can you store basil pesto

    • Store freshly-made pesto in an air-tight container in the refrigerator for 1 week. Add a thin layer of olive oil on top of the surface of basil pesto - this will help prevent the pesto from turning brown.
    • You can freeze fresh basil pesto for up to 3 months.  It freezes really well.

    Can you freeze basil pesto?

    For long term storage, use ice cube trays.  Fill clean ice cube tray with basil pesto.  Allow the basil pesto to freeze.  Release basil pesto "ice cubes" from the ice cube tray.  Add basil pesto "ice cubes" into small baggies and keep them frozen for up to 3 months.  This way, when it's time to use pesto in a recipe, you don't have to thaw a whole container of basil pesto.  Just take an ice cube or two and use them for your recipe.

    How to defrost pesto

    • Allow frozen pesto to sit at room temperature for about an hour or until it's completely thawed.
    • Place frozen basil pesto in the refrigerator in an air-tight container overnight so that it gets defrosted.
    • If you use basil pesto in the sauce, like in this recipe, you can just add basil pesto "ice cube" directly to the sauce and stir on medium heat, allowing the heat to defrost the pesto.

    best chicken pasta, chicken pasta with vegetables, chicken recipes, easy chicken dinner, quick pasta recipes

    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.

    Chicken Basil pesto pasta

    How to make chicken pesto pasta:

    Below are some step-by-step photos and instructions demonstrating the key steps for how to make this delicious pasta dish.

    First, 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

    Next, 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

    Then, add garlic, pesto, milk, and ¼ 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

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

    chicken pasta, pasta recipes, best chicken recipes, best pasta recipes, pesto pasta, gluten free pasta recipes

    Other chicken pasta recipes featuring basil:

    Tomato Spinach Chicken Spaghetti with Basil

    Chicken and Zucchini Tortellini with Basil Pesto Sauce

    Chicken Mozzarella Pasta with Sun-Dried Tomato and Basil Sauce

    Chicken Basil Pesto Pasta with Mushrooms
    4.79 from 130 votes

    Chicken Pesto Pasta with Mushrooms

    This chicken pesto pasta recipe combines some of my most favorite flavors: basil pesto, sun-dried tomatoes, mushrooms, fresh basil, red pepper flakes.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 servings
    Calories per serving 550 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • ½ lb chicken thighs , boneless, skinless, chopped
    • ¼ cup sun-dried tomatoes , drained of most oil, chopped
    • ¼ teaspoon red pepper flakes
    • 4 oz mushrooms , sliced
    • 3 garlic cloves , minced
    • ½ cup basil pesto
    • 1 cup milk
    • ¼ teaspoon salt and more
    • 8 ounces penne pasta (use gluten free for gluten free version)
    • fresh basil chopped
    US Customary - Metric

    Instructions 

    • 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, basil pesto, milk, and ¼ 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.
    • Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.

    Nutrition

    Nutrition Information
    Chicken Pesto Pasta with Mushrooms
    Amount per Serving
    Calories
    550
    % Daily Value*
    Fat
     
    27
    g
    42
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    64
    mg
    21
    %
    Sodium
     
    529
    mg
    23
    %
    Potassium
     
    657
    mg
    19
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    865
    IU
    17
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    147
    mg
    15
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword basil pesto, chicken pesto pasta
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    This recipe was originally published on June 14, 2016 and republished with updates, cooking tips in May 2018.

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    Comments

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      Recipe Rating




    1. Stephanie

      March 16, 2025 at 11:03 am

      I made this recipe but with a few modifications based on what I had in my pantry and fridge. I grilled some cherry tomatoes (sub for sundried) and I added a yellow pepper for some colour. I had some homemade oregano pesto and so I used that. I also sprinkled some toasted panko and shredded parmesan before serving. It was absolutely delicious!

      Reply
    2. Donna

      July 25, 2024 at 11:46 am

      Wow! Really tasty recipe! Made my own pesto and the rest was so easy. Definitely a winner!

      Reply
      • Julia

        August 04, 2024 at 7:01 pm

        So glad you tried it and loved it, Donna. Homemade pesto definitely makes all the difference!

        Reply
    3. Andra

      June 03, 2023 at 3:10 pm

      I have been making this recipe for a few years now. Love love love! In fact I always go to your recipes when I am looking to make something new. I love your combination of flavors and the ease of all your recipes. Thank you for being a part of my cooking process

      Reply
      • Julia

        June 07, 2023 at 7:01 pm

        Andra, your comment really made my day! ❤️❤️ Thank you for appreciating my recipes! ❤️❤️

        Reply
    4. Linda

      October 08, 2022 at 5:53 am

      What would happen if heavy cream is used in this recipe . instead of milk?

      Reply
      • Julia

        October 08, 2022 at 3:24 pm

        Linda, you can use milk or half-and-half here, too. Probably in smaller amounts.

        Reply
    5. Jolene

      October 02, 2022 at 8:29 pm

      I’ve made this recipe a quite a few times since discovering it a couple years ago. Tonight is the first time I made it with homemade pesto - so much better. Thank you for great recipe!!

      Reply
      • Julia

        October 03, 2022 at 1:35 pm

        Jolene, you are very welcome! Glad you've enjoyed this recipe! And, yes, homemade pesto is the best! It makes recipes like this one taste so much better!

        Reply
    6. Greg

      April 21, 2022 at 9:20 pm

      I’ve been a big fan for years and this recipe was delicious BUT looked nothing like your photos… the milk and pesto made everything almost grey w the milk… what went wrong?

      Reply
      • Julia

        April 24, 2022 at 6:59 pm

        Greg, I am so happy to hear you've been making this for years - that's a huge compliment to me! For presentation purposes, after step 2 (where you cook the mushrooms and the chicken is cooked through), remove half of the mixture (cooked chicken, cooked mushrooms, sun-dried tomatoes) to a plate. To the remaining half of the mixture, add the sauce ingredients. When serving, top each pasta serving with reserved chicken-mushroom mixture and sprinkle something green on top, such as chopped fresh basil or parsley.

        Reply
    7. Dana K

      March 24, 2022 at 6:16 pm

      This was easy to make and tastes fabulous!This is our new favorite!!!
      Getting really good pesto is difficult. What do you use/recommend?

      Reply
      • Julia

        March 29, 2022 at 6:07 pm

        Dana, thank you so much for such a positive comment! I agree about the challenges of finding a good pesto. One option is to get a refrigerated kind of basil pesto from the Whole Foods store - only the refrigerated kind! Another option is refrigerated basil pesto by the Buitoni brand - it always tastes amazing!

        Reply
    8. Kathy

      February 13, 2022 at 9:38 pm

      Oh my gosh!!! I have never had pasta with so much flavor and I make pasta dinners almost every Sunday. It’s my new favorite. My sauce was a little runny so I added some shredded Parmesan to thicken it. Next time I will drain the chicken, sun dried tomato and mushroom mixer before adding the pesto and milk.

      Reply
      • Julia

        February 18, 2022 at 5:41 pm

        Kathy, your comment made my day! 🙂 I really appreciate it when people take the time to share their feedback on recipes - thank you for this! What a great solution to thicken this sauce by adding some shredded Parmesan cheese!

        Reply
      • Christie Nelson

        March 14, 2022 at 3:38 pm

        I just made it for lunch today and I’ll be making it again for sure!! I added Romano and parm. Soooo good?

        Reply
        • Julia

          March 21, 2022 at 10:44 pm

          Christie, I am so glad you made it for lunch and will make it again - it's a huge compliment to me! Thanks for sharing this positive feedback!

          Reply
    9. Georgie Osborne

      November 12, 2021 at 9:07 pm

      Looks delicious! Can this dish be made ahead of time (+ refrigerated) and served like a pasta salad?

      Reply
      • Julia

        November 18, 2021 at 4:23 pm

        Yes, you can serve this as a pasta salad, at room temperature. If serving this as a pasta salad, I might reduce the amount of milk.

        Reply
    10. Great!

      October 16, 2021 at 1:05 pm

      This was fantastic, I can’t wait to make it again! I’m gluten and dairy free so I made some modifications: I used canned lite coconut milk and trader joes hearts of palm pasta. I also dredged the chix in GF flour to thicken the sauce and did half the recommended amount of pesto (the jar I used from Whole Foods was very strong) and it was perfect. This was only enough for 2 actual adult dinner servings, though, so definitely double it if you need more!

      Reply
      • Julia

        October 23, 2021 at 3:22 pm

        Thank you so much for stopping by and taking the time to share such a positive comment and a 5-star review - I appreciate it! :).
        So glad you liked this recipe! Thank you for sharing your feedback about the gluten-free and dairy-free substitutions!

        Reply
    11. Love it!

      August 30, 2021 at 4:35 pm

      I use bowtie pasta here. Love it!

      Reply
    12. nora Stewart-Stevens

      June 21, 2021 at 8:49 am

      can i please have your recipe address

      Reply
    13. Deb

      June 12, 2021 at 1:22 pm

      Absolutely gorgeous with homemade garlic foccacia

      Reply
      • Julia

        July 13, 2021 at 6:49 pm

        Glad you liked it! Love the idea of homemade bread!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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