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.
Servings 4 servings
Calories 550kcal
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
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
Calories: 550kcal | Carbohydrates: 53g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 529mg | Potassium: 657mg | Fiber: 3g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2.1mg