This chicken pesto pasta recipe combines some of my most favorite flavors: basil pesto, sun-dried tomatoes, mushrooms, fresh basil, red pepper flakes.
Course Main Course
Cuisine American, Italian
Keyword basil pesto, chicken pesto pasta
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
½lbchicken thighs, boneless, skinless, chopped
¼cupsun-dried tomatoes, drained of most oil, chopped
¼teaspoonred pepper flakes
3garlic cloves, minced
8ouncespenne pasta(use gluten free for gluten free version)
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.