Pasta with Creamy Pesto Chicken and Mushrooms

This recipe is for a flavorful and creamy penne pasta dish featuring juicy chicken, earthy mushrooms, and a vibrant pesto sauce. It’s easy to customize and perfect for a weeknight dinner.

Ingredients:

4 ounces your preferred pasta

2 boneless, skinless chicken breast halves (about 1/2 pound)

5-6 sliced white mushrooms

2 tablespoons olive oil

3 tablespoons pesto sauce

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons shredded Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta, reserving about 1/4 cup of the pasta water.

Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cut the chicken into bite-sized pieces and add them to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside.

Sauté the Mushrooms: Add the sliced mushrooms to the skillet with the cooked chicken. Sauté for an additional 4-5 minutes, or until the mushrooms soften and release their moisture.

Incorporate the Sauce: Add the pesto sauce to the pan with the chicken and mushrooms. Stir well to coat everything evenly. Cook for another 2 minutes over medium heat.

Create the Creamy Sauce: Pour in the heavy cream and stir to combine. add any cheese and reduce the heat to medium-low. Simmer for 2 minutes, stirring frequently, until the sauce thickens and becomes creamy.

Combine and Serve: Add the drained pasta back to the skillet with the creamy sauce. Toss everything together to ensure the pasta is evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it up.

Final Touches: Season the pasta dish with salt and pepper to taste. Plate the pasta and garnish with shredded Parmesan cheese and fresh basil leaves (optional).

Tips:

Feel free to substitute your favorite type of pasta for the penne rigate.

If you’re vegetarian, simply omit the chicken and double the amount of mushrooms for a meatless version.

You can adjust the amount of blue cheese to your preference. For a stronger flavor, add more cheese.

For a richer sauce, use full-fat cream cheese instead of blue cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and satisfying penne pasta with creamy pesto chicken and mushrooms!