30 Minute Chicken Pesto Pasta with Mushrooms
Print Recipe
5 from 2 votes

30 Minute Chicken Pesto Pasta with Mushrooms

A quick and easy meal you can make with your eyes closed. With a few staples on hand, dinner can be ready in the time it takes to cook the pasta.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetiser/Main Meal
Cuisine: Italian
Keyword: chicken pesto pasta recipe, mushroom pesto pasta, pesto pasta with mushrooms
Servings: 4
Calories: 1328kcal
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 450 g (5 cups) dried pasta
  • 2 Tablespoons olive oil (3 Tbsp if using fresh mushrooms)
  • 1 clove garlic crushed
  • 1 chicken breast thinly sliced
  • 200 g (3 cups) sliced fresh mushrooms (or 1 cup Freezer Ready Garlic Mushrooms)
  • 250 ml (1 cup) pesto homemade or purchased
  • Salt & pepper
  • 3 Tbsp grated Parmesan cheese to serve

Instructions

  • Cook the pasta according to packet instructions.
  • Whilst the pasta is cooking, warm a large fry pan over a medium - high heat.

If using fresh mushrooms

  • Heat 2 Tablespoons of olive oil in the fry pan.
  • Add the garlic, and sauté for one minute.
  • Add the mushrooms.
  • Cook for 5 minutes, stirring frequently, until the mushrooms have softened and the moisture has evaporated.
  • Remove the mushrooms from the pan and set aside.
  • Heat a further Tablespoon of oil in the fry pan.
  • Add the thinly sliced chicken breast.
  • Cook for 3 -4 minutes, or until the chicken is just cooked.
  • Add the mushrooms back to the pan, then continue as below.

If using Freezer Ready Garlic Mushrooms

  • Heat 2 Tablespoons of olive oil in the frypan.
  • Add the garlic, and sauté for one minute.
  • Add the thinly sliced chicken breast.
  • Cook for 3 -4 minutes, or until the chicken is just cooked.
  • Add the garlic mushrooms to the pan.
  • Cook for 1 - 2 minutes to allow the mushrooms to heat through.
  • Continue as below.

To finish the recipe

  • Drain the pasta, reserving a small amount of the cooking water.
  • Place the drained pasta into the fry pan.
  • Add the pesto to the fry pan.
  • Season well with salt & pepper.
  • Stir thoroughly to ensure the chicken and mushrooms are well stirred through the pasta, and the pasta is well covered with pesto.
  • Add a little cooking water if the pasta seems dry.
  • Serve immediately with a good grating of Parmesan cheese.

Notes

  1. To make a vegetarian version, omit the chicken and add 200g (2 cups) of chopped green beans to the pasta cooking water for the last two minutes. Drain the pasta and add the beans and pasta to the fry pan. Proceed as detailed above.
  2. Nutritional information is provided for the recipe made with fresh mushrooms.

Nutrition

Calories: 1328kcal | Carbohydrates: 107.2g | Protein: 40g | Fat: 84.4g | Cholesterol: 48.1mg | Sodium: 1351.8mg | Sugar: 5.7g | Vitamin A: 2600IU | Vitamin C: 41.3mg