Creamy Chicken Mushroom Pesto Pasta with Sun-Dried Tomatoes
A rich nutty Chicken Mushroom Pesto Pasta adorned with sun-dried tomatoes and crunchy toasted pine nuts. The farfalle pasta is coated in a creamy sauce, paired with pesto-infused mushroom chicken. To die for!
Ingredients
Pasta:
- 225 g 8 ounces farfalle pasta
Chicken and Vegetables:
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 225 g (8 ounces) mushrooms, sliced
- 2 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
Sauce:
- 100 ml (3½ heaped tablespoons) mascarpone cheese
- ¼ cup Parmesan cheese grated
Pesto and Garnish:
- ½ cup basil pesto homemade or store-bought
- ¼ cup pine nuts toasted
- Fresh basil leaves for garnish, optional
Instructions
Cook the Pasta:
- Boil farfalle pasta according to package instructions until al dente. Drain and set aside.
- Toast the Pine Nuts:
- In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
Prepare the Pesto Infused Mushroom Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for about 1 minute until fragrant.
- Add sliced mushrooms and cook until they release their moisture and become golden brown.
- Add sliced chicken and cook until browned and fully cooked.
- Mix in chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Stir in mascarpone cheese and allow it to melt and combine, creating a creamy sauce.
- Add grated Parmesan cheese and continue to stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine Pasta and Sauce:
- Toss the cooked farfalle pasta in the creamy sauce until well coated.
- Gently fold in the pesto-infused mushroom chicken mixture.
Serve and Garnish:
- Plate the pasta and chicken mixture.
- Spoon the basil pesto over the top just before serving.
- Sprinkle with toasted pine nuts and garnish with fresh basil leaves, if desired.
Notes
Recipe Notes:
-
Preparation Tips:
- Toast pine nuts first to avoid extra pans.
- Avoid burning garlic; start over if it happens.
- Adjust seasoning with salt and pepper.
- Storing: Store leftovers in the fridge; reheat with a bit of milk. To make-ahead cook sauce and chicken separately from pasta.
- Freezing: Not suitable for freezing.
- Serving: Pair with spinach or arugula, a squeeze of lime, and sparkling or lime-infused water.
- Dessert Choices: Citrus panna cotta, brandied oranges, or a shot of limoncello.
- Pasta: Farfalle, penne, rigatoni, or ziti (white or wholemeal).
- Chicken: Breasts or skinless, boneless thighs.
- Olive Oil: For frying and finishing.
- Aromatics & Spices: Salt, pepper, minced garlic (or garlic powder/salt if in a hurry).
- Sun-Dried Tomatoes: Or slightly salted roasted tomatoes with olive oil.
- Mushrooms: Chestnut, optionally with dried porcini.
- Cheese: Mascarpone and Parmesan (or spreadable cream cheese/milk with cornflour, and pecorino/grana).
-
Garnish:
- Pesto: Use homemade, store-bought, or substitute with olive oil and red pepper flakes.
- Pine Nuts: Omit if unavailable.
- Basil Leaves: Replace with cilantro or dried oregano.