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This Penne Pasta With Chicken, Mushrooms and Pesto Sauce is very creamy and full of flavor. I like adding chicken and mushrooms to it, but you can skip the meat and double the mushrooms, if you are a vegetarian.
Penne Pasta With Chicken, Mushrooms and Pesto Sauce
Creamy Penne Pasta With Chicken, Mushrooms and Pesto Sauce
Ingredients
- 4 oz penne rigate, (can use pasta of your choice)
- 2 boneless skinless chicken breast halves, (about 1/2 lb)
- 5-6 sliced white mushrooms
- 2 tbsp olive oil
- 2 tbsp blue cheese, (can use Gorgonzola cheese)
- 3 tbsp pesto sauce
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp shredded Parmesan cheese
- fresh basil leaves for garnishing
Instructions
- Boil pasta in salted water according to directions on the package.
- In a large skillet heat olive oil on medium heat.
- Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
- Add mushrooms and cook for another 4-5 minutes, so they release water.
- Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
- Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
- Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
- Serve with shredded parmesan cheese on top.
Nutrition
Calories: 811kcal, Carbohydrates: 47g, Protein: 38g, Fat: 51g, Saturated Fat: 20g, Cholesterol: 164mg, Sodium: 1129mg, Potassium: 766mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1455IU, Vitamin C: 2.4mg, Calcium: 189mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Simple and tasty pasta dish. Love it!