Creamy Mushroom & Chicken Pasta

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a damp paper towel, gently brush off any dirt from the mushrooms. Cut into bite-sized pieces. Roughly chop the capers.

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a plate. Wipe out the pan. 

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened and the chicken is cooked through.

To the pot of cooked pasta, add the cooked chicken and mushrooms, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat; stir in the pesto until thoroughly coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs. Enjoy!