Pesto Chicken Pasta with Brussels Sprouts, Goat Cheese & Walnuts

Pesto Chicken Pasta

with Brussels Sprouts, Goat Cheese & Walnuts

25 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This pasta—which stars a hearty trio of sautéed chicken, mushrooms, and brussels sprouts—gets an irresistibly rich boost of flavor from three kinds of cheese (mascarpone, goat, and parmesan).

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Pesto Chicken Pasta with Brussels Sprouts, Goat Cheese & Walnuts
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ¾ lb Elicoidali Pasta
  • ½ lb Cremini Mushrooms
  • ½ lb Brussels Sprouts
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • ¼ cup Roasted Walnuts
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Combine the quartered brussels sprouts, mushroom pieces, and chopped garlic in a bowl. Roughly chop the walnuts. 

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared vegetables and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and the chicken is cooked through. Turn off the heat. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked chicken and vegetables, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and pesto until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and chopped walnuts. Enjoy!

Tips from Home Chefs

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Pesto Chicken Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Combine the quartered brussels sprouts, mushroom pieces, and chopped garlic in a bowl. Roughly chop the walnuts. 

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared vegetables and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and the chicken is cooked through. Turn off the heat. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked chicken and vegetables, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and pesto until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and chopped walnuts. Enjoy!

Finish the pasta & serve your dish:
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