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Pesto Chicken Pasta
with Zucchini & Mushrooms
25 MIN
4 Servings
From the Test Kitchen
This easy pasta—which stars a hearty trio of chicken and roasted mushrooms and zucchini—gets an irresistibly rich boost of flavor from two kinds of cheese (mascarpone and fontina), plus herbaceous basil pesto stirred in just before serving.
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NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
-
¾ lb Lumaca Rigata Pasta
- 1 Zucchini
- 1 Sweet Onion
- 4 oz Cremini Mushrooms
- 2 cloves Garlic
-
⅓ cup Basil Pesto
- 2 Tbsps Mascarpone Cheese
- 4 oz Fontina Cheese
- ¼ cup Grated Parmesan Cheese
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. If necessary, grate the fontina on the large side of a box grater.
2
Roast the vegetables:
Place the mushroom and zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Cook the pasta:
While the vegetables roast, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the chicken & onion:
While the pasta cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle 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 chopped garlic, diced onion, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until the chicken is browned and cooked through. Turn off the heat.
5
Finish & serve your dish:
To the pot of cooked pasta, add the cooked chicken and onion, roasted vegetables, grated fontina, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the pesto and mascarpone (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta and chicken garnished with the parmesan. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. If necessary, grate the fontina on the large side of a box grater.
2
Roast the vegetables:
Place the mushroom and zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Cook the pasta:
While the vegetables roast, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the chicken & onion:
While the pasta cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle 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 chopped garlic, diced onion, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until the chicken is browned and cooked through. Turn off the heat.
5
Finish & serve your dish:
To the pot of cooked pasta, add the cooked chicken and onion, roasted vegetables, grated fontina, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the pesto and mascarpone (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta and chicken garnished with the parmesan. Enjoy!
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