Pesto Chicken Pasta

with Zucchini & Mushrooms

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories

This easy pasta, which stars a hearty trio of chicken and roasted mushrooms and zucchini, gets an irresistibly rich boost of flavor from sharp fontina and creamy mascarpone cheese, plus herbaceous basil pesto stirred in just before serving.

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fresh
ingredients
Pesto Chicken Pasta with Zucchini & Mushrooms
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ¾ lb Lumaca Rigata Pasta
  • 1 Zucchini
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Basil Pesto
  • 4 oz Shredded Fontina Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Yellow Onion
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms; cut into bite-sized pieces. Wash and dry the zucchini; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic

Roast the vegetables:
2 Roast the vegetables:

Place the mushroom pieces 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. 

Cook the pasta:
3 Cook the pasta:

Meanwhile, 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.

Cook the chicken & onion:
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 diced onion, chopped garlic, 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. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the cooked chicken and onion, roasted vegetables, 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 thoroughly 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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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms; cut into bite-sized pieces. Wash and dry the zucchini; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic

2 Roast the vegetables:

Place the mushroom pieces 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. 

Roast the vegetables:
Cook the pasta:
3 Cook the pasta:

Meanwhile, 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 diced onion, chopped garlic, 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. 

Cook the chicken & onion:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the cooked chicken and onion, roasted vegetables, 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 thoroughly 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!