Pesto Chicken Pasta with Zucchini & Mushrooms

Pesto Chicken Pasta

with Zucchini & Mushrooms

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 870 Cals/serving
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This easy pasta—which stars a hearty trio of chicken and roasted mushrooms and zucchini—gets an irresistibly rich boost of flavor from crème fraîche and fontina cheese, plus herbaceous basil pesto stirred in.
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fresh
ingredients
Pesto Chicken Pasta with Zucchini & Mushrooms
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 10 oz Chopped Chicken Breast
  • 1 Zucchini
  • 4 oz Mushrooms
  • ¾ lb Lumaca Rigata Pasta
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Shredded Fontina Cheese
  • ⅓ cup Basil Pesto
  • 2 Tbsps Crème Fraîche
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Shallot
time-saving
tips & techniques
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. 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. Peel and thinly slice the shallot.

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 browned and 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, 5 to 7 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
4 Cook the chicken

Meanwhile, 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. Working in batches if necessary, add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the shallot
5 Cook the shallot

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced shallot, 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 shallot is browned and softened. Turn off the heat. 

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked chicken, cooked shallot, 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 combined and the pasta is coated. Turn off the heat. Stir in the pesto and crème fraîche (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 garnished with the parmesan. Enjoy!

Tips from Home Chefs

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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. 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. Peel and thinly slice the shallot.

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 browned and 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, 5 to 7 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

Meanwhile, 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. Working in batches if necessary, add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken
Cook the shallot
5 Cook the shallot

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced shallot, 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 shallot is browned and softened. Turn off the heat. 

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked chicken, cooked shallot, 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 combined and the pasta is coated. Turn off the heat. Stir in the pesto and crème fraîche (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 garnished with the parmesan. Enjoy!

Finish the pasta & serve your dish