Chicken and Mushroom Pasta in Pesto White Wine Sauce is so delicious with flavors of basil, thyme and oregano as well as pungency from garlic, you simply can’t go wrong here! Chicken and mushrooms are generously seasoned, sauteed in olive oil and then tossed in the pesto wine sauce.
Importance of seasoning:
This is a flavorful chicken and mushroom pasta dish coated with a savory pesto white wine sauce tossed with perfectly cooked chicken and mushrooms. Seasoning is important here. I indicated Italian seasoning and red pepper flakes. I usually use what is called Sicilian seasoning, but unfortunately it’s not widely available. The major difference between Italian and Sicilian seasonings is the presence of red pepper flakes and roasted garlic in the latter.
What you will need to make this dish:
Long ribbon pasta
Pesto sauce in a jar (or homemade version)
White wine, such as Pinot Grigio or Chardonnay
Use homemade or store-bought pesto! I try to buy a small jar of high quality pesto in the supermarket in order to use most of it within a couple of weeks. Even though it does keep pretty good in the fridge.
I love using long ribbon pasta with pesto dishes, such as fettuccine, linguine, pappardelle or tagliatelle. In my opinion it’s easier to make your pesto dish look good when using these kinds of pasta.
Quick and easy to make, yet fancy enough for guests, it’s so simple it can become a favorite weeknight dinner.
Pesto of course is as a classic Italian favorite. It’s the combination of fresh basil, pine nuts, olive oil, garlic and Parmesan cheese that is hard to beat in flavor. Some pesto sauces out there have lemon, capers or even crushed red pepper to give it some heat.
I like pesto sauce that is thick and more like a gravy with lighter amounts of olive oil mixed into the sauce and not a big fan of pesto swimming in the oil. Seared chicken is such a good addition to this pesto dish, and linguine, fettuccine will work well here as pasta.
I bought a 7 oz jar of pesto and used slightly more than half of it, which is 4 oz, or 1/2 cup. If you are a pesto lover, you might know that Pesto sauce originated in Genoa of Northern Italy, but no mention of it appeared in the United States until 1944, when the New York Times reported an imported, canned pesto paste. 1944! That’s nearly 100 years ago. Almost…
But that’s not the end of history of pesto yet. In reality, pesto sauce did not gain popularity in the United States until the 1980s and 1990s, partly because fresh basil was not sold here until the 1970s. So basically it’s still pretty new to most of us!
This Chicken and Mushroom Pasta in Pesto White Wine Sauce brings out the best flavors out of chicken and mushrooms.
You might also enjoy these pasta and chicken dinners:
Chicken Pasta with Bacon and Spinach in Creamy Tomato Sauce
Louisiana Chicken Pasta
Chicken Pasta in Creamy White Wine Parmesan Sauce
Chicken and Mushroom Pasta in Pesto White Wine Sauce is so delicious with flavors of basil, thyme and oregano as well as pungency from garlic, you simply can't go wrong here!
- 2 tablespoons olive oil (divided)
- 2 tablespoon butter (divided)
- 1 lb boneless, skinless thin chicken breasts, or tenders (cut up in 1 inch chunks)
- 10 oz white mushrooms (thickly sliced)
- 1 teaspoon Italian Seasoning
- salt and pepper
- 4 garlic cloves minced
- 1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
- 1/8 teaspoon red pepper flakes
- 1/2 cup sodium free chicken broth adjust salt if not sodium free
- 1/2 cup white wine
- 1/2 cup (4 oz.) basil pesto
- 1/2 cup Parmesan cheese shredded
- 1/2 teaspoon salt
- chopped fresh basil (for garnish)
- 10 oz fettuccine pasta
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add chicken chunks to the hot skillet, generously season them with salt, pepper and Italian seasoning right in the skillet and cook for about 4 minutes on one side, flip once and cook for 2 additional minutes on the other side.
In order to not overcrowd the pan I cooked chicken in 2 rounds (this avoids overs-teaming it and ensures proper browning). Because the pan will be hotter on the second round, reduce cooking time for chicken to 2 minutes per side. Add a splash of olive oil to the second round of cooking chicken. Remove cooked chicken from skillet after each round.
Add second tablespoon of olive oil and second tablespoon of butter to the now empty skillet. Once the pan is hot, add sliced mushrooms, generously season them with salt, pepper and Italian seasoning right in the skillet.
Cook the mushrooms on medium high heat without flipping for 2-3 minutes until mushrooms release liquid and get soft. Pressing down with spatula will speed up the process. Flip to the other side and cook for 1-2 minutes. Remove mushrooms from skillet.
Add minced garlic to the now empty skillet and cook until fragrant, about 1 minute.
Add 1 teaspoon Italian seasoning, 1/8 teaspoon red pepper flakes, 1/2 cup wine and cook on medium for 2 minutes to reduce wine.
Now add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Continue cooking for 3-4 minutes until the sauce reduces.
Reduce the heat and add salt and 1/2 cup of shredded Parmesan. Slowly mix it in until it's evenly incorporated with the sauce. Taste the sauce and adjust seasoning if necessary.
In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions.
Drain the pasta, but do not rinse.
Add pasta to the skillet with the sauce, and stir until pasta is fully coated in sauce.
Add chicken and mushrooms. Mix with pasta and sauce. Taste and season with more salt if necessary.
Garnish with fresh basil.
You might also like: Pesto Shrimp Fettuccine in Mushroom Garlic Sauce