Chicken Shiitake Mushroom Basil Pesto
Elevate your weeknight dinner game with this vibrant Chicken Shiitake Mushroom Basil Pesto pasta, a perfect fusion of earthy, savory, and fresh flavors. Tender slices of golden-seared chicken and sautéed shiitake mushrooms are paired with a velvety homemade basil pesto, bursting with the nutty richness of toasted pine nuts and Parmesan cheese. Tossed with your favorite pasta and brightened with juicy cherry tomatoes, this dish shines as a wholesome and satisfying meal. Ready in just 40 minutes, it’s a delightful harmony of textures and bold flavors that’s perfect for a crowd-pleasing family dinner or an elegant date night. Whether you’re a pesto enthusiast or a lover of hearty chicken and mushroom recipes, this one is sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 200 grams fresh shiitake mushrooms, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pieces garlic cloves, minced
- 2 cups basil leaves
- 2 tablespoons pine nuts, toasted
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 4 tablespoons extra virgin olive oil (for pesto)
- 300 grams pasta of your choice, cooked
- 1 cup cherry tomatoes, halved
Instructions
Prepare the basil pesto: In a blender or food processor, combine basil leaves, toasted pine nuts, grated Parmesan, 1 tablespoon lemon juice, and 4 tablespoons of extra virgin olive oil. Blend until smooth and creamy. Adjust seasoning with a pinch of salt and black pepper. Set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until fully cooked and golden brown on the outside. Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced shiitake mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and slightly browned. Season with the remaining 1/2 teaspoon of salt and black pepper.
Add the cooked pasta to the skillet and toss it with the shiitake mushrooms. Mix in the prepared basil pesto, ensuring the pasta is evenly coated.
Gently stir in the sliced chicken and cherry tomatoes. Cook for 2-3 minutes to warm everything through.
Serve the Chicken Shiitake Mushroom Basil Pesto pasta immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 3.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
