Penne Pasta With Chicken, Mushrooms and Pesto Sauce: A Culinary Symphony

The aroma still lingers in my memory: the earthy scent of sautéed mushrooms mingling with the bright, herbaceous notes of pesto, all rounded out by the richness of cream and a hint of salty blue cheese. I first tasted this dish years ago at a small Italian trattoria tucked away on a cobblestone street during a rainy trip to Florence. Each bite was a comforting revelation, a perfect harmony of flavors that I immediately knew I had to recreate at home.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2
• Yield: 2 plates
• Dietary Type: Not Gluten-Free

Ingredients

• 4 ounces penne rigate (can use pasta of your choice)
• 2 boneless, skinless chicken breast halves (about 1/2 lb)
• 5-6 sliced white mushrooms
• 2 tablespoons olive oil
• 2 tablespoons blue cheese (can use Gorgonzola cheese)
• 3 tablespoons pesto sauce
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons shredded Parmesan cheese
• Fresh basil leaves, for garnishing

Equipment Needed

• Large pot
• Large skillet
• Colander
• Knife
• Cutting board

Instructions

1. Begin by cooking the penne pasta. Bring a large pot of salted water to a rolling boil. Add the penne rigate and cook according to the package directions until al dente. This usually takes about 8-10 minutes. Be sure to salt the water generously; this is your first opportunity to season the pasta itself.
2. While the pasta is cooking, prepare the chicken and mushrooms. Cut the chicken breast halves into small, bite-sized pieces. Season generously with salt and black pepper.
3. In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken pieces. Cook for 5-7 minutes, or until the outside appears cooked and lightly browned. Do not overcrowd the pan; cook in batches if necessary to ensure even browning.
4. Add the sliced white mushrooms to the skillet with the chicken. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms release their water and soften. The mushrooms should be slightly browned and tender.
5. Stir in the pesto sauce and ensure it’s evenly distributed throughout the chicken and mushrooms. Continue cooking for another 2 minutes on medium heat, allowing the pesto to infuse its flavor into the other ingredients.
6. Pour in the heavy cream and stir well to combine. Add the blue cheese, crumbling it as you add it to the sauce. Reduce the heat to medium-low and cook for another 2 minutes, stirring frequently, until the sauce thickens and becomes creamy. The blue cheese should melt and incorporate into the sauce, adding a tangy and salty depth.
7. Once the pasta is cooked al dente, drain it thoroughly in a colander. Add the cooked and drained penne pasta to the skillet with the sauce. Stir well to ensure that the pasta is evenly coated in the creamy pesto sauce.
8. Serve immediately in bowls or on plates. Garnish with shredded Parmesan cheese and fresh basil leaves for a final touch of flavor and visual appeal.

Expert Tips & Tricks

• For an even richer flavor, try using a combination of different types of mushrooms, such as cremini or shiitake.
• If you don’t have blue cheese on hand, Gorgonzola cheese is a great substitute. You could also use a strong aged cheddar for a different, but still delicious, flavor profile.
• To prevent the pasta from sticking together after draining, toss it with a small amount of olive oil before adding it to the sauce.
• If the sauce becomes too thick, add a splash of pasta water to thin it out to your desired consistency. The starch in the pasta water will also help the sauce cling to the pasta.
• Don’t overcook the chicken, as it will become dry and tough. Cook it just until it’s cooked through and still slightly juicy. Use a meat thermometer if you’re unsure – 165°F (74°C) is the target internal temperature.

Serving & Storage Suggestions

Serve this dish immediately while it’s hot and creamy. A simple side salad with a light vinaigrette complements the richness of the pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or milk if needed to restore the creamy consistency. You can also microwave it, but be careful not to overheat it, as this can make the pasta rubbery. I don’t recommend freezing this dish, as the cream sauce may separate upon thawing and the pasta texture might be affected.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	732.6 kcal	N/A
Calories from Fat	391 g	53%
Total Fat	43.5 g	66%
Saturated Fat	18.9 g	94%
Cholesterol	167.8 mg	55%
Sodium	941 mg	39%
Total Carbohydrate	46.3 g	15%
Dietary Fiber	2.4 g	9%
Sugars	2.6 g	10%
Protein	38.9 g	77%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegetarian version, omit the chicken and add more mushrooms or other vegetables like spinach, bell peppers, or zucchini.
• To make it gluten-free, use gluten-free pasta.
• For a dairy-free option, substitute the heavy cream with coconut cream or cashew cream. Be sure to use a dairy-free pesto and skip the blue cheese and Parmesan cheese.
• Add a pinch of red pepper flakes for a touch of heat.
• Sun-dried tomatoes add a burst of flavor and color to the dish.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While penne rigate is a classic choice, any short pasta shape like fusilli, farfalle, or even rotini would work well in this dish.

Q: Can I make this ahead of time?
A: While best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving and combine with the reheated sauce.

Q: What if I don’t like blue cheese?
A: No problem! You can substitute it with another cheese that you enjoy, such as Gorgonzola, feta, or even a strong cheddar. You can also simply omit it if you prefer.

Q: Can I use store-bought pesto?
A: Yes, store-bought pesto works perfectly fine. However, homemade pesto will always have a fresher and more vibrant flavor.

Q: Is there a way to make this dish lighter?
A: You can use half-and-half instead of heavy cream to reduce the fat content. You can also use less olive oil and opt for lean chicken breast.

Final Thoughts

This Penne Pasta with Chicken, Mushrooms, and Pesto Sauce is more than just a recipe; it’s an invitation to create a moment of culinary joy. It’s a dish that’s perfect for a cozy weeknight dinner or a casual gathering with friends. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe, share your feedback, and perhaps even pair it with a crisp glass of white wine for the ultimate Italian experience. Buon appetito!