Chicken, Mushroom & Pesto Pasta

  • 4 skinless, boneless free-range chicken breast or Thighs
  • Approx 4/6 tbsp olive oil
  • 2 garlic cloves,
  • 1 Onion
  • 200g mushrooms, sliced
  • 400g pasta of your choice
  • 150ml single cream
  • 150g Pesto
  • 2-3 sage leaves picked & chopped
  • 30g grated parmesan (optional)

You’ll also need

  • Wok or deep frying pan and medium size pan


  1. Chop Onions & Garlic.
  2. Place 2 tbsp of Olive oil in a Wok or Deep frying pan and heat on a medium temperature.
  3. Then add the onion & garlic and stir with a wooden spoon until golden brown.
  4. Add 1/2 a teaspoon of Salt & Pepper.
  5. Chop the Chicken into bite size portions and add to the frying pan.
  6. Stir to ensure even cooking. Cook until no pink on the meat is visible.
  7. In a Medium size pan, fill approximately half way with water.
  8. Add your pasta and half a teaspoon of salt.
  9. Bring to boil then leave to simmer on a low heat.
  10. Add more seasoning to the chicken to your desired taste and cook on a slow heat.
  11. Prep the mushrooms and slice them to a medium size.
  12. Add them to the frying pan with the Chicken and cook for approx 3/4 minutes.
  13. Now add your pesto and stir evenly. add more olive oil if required.
  14. Check your pasta. See if they are soft enough. If so remove from heat.
  15. Add some cream to your desired preference to the main dish.
  16. Can also add some water if needed.
  17. Let everything cook on a slow heat for a further 5 mins.
  18. Add some grated parmesan to your desired amount and stir.
  19. Add your chopped sage and mix.
  20. Now take everything off the heat and leave to cool down for 5 to 10 mins
  21. Drain your pasta and add to serving plates.
  22.  Now add the chicken & mushroom mix and sauce over the pasta.
  23. Garnish with Parmesan and more chopped sage.
  24. Enjoy 🙂

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