Tomato Basil Chicken Pasta

Creamy, pesto-laced sauce + juicy sautéed chicken + sun-dried tomatoes + mushrooms = comfort in a bowl. The Olive Leaf Basil Olive Oil builds fragrant flavor fast, and our Tomato Basil Penne catches every saucy bite. On the table in about 30 minutes.

Ingredients (4 servings)

• 1 Tbsp The Olive Leaf Basil Olive Oil
• ½ lb boneless, skinless chicken thighs, chopped
• ¼ cup sun-dried tomatoes (drained of most oil), chopped
• ¼ tsp red pepper flakes
• 4 oz mushrooms, sliced
• 3 garlic cloves, minced
• ½ cup basil pesto
• 1 cup milk
• ¼ tsp salt, plus more to taste
• 8 oz The Olive Leaf Tomato Basil Penne
• Fresh basil, chopped (for topping)

Directions

1. Sauté. Warm Basil Olive Oil in a large skillet over medium heat. Add chicken and sun-dried tomatoes; sprinkle in red pepper flakes. Cook 1–2 minutes, stirring.
2. Add veg. Stir in mushrooms (add a drizzle more oil if needed) and cook 2–3 minutes, until chicken is cooked through and mushrooms soften.
3. Make the sauce. Add garlic, pesto, milk, and salt. Bring just to a boil, then immediately reduce to a gentle simmer, stirring until creamy and combined. Taste and adjust seasoning.
4. Cook pasta. Meanwhile, boil penne in salted water to al dente. Reserve ¼ cup pasta water; drain.
5. Finish. Toss pasta into the sauce, adding a splash of pasta water if you want it looser and glossier. Warm through 1 minute.
6. Serve. Top with chopped fresh basil.

Tips & Swaps

• Creamier: Use half-and-half instead of milk.
• Greens boost: Fold in 2 cups baby spinach with the pasta.
• Protein swap: Chicken breast or rotisserie chicken both work.
• Vegetarian: Skip chicken; add extra mushrooms or a can of white beans.
• Heat level: Adjust red pepper flakes to taste.
• Gluten-free: Use your favorite GF pasta.

Wine Pairing

Chianti/Sangiovese for a classic match, or Pinot Grigio if you prefer white.