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Fettuccine with Chicken & Mushrooms in a Sun-dried Tomato Pesto Sauce


This 30-minute meal is a perfect solution when you are limited on time but in need of a nourishing dinner for the family. It also helps that most of the ingredients are easy to find in your pantry or fridge. Use leftover chicken from the night before or pick up a rotisserie chicken from the grocery to make this super easy dinner.

Saute the mushrooms in a little butter until soft, add the chicken and tomatoes and stir in the pesto. Feel free to add more or less to taste. Sun-dried tomato pesto can be found in the pasta aisle of the grocery store. Feel free to use the traditional pesto or kick it up a notch in flavor by using the sun-dried tomato variety.  Pesto comes in many brands and also is delicious brushed on grilled meats and chicken or tossed with grilled veggies. It also is great on a sandwich in place of mayonnaise.


Fettuccine with Chicken & Mushrooms in a Sun-dried Tomato Pesto Sauce

(Printable Recipe)


  • 1 pound fettuccine
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 2 cups rotisserie chicken or home-cooked shredded chicken breast
  • Salt & pepper to taste
  • 20 cherry or grape tomatoes, sliced in half
  • 1/2 cup prepared sun-dried tomato pesto


Cook the fettuccine according to the package directions, until al dente. Before draining the pasta,  reserve 1 cup of the pasta cooking water.

Meanwhile in a skillet, saute the mushrooms in butter over medium heat until they are soft. Next add the shredded chicken and sliced tomatoes. and stir until the tomatoes begin to soften about 3 minutes.  Add the pasta, pesto and some of the reserved pasta water and toss until well coated. Add more of the water if needed. Serve with grated Parmesan cheese.

Serves 4. Total time 20 minutes.


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