Easy Creamy Pesto Chicken
This Easy Creamy Pesto Chicken recipe is a quick and flavorful weeknight dinner option. Tender chicken is coated in a vibrant, creamy pesto sauce, perfect served over pasta. It's a guaranteed crowd-pleaser and easily customizable to your preferences.
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Paper towels
- Meat thermometer
- Pasta pot (optional)
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- 1 cup heavy cream
- ½ cup prepared pesto
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup chicken broth
- 1 lb pasta linguine, fettuccine, or your favorite shape
- Fresh basil leaves, for garnish
- Cherry tomatoes, halved, for garnish
- Extra Parmesan cheese, for grating
Instructions
- Pat the chicken breasts dry with paper towels.
- Season the chicken with salt, pepper, garlic powder, and red pepper flakes (if using).
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Ensure an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set aside to rest, tented loosely with foil.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the heavy cream and bring to a simmer.
- Reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened slightly.
- Stir in the pesto and Parmesan cheese. Season with salt and pepper to taste.
- Slice the rested chicken breasts into bite-sized pieces.
- Add the sliced chicken to the creamy pesto sauce and stir to coat.
- If serving with pasta, cook the pasta according to package directions.
- Drain the pasta and add it to the skillet with the chicken and sauce. Toss to combine.
- Serve immediately, garnished with fresh basil leaves, cherry tomatoes, and extra Parmesan cheese.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts. Adjust cooking time accordingly. If the sauce is too thick, add a tablespoon or two of chicken broth or cream. If the sauce is too thin, simmer longer to reduce or use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken. Store leftovers in the refrigerator for up to 3 days.