The Ultimate Creamy Pesto Chicken Recipe Your Family Will Love (Print Version)
How to make luscious Creamy Pesto Chicken with tender chicken, vibrant pesto, and a rich sauce that's perfect for a quick weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Non-vegetarian
# Ingredients:
→ Base/Main Components
01 -
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 tablespoon olive oil
03 -
1 cup heavy cream
04 -
1/2 cup store-bought or homemade basil pesto
05 -
1/2 cup chicken broth
06 -
8 oz fettuccine or pasta of choice
→ Flavor Builders
07 -
2 cloves garlic, minced
08 -
1 large shallot, finely diced
09 -
1/2 cup grated Parmesan cheese, plus more for serving
10 -
1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
→ Seasonings/Spices
11 -
1 teaspoon salt, or to taste
12 -
1/2 teaspoon black pepper, freshly ground
13 -
1/4 teaspoon red pepper flakes (optional)
→ Finishing/Toppings
14 -
2 tablespoons fresh basil, chopped
15 -
1 tablespoon fresh parsley, chopped
16 -
1 teaspoon fresh lemon juice
# Instructions:
01 -
Cut boneless, skinless chicken breasts into 1-inch pieces; season generously with salt and pepper. Finely dice the shallot and mince the garlic. This essential prep ensures everything is ready for your ultimate Creamy Pesto Chicken.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear until golden brown, about 3-4 minutes per side. Cook in batches if necessary to avoid overcrowding the pan.
03 -
Reduce heat to medium. Add the diced shallot and minced garlic to the skillet, cooking until fragrant and softened, about 2 minutes. Stir in the chopped sun-dried tomatoes and red pepper flakes if using.
04 -
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the basil pesto and grated Parmesan cheese until melted and the sauce slightly thickens. Taste and adjust seasonings.
05 -
While the sauce simmers, cook your chosen pasta (like fettuccine) according to package directions until al dente. Remember to reserve about 1/2 cup of the starchy pasta water before draining completely.
06 -
Return the cooked chicken to the skillet with the creamy pesto sauce. Add the drained pasta, tossing gently to coat everything thoroughly. Use a splash of reserved pasta water to emulsify the sauce if needed.
07 -
Stir in the fresh chopped basil, parsley, and a squeeze of lemon juice. Serve your delightful Creamy Pesto Chicken immediately, topped with extra Parmesan cheese. Enjoy this satisfying meal!
# Notes:
01 -
Cook chicken in batches to sear properly, preventing steaming and ensuring golden, tender results.
02 -
Store Creamy Pesto Chicken in an airtight container in the refrigerator for 3-4 days.
03 -
Substitute boneless, skinless chicken thighs for breasts; they add richness and remain tender.
04 -
Serve warm with extra Parmesan and fresh basil, alongside a crisp green salad or garlic bread.
05 -
Prep chicken, garlic, and shallots a day ahead, storing them in airtight containers until ready to cook.
# Tools You'll Need:
01 -
large skillet
02 -
large pot
03 -
cutting board
04 -
sharp knife
05 -
measuring cups
06 -
measuring spoons
07 -
spatula
08 -
spoon
09 -
tongs
# Nutrition Facts (Per Serving):
Calories: 950
Total Fat: 46g
Total Carbohydrate: 47g
Protein: 87g