5 from 1 vote

Creamy Pesto with Chicken

By: Julia Pacheco
Creamy Pesto with Chicken pairs tender chicken with a rich pesto cream sauce, perfect over pasta for an easy, flavorful dinner.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings
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Ingredients 

  • 1 lb chicken breast
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • 2 tbs olive oil
  • ½ white onion, diced
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup basil pesto
  • ¼ cup parmesan cheese
  • 3 roma tomatoes, diced
  • 1 tbs cornstarch
  • 1 tbs water

Optional sides to serve with:

  • Egg noodles
  • White rice
  • Cauliflower rice

Instructions 

  • Cut the chicken breasts in half thin horizontally. Season chicken on both sides with a dash of salt and pepper.
  • To a large skillet over medium heat add the oil once the oil is hot add the chicken to the pan cook on each side for 5 minutes or until cooked flipping once. Once the chicken is completely cooked remove to a separate plate cover with aluminum foil and set to the side.
  • To the same skillet you cooked the chicken in over medium heat add the diced onion and broth with your spatula scrape the bits off the bottom of the pan and let simmer for 2 minutes.
  • Stir in heavy cream, a dash of salt and pepper let simmer stirring frequently for 2 minutes.
  • Stir in pesto, parmesan cheese, and tomatoes let the cheese melt down.
  • (For a thicker sauce in a small bowl whisk together the cornstarch and water sitr it into the sauce mixture) It will thicken up immediately.
  • Add the cooked chicken back in to the skillet coat it in the sauce and enjoy over egg noodles, rice, or anything you want!

Video

Nutrition

Calories: 402kcal | Carbohydrates: 8g | Protein: 29g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 842mg | Potassium: 595mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1223IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Kimberly Schultz says:

    My 15 year old son absolutely loves this dish. It’s easy to make and restaurant quality. Love your recipes 😋.

    Reply