Description

This Creamy Pesto Chicken features juicy chicken breasts drenched in a velvety sauce made of basil pesto and cream. Perfect for a quick weeknight meal, it brings delicious flavors to the table with minimal prep time. Enjoy it over pasta or on its own for a satisfying dinner.

Ingredients

Scale

1 to 1.5 pounds chicken breast (about 2 large)
½ teaspoon garlic powder
salt & pepper (to taste)
1 tablespoon olive oil
1 pint grape or cherry tomatoes (cut in half)
1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
¾ cup chicken broth
¾ cup heavy cream
1 teaspoon cornstarch
¼ to ⅓ cup basil pesto (or more to taste)
¼ cup grated parmesan (or more to taste)

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Instructions

Cut the chicken breasts in half lengthwise. Place between plastic wrap and pound lightly to create even cutlets. Season with garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat and add the olive oil. Sear the chicken for 3-4 minutes on each side until golden. Remove the chicken and set aside.
Reduce the heat to medium and add the halved tomatoes to the skillet. Sauté for 2-3 minutes until starting to soften, then add minced garlic and cook for another 30 seconds.
Pour chicken broth into the skillet and gently simmer, scraping any browned bits off the bottom. Whisk cream and cornstarch together and pour into the skillet. Simmer gently for 1-2 minutes without boiling to keep the sauce from splitting.
Stir in the pesto and parmesan into the sauce. Return the chicken to the skillet, coating it in the sauce, and simmer gently until heated through.
Serve immediately over linguine or spaghetti and top with extra pesto, parmesan, and cracked black pepper if desired.

Notes

For a richer taste, add more basil pesto to the sauce as desired.
Serve with a side of crusty bread to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 2g
Sodium: 950mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 47g
Cholesterol: 150mg