How can I make my pesto sauce even creamier?

The heavy cream in this recipe is the key to its creaminess. For an even richer texture, you could stir in a tablespoon of cream cheese or a sprinkle of grated Parmesan cheese along with the heavy cream and allow it to melt completely into the sauce.

Do you put pesto on chicken before or after cooking?

For this recipe, we add the pesto to the sauce after the chicken is cooked. This preserves the fresh, vibrant flavor of the basil. If you were to cook the chicken with the pesto on it, the heat could cause the fresh herbs to darken and lose some of their bright taste. Both methods work but for a truly "creamy pesto" flavor, adding it to the sauce at the end is the way to go.

What's the difference between Alfredo sauce and creamy pesto?

The primary difference lies in their base flavors. A classic Alfredo sauce is a rich, creamy sauce made from butter, Parmesan cheese and heavy cream. Its flavor is cheesy and savory. Creamy pesto, on the other hand, starts with the foundational flavors of pesto basil, garlic, pine nuts and olive oil and then incorporates cream to create a richer, smoother sauce. So, while both are creamy, Alfredo is cheese-forward and creamy pesto is herb-and-garlic-forward.

What other meats go well with a creamy pesto sauce?

This creamy pesto sauce is incredibly versatile! It’s fantastic with shrimp, scallops, or even salmon. It also pairs wonderfully with Italian sausage or thinly sliced prosciutto.

Easy Creamy Pesto Chicken (Ready in 30 Minutes!)

Name: Easy Creamy Pesto Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breast (about 1.3 lb. total); 1/8 tsp salt; 1/8 tsp pepper; 2 Tbsp olive oil, divided; 2 cloves garlic, minced; 1 pint grape tomatoes, sliced in half; 1/2 cup heavy cream; 1/4 cup pesto

Description

A fast, flavorful and incredibly easy one-pan Creamy Pesto Chicken recipe. Tender chicken is simmered in a luscious pesto cream sauce with juicy cherry tomatoes. Perfect for a weeknight dinner in under 30 minutes!

Ingredients

Scale

2 boneless, skinless chicken breast (about 1.3 lb. total)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp olive oil, divided
2 cloves garlic, minced
1 pint grape tomatoes, sliced in half
1/2 cup heavy cream
1/4 cup pesto

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Instructions

Prepare the chicken by filleting the breasts into four thinner pieces. Season both sides with salt and pepper.
Heat a large skillet over medium heat. Add 1 Tbsp of olive oil and cook the chicken until golden brown and cooked through (about 3-5 minutes per side). Remove the chicken to a plate.
Reduce heat to medium-low. Add the remaining 1 Tbsp of olive oil, the minced garlic and halved grape tomatoes to the skillet. Sauté for about 5 minutes until the tomatoes soften.
Stir in the heavy cream and pesto. Allow the sauce to come to a simmer. Taste and adjust seasoning if needed.
Return the chicken to the skillet, turning to coat it in the sauce. Simmer for a few minutes to heat through. Serve hot.

Notes

This dish is excellent served over pasta, rice, or zucchini noodles.
For an even creamier sauce, add a tablespoon of cream cheese or a sprinkle of Parmesan with the heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch & Dinner
Method: Sauté, Simmer
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (1/4 of the recipe)
Calories: 685 kcal
Sugar: 4 g
Sodium: 495 mg
Fat: 2 g
Saturated Fat: 21 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 46 g
Cholesterol: 215 mg