Ingredients for Creamy Pesto Chicken

• Boneless, skinless chicken breasts: The star protein for this creamy pesto chicken. Cut into even pieces for quick, uniform cooking.
• Dry pasta (e.g., penne or fettuccine): Serves as the perfect vehicle for soaking up all that delicious creamy pesto chicken sauce. Cook al dente.
• Extra virgin olive oil: Provides a flavorful base for searing the chicken and sautéing aromatics. Use a good quality oil for best results.
• Garlic: Adds essential aromatic depth, a foundation of flavor for the rich sauce. Freshly minced garlic is always superior.
• Shallot: Offers a milder, sweeter onion flavor that beautifully complements the pesto. Dice finely for even distribution in the sauce.
• Low-sodium chicken broth: Thins the sauce to the perfect consistency while adding savory depth. Low-sodium allows better salt control.
• Heavy cream (or heavy whipping cream): Creates the luxurious, rich, and creamy texture that defines this dish. Don’t substitute for lighter creams here.
• Good quality basil pesto: The vibrant heart of this creamy pesto chicken, delivering signature herbaceous flavor. Choose a brand you love.
• Freshly grated Parmesan cheese: Melts into the sauce for umami and thickens it beautifully. Always grate fresh for superior taste.
• Kosher salt: Enhances all the flavors, balancing the richness of the cream and pesto. Season gradually to taste throughout cooking.
• Freshly ground black pepper: Adds a subtle peppery kick and aromatic warmth. Grind fresh for maximum flavor impact.
• Red pepper flakes (optional): Provides a gentle warmth and a hint of spice, elevating the dish. Adjust to your preferred level of heat.
• Fresh baby spinach: Incorporates vibrant color and a boost of nutrition that wilts perfectly into the sauce. Add at the very end.
• Fresh basil leaves: A bright, aromatic garnish that reinforces the pesto flavor and adds freshness. Chop just before serving.

How to Make Creamy Pesto Chicken

Prep Ingredients:

Start by cooking your pasta according to package directions; set aside. Cut boneless, skinless chicken breasts into 1-inch pieces, then mince garlic and finely dice the shallot. This initial prep makes crafting your Creamy Pesto Chicken seamless and quick.

Sauté Chicken:

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with kosher salt and freshly ground black pepper, cooking until golden brown and cooked through, about 5-7 minutes. Remove chicken, setting it aside, leaving drippings.

Build Sauce:

In the same skillet, add minced garlic and diced shallot, cooking for 2-3 minutes until fragrant and softened. Deglaze with low-sodium chicken broth, scraping up any browned bits from the bottom. This creates a deeply flavorful base for your sauce.

Simmer Cream:

Stir in the heavy cream, good quality basil pesto, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low. Allow it to thicken slightly for 3-5 minutes, creating a rich, luscious texture.

Add Greens & Cheese:

Return the cooked chicken to the skillet. Stir in fresh baby spinach until wilted, then fold in the freshly grated Parmesan cheese until melted and fully incorporated into the sauce. This completes your delicious Creamy Pesto Chicken sauce.

Combine & Serve:

Add the cooked pasta to the creamy pesto sauce, tossing gently to coat everything evenly. Garnish with fresh basil leaves and more Parmesan cheese. Serve your Ultimate Creamy Pesto Chicken Recipe for Weeknights immediately for a comforting meal.

How to Store Creamy Pesto Chicken

To store your Creamy Pesto Chicken, transfer any leftovers to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it at room temperature too long, a mistake I’ve made, as it spoils quickly. Discard if you notice any off smells or a slimy texture.

For make-ahead, cook chicken and pasta 1-2 days in advance, storing separately. To maintain optimal freshness, prepare the creamy pesto sauce, spinach, and cheese, then combine everything just before serving for the best texture.

Reheat gently on the stovetop, adding a splash of broth to revive the sauce.

What to Serve with Creamy Pesto Chicken

Serve your Ultimate Creamy Pesto Chicken hot, straight from the skillet. For a beautiful presentation, garnish generously with fresh basil leaves and a sprinkle of extra Parmesan cheese. This dish is perfect enjoyed warm, and it pairs wonderfully with a simple, crisp green salad or some crusty bread to sop up all that delicious sauce.

I personally love to serve this creamy pesto chicken with a light side, like steamed asparagus or a simple caprese salad. The freshness perfectly balances the richness, making every bite an absolute joy to enjoy.

Frequently Asked Questions

→ Can I substitute another protein for chicken in The Ultimate Creamy Pesto Chicken?

Yes, you can! Shrimp or pork tenderloin are great alternatives, cooked similarly. Just ensure they’re cooked through but not overdone to maintain tenderness. I’ve had success with both, but chicken truly shines here.

→ How do I prevent my Creamy Pesto Chicken sauce from becoming too watery?

To prevent watery sauce, ensure your chicken broth is low-sodium and simmer the cream longer to thicken it. Also, reserve some starchy pasta water to emulsify and enrich the sauce, a trick I always use.

→ Can I make this Easy Creamy Pesto Chicken recipe gluten-free?

Absolutely! Simply use your favorite gluten-free pasta instead of traditional varieties. The sauce and chicken are naturally gluten-free. Always check pesto labels for hidden gluten, just to be safe on weeknights.

→ How long can I store leftover Creamy Pesto Chicken in the refrigerator?

Leftover Creamy Pesto Chicken stores well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of broth to revive the sauce, as I often do.

→ Can I freeze The Ultimate Creamy Pesto Chicken for later?

Freezing is not recommended for Creamy Pesto Chicken. The creamy sauce can separate, and the pasta texture degrades significantly upon thawing. It’s best enjoyed fresh, as I learned from past attempts.