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Chicken in Pesto Cream #WeekdaySupper

BY: Michele
PUBLISHED: Sep 29, 2014
UPDATED: Mar 12, 2023
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Chicken in Pesto Cream includes delicious savory sautéed chicken, with a creamy pesto sauce, and served over pasta with tomatoes and peas, and topped parmesan cheese.

Chicken in Pesto Cream Sauce

I LOVE pesto! It adds such flavor and depth to my favorite foods.  The basil, oil, parmesan, and pine nuts in pesto combine for such a unique nutty flavor.

Chicken in Pesto Cream Sauce

For a weekday supper, I cheat and used prepared pesto.  To me it is not cheating because tastes amazing, and is a fantastic time saver.

Chicken in Pesto Cream Sauce

The recipe is written for boneless, skinless chicken breast halves but chicken breast tenders or boneless, skinless chicken thighs would work as well. I believe in using ingredients you have on hand.  I also used elbow macaroni because that is what I had on hand, but any pasta would work.

I love adding additional vegetables to the dish. I added diced tomatoes and green peas but feel free to use any vegetables.

Chicken in Pesto Cream Sauce

Did I mention you can make this recipe in 30 minutes! Whoohoo!

For which weeknight are you going to make this Chicken in Pesto Cream?

Recipe

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Chicken in Pesto Cream #WeekdaySupper

Sautéed chicken in a Pesto flavor cream sauce served over pasta with tomatoes and peas.
Course Chicken, Main Dishes
Cuisine Italian
Keyword Chicken in Pesto Cream
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 725kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 4 boneless skinless chicken breast halves
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup half and half
  • 2 tablespoons prepared pesto
  • 12 ounces elbow macaroni pasta or pasta of choice
  • 14.5 diced tomatoes with basil, garlic, and oregano, drained
  • 1 cup cooked peas drained
  • 1/4 cup shredded or grated parmesan cheese

Instructions 

  • Prepare pasta according to package directions, and drain.
  • Meanwhile, in a large skillet, over medium heat, add olive oil.
  • Place chicken breast halves between two pieces of plastic wrap, and pound thin. Remove from plastic.
  • Season chicken with salt, pepper, and garlic powder.
  • When the skillet is hot, add the chicken and cook on one side for about 5 to 7 minutes. Turn and and cook on the other side for another 5 - 7 minutes. Remove from pan.
  • Add butter and allow to melt.
  • Add flour and stir to combine with butter until it is like a thick paste.
  • Reduce heat to low. Pour in half and half (can use cream or milk). Stir until thickened.
  • Stir in the prepared pesto.
  • Pour the pesto cream sauce over the drained pasta. Stir to coat. Stir in the drained tomatoes and peas. Stir until evenly distributed.
  • Top with grated parmesan cheese.

Nutrition

Calories: 725kcal | Carbohydrates: 92g | Protein: 50g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 1753mg | Potassium: 2595mg | Fiber: 14g | Sugar: 25g | Vitamin A: 1599IU | Vitamin C: 95mg | Calcium: 394mg | Iron: 11mg

 

WeekdaySupper-Logo Monday – Chicken in Pesto Cream Sauce by Flavor Mosaic
Tuesday – Hamburger Stroganoff by Noshing With The Nolands
Wednesday – Watermelon and Mint Pesto Cucumber Noodle Salad by Take A Bite Out of Boca
Thursday – Fried Tofu with Sesame Soy Dipping Sauce by Hezzi-D’s Books and Cooks
Friday – Peppery Caramelized Onion Egg Curry by Sue’s Nutrition Buzz

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