Creamy Red Pesto Chicken – Easy and Delicious

Juicy chicken breasts simmered in a rich, creamy red pesto sauce with garlic and Parmesan for an easy, flavorful weeknight dinner.

Prep Time 10

Cook Time 25

Total Time 35

Servings 4

Pat the chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides and cooked through. Transfer to a plate.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté briefly until fragrant.
Stir in the red pesto and scrape up the browned bits from the bottom of the skillet.
Add the chicken broth and heavy cream. Stir until combined, then add the Parmesan cheese.
Simmer gently until the sauce is smooth, creamy, and slightly thickened.
Return the chicken to the skillet and spoon the creamy red pesto sauce over the top. Simmer gently for a few minutes.
Garnish with fresh basil and additional Parmesan before serving.

Use freshly grated Parmesan for the smoothest sauce.
Keep the cream sauce at a gentle simmer to prevent separation.
Chicken breasts can be replaced with boneless skinless chicken thighs.
Add spinach, mushrooms, or roasted peppers for extra vegetables.
Serve with pasta, rice, mashed potatoes, roasted vegetables, or crusty garlic bread.