There are nights when dinner needs to taste like you tried much harder than you actually did. That’s where Creamy Garlic Pesto Chicken comes to the rescue. Juicy chicken, colorful peppers, sun-dried tomatoes, and silky basil pesto come together in one skillet for a restaurant-worthy dinner in about 30 minutes.
The pesto adds bright basil and garlic flavor, while heavy cream creates a rich sauce that pairs perfectly with pasta. As Chef Omar says, great cooking doesn’t have to be complicated—fresh ingredients and a good skillet can turn any weeknight into a memorable meal.
Table of Contents
Why You’ll Love This Creamy Garlic Pesto Chicken
- Quick & Easy: The entire meal comes together in about 30 minutes, making it perfect for busy weeknights.
- Big, Fresh Flavor: Basil pesto, garlic, sun-dried tomatoes, and Parmesan create layers of savory goodness without hours of cooking.
- One-Skillet Convenience: Most of the action happens in one pan, which means fewer dishes staring at you after dinner.
- Family-Friendly: The creamy sauce and tender chicken make this an approachable dinner for adults and kids alike.
- Easy to Customize: Serve it with pasta, rice, bulgur, or zucchini noodles depending on what your family enjoys.
- Great for Guests: Those colorful peppers and that gorgeous creamy pesto sauce make a surprisingly impressive presentation.
Ingredients You’ll Need
You don’t need anything complicated for this recipe. Most ingredients are easy to find at a regular grocery store, and several may already be hanging out in your pantry.
- 3–4 boneless, skinless chicken breasts
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 tablespoon reserved oil from the sun-dried tomatoes, plus more as needed
- 3 bell peppers — 1 red, 1/2 yellow, and 1/2 green, sliced
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/2 cup chicken stock
- Salt and freshly cracked black pepper, to taste
- Fresh basil, chopped, for garnish
- Parmesan cheese, for garnish
That reserved sun-dried tomato oil deserves a special mention. Don’t toss it down the drain! Cooking the chicken and vegetables in a little of that flavorful oil adds another layer of savory tomato goodness without requiring an extra ingredient.
How to Make Creamy Garlic Pesto Chicken
1. Season and Cook the Chicken
Heat 1 tablespoon of reserved sun-dried tomato oil in a large nonstick skillet over medium heat. Add the Italian seasoning and red pepper flakes.
Season the chicken breasts with salt and freshly cracked pepper, then place them in the hot skillet.
Cook for about 4–5 minutes per side, adjusting the cooking time depending on their thickness. If the outside begins browning too quickly, reduce the heat.
Chicken breasts should reach an internal temperature of 165°F at the thickest point.
Transfer the cooked chicken to a plate and let it rest while you prepare the sauce.
2. Whisk Together the Creamy Pesto Sauce
In a bowl or large measuring cup, combine the basil pesto, heavy whipping cream, and chicken stock.
Whisk until the mixture looks smooth and evenly combined.
And yes, it already smells fantastic. Resist the temptation to start dipping bread into it—we still need it for dinner.
3. Sauté the Aromatics and Vegetables
Return the skillet to medium-high heat.
Add the red onion, minced garlic, and chopped sun-dried tomatoes. If the skillet looks dry, drizzle in another small amount of the reserved tomato oil.
Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant.
Be careful not to burn it. Garlic can go from beautifully golden to tiny bitter charcoal pieces surprisingly fast.
Add the sliced bell peppers and cook until they begin to soften but still have a little crunch. Keeping some texture gives the finished dish a much fresher feel.
4. Bring Everything Together
Pour the prepared pesto cream sauce into the skillet and stir it through the vegetables.
Bring the sauce to a gentle simmer rather than a hard boil. This helps keep the cream smooth.
Meanwhile, slice the rested chicken breasts into strips.
Return the chicken and any juices from the plate to the skillet. Gently toss everything together so each piece gets coated in that creamy green sauce.
Cook for another 2–3 minutes, just until the chicken is heated through and the sauce has slightly thickened.
Finish with freshly grated Parmesan and chopped basil.
Dinner is officially ready.
Chef Omar’s Tips for the Best Results
Watch the chicken carefully. Chicken breasts vary dramatically in thickness. If yours are particularly large, slice them horizontally into thinner cutlets before cooking. They’ll cook faster and more evenly.
Don’t overcook the peppers. Slightly crisp peppers add freshness and contrast to the creamy sauce. You want tender-crisp, not vegetables that have completely surrendered.
Keep the sauce at a gentle simmer. Heavy cream behaves much better when treated kindly. High heat can make creamy sauces separate.
Taste before adding extra salt. Pesto, Parmesan, chicken stock, and sun-dried tomatoes can all contain plenty of sodium. Taste the finished sauce first, then adjust.
And save that tomato oil! It’s basically a little jar of flavor waiting for its moment in the spotlight.
What to Serve With Creamy Pesto Chicken
One reason this dish earns repeat-dinner status in my kitchen is how easily it works with different sides.
For maximum comfort, spoon the chicken and plenty of sauce over pasta. Fettuccine, linguine, penne, and spaghetti are all excellent choices because they give that creamy pesto sauce somewhere delicious to go.
Rice is another easy option, especially when you need a low-effort weeknight meal. Bulgur brings a slightly nutty flavor and pleasantly chewy texture.
Want something lighter? Try zucchini noodles or serve the chicken alongside roasted vegetables and a simple green salad.
And if there’s crusty bread nearby, nobody will complain. That skillet is going to have sauce left in it, and leaving good pesto sauce behind feels suspiciously close to a kitchen crime.
A Weeknight Recipe Worth Remembering
I’m always drawn to recipes that deliver impressive flavor without asking you to spend the entire evening standing over the stove. This chicken is exactly that kind of meal.
It reminds me why I love skillet cooking in the first place. You build flavor one ingredient at a time—seasoned chicken, aromatic garlic, sweet peppers, tangy tomatoes—and then suddenly everything comes together under one creamy sauce.
The final skillet looks colorful and inviting enough for company, but the process is simple enough for a Tuesday night when everyone is hungry right now.
That’s my favorite kind of kitchen magic.
FAQS About Creamy Garlic Pesto Chicken
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work well and stay especially juicy. Cooking time may vary, so use an instant-read thermometer and cook the chicken to a safe internal temperature of 165°F.
Can I make Creamy Garlic Pesto Chicken ahead of time?
Yes. You can prepare it ahead and refrigerate it in an airtight container. When reheating, use gentle heat and add a small splash of chicken stock or cream if the sauce has become too thick.
How long does leftover creamy pesto chicken last?
Store leftovers in an airtight container in the refrigerator and enjoy them within 3–4 days.
Can I use homemade pesto?
Definitely. Homemade basil pesto can make the dish taste especially fresh. Store-bought pesto is also perfectly fine when speed matters—and on busy evenings, convenience deserves some applause.
Can I make the sauce less rich?
Yes. Reduce the amount of heavy cream slightly and increase the chicken stock. The sauce will be lighter and thinner while still carrying plenty of pesto flavor.
What pasta works best with creamy pesto chicken?
Fettuccine and linguine are wonderful for catching the creamy sauce, while penne and rigatoni hold it inside their ridges and tubes. Use whatever pasta is already in your pantry.
Bring a Little Bistro Flavor Home
Some of the best dinners aren’t complicated—they simply combine good ingredients in the right way. Tender chicken, fresh garlic, basil pesto, colorful peppers, tangy sun-dried tomatoes, and Parmesan already have plenty to say. The creamy sauce just gets everybody talking to each other.
Serve this Creamy Garlic Pesto Chicken over your favorite pasta or rice, scatter fresh basil and Parmesan over the top, and bring the skillet straight to the table.
It’s colorful, comforting, wonderfully creamy, and simple enough to make again whenever the week gets busy.
Grab your skillet and enjoy every saucy, garlicky bite. Happy cooking!
More Delicious Chicken & Pesto Recipes to Try
Loved this Creamy Garlic Pesto Chicken? Keep the easy dinner inspiration going with a few more flavorful favorites from Pulse Recipes:
- If you’re craving even more creamy basil goodness, try this creamy pesto chicken pasta for a cozy pasta dinner packed with pesto flavor.
- Want a quick meal with a similar creamy pesto combination? This simple creamy chicken pesto pasta with spinach adds tender spinach for an easy family-friendly dinner.
- If garlic and Parmesan are your favorite dinner duo, you’ll love this garlic Parmesan chicken and potatoes, a hearty option that makes weeknight cooking wonderfully simple.
- For another delicious way to put that jar of pesto to work, make these pesto chicken wraps for an easy lunch or lighter dinner.
If you made this Creamy Garlic Pesto Chicken, I’d love to hear how it turned out! ⭐⭐⭐⭐⭐ Leave a star rating and review below and share your favorite way to serve it. Your feedback helps other home cooks decide what to make next—and lets us know which recipes deserve a permanent spot in your dinner rotation!
Creamy Garlic Pesto Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Garlic Pesto Chicken is an easy one-pan dinner featuring tender chicken, colorful bell peppers, sun-dried tomatoes, garlic, and a rich basil pesto cream sauce. Ready in about 30 minutes, it’s perfect for busy weeknights and delicious served over pasta, rice, bulgur, or zucchini noodles.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 tablespoon reserved oil from the sun-dried tomatoes, plus more as needed
- 1 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/2 cup chicken stock
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil, chopped, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Cook the chicken: Heat 1 tablespoon of reserved sun-dried tomato oil in a large nonstick skillet over medium heat. Add the Italian seasoning and red pepper flakes. Season the chicken with salt and black pepper, then add it to the skillet.
- Cook the chicken for about 4–5 minutes per side, or until the thickest part reaches 165°F. Reduce the heat if the chicken browns too quickly. Transfer to a plate and set aside.
- Prepare the pesto sauce: In a bowl or measuring cup, whisk together the basil pesto, heavy whipping cream, and chicken stock until smooth. Set aside.
- Cook the vegetables: Return the skillet to medium-high heat. Add the red onion, garlic, and sun-dried tomatoes. If the skillet looks dry, add a little more reserved tomato oil. Cook for about 1 minute, until fragrant.
- Add the sliced bell peppers and cook for a few minutes until slightly tender but still crisp.
- Add the sauce: Pour the prepared pesto cream sauce into the skillet. Stir well and bring to a gentle simmer.
- Slice the cooked chicken into strips and return it, along with any accumulated juices, to the skillet.
- Cook for another 2–3 minutes, until the chicken is heated through and coated in the creamy pesto sauce.
- Garnish with grated Parmesan and chopped fresh basil. Serve immediately over pasta, rice, bulgur, or zucchini noodles.
Notes
- Chicken breasts vary in thickness, so use an instant-read thermometer to check for an internal temperature of 165°F.
- Don’t discard the oil from the sun-dried tomatoes. It adds extra flavor when cooking the chicken and vegetables.
- Avoid boiling the cream sauce aggressively. A gentle simmer helps keep it smooth and creamy.
- Keep the bell peppers slightly crisp for the best texture.
- Taste the sauce before adding additional salt because pesto, Parmesan, sun-dried tomatoes, and chicken stock may already be salty.
- For a thinner sauce, add a splash of chicken stock. For a richer sauce, add a little extra cream.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently and add a splash of stock or cream if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 155 mg