Creamy Pesto Chicken with Sun-Dried Tomatoes

• 4 boneless, skinless chicken breasts
• 1 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 1/4 cup fresh basil leaves, chopped

Steps

1. 1 Season chicken breasts with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add garlic and red pepper flakes; sauté for 1 minute.
5. 5 Pour in pesto, heavy cream, and chicken broth. Stir to combine and heat through.
6. 6 Add chopped sun-dried tomatoes and Parmesan cheese. Stir until cheese is melted and sauce is creamy.
7. 7 Return chicken to skillet, spooning sauce over the top. Simmer for 2-3 minutes.
8. 8 Garnish with fresh basil before serving.

Equipment

• Large skillet
• Tongs or spatula
• Wooden spoon

Variations

• Add cooked penne pasta to the skillet for a heartier pasta dish.
• Use spinach pesto for a slightly different flavor profile.

Substitutions

• Substitute heavy cream with half-and-half for a lighter version.
• Use store-bought pesto if you're short on time.

Pairings

• A crisp Chardonnay complements the richness of the pesto sauce.
• Serve with a chilled glass of Pinot Grigio for a refreshing contrast.

Nutrition

Tips

• For a richer sauce, add an extra splash of cream.
• If you prefer a smoother sauce, blend it with an immersion blender before adding the chicken back in.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or cream to restore sauciness.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh garden salad.
• Pairs wonderfully with a crusty baguette to soak up every last bit of sauce.

FAQ