Chicken With Pesto Cream Sauce Recipes

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PESTO CHICKEN



Pesto Chicken image

Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!

Provided by Jessica Gavin

Time 20m

Number Of Ingredients 10

2 1/2 pounds boneless skinless chicken breast (4 pieces, pounded to 3/4-inch thickness)
1/2 cup extra-virgin olive oil ((120ml), plus more for drizzling)
1/2 teaspoon kosher salt (plus more for seasoning)
black pepper (as needed for seasoning)
1 cup basil ((30g, 1 ounce) packed)
1 cup baby spinach ((30g, 1 ounce) packed)
3 cloves garlic (unpeeled)
1/4 cup walnuts (plus more for garnish)
1/4 cup grated parmesan cheese (plus more for garnish)
1 cup diced tomatoes (1/4-inch dice)

Steps:

  • Place oven rack to the center position. Preheat oven to 450°F.
  • Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
  • Place chicken in an ovenproof baking dish or skillet.
  • Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
  • Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
  • Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
  • Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
  • Add 1/2 teaspoon salt to the food processor.
  • Process pesto by pulsing five times to help break down the greens.
  • Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
  • Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
  • Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
  • Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
  • Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.

Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

Provided by JODIE4

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
4 large cloves garlic, sliced
3 ½ tablespoons sherry
¼ cup pine nuts
½ cup chopped fresh basil
1 (8 ounce) container reduced fat sour cream
3 tablespoons grated Parmesan cheese
ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
  • Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that comes together in just 30 minutes!

Provided by Katerina | Diethood

Categories     Dinner

Time 25m

Number Of Ingredients 12

1 pound boneless (, skinless chicken breasts)
salt and fresh ground pepper (, to taste)
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes (, halved)
1 tablespoon all-purpose flour
2 garlic cloves (, minced)
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper (, to taste)
freshly shaved parmesan (, for garnish, optional)
fresh basil ribbons (, for garnish, optional)

Steps:

  • Season chicken with salt and pepper, and rub chicken with the basil pesto.
  • Heat olive oil in a large nonstick skillet.
  • Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
  • In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
  • Remove chicken from skillet.
  • Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
  • Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
  • Add the prepared sauce to the skillet and bring to a boil.
  • Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
  • Remove from heat.
  • Garnish with cheese and basil ribbons.
  • Serve with pasta, rice, and/or salad.

Nutrition Facts : Calories 299 kcal, Carbohydrate 12 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 301 mg, Sugar 9 g, ServingSize 1 serving

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE



Chicken Fettuccine with Pesto Cream Sauce image

Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
4 cubes (1/2 cup) frozen Basil Pesto
1/4 cup heavy cream

Steps:

  • Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
  • Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
  • Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
  • In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

ONE POT CREAMY PESTO CHICKEN PASTA



One Pot Creamy Pesto Chicken Pasta image

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

1 lb. boneless, skinless chicken breast ($5.56)
2 Tbsp butter ($0.26)
2 cloves garlic ($0.16)
1/2 lb. penne pasta ($0.40)
1.5 cups chicken broth ($0.20)
1 cup milk ($0.32)
3 oz. cream cheese* ($0.29)
1/3 cup basil pesto ($0.73)
1/4 cup grated Parmesan ($0.44)
freshly cracked pepper ($0.03)
1 pinch crushed red pepper ($0.02)
3 cup fresh spinach ($0.90)
1/4 cup sliced sun dried tomatoes ($1.10)

Steps:

  • Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
  • While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
  • Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
  • Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  • Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
  • If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

Nutrition Facts : ServingSize 1 Serving, Calories 748.68 kcal, Carbohydrate 52.55 g, Protein 41.75 g, Fat 41.53 g, Fiber 4.1 g, Sodium 1099.28 mg

CREAMY PESTO CHICKEN AND LINGUINE



Creamy Pesto Chicken and Linguine image

Easy to make, this chicken is wonderfully tasty and rich. Not for those watching your fat intake, but hey... splurging every now and then isn't a bad idea. ;)

Provided by Julesong

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb spinach linguine or 1 lb regular linguine
4 boneless skinless chicken breasts
1 teaspoon olive oil
1/2 cup butter, divided
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1/4-1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish
fresh ground black pepper, for garnish

Steps:

  • Cook linguini according to package directions.
  • Drain and set aside.
  • In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
  • Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
  • Remove from pan and cut into 1/2-inch cubes; set aside.
  • Pour out drippings from pan, but do not wipe it out.
  • In the pan you cooked the chicken in, melt remaining butter over medium heat.
  • Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
  • Cook 6 to 8 minutes, stirring frequently.
  • Stir the Parmesan into the creamy mixture, stirring until well mixed.
  • Stir in the pesto, and cook for about 5 minutes, until thickened.
  • Stir in the chicken cubes and cook until heated through, about 5 minutes.
  • Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
  • Garnish with grated Romano and freshly ground black pepper.
  • Makes 4 to 6 servings.

CHICKEN WITH PESTO CREAM



Chicken with Pesto Cream image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup fresh basil leaves
1 cup grated Parmesan cheese
3 tablespoons pine nuts
4 cloves garlic, sliced
1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 small red onion, sliced
2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
1 lemon, juiced
1 1/2 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved

Steps:

  • In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
  • Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
  • Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
  • Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
  • Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

CHICKEN WITH PESTO CREAM SAUCE



Chicken with Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 Servings

Number Of Ingredients 8

2 chicken breasts (3 ounces each), cut into 1-inch chunks
Salt and black pepper
1 red bell pepper, cut into chunks
1 cup prepared pesto
½ cup white wine
1½ cups heavy cream
Penne or fettuccine, cooked and drained
Grated Parmesan cheese (optional)

Steps:

  • 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

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