Creamy Red Pesto Chicken Recipe

If you’re on the lookout for a dish that feels indulgent but comes together quickly, this Creamy Red Pesto Chicken Recipe is an absolute winner. I love how the rich creaminess mingles with the tangy sun-dried tomato pesto, creating a sauce that’s both comforting and packed with layers of flavor. It’s perfect for weeknights when you want something impressive but don’t want to fuss over complicated steps.

Every time I make this recipe, it feels like a little celebration on a plate! The bright cherry tomatoes and fragrant basil lift the richness, so the dish never feels too heavy. You’ll find that it’s a crowd-pleaser, great for casual dinners or even when you want to offer something a bit special without breaking a sweat. Trust me, once you try this Creamy Red Pesto Chicken Recipe, it’s going to become one of your go-tos too.

Ingredients You’ll Need

These ingredients come together so beautifully — the fresh basil and cherry tomatoes balance out the savory chicken and luxuriously creamy sauce. When shopping, I recommend choosing ripe cherry tomatoes and using a good quality sun-dried tomato oil to really boost that intense flavor in the red pesto.

• Chicken fillets: Boneless, skinless work best for quick cooking and soaking in all that sauce.
• Cherry tomatoes: They burst with sweetness and add a juicy pop that cuts through the creaminess.
• Unsalted butter: For richness without the extra salt, giving you control over seasoning.
• Oil from sun-dried tomatoes: Packed with flavor, this oil is the secret hero in the red pesto, so don’t skip it.
• Garlic cloves: Minced fresh garlic brings that classic savory warmth.
• Onion: Finely chopped to melt into the sauce smoothly without big chunks.
• Salt and black pepper: To season everything just right.
• Sweet paprika: Adds a subtle smoky vibe without heat.
• Red pepper flakes: The recipe calls for a good kick, but you can adjust to your heat preference.
• Tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
• Cream (20% fat or half-and-half): I like the balance here — creamy but not too heavy.
• Chicken broth: Adds a little depth and liquidity without watering down flavors.
• Basil leaves: Fresh is best here for that vibrant aroma.
• Grated Parmesan: Optional but highly recommended for a salty, nutty finish.
• Toasted sunflower seeds: I adore these for adding crunch and a slightly nutty taste.
• Sun-dried tomatoes (for the red pesto): Key for that intense tomato flavor.
• Dried basil (for the red pesto): Enhances the herbal notes.
• Toasted sunflower seeds or pine nuts (for the red pesto): Give the pesto texture and richness.
• Grated Parmesan (for the red pesto): Boosts that cheesy umami kick.

Variations

One of the things I love about this Creamy Red Pesto Chicken Recipe is that it invites your own creative touch. You can easily adapt it depending on what you have in your kitchen or dietary needs, making it a versatile favorite you’ll return to time and again.

• Swap Cream for Coconut Milk: I’ve made this dairy-free by using coconut milk, which adds a slight tropical twist but keeps it creamy and delicious.
• Add Vegetables: Sometimes, I toss in spinach or mushrooms towards the end to bulk up the dish with some greens.
• Use Chicken Thighs: For a juicier, more forgiving cut that stays tender; the richer flavor pairs perfectly with the pesto sauce.
• Spice Level Adjustment: Feel free to dial up or down the red pepper flakes — I often tone it down for family dinners and up for date nights.
• Fresh Pesto Instead of Store-Bought: If you have extra time, blending fresh basil, sun-dried tomatoes, toasted nuts, and Parmesan makes the pesto even more vibrant.

How to Make Creamy Red Pesto Chicken Recipe

Step 1: Prepare the Red Pesto

Start by making your red pesto if you’re going homemade. In a food processor, blend toasted sunflower seeds (or pine nuts), sun-dried tomatoes, Parmesan, tomato paste, dried basil, and the oil from the sun-dried tomatoes until you get a smooth, vibrant paste. This pesto is going to be the star of your sauce, so take a moment to taste and tweak — sometimes I add an extra splash of oil for silkiness or a pinch more Parmesan for tang.

Step 2: Sear the Chicken

Heat butter and sun-dried tomato oil in a large skillet over medium-high heat. Season your chicken fillets with salt, black pepper, sweet paprika, and a pinch of red pepper flakes. Sear the chicken for about 4-5 minutes on each side until golden and cooked through. Avoid crowding the pan so the chicken browns nicely rather than steaming.

Step 3: Build the Sauce

In the same skillet, add a bit more butter if needed and sauté finely chopped onion and minced garlic until fragrant and translucent — about 3 minutes. Then stir in the tomato paste and a little extra red pepper flakes if you want more heat. Add your cherry tomatoes and let them soften and start to burst, releasing their natural sweetness.

Step 4: Finish with Cream and Broth

Stir in your homemade or store-bought red pesto, then pour the chicken broth and cream into the pan. Let it all simmer gently so the sauce thickens and the flavors meld — about 5 minutes. Return the chicken to the pan and sprinkle the fresh basil leaves over everything, allowing them to wilt slightly in the heat.

How to Serve Creamy Red Pesto Chicken Recipe

Garnishes

I always top this dish with freshly grated Parmesan and a sprinkle of toasted sunflower seeds — that little crunch contrasts beautifully with the creamy sauce. For added brightness, sometimes I throw on a few basil leaves or a drizzle of good-quality olive oil just before serving.

Side Dishes

My favorite sides are simple: buttery garlic mashed potatoes soak up every bit of this sauce perfectly. Alternatively, you can serve it alongside fluffy couscous, pilaf rice, or even a crisp green salad for a lighter option. Roasted seasonal veggies also pair nicely for a balanced meal.

Creative Ways to Present

For dinner parties, I like to plate each chicken fillet on a swoosh of extra red pesto sauce, sprinkle toasted seeds artistically scattered around, and garnish with microgreens or edible flowers to wow my guests. It turns this cozy dish into something a little more elegant without extra effort.

Make Ahead and Storage

Storing Leftovers

You can store leftovers in an airtight container in the fridge for up to 3 days. I recommend keeping the chicken and sauce together to let the flavors meld even more overnight — it tastes surprisingly good the next day.

Freezing

I’ve frozen this dish a couple of times without issue. Freeze portions in freezer-safe containers or bags, making sure the sauce covers the chicken. It defrosts well overnight in the fridge and reheats nicely, though the texture of the cream might be slightly less silky after thawing.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce and bring back the creamy texture. Microwaving works in a pinch but stirring occasionally helps keep everything smooth and delicious.

FAQs

Final Thoughts

This Creamy Red Pesto Chicken Recipe is truly one of my favorite quick comfort meals because it hits all the right notes: creamy, tangy, a little spicy, and packed with fresh herbs. I love sharing it with friends because it always feels special without needing a million ingredients or hours in the kitchen. When you try this recipe, take your time with the sauce and enjoy the process — I promise it’s as satisfying as the final plate!

Print