Description
This Creamy Red Pesto Chicken is a vibrant, flavorful dish combining succulent chicken fillets with a rich, creamy tomato-based red pesto sauce. Made with sun-dried tomatoes, garlic, red pepper flakes, and fresh basil, it offers a spicy and aromatic twist on classic pesto chicken. The sauce is enriched with cream and chicken broth, topped with grated Parmesan and toasted sunflower seeds for added texture and taste. Perfect for a comforting dinner that’s both elegant and easy to prepare.
Ingredients
Scale
Chicken and Sauce
- 2 chicken fillets
- 9 ounces cherry tomatoes
- 2 tbsp unsalted butter
- 2 tbsp oil from sun-dried tomatoes
- 4 garlic cloves – minced
- 1 onion – finely chopped
- salt – to taste
- black pepper – to taste
- ½ tsp sweet paprika
- 1 tsp red pepper flakes – more or less to taste
- 2 tbsp tomato paste
- ½ cup cream (20% fat) or half-and-half
- ½ cup chicken broth
- 20 basil leaves
- grated Parmesan – for serving (optional)
- toasted sunflower seeds – for serving
Red Pesto
- 1.5 ounces toasted sunflower seeds or toasted pine nuts
- 10 sun-dried tomatoes
- 3 tbsp oil from sun-dried tomatoes
- 1 tsp dried basil
- 1 ounce grated Parmesan
- 1 tbsp tomato paste
Instructions
- Prepare the Red Pesto: In a food processor, combine the toasted sunflower seeds, sun-dried tomatoes, oil from sun-dried tomatoes, dried basil, grated Parmesan, and tomato paste. Blend until smooth and set aside.
- Cook the Chicken: Heat oil from sun-dried tomatoes and butter in a large skillet over medium heat. Season the chicken fillets with salt, black pepper, and sweet paprika. Place the chicken in the skillet and cook for about 5-7 minutes on each side until golden and cooked through. Remove chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent and fragrant.
- Add Tomatoes and Spices: Add the cherry tomatoes, red pepper flakes, and tomato paste to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and the mixture thickens.
- Incorporate Red Pesto and Liquids: Stir in the prepared red pesto, cream, and chicken broth. Mix well and let the sauce simmer gently for 5-7 minutes until it has thickened and the flavors meld together.
- Finish the Sauce: Tear the basil leaves and stir them into the sauce. Season with additional salt and pepper if needed.
- Combine and Serve: Return the chicken fillets to the skillet, spoon the sauce over them, and heat through for 2-3 minutes. Serve hot, garnished with grated Parmesan and toasted sunflower seeds if desired.
Notes
- You can substitute half-and-half for cream to reduce richness without sacrificing creaminess.
- Adjust red pepper flakes based on your preferred spice level.
- To make it vegetarian, substitute chicken fillets with tofu or a plant-based protein and use vegetable broth instead of chicken broth.
- Sun-dried tomato oil adds depth, but you can use olive oil if unavailable.
- Serve this dish over pasta, rice, or alongside crusty bread for a complete meal.
Keywords: red pesto chicken, creamy chicken recipe, sun-dried tomato chicken, Italian chicken, basil chicken, creamy tomato sauce