Juicy chicken breasts are bathed in a creamy sun-dried tomato pesto sauce in this easy one-pan recipe that takes just 30 minutes to prepare. Serve your red pesto chicken with or without pasta — cook’s choice!
This post is sponsored by DeLallo Foods.
You Can Pair This Creamy Red Pesto Chicken with Any Veggies You Like!
There are the times when only fresh will do. That’s when I make homemade pesto.
And then there are times when certain measures must be taken to maintain sanity in the household. That’s when I’m more than happy to use a flip of the wrist and dig into a jar of pesto straight from my pantry.
Enter: DeLallo’s Simply Pesto Sun-Dried Tomato with Olive. When mixed with a little half and half, it creates a creamy, flavorful sauce for golden brown chicken breasts, juicy mushrooms, and wilted spinach. Serve over al dente pasta, or enjoy as is.
Hey! Let’s jump on the short cut, one-pan-dinner train together.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Chicken breasts — I left the chicken breasts whole this time, but you can reduce the cook time to about 8 – 10 minutes total if you cut them in half lengthwise to create thinner cutlets. This is what I did in my basil pesto chicken recipe, so click over to that recipe for more details.
- DeLallo’s Simply Pesto Sun-Dried Tomato with Olive — It’s a mix of sun-dried tomatoes and olives in a smooth and somewhat spicy bite that totally jives with my husband’s tastebuds. If desired, you can swap it out with my homemade roasted tomato pesto instead.
- Half and half — Equal parts whole milk and heavy cream, half and half adds just the right amount of creaminess to the chicken without making it too heavy.
- Veggies — I added slices of baby bella mushrooms and fresh spinach to up the vegetable ante and work in a few more healthy gold stars in our diet. If you don’t have them on hand, no big deal. The dish would be just as creamy and delicious. Or, consider adding in red bell pepper or zucchini instead.
- Goat cheese — I gave this creamy dish just a bit more creamy flavor with a sprinkling of tangy goat cheese. Salty parmesan or asiago would be fine substitutions.
How to Make Chicken with Sun-Dried Tomato Pesto
- Sauté the mushrooms until golden brown. I like melting a little butter with some oil whenever I sauté mushrooms. The butter adds richness while the oil prevents the butter from burning.
- Cook the chicken in the same skillet. Remove the mushrooms to a plate (you don’t want them to get mushy!) and then cook the chicken breasts for 12 to 15 minutes total. Try to flip them just once so they cook evenly and get deeply golden brown. Remove the chicken to the same plate you stashed the mushrooms on.
- Make the red pesto sauce. In the hot skillet, whisk together the sun-dried tomato pesto and half and half. Then, return the chicken and mushrooms to the skillet and cook for just 3 more minutes to thicken the sauce.
Heidi’s Tip: After mixing the half and half and the pesto together, don’t be alarmed if it looks to be separating. The sauce will come together as it cooks down and also as it cools upon serving.
- Wilt the spinach. It will cook down in just a minute or two, so add it last to retain its vibrant green color.
What to Serve on the Side
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Creamy Sun-Dried Tomato Pesto Chicken
PrintIngredients
- 2 cups fusilli pasta (optional, for serving)
- 3-4 boneless skinless chicken breasts (1 ¾ to 2 pounds)
- kosher salt and freshly ground black pepper , to taste
- 10 baby bella or cremini mushrooms , cleaned, stemmed, and sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 ⅓ cup half and half
- 6.35 oz DeLallo Simply Pesto Sun-Dried Tomato with Olive
- 2 cups fresh baby spinach leaves
- ¼ cup crumbled goat cheese (1-2 ounces)
- Italian flat leaf parsley , for garnish
Instructions
- Cook the pasta (if using). Cook pasta according to package directions, then drain and set aside.
- Sauté the mushrooms. In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl.
- Cook the chicken. Meanwhile, season the chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken. Cook for about 12-15 minutes or until no longer pink (165ºF), turning once. Remove the chicken from the skillet and transfer to a plate.
- Make the pesto sauce. Add the half and half to the skillet and whisk in the pesto. Season with kosher salt to taste and cook for 2 to 3 minutes then return the mushrooms and chicken to the sauce and mix to coat. Cook for 3 to 5 minutes or until sauce has reduced slightly. Mix in the spinach. If desired, add the cooked pasta to the pan and stir to coat or serve the chicken and sauce over the plain pasta. Garnish with crumbles of goat cheese and parsley.
More Easy Pesto Dinner Ideas
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This post is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Stephanie Makarem
I also used freshly grated asiago cheese instead of goat cheese!
Stephanie Makarem
So delicious with a lot of flavor! I seasoned the chicken with garlic salt, garlic powder, onion powder, and Italian seasoning. I cooked all of this in a Dutch oven except for the pasta!
Hayley
We’re so glad you enjoyed it, Stephanie and those cheeses you used sound delish!
Heidi Gordon
Was wondering how or if these would freeze.
Hayley
Hi Heidi! This should freeze fine — we hope you enjoy!
Jo
This is delicious and very easy to make. My husband and I both enjoyed it! Will definitely make again!
Hayley
Thanks, Jo—we’re happy to hear you and your husband enjoyed it!
Irina Placinta
Really delicious with some roasted pine nuts thrown in there and I also melted the goat cheese in the sauce and it added to the creaminess and the amazing flavor!
Ashley @ Foodie Crush
Great idea!!!
Paris
I wanted to love this recipe, but I followed it to a ‘T and my sauce consistency became a bit curdled after putting the mushrooms back in. Now it kinda looks like vomit because I did not use any meat.