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Pesto, a classic Italian sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, has a rich history that dates back centuries. Traditionally hailing from the Genoa region, pesto's vibrant green hue and robust flavor have made it a beloved staple in Italian cuisine. Its versatility means it can be used in a variety of dishes, from pasta to sandwiches to marinades. In this recipe, pesto serves as the star ingredient, lending its aromatic and herbaceous notes to the creamy sauce that envelops the chicken.

Creamy Pesto Chicken with Roasted Tomatoes

Savor the flavors of this creamy pesto chicken with roasted tomatoes, a dish that’s pure comfort food! Tender chicken breasts are cooked to perfection and paired with a rich, basil pesto cream sauce. Add in sweet roasted cherry tomatoes for a burst of flavor. It’s the perfect meal served over pasta or rice and topped with fresh basil and Parmesan. Quick to prepare and absolutely delicious, this recipe is sure to impress! Perfect for weeknight dinners!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Cooked pasta or rice (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, pepper, and red pepper flakes (if using). Spread them out in a single layer and roast them in the oven for about 15-20 minutes, or until they are soft and slightly caramelized.

      Cook the Chicken: While the tomatoes are roasting, heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. Season the chicken breasts with garlic powder, salt, and pepper. Cook for about 6-7 minutes on each side until fully cooked and golden brown. (Internal temperature should reach 165°F/75°C.)

        Make the Creamy Pesto Sauce: Once the chicken is cooked through, remove it from the skillet and set it aside. In the same skillet, lower the heat to medium, and pour in the heavy cream. Stir in the basil pesto and mix until well combined. Allow the sauce to simmer for about 3-5 minutes, until slightly thickened.

          Combine Everything: Slice the cooked chicken breasts and return them to the skillet, coating them in the creamy pesto sauce. Allow everything to heat together for an additional 2-3 minutes.

            Serve: On a plate, place a serving of cooked pasta or rice. Top it with the creamy pesto chicken and spoon the roasted tomatoes over the top. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese.

              Enjoy! Serve immediately while hot and enjoy the delightful flavors of creamy pesto, tender chicken, and sweet roasted tomatoes!

                Prep Time: 10 min | Total Time: 40 min | Servings: 2