Best 19 Creamy Pesto Chicken Recipes

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

CREAMY PESTO CHICKEN

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.

CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

CREAMY PESTO CHICKEN PASTA

Steps:

• Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
• Add chicken, whipping cream, salt, and pepper (to taste).
• Let sauce simmer until slightly thickened, about 5 minutes.
• Add pesto and parmesan. Stir until creamy and thickened.
• Pour pasta, sprinkle desired amount of parmesan over dish.

CREAMY CHICKEN PESTO LINGUINE

Steps:

• Saute onion and garlic in oil in skillet.
• Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
• When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
• Cook over medium heat until thickened.
• Drain cooked linguine and serve chicken and sauce over top.
• Sprinkle with additional Parmesan cheese, if desired.

CREAMY PHILLY PESTO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
• Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

ONE-POT CREAMY PESTO CHICKEN PASTA

Steps:

• In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
• Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
• Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

CREAMY PESTO CHICKEN AND LINGUINE

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.

CREAMY PESTO CHICKEN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Steps:

• Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

CREAMY PESTO CHICKEN & BOW TIES

Steps:

• Cook Pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet, add chicken and season with S&P to taste cook throughly.
• Add your can of soup, pesto, and milk. Bring to a boil and reduce heat and simmer for about 15min. Stir in cooked drained pasta and heat through.
• serve with garlic bread, salad and you're good to go.

20 MINUTE CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Boil water for pasta; cook and drain.
• Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken.
• Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes.
• Stir in pasta and heat through.

PRESSURE COOKER CREAMY PESTO CHICKEN STEW

Steps:

• Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.

CREAMY CHICKEN PESTO PASTA

Steps:

• Cook pasta according to package. Drain and set aside.
• In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
• Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
• Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
• Serve with breadsticks.
• Serve chicken and sauce over the hot noodles.
• Garnish with parmesan cheese and fresh ground black pepper (optional).

CREAMY RED PESTO CHICKEN WITH PASTA

Steps:

• Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
• Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
• Add the diced red onion and cook for a further 5 minutes.
• Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
• Stir in the grated parmesan cheese and season to taste with salt and pepper.
• Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.

CREAMY PESTO-CHICKEN CASSEROLE

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
• Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

HEALTHY CREAMY CHICKEN PESTO W/PASTA FOR ONE

Steps:

• Boil water for pasta, cook according to package directions, removing from heat when al dente.
• Drain.
• In a small bowl, combine yoghurt and pesto, stir well to combine.
• Set aside.
• In non-stick skillet, over medium to medium-high heat, cook mushrooms just until tender.
• I don't use oil, you may prefer a little oil or butter.
• Spoon cooked mushrooms into bowl with pesto mixture.
• In same skillet, cook chicken until done (again, I don't use oil).
• Leave in pan, but remove from heat.
• Add pesto mixture with mushrooms and add drained pasta to chicken in pan.
• Mix well.
• Taste for seasoning, add fresh ground pepper and red pepper flakes, if desired.
• Spoon into serving bowl, garnish with tomato and fresh basil.
• This can easily be doubled or quadrupled.

CREAMY CHICKEN PESTO PASTA

Steps:

• 1. Salt and pepper chicken, rub with grill seasoning, grill or sear in skillet with olive oil. Cook pasta according to package. Drain. When chicken is done, chop into small bite size pieces. In a large skillet add all ingredients together, on medium heat stir until cream cheese and butter is melted and all is combined well. Top with grated pecorino romano cheese.

CREAMY PESTO CHICKEN AND RICE

Steps:

• 1. Prepare the rice according to package directions.
• 2. In a large, non-stick skillet, heat oil over medium-high heat. Saute onions and garlic until tender. Stir in peas and chicken. Add cream cheese; stir until melted.
• 3. Stir in the broth, cream, and pesto. Add parsley and Parmesan cheese. Mix well, stirring until heated through. Remove from heat and fold in the hot rice. Garnish with pepper to taste.