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Creamy Pesto Chicken Recipe

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Quick and easy one pot creamy pesto chicken, made with simple ingredients. This 30 minute dinner idea is packed with cheese and perfect for busy weeknights. 
Course Main Course
Cuisine American, Italian
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 People
Calories 343
Author CakeWhiz


  • 2 tbsp Olive oil
  • 1 1/2 lb Chicken breasts Cut into 2 inch cubes
  • 1 tbsp Ginger Finely chopped
  • 1 tbsp Garlic Finely chopped
  • Salt To taste
  • Pepper To taste
  • 1 tsp Italian seasoning
  • 1/4 cup Basil pesto
  • 1 cup Cherry tomatoes Sliced in half
  • 1/4 cup Cream cheese
  • 2 tbsp Mozzarella Optional, Shredded, For garnish
  • 2 tbsp Parmesan Optional, Shredded, For garnish
  • 2 tbsp Basil Optional, Fresh, Thinly sliced


  • Heat oil in a wide non-stick pan on medium high heat. 
  • Add chicken, ginger, garlic, salt, pepper, Italian seasoning and pesto and mix everything together. 
  • Cover and cook for about 10 minutes. 
  • Then, uncover the lid and continue cooking for another 3-4 minutes until the liquid is reduced a bit. 
  • Add cherry tomatoes. 
  • Cover and cook for 1-2 minutes. 
  • Add cream cheese and mix it all until well-blended. 
  • Garnish with shredded mozzarella cheese, parmesan cheese and fresh basil. 
  • Serve over pasta and enjoy!



  • Read all my tips above.
  • I used very plain basil pesto without any seasonings/salt/pepper. If you are using pesto that has all that, you will have to adjust quantities of herbs and spices accordingly. 
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 343kcal | Carbohydrates: 2g | Protein: 40g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 536mg | Potassium: 648mg | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 2.3mg | Calcium: 121mg | Iron: 0.9mg