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 10mins
Cook Time 20mins
Total Time 30mins
Servings 4People
Calories 343
Author CakeWhiz
Ingredients
2tbspOlive oil
1 1/2lbChicken breastsCut into 2 inch cubes
1tbspGingerFinely chopped
1tbspGarlicFinely chopped
Salt To taste
PepperTo taste
1tspItalian seasoning
1/4cupBasil pesto
1cupCherry tomatoesSliced in half
1/4cupCream cheese
2 tbspMozzarella Optional, Shredded, For garnish
2tbspParmesanOptional, Shredded, For garnish
2tbspBasilOptional, Fresh, Thinly sliced
Instructions
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!
Video
Notes
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.