Creamy Pesto Chicken

Some meals just hit different—and this one came with a side of celebration.

I had this recipe penciled into the weekly menu as a hopeful “graduation dinner,” and wouldn’t you know it… the timing was perfect. After months of wound care, I officially got the green light. Freedom! Naturally, I celebrated the only way that makes sense in my kitchen: by making something creamy, comforting, and completely satisfying.

Enter: this one-pan pesto cream chicken pasta.

It’s the kind of dish that feels a little indulgent but comes together with surprising ease. We’re talking tender chicken, perfectly cooked pasta, and a silky pesto cream sauce that clings to every bite. It’s rich, garlicky, and exactly what you want when you’re marking a small (but meaningful) life victory.

Now, let’s talk chicken. The recipe suggests keeping the breasts as cutlets, but I went rogue and chopped mine into bite-sized chunks. For pasta dishes, I stand by this choice—no wrestling with a knife mid-meal, just easy, fork-ready bites. I still dredged the chicken in flour, and honestly, don’t skip that step. It’s not just for texture—it helps give the sauce that perfect, creamy thickness that makes this dish shine.

And the pesto? The recipe politely suggests 3–4 tablespoons. I respectfully ignored that and went with about five heaping spoonfuls. Measure with your heart here. The pesto is the star, and the more you lean into it, the better the payoff.

If I’d had homemade pesto on hand, I would’ve used it in a heartbeat (and now I’m questioning why I haven’t shared that recipe yet!). But in its absence, I reached for Rao's pesto, which never disappoints. It’s a little pricier than Barilla, but absolutely worth it for the flavor. Just…do yourself a favor and steer clear of Prego pesto. Some things are better left on the shelf.

All in all, this dish delivered exactly what I needed: comfort, flavor, and a delicious way to celebrate a milestone. Because sometimes the best kind of “graduation party” happens right at your dinner table—with a really good meal.

Creamy Pesto Chicken

Recipe from The Chunky Chef

Serves 4

• 2 boneless skinless chicken breasts trimmed of excess fat
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch red pepper flakes
• 1/3 cup all purpose flour
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 4 cloves garlic minced or grated
• 1 1/3 cup reduced sodium chicken broth
• 1 1/3 cup heavy cream
• 3 – 4 Tbsp prepared basil pesto
• 1/4 tsp dried Italian seasoning
• 1/3 cup grated Parmesan cheese freshly grated is best
• Garnishes
• pinch of red pepper flakes
• pinch of black pepper
• minced fresh basil

Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.

Cook chicken

Season chicken on all sides with salt, pepper, garlic powder, onion powder, and red pepper flakes. Add flour to a shallow bowl or plate.

Dredge chicken breasts in the flour, on both sides, then place on a plate.

Heat a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add olive oil, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.

Cook for about 4-5 minutes per side, or until the chicken has a golden brown crust and is cooked through. Remove to a plate.

Make sauce

Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.

Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Pour in heavy cream and stir well to combine. Simmer for several minutes, or until thickened just a bit.

Add pesto, Parmesan cheese, and Italian seasoning, stirring well to combine. Simmer for another minute to make sure everything is warmed.

Finish

Add chicken back to the pan, nestling them into the sauce and moving them around so the flour will help thicken the sauce.

To serve: Spoon some of the sauce over the tops of the chicken, then sprinkle generously with black pepper, red pepper flakes, and fresh basil.