Creamy Basil Pesto Chicken Made Easy


I love sharing recipes that even the basic basic cooks like myself can whip together in a pinch for their family. I was never a fan of pesto till I discovered Basil Pesto that does not contain pine nuts. I despise pine nuts! 


Let's get you cooking!


  • 1.5lbs boneless chicken cut into strips
  • Olive Oil
  • About 4 oz - Half a jar of Basil Pesto (Like This One)
  • 1 pint Light Cream
  • salt (optional)
  • 1/4 c. more or less grated Pecorino Romano Cheese
Serve with your choice of roasted peppers and potatoes or Cavatappi or Pasta of choice (I prefer pasta)

Lets throw it together shall we?

Season chicken with salt and pepper if you'd like. Drizzle a tablespoon of olive oil into a hot skillet, add chicken cook till 160F internal temp is reached, or just no longer pink inside. Remove chicken from pan and set aside. 

If serving with pasta start cooking that now.
Heat the pan you cooked the chicken in to high heat. Pour in the cream and bring temp down to medium/low. You don't want it to come to a boil, only a slight brief simmer. 

Use a spatula to move the cream around. Once it begins to thicken slightly, turn to low/warm and add the pesto, then cheese beginning with a 1/4c and adding more to your liking. 

 Mix well then return the chicken to the sauce. Keep warm till the rest of your dish is done. Serves 4. (Increasing chicken to 2lbs will serve 6 easily)