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Creamy basil pesto chicken in a white skillet.
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4.93 from 13 votes

Creamy Basil Pesto Chicken

A flavorful meal, Creamy Basil Pesto Chicken, is made up of lightly seared chicken smothered in a creamy basil pesto sauce filled with sundried tomatoes and orzo. This one-pot meal is a weeknight favorite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 668kcal
Author: Aimee Mars

Ingredients

Pesto Chicken

  • 1 lb Boneless, Skinless, Chicken Breast
  • 2 tablespoons Basil Pesto
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 3 ounces Sun-dried Tomatoes
  • 1 cup Orzo Pasta
  • cups Water

Creamy Sauce

  • 1 tablespoon Basil Pesto
  • 2 Garlic Cloves minced
  • 1 tablespoon Flour
  • 1 cup Heavy Cream
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper

Instructions

  • Heat the olive oil and melt the butter in a large skillet (that has a lid, which you'll need later) over medium-high heat.
  • Slice the chicken in half to create thin slices (or use thin-cut breasts) and brush both sides with the basil pesto. Add to the skillet and cook on each side for 4 to 5 minutes and remove and set on a plate for later.
  • Scrape the browned bits off the sides and bottom of the skillet using a wooden spatula. If the skillet looks dry add another 2 teaspoons of olive oil and pour the orzo pasta in. Let the pasta brown for about 30 seconds.
  • Pour the water into the skillet and bring it to a boil. Reduce the heat to medium and continue cooking the pasta, stirring frequently, for an additional 15 minutes or until the pasta becomes al dente and the water is mostly absorbed.
  • Whisk 1 tablespoon of basil pesto, garlic cloves, flour, heavy cream, salt, and pepper together in a small bowl and set aside.
  • Add the sauce mixture and sun-dried tomatoes to the skillet and toss to combine with the pasta. Return chicken and allow it to heat for 2 to 3 minutes.

Notes

  • If the sauce isn't as thick as you'd like it to be allow it to cook for a little longer before adding the chicken back to the skillet.
  • Use a meat thermometer to check the chicken so it doesn't overcook. It should have an internal temperature of 165ºF.

Nutrition

Serving: 1serving | Calories: 668kcal | Carbohydrates: 44g | Protein: 34g | Fat: 40g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 485mg | Potassium: 1286mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1409IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 3mg