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Creamy Pesto Chicken

Creamy Pesto Chicken

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JODIE4

All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
  2. Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
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Reviews

KellyB
14
7/16/2005

Excellent recipe!!! My husband and I both loved it!!! I added some sun dried tomatos and didn't have sherry so I just used some red wine that I had instead. My husband and I both love garlic, so I added extra. We're having it for dinner again tonight -second time this week!

Braeden
10
10/5/2005

A very romantic dinner to eat with my new, amazing girlfriend. "It made our day so much better," she says. Real quick easy great tasting chicken dish. Fantastic with pasta.

TLOPATA1
10
6/7/2005

I love this recipe. It's easy and tasty. The only change I make is to add a little milk at the end to create a sauce. That way there is more to enjoy.