Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe

If you’re anything like me, you love a dinner that feels both special and effortless, something that brings vibrant flavors straight to your table without hours of work. This Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe is exactly that kind of dish—rich, comforting, and packed with fresh, sunny flavors that brighten up any evening. The blend of creamy sauce with the tangy sun-dried tomatoes and the aromatic basil feels like a cozy hug on a plate.

What I adore about this recipe is how well it fits so many occasions—from a weeknight family dinner to a last-minute dinner party showstopper. Plus, it’s super forgiving, so whether you’re a seasoned cook or a kitchen newbie, you’ll enjoy how easily it comes together. Let me take you through everything you need to know to make this creamy, dreamy dish a regular in your rotation.

Ingredients You’ll Need

For the Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe, I always choose ingredients that complement each other beautifully—fresh herbs, vibrant sun-dried tomatoes, and a creamy base that brings everything together. Here are the essentials you’ll want to have on hand before you start.

• Chicken fillets: I prefer skinless, boneless for ease and even cooking. You can use thighs if you want extra juiciness!
• Cherry tomatoes: They add a pop of sweetness and juiciness. The smaller, the better for quick cooking.
• Unsalted butter: Brings richness to the sauce without overpowering flavors.
• Oil from sun-dried tomatoes: This oil carries so much flavor and is perfect for sautéing.
• Garlic cloves: Minced fresh garlic is non-negotiable here for that aromatic base.
• Onion: Finely chopped to melt into the sauce and add subtle sweetness.
• Salt and black pepper: Adjust to taste to balance the vibrant flavors.
• Sweet paprika: Adds a warm, smoky undertone without heat.
• Red pepper flakes: I like about a teaspoon for a gentle kick, but you can tweak this to your spice tolerance.
• Tomato paste: Intensifies the tomato flavor and thickens the sauce slightly.
• Cream (20% fat or half-and-half): I use cream for that luscious texture, but half-and-half works if you want it lighter.
• Chicken broth: Adds depth and a bit of savory balance to the richness.
• Basil leaves: Fresh basil is a must—tear them up for freshness and aroma.
• Grated Parmesan: Optional but highly recommended for garnish and extra umami.
• Toasted sunflower seeds: I love these for a satisfying crunch on top, plus they’re a great nut alternative.
• Red pesto ingredients: For a homemade touch: toasted sunflower seeds, sun-dried tomatoes, oil from sun-dried tomatoes, dried basil, grated Parmesan, and tomato paste come together in this vibrant pesto.

Variations

I always encourage you to make this Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe your own. For me, cooking is about adapting to what you love and what’s on hand, so don’t hesitate to play with it!

• Use chicken thighs instead of breasts: This makes the dish even juicier and more forgiving if you’re cooking a bit fast.
• Add spinach or kale: A handful of greens stirred in at the end adds color, nutrition, and texture.
• Swap cream for coconut milk: For a dairy-free twist, coconut milk brings a lovely richness with a subtle sweetness.
• Make it vegan: Replace chicken with firm tofu or chickpeas and use a dairy-free cream alternative for a plant-based version.
• Adjust spices: I sometimes add smoked paprika instead of sweet paprika for a deeper smoky flavor, or dial up the chili flakes if I’m craving heat.

How to Make Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe

Step 1: Prep the chicken and pesto

Start by seasoning your chicken fillets with salt, pepper, and paprika—simple but essential. While the chicken rests, you can whip up the red pesto by blending toasted sunflower seeds, sun-dried tomatoes, oil from the jar, dried basil, Parmesan, and tomato paste in a food processor. This homemade red pesto is so much fresher and vibrant than store-bought, trust me, it makes a difference.

Step 2: Sauté the chicken

Heat a mix of butter and sun-dried tomato oil in your skillet over medium-high heat. Add the chicken fillets and cook until golden on both sides—usually about 4 minutes each side depending on thickness. Don’t rush here; you want a beautiful crust without drying out the meat. Remove the chicken and set aside.

Step 3: Build the sauce

In the same pan, toss in the onion and garlic until softened and fragrant, about 3-4 minutes. Add the cherry tomatoes and let them blister and soften. Then stir in the red pesto along with tomato paste, red pepper flakes, and chicken broth. Let it simmer gently to marry the flavors and reduce the sauce slightly.

Step 4: Finish with cream and basil

Lower the heat and pour in the cream, stirring to combine. Return the chicken to the pan and spoon the sauce over it. Let everything heat through for a few minutes until the sauce coats the chicken beautifully and thickens a bit. Finally, toss in torn fresh basil leaves right before serving for that burst of herbaceous freshness.

How to Serve Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe

Garnishes

I love to sprinkle grated Parmesan over the top for its salty, umami kick and a handful of toasted sunflower seeds for texture contrast. Sometimes, I add a little extra fresh basil or even a pinch of chili flakes for a pop of color and heat. These simple touches elevate the dish from delicious to truly memorable.

Side Dishes

This creamy red pesto chicken pairs beautifully with a light side—try buttery garlic mashed potatoes, fluffy rice, or even a crisp green salad to cut through the richness. I also sometimes serve it alongside roasted vegetables or crusty bread to soak up every bit of that luscious sauce.

Creative Ways to Present

For dinner parties, I like to plate the chicken over a swirl of creamy polenta with a drizzle of extra pesto sauce on the side. A few fresh basil leaves and a sprinkle of sunflower seeds complete the look. Presentation makes all the difference, and this dish’s vibrant colors make it a natural showstopper.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to three days. I’ve found that the flavors actually meld more fully overnight, making for an even tastier lunch the next day. Just be sure to cool the dish to room temperature before refrigerating to keep textures just right.

Freezing

This recipe freezes surprisingly well. I portion it into single servings in freezer-safe containers or bags. When you thaw it slowly in the fridge overnight, the sauce maintains its creaminess nicely. Just a heads up: sometimes cream-based sauces can separate slightly after freezing, but a gentle stir while reheating restores the smooth texture.

Reheating

I recommend reheating this Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe gently on the stovetop over low heat, stirring often to prevent the cream from curdling. You can add a splash of broth or water if needed to loosen the sauce. Microwaving works too—just do it in short bursts and stir in between.

FAQs

Final Thoughts

This Creamy Red Pesto Chicken with Sun-Dried Tomatoes and Basil Recipe feels like a little celebration every time I make it. It’s one of those dishes that’s straightforward enough for a weeknight, yet special enough to impress guests. I hope when you try it, it brings the same joy and deliciousness into your kitchen that it’s brought to mine—because a meal that’s both creamy, fresh, and packed with sunshine flavors is always worth making again and again.

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