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Creamy Red Pesto Chicken

5 minutes + 25 minutes cooking



This quick Creamy Red Pesto Chicken is my favorite go-to easy weeknight meal! Tender chicken is simmered in a creamy red pesto sauce with fresh vegetables and served over rice or pasta!

Relish this Creamy Red Pesto Chicken as a cozy weeknight dinner or a show-stopping centerpiece for a special meal. Feel the aroma of red pesto fill your kitchen, elevating this dish to new heights. Watch as it merges with rich heavy cream, crafting a luxurious sauce that soothes your soul. Now, see fresh spinach – the finishing touch. It adds a pop of color and health, perfectly contrasting the tender chicken and crispy vegetables.

Whether it’s a simple weeknight dinner or the star of a special meal, it’s an experience to share. So, sit back, relish the harmony of flavours, and let Creamy Red Pesto Chicken whisk you away on a culinary journey.

If you love this recipe like I do, then you’ll also want to try my another amazing chicken recipes for One Pot Chicken Pesto Pasta, Chicken Katsu Curry recipe or One-Pot Hainanese Chicken Rice.



Adjust Servings
4 chicken breasts
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon olive oil
1 red bell pepper
1 yellow bell pepper
1 large red onion
1 1/2 teaspoon red pesto
250ml heavy cream
handful of spinach
salt and pepper to taste
To serve
cooked jasmine or basmati rice
Nutritional Information
442 Calories
31 g Fat
33 g Protein
4 g Carbs
2 g Sugars


Cook the Chicken
Season the chicken breasts with salt, pepper, and paprika, ensuring they are well-coated on all sides. Heat the olive oil in a large pan over medium heat. Add the seasoned chicken breasts to the pan and cook for 6-8 minutes on each side, or until they are cooked through and golden brown. Remove the chicken from the pan and set aside to rest.
In the same pan, add the sliced red and yellow bell peppers and the red onion. Cook for about 5-7 minutes, or until they are tender and slightly caramelized. Stir in the red pesto and heavy cream, making sure to scrape the bottom of the pan to incorporate any flavorful bits stuck to the pan. Bring the mixture to a gentle simmer. Once simmering, add the spinach and cook just until it wilts, about 1-2 minutes.
Mark as complete
Ready in 20 mins!
Slice the cooked chicken breasts into thin strips and add them back into the pan. Stir well to ensure the chicken is coated in the sauce and heated through. Slice the cooked chicken breasts into thin strips and add them back into the pan. Stir well to ensure the chicken is coated in the sauce and heated through. Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
Serve the creamy pesto chicken over cooked jasmine or basmati rice. Enjoy!
Mark as complete
The exact cooking time for the chicken may vary based on the size and thickness of your chicken breasts. A meat thermometer is a helpful tool to ensure your chicken is cooked properly - the internal temperature should reach 74°C.
Try to slice the bell peppers and onions thinly and uniformly. This not only helps them cook evenly but also improves the texture of the dish.
If your sauce gets too thick while simmering, you can add a little bit of chicken broth or water to thin it out.
If you don't have chicken breasts, you can use chicken thighs for this recipe. They're generally more flavorful and remain juicy even after cooking.
You can use green pesto instead of red pesto, depending on your preference or availability.
For a lighter version, replace the heavy cream with half-and-half or even whole milk, although this will result in a less rich sauce.
Leftover Creamy Pesto Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

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