This Creamy Pesto Chicken is one of the simplest recipes you’ll ever make! A healthy one-pan meal that the entire family will devour!

Makes 4 servings

The Creamy Pesto Chicken is a lightened up version without sacrificing the flavor! This dish is loaded with bold flavors of basil pesto and garlic! This dish will pair perfectly with a side of mashed potatoes and some roasted veggies-making for a scrumptious meal!

What ingredients do I need to make this Creamy Pesto Chicken?

• Chicken breast– boneless, skinless, thinly sliced. 
• Olive oil– I only use one tablespoon to help brown the chicken. 
• Italian seasoning
• Garlic cloves-minced
• Basil pesto-for sauce and flavor
• Unsweetened almond milk – used as a substitute for heavy cream.
• Cornstarch -thickens the sauce
• Chicken broth -for flavor
• Salt and fresh ground black pepper, to taste
• Fresh basil- chopped, for garnish
• Parmesan-grated for garnish
• Roma tomatoes-diced for garnish.

How do I make this Creamy Pesto Chicken?

Heat olive oil in a large nonstick skillet. Add chicken breasts to the skillet and season with salt and pepper. Cook on medium heat for 4-5 minutes on each side, until cooked.

Remove chicken from the skillet, and set aside.

Prepare the sauce by combining unsweetened almond milk, cornstarch, and chicken broth in a mixing cup or bowl; whisk until thoroughly combined.

Stir in pesto sauce until well combined.

Using the same skillet heat over medium to low heat; add garlic, prepared pesto sauce mixture, and Italian seasoning and bring to a simmer.

Return chicken breasts to the skillet and cook for about 3 minutes, or until heated through.

Garnish fresh Roma tomatoes, parmesan, and fresh basil, if desired. 

Serve the creamy pesto chicken with your favorite steamed veggies, or on top of pasta or rice!

Ingredients:

• 4 (4 oz.) chicken breasts, boneless, skinless, thinly sliced 
• 1 Tbsp olive oil
• 1/2 tsp Italian seasoning
• 3 garlic cloves, minced
• 1/3 cup basil pesto
• 1/2 cup unsweetened almond milk 
• 1 Tbsp cornstarch 
• 1/4 cup chicken broth 
• Salt and black pepper
• Fresh basil, chopped for garnish
• 1 Tbsp Parmesan, for garnish
• Roma tomatoes, diced, for garnish.

Directions:

1. Heat olive oil in a large nonstick skillet. Add chicken breasts to the skillet and season with salt and pepper. Cook on medium heat for 4-5 minutes on each side, until cooked. Remove chicken from the skillet, and set aside.
2. Prepare the sauce by combining unsweetened almond milk, cornstarch, and chicken broth in a mixing cup or bowl; whisk until thoroughly combined. Stir in pesto sauce until well combined.
3. Using the same skillet heat over medium to low heat; add garlic, prepared pesto sauce mixture, and Italian seasoning and bring to a simmer.
4. Return chicken breasts to the skillet and cook for about 3 minutes, or until heated through. Garnish with parmesan, diced Roma tomatoes, and fresh basil, if desired. 
5. Serve the creamy pesto chicken with your favorite steamed veggies, or on top of pasta, rice.
6. Enjoy! Store leftovers in an air tight container in the fridge for up to 5 days.

Makes 4 ( 1 chicken breast and 1/4 cup sauce) servings

4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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