Creamy Red Pesto Chicken with Cherry Tomatoes
A flavorful and creamy dish featuring chicken breasts coated in a rich red pesto and cream sauce, served over dumplings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless and skinless
- 1 cup red pesto Store-bought or homemade
- 1 cup heavy cream For a richer sauce
- 1/2 teaspoon garlic powder Adjust to taste
- 1/2 teaspoon salt To taste
- 1/4 teaspoon pepper To taste
- 1 package dumplings Follow package instructions for cooking
- as needed pieces Fresh basil For garnish
Instructions
Cooking Chicken
- In a large skillet, cook the chicken breasts over medium heat until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken and set aside.
Making the Sauce
- In the same skillet, add the red pesto, heavy cream, garlic powder, salt, and pepper. Stir well to combine.
- Return the chicken to the skillet, coat it in the sauce, and simmer for 5 minutes.
Preparing Dumplings
- Meanwhile, cook the dumplings according to package instructions.
Serving
- Serve the creamy red pesto chicken over the dumplings, garnished with fresh basil.
Notes
This dish pairs well with mixed green salad, garlic bread, or steamed vegetables. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.