Recipe courtesy of Extended Stay America

Chicken with Pesto Cream Sauce

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  • Yield: 2 Servings
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2 chicken breasts (3 ounces each), cut into 1-inch chunks

Salt and black pepper

1 red bell pepper, cut into chunks

1 cup prepared pesto

½ cup white wine

1½ cups heavy cream

Penne or fettuccine, cooked and drained

Grated Parmesan cheese (optional)


  1. 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.
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