1-First Step: Prepare the Red Pesto Begin by making the red pesto to give your creamy red pesto chicken its signature flavor. Combine 1.5 ounces toasted sunflower seeds, 10 sun-dried tomatoes, 3 tablespoons oil from sun-dried tomatoes, 1 teaspoon dried basil, 1 ounce grated Parmesan, and 1 tablespoon tomato paste in a food processor. Blend until well combined but still slightly textured, which takes about 1-2 minutes this pesto adds a vibrant, nutty base to the sauce.

2-Second Step: Season and Cook the Chicken Next, season 2 chicken fillets with ½ teaspoon sweet paprika, salt, and black pepper to taste for even flavor distribution. Heat 2 tablespoons unsalted butter and 2 tablespoons oil from sun-dried tomatoes in a non-stick skillet over medium heat. Cook the chicken for 5-8 minutes per side until it’s browned and cooked through, reaching an internal temperature of 165°F remove it from the pan and cover with foil to keep warm.

3-Third Step: Sauté the Aromatics In the same skillet, add 1 finely chopped onion and 4 minced garlic cloves, cooking on low heat for about 2 minutes until they soften and release their aroma. This step builds a flavorful foundation for your creamy red pesto chicken without burning the ingredients. Add 2 tablespoons water to deglaze the pan, scraping up any tasty bits from the chicken.

4-Fourth Step: Add and Cook the Tomatoes Now, stir in 9 ounces cherry tomatoes and cook for about 2 minutes until they start to burst. Gently press them to release their juices, then mix everything together for a juicy sauce base. For those wanting more veggies, you can add bell peppers here, adapting the recipe to your preferences while keeping the cook time around 20 minutes.

5-Fifth Step: Build the Sauce Stir in 2 tablespoons tomato paste, salt, black pepper, and 1 teaspoon red pepper flakes to taste, letting the flavors meld. Pour in ½ cup chicken broth and bring it to a simmer, which takes 2-3 minutes and helps create a rich broth. For a lighter version, use low-sodium broth to fit dietary needs.

6-Sixth Step: Incorporate Pesto and Cream Add the prepared red pesto and ½ cup cream or half-and-half, stirring well to combine into a creamy mixture. Let it simmer for a few minutes until the sauce thickens slightly that’s what makes this creamy red pesto chicken so irresistible. Return the chicken to the skillet and cook for an additional 5 minutes to ensure it’s fully coated and heated through.

7-Final Step: Finish and Serve Stir in 20 basil leaves for a fresh finish, then remove from heat. Serve your creamy red pesto chicken topped with toasted sunflower seeds, more red pepper flakes, and grated Parmesan if desired. Pair it with sides like pasta; for inspiration, try our pesto pasta recipe to complement the flavors. This step ensures a complete, hearty meal ready in 30 minutes total.