Creamy Pesto Chicken with Roasted Tomatoes (Easy Skillet Recipe)

You know those dinners that feel fancy but secretly take zero effort? This creamy pesto chicken with roasted tomatoes is exactly that kind of magic. It’s rich, velvety, and studded with sweet, blistered tomatoes all wrapped in a sauce that somehow tastes like you spent hours making it (spoiler: you didn’t).

If you’ve ever wondered whether pesto and cream belong together, here’s your answer: absolutely. When pesto’s bold garlic-basil punch melts into warm cream and pan juices, the result is pure dinner gold. Toss in some juicy roasted tomatoes and seared chicken breast, and you’ve got a weeknight hero that hits every note fast, flavorful, and feels indulgent.

Creamy pesto chicken with roasted tomatoes in a skillet, topped with fresh basil and Parmesan — A skillet of creamy pesto chicken finished with roasted cherry tomatoes and basil easy and elegant.

In this recipe, I’ll show you how to get that perfect sear, when to add pesto (yes, it matters), and how to customize the sauce so it’s exactly as creamy (or light) as you like. Whether you’re a pesto purist or curious about mixing it with tomato sauce or cream, this dish plays nicely with all your kitchen instincts.

Table of Contents

What You Actually Need for Creamy Pesto Chicken (And Why It Works)

Here’s the thing: creamy pesto chicken isn’t about the number of ingredients it’s about the way they play together. That being said, if I had to strip it down to four essentials, here’s what absolutely can’t be skipped:

Chicken breasts. I usually go for boneless, skinless. Flattening them a bit helps them cook evenly and stay juicy trust me, dry chicken ruins this.
Pesto. Basil-based is classic, but red pepper pesto? Chef’s kiss. Use what you love, but please skip the overly oily jars. The pesto is doing a lot of heavy lifting here.
Cream (or something creamy). Heavy cream gives that silky texture, but I’ve used half-and-half or even a touch of mascarpone in a pinch.
Cherry tomatoes. Roasted until they collapse into sweet little flavor bombs. They cut the richness perfectly.

That’s the core. Everything else? Totally negotiable.

Optional Players (A.K.A. What I Add When I’m Feeling Fancy)

A handful of baby spinach stirred in at the end
Garlic sautéed in the pan before the sauce goes in
A grating of Parmesan right before serving
Crushed red pepper if I’m craving heat
Or if I’m being honest leftover roasted veggies from the night before

Can you swap milk for cream in creamy pesto chicken?

Yes but. If you go that route, add something to help thicken it like a spoonful of Greek yogurt or a tiny bit of flour. Otherwise, it risks turning into a thin sauce that feels more accidental than creamy.

Close-up overhead view of creamy pesto chicken in a cast iron skillet, topped with a golden sear and surrounded by blistered cherry tomatoes. The chicken breasts are nestled in a glossy green pesto cream sauce, with visible herbs and caramelized bits. A rustic kitchen towel and Parmesan bowl add a cozy, homemade touch. — Creamy Pesto Chicken with Roasted Tomatoes (Easy Skillet Recipe) 12

So… How Do You Actually Make Creamy Pesto Chicken with Roasted Tomatoes?

If you’ve ever panicked at 6:30 p.m. with half a chicken breast and a fading will to cook this recipe? It’s your new best friend. Creamy pesto chicken sounds like a “dinner party” situation, but honestly, it’s one of those lazy wins. Here’s how I usually throw it together (and I do mean “throw”).

Step-by-Step (With a Few Real-Life Notes)

Start with the tomatoes.
Oven at 400°F. A little olive oil, salt, pepper toss ’em around on a tray. Roast for 20-ish minutes. You’ll know they’re ready when the skins crinkle and the kitchen smells amazing. I sometimes forget them and it still turns out fine.
Meanwhile, deal with the chicken.
Flatten the breasts a bit not too aggressively and season with salt and pepper. I used to skip this, but it really helps them cook evenly.
Sear in a hot pan.
Olive oil, medium-high heat, let the chicken sit untouched for 4–5 minutes per side. The “don’t flip it yet” patience pays off here. Pull them out once golden and juicy no need to overthink it.
Now the sauce magic.
Lower the heat. If you’re using garlic or shallots, this is their moment. Pour in the cream and let it warm. Then swirl in the pesto. Don’t boil it. Just melt it all together until it smells like something you’d pay $22 for at a restaurant.
Bring it home.
Slide the chicken back in. Spoon some sauce over it. Let it sit, low heat, just long enough to finish cooking maybe 5 to 7 minutes. Add those sweet roasted tomatoes on top. Done.

Pesto Before or After Cooking?

After. Always. Pesto burns fast and gets bitter when it hits high heat. Add it once the cream is warm and the pan has calmed down. Let it infuse not fry.

Real-World Tips (From Someone Who’s Burned It)

Let it rest. Like all good things, this dish improves after five quiet minutes in the pan.
Taste the pesto. Seriously not all jars are equal. Some are pure oil, others are a garlic bomb. Choose wisely.
Leftovers? Cold, sliced, on toasted sourdough with fresh spinach and a swipe of mayo = chef’s kiss.

What to Serve with Creamy Pesto Chicken (Beyond the Obvious)

Plated creamy pesto chicken with fettuccine and roasted cherry tomatoes — Creamy Pesto Chicken with Roasted Tomatoes (Easy Skillet Recipe) 13

Alright so you’ve got this rich, savory, creamy pesto chicken on the stove. Tomatoes are blistered and sweet, chicken’s glossy with sauce, and now you’re standing there thinking… pasta? Rice? Do I need a side?
Here’s what works (and what honestly just feels right):
The No-Brainers
Pasta. Of course. I mean, twirling strands of linguine coated in that creamy pesto sauce? Come on. I usually go with fettuccine or penne anything that holds onto sauce.
Rice. Steamy jasmine or buttered basmati adds a neutral, soft counter to the bold flavors. And it’s great for soaking up every last bit.
The Lighter Touches
Garlicky green beans or pan-roasted asparagus if you want a pop of green and some crunch.
Zucchini noodles if you’re going low-carb (I’ve tried it surprisingly satisfying).
A lemony arugula salad with shaved Parmesan and a little bite cuts the richness beautifully.
When You’re In “Just Feed Me” Mode
Toasted sourdough. Rip-and-dip style.
Crispy potatoes roasted, smashed, whatever.
Or honestly? Just a fork, a bowl, and a glass of wine. Let the sauce speak for itself.

Can I make this into a pasta bake?
Yep. Stir cooked pasta directly into the sauce, scatter mozzarella or shredded provolone on top, and bake at 375°F until bubbly. Leftovers the next day? Even better.

Creamy pesto chicken is one of those dishes that shifts with your mood. Dress it up with wine and candles, or eat it straight out of the pan while your playlist loops in the background. No wrong answers here.

Storing + Reheating Notes

Fridge: Store leftovers in an airtight container for up to 3 days. The sauce will thicken, but it reheats well.
Freezer: You can freeze it just know that cream-based sauces sometimes split. Not a dealbreaker, but worth knowing.
Reheat tip: Add a splash of milk or broth when warming it up on the stove. Helps bring the sauce back to life.

BTW, cold leftovers also make an amazing chicken pesto sandwich. Just sayin’.

Final Thoughts on Creamy Pesto Chicken

There’s something quietly satisfying about pulling together a dinner like this no fuss, no fancy tools, just a skillet, a handful of ingredients, and a little heat. Creamy pesto chicken doesn’t try too hard. It just works. Rich but not heavy. Bold but comforting. And somehow, always a little better than you remember.

Whether you dress it up with pasta and wine or spoon it over rice with one hand while answering texts with the other, it adapts. It fits your weeknight pace and maybe even slows it down a bit.

So if tonight needs a reset… this is your recipe.

Frequently Asked Questions About Creamy Pesto Chicken

What are the 4 ingredients in creamy pesto chicken?

The most essential version usually includes:
Chicken breasts
Pesto (basil or red pepper)
Heavy cream (or milk, depending on the version)
Cherry tomatoes
That said, some recipes swap cream for cream cheese, or add Parmesan to thicken the sauce. It’s flexible but the chicken + pesto + something creamy + something acidic is the core flavor equation.

Is it good to mix pesto and tomato sauce?

Actually? Yes surprisingly good. The herbaceous, garlicky kick of pesto cuts right through the sweetness of tomato sauce. Just go easy. Too much tomato overpowers the pesto. I like a 3:1 ratio (pesto to tomato) if I’m blending the two.

Do you put pesto on chicken before or after cooking?

Always after. If you cook chicken in pesto, the oils in it will burn fast, turning bitter and sticky. Instead, cook the chicken first cleanly seared then add the pesto when building the sauce or right before serving. It stays bright and flavorful that way.

Can you put milk in pesto to make it creamy?

You can… but don’t expect it to be thick or rich. Milk will thin pesto, making a lighter, pourable sauce but it won’t have that classic velvety finish. If you’re skipping cream, try blending in a spoonful of ricotta, cream cheese, or even a bit of yogurt. It changes the texture and gives it body.

Can I use store-bought pesto?

Totally just taste it first. Some are overly salty, others lean heavily on garlic. If it’s very oily or flat, add a squeeze of lemon or a sprinkle of grated Parmesan to brighten it up before adding to your sauce.

Creamy Pesto Chicken with Roasted Tomatoes (Easy Skillet Recipe)

What You Actually Need for Creamy Pesto Chicken (And Why It Works)