I have to tell you about this Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce recipe — it’s become one of my absolute favorites for a weeknight dinner that feels special without any fuss. The sauce is this luscious blend of sun-dried tomatoes, fresh basil, and a touch of creaminess that just wraps around the tender chicken flawlessly. Every time I whip it up, the house fills with this warm, aromatic vibe that makes everyone gather around the table eagerly.

If you’re looking for a dish that’s both comforting and bursting with flavor, this recipe really delivers. Plus, it’s surprisingly easy to make, which means you get all the yum without a ton of work. Whether you’re cooking for family or impressing guests, this Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce recipe works beautifully — I love how the toasted sunflower seeds add a subtle crunch that makes each bite delightful.

Ingredients You’ll Need

These ingredients come together perfectly, balancing richness, acidity, and fresh herbiness. When shopping, look for quality sun-dried tomatoes packed in oil for the best flavor, and grab some fresh basil if you can—it really elevates the sauce.

Chicken fillets: I typically use skinless for easy cooking, but bone-in can add even more flavor if you have the time.
Cherry tomatoes: Fresh and sweet tomatoes brighten the sauce; I like cooking them down lightly to add a juicy burst.
Unsalted butter: Adds richness and helps mellow the acidity from the tomatoes.
Oil from sun-dried tomatoes: Don’t toss it! It’s packed with flavor and perfect for sautéeing the garlic and onion.
Garlic cloves (minced): Garlic is a must for that savory depth.
Onion (finely chopped): Adds sweetness and texture to the sauce layer.
Salt and black pepper: Adjust to your taste, but don’t be shy! It really brings out the flavors.
Sweet paprika: Gives a subtle smoky note I adore.
Red pepper flakes: For that gentle kick—add more or less depending on your spice tolerance.
Tomato paste: Concentrated tomato flavor that deepens the sauce beautifully.
Cream (20% fat or half-and-half): This is where the magic happens—turning everything silky smooth.
Chicken broth: Keeps the sauce from getting too thick and adds savory richness without overpowering.
Basil leaves: Fresh is best! Tear them just before adding for maximum aroma.
Grated Parmesan (optional): I love sprinkling this on top for a salty, nutty finish.
Toasted sunflower seeds: These add a lovely crunch and a unique nutty flavor.
Red pesto ingredients: Toasted sunflower seeds or pine nuts, sun-dried tomatoes, oil from sun-dried tomatoes, dried basil, grated Parmesan, and tomato paste combine into a flavorful pesto base essential for this dish.

Variations

I love making this recipe my own based on what’s in the fridge or how I’m feeling—don’t hesitate to adapt it to your taste buds. It’s pretty forgiving and very versatile.

Variation: For a lighter version, swap the cream for Greek yogurt at the end—just fold it in off the heat to avoid curdling. It keeps things creamy but with fewer calories, which my family enjoys in warmer months.
Variation: Add mushrooms or spinach to the sauce for extra veggies and nutrition. I’ve done this when I needed to stretch a meal or sneak some greens into picky eaters’ plates.
Variation: Use chicken thighs instead of fillets for juicier, more flavorful meat. They take a little longer but are oh-so-worth it!
Variation: Go nuts with different nuts for the pesto—pine nuts, almonds, or walnuts work great if you don’t have sunflower seeds on hand.

How to Make Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce Recipe

Step 1: Prepare and Season the Chicken

Start by patting your chicken fillets dry with paper towels—this helps them brown beautifully. Season both sides generously with salt, pepper, and a sprinkle of sweet paprika. I like to let them sit for 10 minutes if I have time; it helps the seasoning soak in and the chicken cooks up tastier.

Step 2: Make Your Red Pesto

In a blender or food processor, combine toasted sunflower seeds, sun-dried tomatoes, oil from the sun-dried tomatoes, dried basil, grated Parmesan, and tomato paste. Pulse until you get a smooth, spreadable pesto. This mix is the heart of the sauce and brings all those intense, savory notes you’ll love.

Step 3: Cook the Chicken

In a large skillet, heat the butter and some of the sun-dried tomato oil over medium-high heat. Add the chicken fillets and cook about 4-5 minutes per side, until golden and cooked through. Remove the chicken and set aside—don’t overcook or it’ll get dry, so keep an eye on it.

Step 4: Build the Sauce

In the same skillet, add a little extra oil if needed, then toss in the chopped onion and cook until softened, about 3 minutes. Add the minced garlic, red pepper flakes, and tomato paste. Cook for a minute so the tomato paste slightly caramelizes—it really boosts the flavor.

Next, stir in your homemade red pesto and halved cherry tomatoes. Let it simmer for 5 minutes so the tomatoes get pleasantly soft and bursty. Then add chicken broth and cream, stirring gently. Simmer for another 3-4 minutes until the sauce thickens just right.

Step 5: Finish and Serve

Return the chicken to the pan and spoon the sauce over it. Tear in fresh basil leaves and let everything mingle for a couple of minutes off the heat. Sprinkle with toasted sunflower seeds and Parmesan if using, then serve immediately. I promise your kitchen will smell irresistible.

How to Serve Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce Recipe

A white pan filled with two golden brown cooked chicken pieces placed side by side, surrounded by a creamy orange sauce with a slightly thick texture. Scattered around the chicken are whole red cherry tomatoes and fresh green basil leaves. Small light brown sunflower seeds are sprinkled on top of the chicken and sauce. The pan is on a rustic wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love a sprinkle of extra grated Parmesan and a handful of toasted sunflower seeds on top for texture and that salty, nutty crunch. A few fresh basil leaves scattered just before serving give a lovely fresh aroma that brightens the dish.

Side Dishes

One of my go-tos is creamy mashed potatoes or garlic butter pasta to soak up that luscious sauce. You could also serve this with a simple green salad or roasted seasonal veggies—think asparagus or green beans—to balance the dish.

Creative Ways to Present

For a dinner party, I like plating the chicken on a bed of creamy polenta and drizzling sauce generously around. Adding edible flowers or microgreens on top brings a pop of color and elegance. I’ve also served it over toasted sourdough slices for a rustic, casual vibe that’s perfect with a glass of chilled white wine.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The sauce holds up well, and the chicken stays moist if you reheat carefully.

Freezing

I’ve frozen this recipe a couple of times with success—just make sure to cool it completely before freezing. Portion it out into freezer-safe containers; it’s handy for busy nights when you need a quick, comforting meal.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent sticking. You can add a splash of chicken broth or cream if the sauce thickened too much in the fridge. Microwaving works too, but stirring halfway through keeps everything creamy and smooth.

FAQs

Can I use chicken thighs instead of chicken fillets in this recipe?

Absolutely! Chicken thighs add extra juiciness and flavor, especially if you like dark meat. Just increase the cooking time slightly to ensure they’re cooked through. They work beautifully with the creamy red pesto and sun-dried tomato basil sauce.
Is there a vegetarian version of this Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce recipe?

You can easily swap chicken for roasted or sautéed cauliflower steaks, mushrooms, or even firm tofu. The sauce is rich and flavorful enough to stand on its own, making it a great vegetarian option.
Can I make the red pesto from scratch ahead of time?

Yes, you can prepare the red pesto a day or two in advance and keep it refrigerated in a sealed jar. Just bring it to room temperature before using it in the sauce to help it blend smoothly.
How long does the Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce last in the fridge?

Stored properly in an airtight container, leftovers will stay fresh for up to 3 days. For best flavor and texture, try to enjoy it within that window.
Can I substitute cream with a dairy-free alternative?

Yes! Coconut cream or cashew cream work quite well to maintain that luscious texture. Keep in mind the flavor will be slightly different and coconut cream adds a hint of sweetness.

Final Thoughts

This Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce recipe has become a real comfort classic for me, and I can’t recommend it enough. It’s one of those dishes that feels fancy but is actually pretty straightforward — making it perfect for when you want a cozy dinner that impresses without stress. Give it a try; I think you’ll love how the flavors meld and the creamy sauce just hugs every bite of tender chicken. Trust me, it’ll be one you’ll come back to again and again!