Creamy Pesto Chicken with Roasted Garlic Potatoes and Sauteed Asparagus
Tips for Experienced Cooks
1. Pesto twist: Make your own pesto if you have fresh basil, pine nuts, Parmesan, and olive oil on hand for a fresher taste. 2. Layer flavors: Deglaze the pan with a splash of white wine before adding the chicken broth for added depth. 3. Broil finish: Broil the roasted potatoes and garlic for the last 2 minutes for extra crispiness.
Step 1: Prepare the Potatoes
Preheat oven to 400°F (200°C). Chop potatoes into 1-inch pieces. Cut off the top of the garlic head, exposing the cloves.
- 1.5 pounds Yukon gold potatoes
- 1 head garlic
Step 2: Roast Potatoes and Garlic
Place potatoes and garlic head on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until potatoes are tender and golden brown.
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step 3: Prepare the Chicken
Cut chicken breasts into 1-inch pieces. Season with salt and pepper.
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step 4: Sauté the Chicken
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 2 tablespoons olive oil
- Cooked chicken from step 3
Step 5: Sauté Asparagus
In the same skillet, add asparagus and sauté until tender-crisp, about 3-5 minutes. Remove asparagus from skillet and set aside.
- 1 bunch asparagus
Step 6: Make the Pesto Cream Sauce
Reduce heat to medium. Add chicken broth to the skillet, scraping up any browned bits from the bottom. Stir in heavy cream, pesto, and Parmesan cheese. Bring to a simmer and cook until sauce has slightly thickened, about 2-3 minutes.
- 0.25 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons prepared pesto
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon red pepper flakes (optional)
Step 7: Combine and Simmer
Return the cooked chicken to the skillet with the pesto cream sauce. Simmer for 2-3 minutes, allowing the chicken to be heated through and the flavors to meld.
Step 8: Finish and Serve
Stir in the sautéed asparagus and pine nuts. Serve the creamy pesto chicken over the roasted garlic potatoes.
- Sauteed asparagus from Step 5
- Roasted garlic from Step 2
- 2 tablespoons pine nuts
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken breast
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Fresh Produce & Herbs
- 1 1/2 pounds Yukon gold potato
- 1 bunch asparagus
- 2 cups fresh basil leaf
Seasonings & Spices
- 1 head garlic
- 2 tablespoons prepared pesto
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1/4 cup olive oil
- 1/4 cup chicken broth
- 2 tablespoons pine nut
