Dump and Go Creamy Pesto Chicken – Easy, Comforting, and Weeknight-Friendly

This is the kind of weeknight dinner that makes you feel like you pulled off a minor miracle. You toss a few ingredients into a pan or slow cooker, let it do its thing, and end up with a velvety, basil-kissed sauce and juicy chicken. No fussy steps, no complicated prep, just real comfort food.

Spoon it over pasta, rice, quinoa, or roasted veggies and dinner is done. If you love meals that are deeply satisfying and ridiculously simple, this one belongs in your regular rotation.

Dump and Go Creamy Pesto Chicken - Easy, Comforting, and Weeknight-Friendly

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs
• Pesto: 1/2 cup basil pesto (store-bought or homemade)
• Cream: 1 cup heavy cream or half-and-half
• Broth: 1/2 cup chicken broth (low-sodium)
• Cream cheese: 4 ounces, softened (optional but makes it extra silky)
• Parmesan: 1/3 cup freshly grated, plus more for serving
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
• Lemon: 1 lemon for juice and zest (brightens the sauce)
• Spinach: 2 cups baby spinach (optional, for greens)
• Salt and black pepper: To taste
• Olive oil or butter: 1 tablespoon (mainly for stovetop)
• Serving options: Cooked pasta, rice, zucchini noodles, or cauliflower rice

Instructions

 

• Pick your method: Slow cooker, Instant Pot, or stovetop. All work. For true dump-and-go ease, use the slow cooker.
• Mix the sauce base: In a bowl or directly in the pot, combine pesto, cream, broth, garlic, and cream cheese. Stir until mostly smooth. It’s fine if the cream cheese is a bit lumpy; it will melt.
• Season the chicken: Pat dry and sprinkle both sides with salt and black pepper. Keep it simple; the pesto carries the flavor.
• Add to the pot: Lay the chicken in the sauce. Sprinkle in half the Parmesan. Cover.
• Cook it: Slow cooker: Low for 4–5 hours or high for 2–3 hours, until chicken is tender and reaches 165°F.
• Instant Pot: Manual/high for 8–10 minutes (breasts) or 10–12 minutes (thighs), then quick release.
• Stovetop: Simmer covered on low for 15–20 minutes, turning once, until cooked through.
• Shred or slice: Transfer chicken to a plate and shred with two forks or slice into thick pieces. Return it to the sauce.
• Finish the sauce: Stir in remaining Parmesan, a squeeze of lemon juice, and a little zest. Add spinach and let it wilt for 1–2 minutes.
• Taste and adjust: Add salt, pepper, or more lemon to balance the richness. If too thick, splash in more broth. If too thin, simmer a few extra minutes.
• Serve: Spoon over pasta, rice, or veggies. Top with extra Parmesan and a crack of black pepper.

Why This Recipe Works

• Minimal prep and cleanup: Everything goes into one pan or slow cooker. No searing, no browning, no extra bowls.
• Big flavor with pantry staples: Store-bought pesto, cream, and a touch of broth create a rich sauce without much effort.
• Flexible cooking methods: Make it in a slow cooker, Instant Pot, or on the stovetop.

  It works beautifully either way.

• Meal-prep friendly: The sauce reheats well, and the flavors deepen by day two.
• Kid- and crowd-pleaser: The creamy pesto flavor is familiar, cozy, and easy to pair with simple sides.

Shopping List

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs
• Pesto: 1/2 cup basil pesto (store-bought or homemade)
• Cream: 1 cup heavy cream or half-and-half
• Broth: 1/2 cup chicken broth (low-sodium)
• Cream cheese: 4 ounces, softened (optional but makes it extra silky)
• Parmesan: 1/3 cup freshly grated, plus more for serving
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
• Lemon: 1 lemon for juice and zest (brightens the sauce)
• Spinach: 2 cups baby spinach (optional, for greens)
• Salt and black pepper: To taste
• Olive oil or butter: 1 tablespoon (mainly for stovetop)
• Serving options: Cooked pasta, rice, zucchini noodles, or cauliflower rice

How to Make It

1. Pick your method: Slow cooker, Instant Pot, or stovetop. All work. For true dump-and-go ease, use the slow cooker.
2. Mix the sauce base: In a bowl or directly in the pot, combine pesto, cream, broth, garlic, and cream cheese.

   Stir until mostly smooth. It’s fine if the cream cheese is a bit lumpy; it will melt.

3. Season the chicken: Pat dry and sprinkle both sides with salt and black pepper. Keep it simple; the pesto carries the flavor.
4. Add to the pot: Lay the chicken in the sauce.

   Sprinkle in half the Parmesan. Cover.

5. Cook it:
   • Slow cooker: Low for 4–5 hours or high for 2–3 hours, until chicken is tender and reaches 165°F.
   • Instant Pot: Manual/high for 8–10 minutes (breasts) or 10–12 minutes (thighs), then quick release.
   • Stovetop: Simmer covered on low for 15–20 minutes, turning once, until cooked through.
6. Shred or slice: Transfer chicken to a plate and shred with two forks or slice into thick pieces. Return it to the sauce.
7. Finish the sauce: Stir in remaining Parmesan, a squeeze of lemon juice, and a little zest.

   Add spinach and let it wilt for 1–2 minutes.

8. Taste and adjust: Add salt, pepper, or more lemon to balance the richness. If too thick, splash in more broth. If too thin, simmer a few extra minutes.
9. Serve: Spoon over pasta, rice, or veggies.

   Top with extra Parmesan and a crack of black pepper.

How to Store

• Fridge: Store in an airtight container for up to 4 days. The sauce will thicken as it cools.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power. Add a splash of broth or milk to loosen.
• Freeze: Freeze in portions for up to 2 months.

  Thaw overnight in the fridge and reheat gently to avoid splitting.

Why This is Good for You

• Protein-rich: Chicken provides steady energy and helps keep you full.
• Healthy fats: Pesto and cream offer satisfying fats; use half-and-half for a lighter option.
• Greens boost: Spinach adds fiber, iron, and vitamins A and K without changing the flavor much.
• Customizable: Serve over whole-grain pasta or cauliflower rice to fit your goals.

Pitfalls to Watch Out For

• Curdled sauce: Boiling dairy can split the sauce. Keep the heat low and reheat gently.
• Overcooked chicken: Especially with breasts. Check doneness early and aim for 165°F.
• Too salty: Pesto and Parmesan are salty.

  Use low-sodium broth and taste before adding extra salt.

• Watery sauce: Some chicken releases a lot of liquid. Simmer uncovered at the end or stir in a tablespoon of grated Parmesan to thicken.
• Bland pesto: Not all jarred pestos are equal. Choose a brand you like, or brighten with lemon and extra Parmesan.

Alternatives

• Lighter version: Use half-and-half instead of heavy cream and skip cream cheese.

  Thicken at the end with a slurry (1 teaspoon cornstarch + 2 teaspoons cold water) if needed.

• Dairy-free: Use coconut cream and a dairy-free pesto. Replace Parmesan with nutritional yeast to taste.
• Different proteins: Try turkey cutlets, pork tenderloin medallions, or shrimp (add shrimp in the last 5–7 minutes).
• Veggie add-ins: Sun-dried tomatoes, mushrooms, cherry tomatoes, or peas. Add near the end so they don’t overcook.
• Herb swap: Use spinach or arugula pesto, or a walnut/almond pesto for a different twist.
• Spice it up: Red pepper flakes or a drizzle of chili oil for gentle heat.
• Low-carb serving: Zucchini noodles, spaghetti squash, or sautéed greens.

FAQ

Can I use frozen chicken?

Yes, especially in the Instant Pot or slow cooker.

For the slow cooker, add 30–60 minutes to the cook time. Ensure the internal temperature reaches 165°F. For best texture, thaw if you can.

What’s the best store-bought pesto?

Look for brands with simple ingredients: basil, olive oil, nuts, Parmesan, garlic, and salt.

If it tastes flat, stir in a squeeze of lemon and extra Parmesan.

Can I make this without cream?

You can. Use chicken broth and stir in 1/2 cup mascarpone or Greek yogurt at the end off heat. For yogurt, temper it with a little warm sauce first to prevent curdling.

How do I prevent the sauce from separating when reheating?

Reheat low and slow, and add a splash of broth or milk.

Avoid boiling. Stir gently and finish with a bit of fresh Parmesan to bring it back together.

Is this good for meal prep?

Absolutely. It keeps well for several days and tastes even better as the flavors meld.

Store the sauce and your starch separately for the best texture.

Can I bake it in the oven?

Yes. Place everything in a baking dish, cover, and bake at 375°F for 25–35 minutes, until the chicken is done. Stir the sauce, add lemon and spinach, and rest 5 minutes before serving.

What pasta shape works best?

Short shapes like penne, rigatoni, or rotini catch the creamy sauce.

Egg noodles also work well. For a lighter option, try orzo or cauliflower gnocchi.

Wrapping Up

Dump and Go Creamy Pesto Chicken is the kind of recipe that saves your evening. It’s fast to assemble, tastes like comfort, and plays well with whatever you have on hand.

Keep a jar of pesto in the pantry, some cream in the fridge, and you’re never far from a cozy, satisfying meal. When you need dinner to be easy and delicious, this one always comes through.