Creamy Pesto Chicken

This dish is so quick, easy and delicious! Chicken cooked in a pesto mascarpone sauce with fried cherry tomatoes.

(Serves 2)


  • 2 small/medium chicken breasts
  • 3 heaped Tbsp green pesto (I used Sacla classic basil pesto – GF)
  • 3 Tbsp mascarpone
  • Chicken stock (I used 1 Kallo stock cube – GF)
  • Large handful of cherry tomatoes
  • Fresh basil
  • Garlic powder
  • 1 heaped tsp cornflour (for thickening)
  • Olive oil (for cooking)

The quantities may vary depending on what stock and pesto you use so adjust to your own taste.


  1. Cut the chicken into thin slices and fry it in a bit of olive oil on medium/high heat. Set aside.
  2. Cut the tomatoes in half and also fry them in a bit of olive oil for a few minutes, on medium/high heat. Set aside.
  3. Dissolve the stock cube in water (about 500ml) in the pan, on medium/low heat. Add some garlic powder (to taste), the pesto, mascarpone and keep stirring until it’s melted.
  4. In a small bowl, mix the cornflour with a tiny bit of water, enough to make it into a paste. Add it to the sauce and keep stirring until it’s thickened up.
  5. Add the chicken into it and serve with some fresh basil and the fried tomatoes.


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