I enjoy this recipe because it comes together fast, uses ingredients I often have on hand, and tastes like something I could order at a restaurant. The homemade Italian cream sauce is rich without being heavy, and the pesto gives the chicken incredible flavor with almost no effort. It’s ideal for weeknights but special enough for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound boneless chicken thighs or breasts, fat removed (about 2 breasts) 1/2 cup prepared pesto sauce 2 cups cooked couscous 4 tablespoons extra virgin olive oil (or less to taste) 1/2 cup freshly shredded Parmesan cheese
Italian Cream Sauce*: 1/2 cup cream cheese or neufchatel cheese 1/2 cup light sour cream 1 teaspoon Italian seasoning 1/3 cup grated Parmesan
*Or heat 1 cup Philadelphia Italian Cheese and Herb Cooking Creme on the stove.
Directions
I place the chicken and pesto in a large zip-top bag, seal it, and refrigerate for at least 1 hour. If I cut the chicken into strips, it cooks faster.
I preheat the oven to 350 degrees F. I place the chicken on a baking sheet sprayed with nonstick cooking spray and bake for 25 to 35 minutes, until the chicken is cooked through. (I sometimes grill the chicken instead, which only takes 3–5 minutes on my indoor grill.)
For the couscous, I combine the cooked couscous, olive oil, and Parmesan in a medium saucepan over medium-low heat. I stir until heated through, about 5 minutes, then reduce the heat to low.
In a small saucepan over medium-low heat, I combine the cream cheese, sour cream, Italian seasoning, and Parmesan until warmed and smooth. I keep it on low heat until serving.
To serve, I spoon the Parmesan couscous onto plates, top with the pesto chicken, and drizzle the warm Italian cream sauce over everything.
I sometimes swap couscous for quinoa, rice, or orzo.
I use sun-dried tomato pesto for a deeper, richer flavor.
I add roasted vegetables like zucchini or cherry tomatoes for extra color and nutrition.
I stir garlic or crushed red pepper into the cream sauce for more intensity.
I finish the dish with fresh basil for added brightness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken and couscous gently in the microwave or on the stovetop. If the cream sauce thickens, I loosen it with a splash of milk or water while warming.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use thighs because they stay tender and juicy.
Can I marinate the chicken overnight?
Absolutely, the longer the chicken sits in the pesto, the more flavorful it becomes.
Can I cook the chicken on a grill?
Yes, grilling gives the chicken great char and takes just a few minutes.
Can I use store-bought pesto?
Yes, any prepared pesto works well.
Can I make the cream sauce ahead of time?
Yes, I reheat it gently and stir to restore its smooth texture.
Can I use full-fat dairy?
Yes, full-fat versions make the sauce richer.
Can I substitute the cream cheese?
Ricotta or mascarpone can work in a pinch, though the texture changes slightly.
Can I add vegetables to the couscous?
Yes, peas, spinach, or roasted vegetables blend in nicely.
Can I make this recipe spicy?
I add crushed red pepper or a pinch of cayenne to the cream sauce.
Why is my sauce too thick?
I loosen it with a little milk or water until I reach the consistency I want.
Conclusion
I love making this Pesto Chicken with Italian Cream Sauce over Parmesan Couscous because it’s quick, flavorful, and wonderfully comforting. The combination of creamy sauce, tender chicken, and cheesy couscous creates a meal that feels indulgent without being difficult, making it a reliable favorite in my kitchen.
A quick, comforting Italian-inspired dish featuring pesto-marinated chicken served over Parmesan couscous and topped with a rich, velvety Italian cream sauce. Perfect for busy weeknights yet special enough for guests.
4 tablespoons extra virgin olive oil (or less to taste)
1/2 cup freshly shredded Parmesan cheese
1/2 cup cream cheese or neufchatel cheese
1/2 cup light sour cream
1 teaspoon Italian seasoning
1/3 cup grated Parmesan
Instructions
Place chicken and pesto in a zip-top bag, seal, and refrigerate for at least 1 hour to marinate.
Preheat oven to 350°F (175°C). Place chicken on a greased baking sheet and bake for 25–35 minutes, or until cooked through. Alternatively, grill for 3–5 minutes.
In a medium saucepan over medium-low heat, combine cooked couscous, olive oil, and shredded Parmesan. Heat for about 5 minutes, then reduce to low.
In a small saucepan over medium-low heat, stir together cream cheese, sour cream, Italian seasoning, and grated Parmesan until smooth and warmed through. Keep on low heat.
To serve, spoon Parmesan couscous onto plates, top with pesto chicken, and drizzle with warm Italian cream sauce.
Notes
Swap couscous for quinoa, orzo, rice, or another grain.
Use sun-dried tomato pesto for a richer flavor.
Add roasted vegetables like zucchini or cherry tomatoes.
Stir garlic or crushed red pepper into the cream sauce for extra intensity.
