These Chicken pesto skewers with a creamy Ricotta dipping sauce are the perfect appetizer or main course for any occasion. They are easy to make and can even be prepped ahead of time for a super simple meal that is sure to impress!
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French chefs can keep their Béchamels, Tomats, Veloutés and the rest. Pesto is my mother sauce and it’s pretty much all I need to be happy (culinarily speaking of course).
Pesto is so easy to make and store-bought varieties are usually pretty decent too. It is somehow both fresh and rich simultaneously. A little can go a long way, and speaking of going – it goes great with just about every protein, vegetable, and cheese that I can think of.
Besides pesto, I also have a new found obsession with skewers and kabobs. The smaller cuts of meat cook faster and offer more surface area for stronger flavors and seasonings.
Plus I’ve found that when I serve my kids food on a stick they will eat at least 75% more then they would otherwise have eaten and with 99.8% fewer complaints. Don’t ask how I got those numbers – just trust me, it’s science 🙂
Tips for making Chicken Pesto Skewers
I used my Pecan Pesto recipe, but you can use any pesto that you like. I have found that Aldi and Sam’s club both have great jarred pestos that also will work well in this recipe. You can also play around with different pesto varieties to change things up as well.
I chose to add tomatoes to my skewers, but any vegetable suitable for grilling – or no vegetables for that matter, would work well. Some other veggies that I think would be great include bell peppers, mushrooms, onions, or squash.
If you are using wooden skewers, be sure to soak the skewers in water for at least 30 minutes before cooking to prevent them from catching fire or becoming excessively charred.
Lastly, be sure to cut the chicken into uniform pieces to ensure even cooking. You can also substitute some or all of the chicken with shrimp for a different take on this recipe. Just be aware that shrimp will cook much faster than chicken.
Making the Creamy Ricotta Sauce
These Chicken Pesto Skewers are great on their own, but with this sauce they are amazing. Best of all this ricotta based sauce couldn’t be any easier to make.
I simply mixed up some ricotta cheese and pesto, then topped it with a little mozzarella and Parmesan cheeses and baked it just until the cheeses were melted and the ricotta was warmed through.
How to serve these Chicken Pesto Skewers
These skewers make an excellent appetizer. Simply arrange them on a nice platter around the ricotta dip and your guests will go crazy for them.
As the main course, I love to serve them over a bed of zucchini noodles topped with the sauce for a complete meal.
Be sure to check out these other great recipes:
- Chicken Pesto Lasagna with Zucchini Noodles
- Homemade Pesto with Pecans | Keto
- Jambalaya Kabobs | Keto, PaleoA
Other Low Carb Recipes that use Pesto:
- Keto Pesto Chicken Casserole with Feta Cheese and Olives from Diet Doctor
- Keto Lasagna with Pesto from Cast Iron Keto
- Pesto Chicken Bake with Cauliflower from Wholesome Yum
- Low Carb Chicken Pesto Bake from Hey Keto Mama
- Chicken and Broccoli Keto Fettucini Alfredo with Pesto from Peace Love and Low Carb
Chicken Pesto Skewers with Creamy Ricotta Sauce
For the Sauce:
- 1/2 cup Ricotta Cheese
- 1/4 cup Pesto Sauce
- 1/4 cup Shredded Mozzarella Cheese
- 2 tbsp Shredded Parmesan Cheese
- 2` tbsp Unsweetened Almond Milk or other milk of choice
- If you are using wooden skewers, soak them in water for at least 30 minutes before placing them on the grill.
- In a large bowl combine the chicken, pesto, salt, pepper, and oil. Stir to combine then return to the fridge to marinate for at least 30 minutes, or up to overnight.
- When ready to cook, place the chicken and tomatoes on the skewers in an alternating pattern.
- Preheat the grill to medium-high heat.
- Place the skewers on the hot grill. Cook, turning occasionally, for 10-15 minutes or until the chicken reaches an internal temperature of at least 165 degrees F.
For the Sauce:
- Preheat the oven to 425 degrees F
- Combine the ingredients in a small oven safe bowl or ramekin Reserving 1 tbsp of the Parmesan cheese and 1 tbsp of the mozzarella cheese for topping.
- Bake the sauce in the preheated oven for 8-10 minutes, or until it is heated through and the cheeses on top have slightly browned.