Creamy Pesto Chicken Pasta
Creamy Pesto Chicken Pasta is a medium Italian recipe that serves 4. 550 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $13.25 total, $3.31 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless; pounded to even cutlets)
- 0.5 cup All-Purpose Flour (for dredging)
- 2 large Egg (beaten)
- 1 cup Bread Crumbs (plain or lightly seasoned)
- 2 tablespoons Avocado Oil (for shallow frying)
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Italian Herb Paste (store‑bought or homemade)
- 1 cup Heavy Cream (full‑fat)
- 0.5 cup Parmesan Cheese (freshly grated)
- 0.33 cup Pesto (jarred; fresh homemade is better)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
- 0.5 fruit Lemon (juice only, freshly squeezed)
- 8 oz Fusilli Pasta (dry)
- 1 teaspoon Smoked Paprika (for chicken seasoning)
- 1 teaspoon Garlic and Herb Seasoning (or any garlic‑herb blend)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Season and Set Up Dredging Station
Pat the chicken breasts dry, then season both sides with garlic‑herb seasoning, smoked paprika, and a pinch of salt and pepper.
Time: PT5M
Coat the Chicken
Place flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Dredge each chicken piece in flour, dip in egg, then press into breadcrumbs, ensuring an even coat.
Time: PT5M
Pan‑Fry the Chicken
Heat avocado oil in a large skillet over medium‑high heat. Add the coated chicken and cook 3‑4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.
Time: PT8M
Temperature: Medium‑high heat
Cook the Fusilli
Bring a pot of salted water to a rolling boil. Add fusilli and cook 10‑11 minutes until al dente. Reserve ½ cup of pasta water, then drain in a colander.
Time: PT11M
Temperature: Boiling
Prepare the Creamy Pesto Sauce
In the same skillet (wipe out excess oil), sauté diced onion and minced garlic over medium heat until translucent, about 3 minutes. Stir in Italian herb paste and cook 1 minute. Add heavy cream, bring to a gentle simmer, and let thicken for 3 minutes. Mix in grated Parmesan, pesto, a squeeze of lemon juice, and season with salt, pepper, and a pinch of smoked paprika.
Time: PT6M
Temperature: Medium
Combine Pasta, Sauce, and Chicken
Add the drained fusilli to the sauce, tossing to coat. If needed, thin the sauce with reserved pasta water. Return the fried chicken cutlets to the skillet, heat through 2 minutes. Sprinkle chopped parsley and extra Parmesan on top.
Time: PT4M
Temperature: Medium
Plate and Serve
Transfer each chicken cutlet onto a serving plate, pile the pesto‑cream pasta beside it, and garnish with a final drizzle of olive oil if desired.
Time: PT1M
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: High‑protein, Contains meat, Not vegetarian, Not vegan
Allergens: Dairy, Gluten, Eggs, Nuts (pesto may contain pine nuts)
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Egg: Egg replacer
- Instead of Bread Crumbs: Panko breadcrumbs
- Instead of Avocado Oil: Olive oil
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Italian Herb Paste: Italian seasoning blend
- Instead of Heavy Cream: Half‑and‑half (thinner)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Pesto: Homemade basil pesto
- Instead of Fresh Parsley: Cilantro
- Instead of Lemon: Lemon zest + splash of vinegar
- Instead of Fusilli Pasta: Penne, Rotini
- Instead of Smoked Paprika: Regular paprika
- Instead of Garlic and Herb Seasoning: Italian seasoning
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Skillet
- Medium Saucepan
- Mixing Bowl
- Plate or Tray
- Tongs
- Wooden Spoon
- Grater
- Measuring Cups and Spoons
- Colander
- Lemon Juicer (optional) (optional)
Critical Steps — Do Not Skip
- Seasoning the chicken evenly before coating
- Achieving a uniform breadcrumb crust
- Frying the chicken to a golden brown without overcooking
- Thickening the cream sauce without curdling
- Balancing the sauce consistency with pasta water
Chef Tips from the Video
- Use fresh, high‑quality pesto for a brighter flavor; homemade basil pesto makes a noticeable difference.
- A squeeze of lemon juice at the end lifts the richness of the cream.
- Reserve pasta water; the starch helps bind the sauce to the pasta.
Troubleshooting
Chicken coating falls off during frying.
Pat the chicken dry before seasoning, and let the coated pieces rest for 5 minutes so the breadcrumb layer adheres.
Sauce is too thin.
Simmer a bit longer to reduce, or add a splash of reserved pasta water and a pinch more grated Parmesan.
Sauce separates or curdles.
Reduce heat to low, stir continuously, and add a teaspoon of butter to bring it back together.
Pasta is mushy.
Cook pasta al dente as instructed and rinse briefly under hot water before adding to the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; pasta may become mushy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the pesto‑cream sauce up to the point of adding the pasta; reheat gently and add pasta later.
- Fry the chicken cutlets ahead of time and store them separately; re‑warm in the sauce just before serving.
- Cook the fusilli al dente, rinse briefly with cold water, and toss with a little oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of creamy chicken pesto pasta in Italian‑American cuisine?
Creamy chicken pesto pasta blends traditional Italian pesto, a sauce from Liguria made with basil, pine nuts, and cheese, with the American love for rich cream sauces and protein‑rich chicken. It became popular in the U.S. as a comforting weeknight dinner that marries fresh herb flavors with indulgent cream.
What are the traditional regional variations of pesto pasta in Italy and how does adding chicken change the dish?
In Italy, pesto is traditionally tossed with trofie or trenette pasta and served simply with potatoes and green beans. Adding chicken, as done in this OneStopChop recipe, creates a heartier, protein‑focused version that reflects American adaptations while still honoring the basil‑nut‑cheese base.
How is creamy chicken pesto pasta traditionally served in the Ligurian region of Italy?
In Liguria, pesto pasta is served hot, lightly tossed with grated Pecorino or Parmesan, and often accompanied by a drizzle of extra‑virgin olive oil. The dish is usually a first course (primo) without meat; when meat is added, it is served as a second course (secondo) alongside a simple salad.
What occasions or celebrations is creamy chicken pesto pasta commonly associated with in Italian‑American families?
This dish is a popular choice for family gatherings, casual weekend dinners, and holiday meals like Thanksgiving or Christmas Eve when a quick yet elegant pasta is desired. Its creamy texture and bright pesto flavor make it crowd‑pleasing for both adults and children.
What authentic ingredients are essential for traditional pesto, and what are acceptable substitutes in this recipe?
Traditional pesto calls for fresh basil leaves, pine nuts, garlic, Parmesan or Pecorino cheese, and extra‑virgin olive oil. In this recipe, a jarred pesto is used for convenience, but you can substitute with homemade pesto or a walnut‑based pesto for a different nutty profile.
What other Italian dishes pair well with creamy chicken pesto pasta?
Serve it alongside a crisp green salad with balsamic vinaigrette, roasted vegetables like zucchini or bell peppers, and a glass of chilled Pinot Grigio or Sauvignon Blanc to balance the richness of the cream sauce.
How does the creamy chicken pesto pasta fit into the broader Italian cuisine tradition?
While classic Italian cuisine emphasizes simplicity, this dish illustrates the fusion of Italian flavors (basil pesto, Parmesan) with American comfort‑food techniques (cream sauce, pan‑seared chicken), showcasing the adaptability of Italian staples in global cooking.
What are the most common mistakes to avoid when making creamy chicken pesto pasta?
Common errors include over‑coating the chicken, which leads to a soggy crust; cooking the cream sauce on too high heat, causing it to curdle; and overcooking the pasta, which makes it unable to hold the sauce. Follow the timing and temperature cues in the instructions to prevent these issues.
Why does this OneStopChop recipe use avocado oil for frying the chicken instead of butter?
Avocado oil has a higher smoke point than butter, allowing the chicken to brown without burning while keeping the flavor neutral. Butter would brown quickly and could impart a burnt taste to the breadcrumb crust.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in quick, approachable home‑cooking tutorials that focus on classic comfort dishes with modern twists, offering clear step‑by‑step visuals and practical kitchen hacks for everyday cooks.
How does the YouTube channel OneStopChop's approach to Italian cooking differ from other Italian cooking channels?
OneStopChop emphasizes speed and accessibility, using pantry staples and shortcuts like jarred pesto while still teaching essential techniques such as proper seasoning and sauce emulsification, whereas many traditional Italian channels focus on artisanal methods and longer preparation times.
Last updated: September 3, 2026
