Creamy Pesto Chicken Pasta Recipe
Creamy Pesto Chicken Pasta Recipe is a easy Italian-American recipe that serves 4. 560 calories per serving. Recipe by Whip It Up With Jay on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $9.70 total, $2.42 per serving
Ingredients
- 1 pound Chicken Breast (boneless, skinless; butterflied and cubed)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 teaspoon Cajun Seasoning (store‑bought or homemade blend)
- 1 teaspoon Italian Seasoning
- 1 tablespoon Garlic (minced)
- 1 cup Heavy Cream (full‑fat for richness)
- 1/3 cup Basil Pesto (store‑bought or homemade)
- 2 cups Pasta (cooked al dente; any short pasta such as penne or fusilli)
- 1/2 cup Parmesan Cheese (freshly grated)
Instructions
Prepare the Chicken
Place the chicken breasts on a cutting board, butterfly each breast by slicing horizontally, then cut into bite‑size cubes.
Time: PT5M
Season the Chicken
Drizzle the cubed chicken with olive oil, then toss with Cajun seasoning and Italian seasoning until evenly coated.
Time: PT2M
Sear the Chicken
Heat the large skillet over medium‑high heat, add a splash of olive oil, and add the seasoned chicken. Cook, stirring occasionally, until the pieces are golden brown on all sides, about 5‑6 minutes.
Time: PT6M
Temperature: Medium‑high
Remove Chicken and Sauté Garlic
Transfer the cooked chicken to a plate. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Time: PT1M
Temperature: Medium
Create the Creamy Base
Pour the heavy cream into the skillet, stirring to deglaze the browned bits. Bring to a gentle simmer for 2 minutes.
Time: PT2M
Temperature: Medium
Add Pesto
Stir in the basil pesto until fully incorporated, creating a uniform green‑gold sauce.
Time: PT1M
Cook Pasta
While the sauce is simmering, cook the pasta in a pot of salted boiling water until al dente, about 9‑10 minutes. Drain, reserving ¼ cup of pasta water.
Time: PT10M
Temperature: Boiling
Combine Pasta and Sauce
Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
Time: PT2M
Re‑introduce Chicken
Return the seared chicken to the skillet, mixing gently until everything is evenly combined and the chicken is heated through.
Time: PT2M
Finish with Parmesan
Sprinkle the grated Parmesan cheese over the pasta, stirring until melted and the sauce becomes glossy.
Time: PT1M
Nutrition Facts
- Calories
- 560
- Protein
- 32g
- Carbohydrates
- 48g
- Fat
- 22g
- Fiber
- 3g
Dietary info: Contains dairy, Contains gluten, Contains nuts
Allergens: Dairy, Gluten, Tree nuts (pesto may contain pine nuts)
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Chicken thigh (boneless)
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Cajun Seasoning: Paprika, Creole seasoning
- Instead of Italian Seasoning: Dried oregano and basil mix
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
- Instead of Basil Pesto: Spinach pesto, Sun‑dried tomato pesto
- Instead of Pasta: Gluten‑free pasta, Zucchini noodles
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Tongs or Spatula
- Large Pot
- Colander
- Microplane or Grater
Critical Steps — Do Not Skip
- Cubing the chicken evenly for uniform cooking.
- Searing the chicken until golden but not overcooked.
- Deglazing the pan with heavy cream to capture flavor.
- Balancing sauce thickness with pasta water.
- Melting Parmesan at the end to finish the sauce.
Chef Tips from the Video
- Use fresh basil pesto for the brightest flavor.
- Add a pinch of red‑pepper flakes with the Cajun seasoning for extra heat.
- Reserve a splash of pasta cooking water; the starch helps bind the sauce.
Troubleshooting
Sauce is too thin.
Simmer a minute longer to reduce, or add more grated Parmesan cheese.
Chicken is dry.
Do not overcook; sear until just golden and finish cooking in the sauce.
Pasta sticks together.
Toss pasta with a drizzle of olive oil after draining and add reserved pasta water to the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze for up to 2 months; reheat gently and add a splash of milk or cream.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and cube the chicken a few hours ahead; keep refrigerated.
- Prepare pesto and grate Parmesan in advance.
- Cook pasta al dente, toss with a little olive oil, and refrigerate; reheat in sauce.
Frequently Asked Questions
What is the cultural significance and history of pesto in Italian cuisine?
Pesto originated in Genoa, Liguria, where fresh basil, pine nuts, garlic, cheese, and olive oil were blended into a vibrant green sauce. It has become a staple of Italian cooking, traditionally tossed with pasta, potatoes, or used as a spread.
What are the traditional regional variations of pesto in Italian cuisine?
Besides the classic Genovese pesto, northern Italy features pistachio pesto in Sicily, sun‑dried tomato pesto in Calabria, and walnut pesto in the Piedmont region. Each variation reflects local nuts and produce.
How is creamy pesto chicken pasta traditionally served in Italian‑American households?
In Italian‑American homes, the dish is often served family‑style on a large platter, topped with extra grated Parmesan and a drizzle of olive oil, accompanied by a simple green salad and crusty bread.
What occasions or celebrations is creamy pesto chicken pasta associated with in Italian‑American culture?
It’s a popular weeknight dinner but also appears at casual gatherings, pot‑lucks, and family celebrations because it’s quick, crowd‑pleasing, and can be made in large batches.
What other Italian‑American dishes pair well with creamy pesto chicken pasta?
Pairs nicely with a crisp Caesar salad, roasted garlic bread, or a light antipasto platter featuring olives, cured meats, and marinated vegetables.
What are the most common mistakes to avoid when making creamy pesto chicken pasta?
Common errors include overcooking the chicken, burning the garlic, and letting the sauce become watery. Keep the heat moderate, watch the garlic, and use reserved pasta water to adjust consistency.
Why does this recipe use heavy cream instead of milk for the sauce?
Heavy cream provides the richness and body needed to carry the pesto’s flavor without separating, giving the dish its signature silky texture.
Can I make creamy pesto chicken pasta ahead of time and how should I store it?
Yes. Store the cooked chicken, pasta, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or pasta water to restore creaminess.
What texture and appearance should I look for when the sauce is done?
The sauce should be glossy, coat the pasta evenly, and have a velvety consistency that clings to the noodles without pooling excessively.
What does the YouTube channel Whip It Up With Jay specialize in?
The YouTube channel Whip It Up With Jay focuses on quick, approachable home‑cooking tutorials that blend classic comfort foods with modern twists, emphasizing flavor‑forward techniques for everyday cooks.
How does the YouTube channel Whip It Up With Jay's approach to Italian‑American cooking differ from other cooking channels?
Whip It Up With Jay emphasizes high‑energy presentation, generous seasoning, and one‑pan efficiency, often adding bold spice blends like Cajun seasoning to familiar Italian dishes, setting the channel apart from more traditional Italian cooking shows.
Last updated: August 26, 2026
