Pesto Chicken Pasta
Pesto Chicken Pasta is a easy Italian recipe that serves 4. 620 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $18.11 total, $4.53 per serving
Ingredients
- 1/4 cup Pine Nuts (toasted lightly for extra flavor)
- 2 cups Fresh Basil Leaves (packed, stems removed, washed)
- 2 cloves Garlic (peeled)
- 1/3 cup Olive Oil (extra‑virgin, for pesto)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 tsp All‑Purpose Seasoning (for pesto and chicken)
- 1 pinch Salt (for pesto)
- 2 large Chicken Breast (skinless, boneless, about 1 lb total)
- 1 whole Lemon (zest and juice)
- 2 tbsp Avocado Oil (high smoke point for searing)
- 2 tbsp Unsalted Butter (cut into pieces for basting)
- 1 medium Shallot (diced)
- 1 cup Cherry Tomatoes (halved)
- 2 tbsp Fresh Lemon Juice (additional to zest, for skillet)
- 12 oz Cavatappi Pasta (any short pasta works; cook al dente)
- 1/4 cup Parmesan Cheese (extra for finishing)
Instructions
Make the Basil‑Pine Nut Pesto
Add pine nuts and a pinch of salt to the food processor, pulse briefly. Add fresh basil leaves, peeled garlic cloves and blend until coarsely chopped. While the processor is running, drizzle in olive oil, then add grated Parmesan and the all‑purpose seasoning. Blend until smooth and creamy.
Time: PT5M
Season the Chicken
Pat the chicken breasts dry, then sprinkle both sides with the all‑purpose seasoning, lemon zest, and a pinch of salt.
Time: PT2M
Sear the Chicken
Heat avocado oil in the oven‑safe skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side, until the exterior is golden brown.
Time: PT8M
Temperature: medium‑high
Baste with Butter
Add the butter to the skillet and baste the chicken for about 1 minute, spooning the melted butter over the meat.
Time: PT1M
Temperature: medium‑high
Finish Chicken in the Oven
Pre‑heat the oven to 400°F. Transfer the skillet to the oven and bake the chicken for 5‑7 minutes, or until internal temperature reaches 165°F.
Time: PT7M
Temperature: 400°F
Cook the Pasta
While the chicken is in the oven, bring a large pot of salted water to a boil. Add the cavatappi and cook 9‑11 minutes until al dente. Drain, reserving ½ cup pasta water.
Time: PT11M
Temperature: boiling
Sauté Shallot, Tomatoes, and Lemon Juice
Remove the cooked chicken from the skillet and set aside. In the same skillet, add the diced shallot, halved cherry tomatoes, and fresh lemon juice. Sauté 3‑4 minutes until the shallot is translucent and tomatoes soften.
Time: PT4M
Temperature: medium
Combine Pasta, Pesto, and Cheese
Return the drained pasta to the skillet. Add a generous amount of the prepared pesto (about ½ cup) and toss to coat, adding reserved pasta water if needed. Stir in the extra grated Parmesan and mix until creamy.
Time: PT3M
Temperature: medium
Plate and Serve
Slice the rested chicken into strips. Plate the pesto‑coated pasta, top with chicken slices, drizzle any remaining pesto, and finish with a sprinkle of Parmesan.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 58 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Contains nuts, Contains dairy, Contains gluten
Allergens: Tree nuts (pine nuts), Dairy (Parmesan, butter), Gluten (pasta)
Ingredient Substitutions
- Instead of Pine Nuts: walnuts, almonds
- Instead of Fresh Basil Leaves: spinach and basil blend
- Instead of Garlic: garlic paste
- Instead of Olive Oil: grapeseed oil, avocado oil
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of All‑Purpose Seasoning: Italian seasoning, herbes de Provence
- Instead of Salt: kosher salt
- Instead of Chicken Breast: boneless turkey breast, tofu (vegetarian)
- Instead of Lemon: lime
- Instead of Avocado Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: ghee, margarine
- Instead of Shallot: red onion, yellow onion
- Instead of Cherry Tomatoes: grape tomatoes, diced regular tomatoes
- Instead of Fresh Lemon Juice: white wine vinegar (less sweet)
- Instead of Cavatappi Pasta: fusilli, penne
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Food Processor
- Oven‑Safe Skillet (Cast Iron or Stainless)
- Large Pot
- Colander
- Microplane Grater
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
- Spatula or Wooden Spoon
- Tongs
Critical Steps — Do Not Skip
- Blend pesto to a smooth consistency
- Sear chicken until golden brown
- Finish chicken in a 400°F oven to ensure doneness
- Sauté shallot and tomatoes without over‑cooking
- Toss pasta with pesto and adjust sauce with pasta water
Chef Tips from the Video
- Toast pine nuts before blending for a nuttier aroma
- Use fresh, high‑quality Parmesan for the best flavor
- A cast‑iron skillet gives the chicken a superior crust
- Reserve pasta water; the starch helps bind the pesto to the pasta
Troubleshooting
Pesto is too thick
Add a tablespoon of olive oil or reserved pasta water until desired consistency is reached.
Pesto is too thin
Blend in more grated Parmesan or a handful of pine nuts.
Chicken is dry
Do not overcook; sear quickly and finish in the oven just until internal temperature hits 165°F. Let rest before slicing.
Sauce looks watery after adding tomatoes
Increase heat to medium‑high and let excess liquid evaporate, or add a bit more cheese to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
Freezer: Pesto can be frozen in ice‑cube trays for up to 2 months; chicken can be frozen separately, but cooked pasta is best fresh.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pesto can be prepared up to 3 days ahead and stored in the fridge
- Seasoned chicken can be marinated for 30 minutes before cooking
- Cook pasta al dente, toss with a little oil, and refrigerate; reheat with a splash of water
Frequently Asked Questions
What is the cultural significance and history of pesto chicken pasta in Italian‑American cuisine?
Pesto originates from Liguria, Italy, where basil, pine nuts, garlic, cheese, and olive oil are traditionally blended. Italian‑American cooks often pair pesto with protein like chicken and short pasta to create a quick, satisfying weeknight meal that blends classic Italian flavors with American convenience.
What are the traditional regional variations of pesto in Italian cuisine?
In Liguria, the classic pesto alla Genovese uses pine nuts, basil, garlic, Parmesan, and olive oil. Other regions substitute walnuts (Pesto alla Siciliana) or add sun‑dried tomatoes (Pesto Rosso). Some families use pecorino instead of Parmesan for a sharper taste.
How is pesto chicken pasta traditionally served in Italy?
In Italy, pesto is usually tossed with trofie or trenette pasta and served with a light drizzle of olive oil and a sprinkling of grated cheese. Adding chicken is more common in the United States, where the protein makes the dish a complete main course.
What occasions or celebrations is pesto chicken pasta associated with in Italian‑American households?
Pesto chicken pasta is a popular choice for casual family dinners, weekend gatherings, and pot‑luck events because it can be prepared quickly yet feels special enough for guests.
How does pesto chicken pasta fit into the broader Italian cuisine tradition?
It showcases the Italian emphasis on fresh herbs, high‑quality cheese, and simple preparation methods while adapting to American preferences for protein‑rich, hearty meals.
What are the authentic traditional ingredients for pesto versus acceptable substitutes?
Authentic pesto uses fresh basil, pine nuts, garlic, Parmesan or Pecorino Romano, and extra‑virgin olive oil. Acceptable substitutes include walnuts or almonds for nuts, spinach mixed with basil for a milder herb flavor, and grated Asiago in place of Parmesan.
What other Italian dishes pair well with pesto chicken cavatappi pasta?
A simple arugula salad with lemon vinaigrette, roasted vegetables, or a crisp white wine like Vermentino complement the bright basil flavors of the dish.
What makes pesto chicken cavatappi pasta special or unique in Italian‑American cuisine?
The combination of a freshly made basil‑pine nut pesto, buttery seared chicken, and the spiral shape of cavatappi creates a textural contrast that captures both traditional Italian flavor and modern American convenience.
How has pesto chicken pasta evolved over time in Italian‑American cooking?
Originally, pesto was paired with seafood or simple pasta. Over the decades, American cooks added grilled or pan‑seared chicken to increase protein content, and the use of quick‑cook pasta shapes like cavatappi reflects the demand for faster meals.
What are common misconceptions about pesto chicken pasta?
Many think pesto must be store‑bought; however, homemade pesto offers brighter flavor and better control of salt. Another myth is that the sauce should be heavy; a well‑emulsified pesto lightly coats the pasta without drowning it.
What are the most common mistakes to avoid when making pesto chicken cavatappi pasta?
Over‑blending the pesto can make it bitter, overcooking the chicken dries it out, and adding too much pasta water makes the sauce watery. Follow the timing cues and reserve water for adjustments only.
Why does this recipe use avocado oil for searing the chicken instead of butter?
Avocado oil has a higher smoke point than butter, allowing a hot sear without burning. Butter is added later for flavor and basting, giving the best of both worlds.
Can I make pesto chicken cavatappi pasta ahead of time and how should I store it?
Yes. Prepare the pesto and store it in an airtight container in the fridge for up to 3 days. Cook the chicken and keep it sliced in a separate container. Reheat pasta with a splash of water and toss with pesto just before serving.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen specializes in fast, approachable home‑cooking tutorials that focus on delivering restaurant‑style results in under 30 minutes, often using everyday pantry staples.
How does the YouTube channel Mr. Make It Happen's approach to Italian cooking differ from other Italian cooking channels?
Mr. Make It Happen emphasizes speed and simplicity, using a single skillet and minimal equipment, whereas many traditional Italian channels focus on longer, multi‑step techniques and specialty tools.
Last updated: September 3, 2026
