North Italia Chicken Pesto Pasta Recipe

Every summer, I grow a few basil plants in my small garden. I’m not the best at gardening, but basil is one herb that seems to love me back. With all that fresh basil, I often make homemade pesto.

One evening, I had some chicken in the fridge and thought – why not put the two together and try making pasta that tastes like it came from a restaurant?

Back when I lived in Arizona, my family and I were just a short drive away from North Italia. It was one of our favorite spots to eat.

My sister always looked forward to their pasta salad, and I loved trying something new like Zucca Chips or Spicy Rigatoni Vodka from the menu each time. Their chicken pesto pasta was one of those meals that felt both comforting and special.

Now that we live farther away and don’t have a North Italia nearby, I started making copycat North Italia Chicken Pesto Pasta Recipe at home.

After a few tries, I finally found the right mix of flavors – tender chicken, creamy pesto sauce, and perfectly cooked pasta. It comes together in less than 30 minutes and honestly tastes like the restaurant version.

This recipe has become a favorite in my kitchen, and I’m so excited to share it with you.

What’s So Special About North Italia Chicken Pesto Pasta?

The creamy sauce, the tender chicken, and the fresh flavor of basil pesto come together in a way that feels rich but not heavy.

The pasta soaks up every bit of that sauce, and the cheese adds a smooth, nutty taste that balances everything out.

When you make this recipe at home, you get the same comforting flavor you would at North Italia without leaving your kitchen.

You get a dish that looks like it came straight from a restaurant, but you can enjoy it any night of the week.

North Italia Chicken Pesto Pasta Ingredients

• 2 cups rigatoni pasta – Rigatoni works best because its tubes hold the creamy sauce perfectly. You can use penne or any tube-shaped pasta if you don’t have rigatoni.
• 2 chicken breasts – Choose medium-sized chicken breasts for the best results. You can also use chicken thighs if you prefer darker meat.
• 3 tablespoons pesto – Store-bought pesto works great, or you can make your own with fresh basil. Pine nut pesto gives the best flavor.
• 1½ cups parmesan cheese – Use freshly grated parmesan for the creamiest sauce. Pre-grated cheese works too, but fresh tastes better.
• 1½ cups heavy cream – This makes the sauce rich and creamy. You can use half-and-half for a lighter version, but it won’t be as thick.
• 2 tablespoons olive oil – Extra virgin olive oil adds great flavor to the chicken. You can use regular cooking oil if needed.
• ½ tablespoon Italian seasoning – This herb mix adds classic pasta flavors. You can make your own with dried basil, oregano, and thyme.
• 1 tablespoon Creole seasoning – This gives the chicken a nice spicy kick. You can use Cajun seasoning or make your own with paprika, garlic powder, and cayenne.
• ½ tablespoon paprika – Adds color and mild pepper flavor to the chicken. Sweet paprika works best for this recipe.
• 1 garlic clove, minced – Fresh garlic makes the sauce taste amazing. You can use ½ teaspoon garlic powder if you don’t have fresh.

Recommended Kitchen Equipment

• Large pot – For boiling pasta with plenty of room
• Medium skillet – 10-12 inch pan for cooking chicken and sauce
• Cutting board and knife – For cutting chicken into bite-sized pieces
• Measuring cups and spoons – To measure ingredients accurately
• Wooden spoon – For stirring the creamy sauce gently
• Colander – To drain pasta water safely
• Small bowl – For mixing dry seasonings together

How to Make North Italia Chicken Pesto Pasta

Step 1 | Cook the Pasta

Boil water in a large pot then add some salt to the water. Once the water bubbles hard, add your rigatoni pasta. Cook it just like the package says, usually about 10–12 minutes. You want it to be al dente, which means it still has a little bite to it.

Step 2 | Prepare the Chicken

Cut chicken breasts in half lengthwise to make them thinner, then slice into bite-sized pieces. In a small bowl, mix together Italian seasoning, Creole seasoning, and paprika. Use half of this mix to season the chicken pieces, rubbing it in well. Save the other half for later.

Step 3 | Cook the Chicken

Heat olive oil in a medium skillet over medium-high heat. Once hot and shimmering, add the seasoned chicken pieces. Cook for about 6 minutes on one side without moving them to allow a golden crust to form.

Flip and cook another 6 minutes, until the chicken is cooked through and golden brown. Remove from the pan and set aside.

Step 4 | Drain the Pasta

When the pasta is done cooking, drain it in a colander. Rinse briefly with cold water to stop the cooking process and keep it from getting too soft.

Step 5 | Make the Sauce

In the same skillet used for the chicken, add minced garlic and cook for about 30 seconds until fragrant (don’t let it burn). Slowly pour in heavy cream while stirring and let it warm for 1 minute. Stir in the pesto until the sauce turns a rich green.

Add the remaining seasoning mix and then slowly incorporate the parmesan cheese until the sauce becomes smooth and creamy.

Step 6 | Combine Everything

Return most of the chicken to the skillet, saving a few pieces for garnish. Add the drained pasta and gently stir to coat everything in the sauce.

Let it simmer for 2–3 minutes so the flavors meld together.

Step 7 | Serve

Top the pasta with the reserved chicken pieces. Serve hot and creamy right away.

Tips for perfect Chicken Pesto Pasta

• Always save a little pasta water before you drain it. If your sauce is too thick, you can add a spoonful of this starchy water to thin it out.
• Do not overcook the chicken. It will become tough and dry.
• Taste your sauce before you add the pasta. You can add more pesto or seasoning if you want.
• For extra flavor, top your finished pasta with a little more grated Parmesan and some fresh basil leaves.

What To Serve With This Chicken Pesto Pasta

This pasta is filling on its own, but I like pairing it with a few simple sides.

A fresh green salad with a light vinaigrette balances out the creamy sauce. Garlic bread or warm focaccia makes the meal even more comforting.

Steamed broccoli or roasted asparagus are also great choices to add some veggies on the side.

At North Italia, dishes like this are often served with freshly baked bread and sometimes a small side salad.

The restaurant-style touch makes the whole meal feel complete, even when you’re enjoying it at home.

Store Leftover and Make Ahead Tips

You can keep leftover North Italia Chicken Pesto Pasta in your fridge for up to 3 days. Put it in a covered container right after it cools down. The sauce might get thick when it’s cold, but that’s normal.

To reheat leftovers, put them in a pan over low heat. Add a splash of milk or cream to make the sauce creamy again. Stir it gently while it warms up.

You can also reheat it in the microwave, but add some liquid first and stir it every 30 seconds.

If the pasta smells sour, the sauce has separated, or the chicken feels slimy, it’s time to toss it.

North Italia Chicken Pesto Pasta Recipe FAQs

1. How do I make homemade pesto?

Homemade pesto is easy. Blend fresh basil, parmesan, garlic, pine nuts, olive oil, and a little salt until smooth. You can also use walnuts or almonds instead of pine nuts. Fresh pesto makes this dish taste even more like the one at North Italia.

2. Is this dish spicy?

Not really. The creole seasoning adds a mild kick, but it’s not overwhelming. You can make it spicier by adding red pepper flakes or tone it down by leaving out the creole seasoning.

3. Why did my sauce separate and look lumpy?

Cream sauces separate when they get too hot or when you add cold ingredients to hot sauce. Always keep the heat at medium or lower when making cream sauce. If your sauce separates, turn off the heat and whisk in a little cold cream or milk one spoon at a time.

You can also blend it with a stick blender to make it smooth again. Adding the cheese slowly while stirring helps prevent lumps too.

4. How do I know when the chicken is fully cooked?

The best way is to check the internal temperature with a meat thermometer. It should read 165°F (74°C).

If you do not have one, you can cut the biggest piece of chicken in half. The inside should be white with no pink color, and the juices should run clear.

Continue to Content

North Italia Chicken Pesto Pasta Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Make North Italia Chicken Pesto Pasta in just 30 minutes! Creamy pesto sauce, tender chicken, and pasta come together for an easy restaurant-style meal.

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Ingredients

• 2 cups rigatoni pasta (or penne/tube pasta)
• 2 chicken breasts (medium-sized, boneless, skinless)
• 3 tablespoons pesto (store-bought or homemade)
• 1½ cups parmesan cheese (freshly grated for best flavor)
• 1½ cups heavy cream
• 2 tablespoons olive oil (extra virgin preferred)
• ½ tablespoon Italian seasoning
• 1 tablespoon Creole seasoning (or Cajun seasoning)
• ½ tablespoon paprika (sweet paprika recommended)
• 1 garlic clove, minced

Instructions

1. Boil water in a large pot then add some salt to the water. Once the water bubbles hard, add your rigatoni pasta. Cook it just like the package says, usually about 10–12 minutes. You want it to be al dente, which means it still has a little bite to it.
2. Cut chicken breasts in half lengthwise to make them thinner, then slice into bite-sized pieces. In a small bowl, mix together Italian seasoning, Creole seasoning, and paprika. Use half of this mix to season the chicken pieces, rubbing it in well. Save the other half for later.
3. Heat olive oil in a medium skillet over medium-high heat. Once hot and shimmering, add the seasoned chicken pieces. Cook for about 6 minutes on one side without moving them to allow a golden crust to form. Flip and cook another 6 minutes, until the chicken is cooked through and golden brown. Remove from the pan and set aside.
4. When the pasta is done cooking, drain it in a colander. Rinse briefly with cold water to stop the cooking process and keep it from getting too soft.
5. In the same skillet used for the chicken, add minced garlic and cook for about 30 seconds until fragrant (don’t let it burn). Slowly pour in heavy cream while stirring and let it warm for 1 minute. Stir in the pesto until the sauce turns a rich green. Add the remaining seasoning mix and then slowly incorporate the parmesan cheese until the sauce becomes smooth and creamy.
6. Return most of the chicken to the skillet, saving a few pieces for garnish. Add the drained pasta and gently stir to coat everything in the sauce. Let it simmer for 2–3 minutes so the flavors meld together.
7. Top the pasta with the reserved chicken pieces. Serve hot and creamy right away.

Nutrition Information:

Serving Size: 4 servings
Amount Per Serving: Calories: 785Total Fat: 48gSaturated Fat: 22gCholesterol: 190mgSodium: 890mgCarbohydrates: 43gSugar: 3gProtein: 49g

I really hope you try this North Italia Chicken Pesto Pasta Recipe. It is one of my favorite meals to make for my family. It is so simple, but it always feels like a treat.

Making restaurant-style food at home is rewarding and saves money. Let me know how yours turns out.