Description
Enjoy Pesto Pasta with Crispy Parmesan Chicken, a flavorful and easy meal. Tender pasta coated in basil pesto is topped with golden, crispy parmesan-crusted chicken. This dish is perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 egg, beaten
- 2 tablespoons olive oil
- 8 oz rotini or pasta of choice
- 1/2 cup basil pesto
- 2 tablespoons reserved pasta water
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan
- Fresh basil, for garnish (optional)
Instructions
- Prepare the chicken: Butterfly chicken breasts if thick, then pat dry. Season with salt and pepper.
- Coat the chicken: In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, and Italian seasoning. Dip chicken into beaten egg, then coat in the breadcrumb-Parmesan mixture.
- Cook the chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
- Cook the pasta: Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 2 tablespoons of pasta water, then drain the pasta.
- Combine with pesto: In the same pot or a bowl, toss cooked pasta with pesto, reserved pasta water, and 1 tablespoon olive oil. Mix until coated.
- Assemble and serve: Plate the pesto pasta and top with sliced crispy parmesan chicken. Garnish with Parmesan and fresh basil. Serve warm.
Notes
- Bake chicken instead of frying for a lighter option.
- Use gluten-free pasta and breadcrumbs for a gluten-free version.
- Swap pesto for sun-dried tomato pesto for a different flavor.
- Chicken thighs can be used instead of breasts; adjust cooking time as needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a skillet with a splash of water or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried and Tossed
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 520
- Sugar: N/A
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: N/A