Pesto Pasta with Crispy Parmesan Chicken Recipe
A deliciously satisfying Pesto Pasta served with crispy, golden Parmesan-crusted chicken breasts. This recipe combines tender pasta tossed in flavorful basil pesto with juicy, pan-fried chicken that boasts a crunchy Parmesan and breadcrumb coating. Garnished with fresh basil and extra Parmesan, it’s a crowd-pleasing meal perfect for weeknight dinners or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, for frying
Pasta and Sauce
- 12 oz pasta (such as spaghetti or penne)
- ½ cup homemade or store-bought basil pesto
- 1 tablespoon fresh lemon juice (optional)
Garnish
- Fresh basil leaves (optional)
- Extra Parmesan cheese, for garnish
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, garlic powder, and onion powder, ensuring a flavorful base.
- Prepare the Coating: In a shallow bowl, mix together the grated Parmesan cheese and breadcrumbs, creating a savory crust mixture for the chicken.
- Dredge the Chicken: Coat each seasoned chicken breast thoroughly in the Parmesan and breadcrumb mixture, pressing gently to adhere the coating firmly.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken breasts and cook for 6-7 minutes per side until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Remove from skillet and allow to rest before slicing.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving ¼ cup of pasta water for later use.
- Toss Pasta with Pesto: In a large bowl, combine the cooked pasta with the basil pesto, using reserved pasta water as needed to evenly coat the noodles with the sauce.
- Slice the Chicken: Once rested, slice the crispy Parmesan chicken into thin strips for easy serving.
- Assemble and Serve: Plate the pesto pasta and top with the sliced chicken. Garnish with fresh basil leaves, a drizzle of fresh lemon juice, and an extra sprinkle of Parmesan cheese if desired for an added burst of flavor.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Homemade pesto can elevate the flavor, but store-bought works well for convenience.
- Letting the chicken rest after frying helps retain its juices, ensuring tender meat.
- Reserved pasta water helps loosen and evenly coat the pesto on the pasta for the perfect saucy texture.
- Lemon juice adds a fresh, bright finish but can be omitted if preferred.
Keywords: Pesto pasta, crispy Parmesan chicken, Italian dinner, basil pesto, pan-fried chicken, easy pasta recipe
