Why You’ll Love This Recipe
Pesto Pasta with Crispy Parmesan Chicken is a delicious and satisfying dish that combines the fresh, herby flavor of basil pesto with the crunchy, cheesy coating of golden-brown chicken cutlets. This meal is perfect for weeknight dinners or special occasions, offering a gourmet taste with simple ingredients and easy preparation.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the Chicken:
boneless, skinless chicken breastsparmesan cheese (grated)breadcrumbs (preferably panko)eggsflourgarlic powdersalt and pepperolive oil or butter for frying
For the Pasta:
pasta (penne, fusilli, or spaghetti)basil pestoparmesan cheese (grated)saltolive oil
directions
Pound the chicken breasts to an even thickness for quicker, uniform cooking.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of grated parmesan and breadcrumbs.
Dredge each chicken breast in flour, then dip in egg, and coat thoroughly with the parmesan-breadcrumb mixture.
Heat oil or butter in a skillet over medium heat and fry the chicken until golden and crispy on both sides, about 4-5 minutes per side. Transfer to a paper towel-lined plate.
Cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
Toss the hot pasta with pesto, adding a bit of reserved pasta water to help the sauce coat evenly.
Serve the pesto pasta on plates, topping each portion with a sliced piece of crispy parmesan chicken. Sprinkle with extra parmesan cheese if desired.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Use chicken thighs for a juicier texture.
Add cherry tomatoes or sun-dried tomatoes to the pasta for extra flavor and color.
Top with fresh basil or a squeeze of lemon for a refreshing finish.
Use gluten-free pasta and breadcrumbs for a gluten-free version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet or microwave until warmed through.Crispy texture can be refreshed by reheating chicken in the oven at 375°F for 5-7 minutes.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works great, but homemade pesto offers fresher flavor.
What pasta works best?
Penne, spaghetti, or fusilli work well to hold the pesto sauce.
Can I bake the chicken instead of frying?
Yes, bake at 400°F for 20-25 minutes, flipping halfway for even crispiness.
Is this dish freezer-friendly?
The pesto pasta freezes well, but the chicken is best enjoyed fresh or refrigerated.
Can I make it vegetarian?
Skip the chicken or use breaded eggplant slices for a vegetarian version.
How do I prevent the breading from falling off?
Press the coating firmly and let the breaded chicken rest before frying.
Can I add vegetables to the pasta?
Yes, sautéed zucchini, spinach, or peas make excellent additions.
Is parmesan necessary?
It adds essential flavor and crispiness, but can be substituted with pecorino romano.
Can I use other herbs in the pesto?
Yes, parsley or arugula can be mixed in for variation.
What can I serve on the side?
A simple green salad or garlic bread pairs perfectly with this dish.
Conclusion
Pesto Pasta with Crispy Parmesan Chicken is a flavorful and comforting meal that’s sure to impress. With crunchy chicken, fragrant pesto, and tender pasta, this dish delivers both texture and taste. It’s an easy yet elegant option to enjoy for dinner any night of the week.
Print
Pesto Pasta with Crispy Parmesan Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian-inspired
Description
Comforting pesto pasta topped with crispy Parmesan-crusted chicken — a satisfying meal that balances fresh basil flavor with crunchy protein.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), halved horizontally to 4 thin cutlets
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 oz pasta (penne, fusilli, or your favorite)
- 1/2 cup prepared basil pesto
- 1/4 cup reserved pasta cooking water
- 2 tablespoons pine nuts, toasted (optional)
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine panko breadcrumbs, 1/4 cup Parmesan, Italian seasoning, salt, and pepper. In another bowl, drizzle chicken cutlets with oil and season with salt and pepper.
- Press each chicken cutlet into breadcrumb mixture to coat both sides, placing them on the prepared baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).
- Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water before draining.
- Return pasta to pot over low heat. Stir in pesto and reserved water until evenly coated.
- Slice the crispy Parmesan chicken. Divide pesto pasta among plates, top with chicken slices, sprinkle remaining 1/4 cup Parmesan and toasted pine nuts, and garnish with fresh basil.
- Serve immediately while hot and crispy.
Notes
- Use gluten‑free breadcrumbs and pasta to make this gluten‑free.
- Swap chicken with breaded tofu or portobello slices for a vegetarian version.
- Make chicken ahead and re-crisp in oven before serving.
- Leftover pesto pasta is delicious cold or reheated—add a splash of olive oil if it dries out.
- Extra pine nuts or cherry tomatoes make colorful garnishes.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
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