Comforting pesto pasta topped with crispy Parmesan-crusted chicken — a satisfying meal that balances fresh basil flavor with crunchy protein.

Units Scale

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

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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.

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.