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Pesto Pasta with Crispy Parmesan Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 137 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

This Pesto Pasta with Crispy Parmesan Chicken is a delightful Italian-inspired dish featuring tender, golden-brown chicken breasts coated in a crispy Parmesan and breadcrumb crust, served over perfectly al dente pasta tossed in fresh basil pesto. The combination of crunchy chicken and flavorful pesto pasta makes for a satisfying and elegant meal.

Ingredients

Units Scale

Chicken

  • 2 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1/2 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)
  • 1/2 cup homemade or store-bought basil pesto
  • 1 tablespoon fresh lemon juice (optional)

Garnish

  • Fresh basil leaves (optional)
  • Extra Parmesan cheese, for garnish

Instructions

  1. Season the Chicken: Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder on both sides to infuse the meat with flavor.
  2. Dredge the Chicken: Combine grated Parmesan cheese and breadcrumbs in a shallow bowl. Coat each chicken breast evenly with the mixture, pressing gently so it adheres well for a crispy crust.
  3. Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place the breaded chicken breasts in the skillet and cook for 6-7 minutes per side, until the chicken is golden brown, crispy, and cooked through (internal temperature reaching 165°F/74°C). Remove and let the chicken rest to retain juices.
  4. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain the pasta, reserving ¼ cup of the pasta cooking water.
  5. Toss with Pesto: In a large bowl, combine the hot pasta with basil pesto, adding reserved pasta water a little at a time to achieve a smooth, even coating.
  6. Slice the Chicken: Slice the rested crispy Parmesan chicken into thin strips for serving.
  7. Assemble and Serve: Plate the pesto-coated pasta and top with the sliced chicken. Garnish with fresh basil leaves, a squeeze of lemon juice for brightness, and sprinkle extra Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

  • Use panko breadcrumbs for extra crunch in the chicken coating.
  • Ensure the oil is hot before frying to achieve a crispy crust without absorbing excess oil.
  • Letting the chicken rest after frying helps keep it juicy and tender.
  • Reserve some pasta water to loosen the pesto sauce for better coating and creaminess.
  • Add lemon juice at the end to brighten the dish and balance flavors.

Nutrition

  • Serving Size: 1 serving (1/4 of recipe)
  • Calories: 580
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 40g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/pesto-pasta-with-crispy-parmesan-chicken-recipe/