Name: Pesto Pasta with Crispy Parmesan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 12 oz pasta (such as spaghetti or penne); ½ cup homemade or store-bought basil pesto; 1 tablespoon fresh lemon juice; Fresh basil leaves; Extra Parmesan cheese

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Introduction

This Pesto Pasta with Crispy Parmesan Chicken is a flavorful and satisfying meal that combines tender, herbaceous pasta with golden, crunchy chicken. It’s perfect for a weeknight dinner or when you want a dish that feels both special and comforting.

A white bowl filled with green pesto pasta shaped like small spirals, evenly spread on the bottom layer. On top of the pasta, there is a layer of sliced grilled chicken breast with clear, dark grill marks and slightly golden edges. The chicken slices are arranged neatly in a row. Bright green basil leaves are placed around the chicken, adding a fresh touch to the dish. The whole bowl is set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
12 oz pasta (such as spaghetti or penne)
½ cup homemade or store-bought basil pesto
1 tablespoon fresh lemon juice (optional)
Fresh basil leaves, for garnish (optional)
Extra Parmesan cheese, for garnish

Instructions

Step 1: Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
Step 2: In a shallow bowl, combine the grated Parmesan cheese and breadcrumbs. Coat each chicken breast in the Parmesan-breadcrumb mixture, pressing gently to ensure it sticks evenly.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and crispy on the outside and fully cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 4: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside, reserving 1/4 cup of pasta water.
Step 5: In a large bowl, toss the cooked pasta with the pesto, adding a bit of the reserved pasta water to help coat the pasta evenly.
Step 6: Slice the crispy Parmesan chicken into thin strips.
Step 7: Plate the pesto pasta and top it with the sliced crispy chicken. Garnish with fresh basil leaves, a squeeze of lemon juice, and a sprinkle of extra Parmesan cheese, if desired.

Tips & Variations

Use panko breadcrumbs for extra crunch on the chicken.
Swap basil pesto for sun-dried tomato or arugula pesto for a different flavor.
Add toasted pine nuts or cherry tomatoes to the pasta for extra texture and color.
Marinate the chicken briefly in olive oil and lemon juice before coating for added moisture and flavor.

Storage

Store leftover pesto pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet or microwave to retain crispness, and toss the pasta with a splash of water or olive oil before microwaving to prevent drying out.

How to Serve

The image shows a white bowl filled with green pesto fusilli pasta as the base layer, with a creamy texture and small bits of herbs visible. On top of the pasta, there are evenly sliced pieces of golden-brown grilled chicken breast, arranged in a neat row, with visible grill marks and a slightly crispy exterior. A few fresh basil leaves are placed around the chicken for decoration. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time to ensure they reach an internal temperature of 165°F (74°C).

Is it necessary to reserve pasta water when mixing with pesto?

Reserving pasta water helps thin out the pesto and allows it to coat the pasta evenly, resulting in a silkier sauce. You can skip this step, but the texture may be less smooth.