Pesto Pasta with Crispy Parmesan Chicken Recipe
This Pesto Pasta with Crispy Parmesan Chicken recipe features tender chicken breasts coated in a crunchy Parmesan and breadcrumb crust, pan-fried to golden perfection, and served over al dente pasta tossed in vibrant basil pesto. Garnished with fresh basil and extra Parmesan, this dish offers a delightful combination of textures and flavors ideal for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken
- 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
- 12 oz pasta (such as spaghetti or penne)
- ½ cup homemade or store-bought basil pesto
Garnish (optional)
- 1 tablespoon fresh lemon juice
- Fresh basil leaves
- Extra Parmesan cheese
Instructions
- Season the Chicken: Season both sides of the chicken breasts generously with salt, pepper, garlic powder, and onion powder to infuse flavor into the meat.
- Coat the Chicken: In a shallow bowl, mix the grated Parmesan cheese and panko breadcrumbs. Dredge each chicken breast in this mixture, pressing gently so the coating adheres evenly.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for 6-7 minutes per side until they develop a golden, crispy crust and reach an internal temperature of 165°F (74°C). Remove chicken and let it rest for a few minutes to retain juices.
- Cook the Pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the cooking water for later.
- Toss Pasta with Pesto: In a large bowl, combine the hot pasta with basil pesto. Add small amounts of reserved pasta water as needed to evenly coat the noodles with the sauce.
- Slice the Chicken: Thinly slice the rested crispy Parmesan chicken breasts into strips for serving.
- Assemble and Serve: Plate a portion of pesto pasta and top it with the sliced chicken. Garnish with fresh basil leaves, a squeeze of lemon juice, and extra Parmesan cheese if desired, enhancing freshness and depth of flavor.
Notes
- For an even crispier coating, you can double dip the chicken by first dipping it in beaten egg before the Parmesan-breadcrumb mixture.
- Use freshly grated Parmesan cheese for the best flavor and texture in the coating.
- Pasta water helps to loosen the pesto sauce and helps it adhere better to the pasta.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Store leftovers separately: keep pasta and chicken refrigerated in airtight containers and reheat gently to maintain texture.
Keywords: Pesto Pasta, Parmesan Chicken, Crispy Chicken, Italian Pasta Recipe, Basil Pesto, Fried Chicken Breast
