Pesto Pasta with Crispy Parmesan Chicken Recipe

I’m so excited to share this Pesto Pasta with Crispy Parmesan Chicken Recipe with you! It’s quickly become one of my go-to dinners when I crave something that’s both comforting and fancy without spending hours in the kitchen. The combination of silky pesto-coated pasta and crunchy, golden Parmesan chicken is pure magic — I absolutely love how the textures play off each other.

This recipe is perfect for weeknights or when you want to impress friends with minimal fuss. You’ll find that it comes together in about 30 minutes, which is a lifesaver on busy days. Plus, the leftovers (if there are any!) taste just as amazing the next day, making it a winner in my book.

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Ingredients You’ll Need

All the ingredients in this Pesto Pasta with Crispy Parmesan Chicken Recipe come together beautifully, creating layers of flavor without overcomplicating things. Using fresh Parmesan cheese and good-quality pesto really makes a difference, so keep those on your shopping list.

• Chicken breasts: Boneless and skinless work best for even cooking and easy slicing.
• Grated Parmesan cheese: Freshly grated Parmesan adds incredible flavor and helps create that crispy crust on the chicken.
• Breadcrumbs (preferably panko): Panko gives a light and crunchy texture—traditional breadcrumbs work, but panko is my favorite for that extra crisp.
• Garlic powder: Brings out savory depth in the chicken coating without overpowering.
• Onion powder: Adds a subtle sweetness and umami boost.
• Salt and pepper: Essential for seasoning both chicken and pasta perfectly.
• Olive oil: For frying the chicken to golden perfection.
• Pasta (spaghetti or penne): Choose your favorite shape—they all soak up pesto wonderfully.
• Basil pesto: Homemade or store-bought, this is the star sauce that dresses the pasta.
• Fresh lemon juice (optional): A little brightness that lifts the whole dish beautifully.
• Fresh basil leaves (optional): Adds freshness and pretty presentation.
• Extra Parmesan cheese: For garnish and an extra punch of cheesy goodness.

Variations

I love making this Pesto Pasta with Crispy Parmesan Chicken Recipe my own by tweaking it now and then. You should definitely play around with different herbs, cheeses, or pasta to find your perfect combo—cooking should be fun and suited to your tastes!

• Add some heat: I sometimes toss in a pinch of red pepper flakes into the breadcrumb mix—it adds a subtle kick that my family adores.
• Try different cheeses: Switching Parmesan for Pecorino Romano gives a sharper chewiness, which I found adds great character.
• Swap the protein: If you’re not in the mood for chicken, breaded shrimp or even a tofu version can be delicious alternatives.
• Use gluten-free pasta: To keep it gluten-free, I’ve used chickpea or brown rice pasta, which works wonderfully with pesto.

How to Make Pesto Pasta with Crispy Parmesan Chicken Recipe

Step 1: Season and Coat the Chicken

First things first, season your boneless chicken breasts with salt, pepper, garlic powder, and onion powder on both sides. I discovered that getting the seasoning just right here really boosts the flavor of the chicken crust. Next, mix together the grated Parmesan and panko breadcrumbs in a shallow bowl. Press each chicken breast firmly into this mixture, making sure it’s coated evenly—this helps create that irresistible golden crust.

Step 2: Fry the Chicken to Crispy Perfection

Heat up your olive oil over medium heat in a large skillet. When the oil’s hot (test it by flicking a breadcrumb in—if it sizzles immediately, you’re good), carefully place your coated chicken breasts in the pan. Cook for about 6 to 7 minutes on each side, or until they’re golden brown and crispy outside, and the internal temperature reaches 165°F (74°C). One trick I learned is not to overcrowd the pan so the crust stays perfect and doesn’t steam.

Step 3: Cook and Toss the Pasta with Pesto

While your chicken is cooking, bring a large pot of salted water to a boil and cook your pasta until al dente—a little bite is key here to avoid mushiness once tossed with pesto. Reserve about a quarter cup of the pasta water before draining the noodles. Toss the pasta in a large bowl with the pesto, adding a splash of that reserved pasta water to help spread the sauce evenly and get it silky smooth.

Step 4: Slice and Assemble Your Dish

Let your chicken rest for a few minutes after frying—this is important so the juices redistribute and you don’t lose moisture when slicing. Slice the chicken breasts thinly, then plate a generous serving of pesto pasta topped with your crispy Parmesan chicken strips. Add fresh basil leaves, a squeeze of lemon juice if you like bright notes, and an extra sprinkle of Parmesan cheese to finish it off. I love this step because it really elevates the dish visually and flavor-wise.

How to Serve Pesto Pasta with Crispy Parmesan Chicken Recipe

Garnishes

I typically garnish this dish with a handful of fresh basil leaves—they add a pop of color and fresh herbal brightness that complements the rich pesto. A squeeze of fresh lemon juice is my secret weapon to brighten up the whole plate. And of course, I never skip a little extra grated Parmesan on top for that salty, cheesy finish that everyone loves.

Side Dishes

This Pesto Pasta with Crispy Parmesan Chicken Recipe pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette or some garlic-roasted veggies for extra greens. Sometimes I serve it alongside crusty bread to help sop up any leftover pesto sauce—trust me, you won’t want to waste a drop.

Creative Ways to Present

For special occasions, I love serving this dish in individual pasta bowls layered with the sliced chicken fanned out on top. Adding edible flowers or microgreens on the side adds a spectacular touch that feels restaurant-worthy. Sometimes I drizzle a little balsamic glaze for a hint of sweetness and beautiful contrast—it’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover pesto pasta and crispy Parmesan chicken separately in airtight containers to keep the chicken crispy for longer. This has worked wonders in preserving the texture—isn’t it frustrating when crispy coatings get soggy? Make sure everything is fully cooled before sealing.

Freezing

While I don’t usually freeze the pesto pasta and chicken together (the texture can suffer), freezing the cooked chicken alone works fine for up to 2 months. To thaw, I recommend overnight in the fridge and then reheating in a hot oven or skillet for that crisp comeback.

Reheating

For best results, I reheat the pesto pasta gently in a microwave-safe bowl with a splash of water, stirring every 30 seconds to keep it saucy but not mushy. The chicken is best reheated in a skillet over medium heat to bring back its crunch. Avoid microwaving chicken alone as it can turn rubbery.

FAQs

Final Thoughts

This Pesto Pasta with Crispy Parmesan Chicken Recipe holds a special place in my cooking rotation because it’s both easy to make and always a crowd-pleaser. I love how it strikes the perfect balance between cozy comfort food and a touch of elegance. I hope you enjoy making and eating it as much as my family and I do—trust me, once you try it, you’ll want to make it again and again!

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