Description
This delicious Pesto Pasta with Crispy Parmesan Chicken combines tender, juicy chicken breasts coated in a crispy Parmesan breadcrumb crust with al dente pasta tossed in flavorful basil pesto. The dish is easy to prepare, cooks in just 30 minutes, and makes for a satisfying and elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
Units
Scale
For the Crispy Parmesan 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
For the Pesto Pasta
- 12 oz pasta (such as spaghetti or penne)
- 1/2 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
- Season the Chicken: Season the chicken breasts evenly on both sides with salt, pepper, garlic powder, and onion powder to infuse them with flavor.
- Dredge the Chicken: In a shallow bowl, mix together the grated Parmesan cheese and panko breadcrumbs. Press each chicken breast into this mixture to coat thoroughly, ensuring the crumb mixture sticks well for a crispy crust.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the coated chicken breasts. Cook for 6-7 minutes per side until the exterior is golden brown and crispy, and the chicken is cooked through (internal temperature 165°F/74°C). Remove from skillet and let rest for a few minutes before slicing.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving ¼ cup of the cooking water.
- Toss with Pesto: In a large bowl, combine the cooked pasta with the basil pesto. Add reserved pasta water a little at a time to help evenly coat the pasta and achieve a creamy texture.
- Slice the Chicken: Slice the rested crispy Parmesan chicken into thin strips suitable for placing on top of the pasta.
- Assemble the Dish: Plate the pesto pasta, top with sliced chicken strips, and garnish with fresh basil leaves, a drizzle of lemon juice if desired, and extra Parmesan cheese for added richness.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Make sure not to overcrowd the skillet when frying chicken to keep the crust crispy.
- If you prefer, you can bake the chicken at 400°F (200°C) for about 20 minutes instead of frying.
- Reserve some pasta water to adjust the pesto sauce consistency as needed.
- Lemon juice brightens the dish but is optional depending on your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
