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Pesto Pasta with Crispy Parmesan Chicken

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Pesto Pasta with Crispy Parmesan Chicken combines golden, crispy Parmesan-coated chicken with fresh, herby pesto pasta. The contrast in textures and the added flavors of lemon and basil make this a comforting yet gourmet meal.

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

  1. In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, onion powder, salt, and pepper. Coat each chicken breast in the breadcrumb mixture, pressing down slightly to ensure it sticks well.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 5-7 minutes per side or until golden brown and fully cooked through. Once cooked, remove from the skillet and let rest for a few minutes before slicing.
  3. While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a bit of pasta water for later.
  4. In the same pot or a large mixing bowl, toss the cooked pasta with the pesto. If you want a creamier consistency, add a little reserved pasta water to thin it out. Optionally, add fresh lemon juice for a bit of brightness.
  5. Plate the pesto pasta and top with slices of crispy Parmesan chicken. Garnish with fresh basil leaves and additional Parmesan cheese.

Notes

For extra crunch, you can double-coat the chicken by dipping it in egg before coating it in the breadcrumb mixture.

If you’d like to make the dish gluten-free, use gluten-free breadcrumbs and pasta.

Feel free to swap out Parmesan with Pecorino Romano or a blend of both cheeses for added tang.

To keep the chicken juicy, avoid overcooking it—aim for an internal temperature of 165°F (75°C).

Vegetables like cherry tomatoes, spinach, or broccoli can be added to the pasta for extra flavor and texture.

Nutrition

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