Description
This Pesto Pasta with Crispy Parmesan Chicken combines tender, flavorful chicken breasts coated in a crispy Parmesan and breadcrumb crust with al dente pasta tossed in vibrant basil pesto. A light squeeze of lemon juice and fresh basil garnish add brightness to this satisfying Italian-inspired dish perfect for a family dinner or entertaining guests.
Ingredients
Units
Scale
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
Pasta
- 12 oz pasta (such as spaghetti or penne)
- 1/2 cup homemade or store-bought basil pesto
- 1 tablespoon fresh lemon juice (optional)
Garnish
- Fresh basil leaves, for garnish (optional)
- Extra Parmesan cheese, for garnish
Instructions
- Season the Chicken: Season both sides of the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to build the base flavor.
- Dredge the Chicken: In a shallow bowl, mix the grated Parmesan cheese and breadcrumbs. Press each chicken breast into this mixture, coating thoroughly to enable a crispy crust when cooked.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Add the coated chicken breasts and cook for 6-7 minutes per side, until the crust is golden brown and the chicken reaches an internal temperature of 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 and cook the pasta according to package instructions until al dente. Drain the pasta, reserving ¼ cup of the pasta water for later use.
- Toss with Pesto: Place the cooked pasta in a large bowl and add the pesto. Mix thoroughly, adding reserved pasta water bit by bit to achieve an even, creamy coating.
- Slice the Chicken: Cut the rested crispy Parmesan chicken into thin strips for easy serving.
- Serve: Plate the pesto pasta and arrange the sliced chicken on top. Garnish with fresh basil leaves, a drizzle of lemon juice if using, and sprinkle extra Parmesan cheese to finish.
Notes
- Using panko breadcrumbs ensures a lighter, crunchier crust on the chicken.
- Reserve some pasta water to help loosen and evenly coat the pasta with pesto.
- Letting the chicken rest after frying retains its juices and improves tenderness.
- Lemon juice adds a subtle brightness but can be omitted if preferred.
- Make sure the chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 110mg
