Pesto Pasta with Crispy Parmesan Chicken Recipe

If you’re anything like me, you know that a great pasta dish can turn an ordinary evening into a little celebration. That’s exactly why I love this Pesto Pasta with Crispy Parmesan Chicken Recipe—it’s simple enough for a weeknight but flavorful enough to impress anyone at your table. The combination of tender pasta coated in herby basil pesto paired with golden, crunchy chicken is something that always hits the spot, no matter the season.

What makes this recipe really stand out is how the crispy Parmesan coating on the chicken adds a delightful texture contrast that elevates the whole dish beyond your average pasta dinner. Plus, it’s flexible—whether you want a quick solo lunch or a family meal everyone will rave about, this recipe comes through every time. Trust me, once you try this Pesto Pasta with Crispy Parmesan Chicken Recipe, it’ll quickly become a go-to comfort meal in your kitchen.

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Ingredients You’ll Need

This recipe calls for simple ingredients that work so well together—the Parmesan and breadcrumbs create that perfect crispy chicken texture, while the luscious pesto coats the pasta perfectly. As you shop, look for fresh basil pesto if you can, but store-bought works great too when you’re short on time.

• Chicken breasts: Boneless and skinless work best for even cooking and easy slicing.
• Parmesan cheese: Freshly grated gives the crispiest coating and best flavor.
• Breadcrumbs: Panko breadcrumbs create an extra light, crunchy texture.
• Garlic powder: Adds just the right savory boost without overpowering.
• Onion powder: Complements the garlic and Parmesan for tasty depth.
• Olive oil: Essential for frying the chicken to golden perfection.
• Pasta: Spaghetti or penne both work; choose your favorite shape.
• Basil pesto: Homemade is wonderful, but quality store-bought is a convenient shortcut.
• Lemon juice (optional): A little squeeze brightens the whole dish beautifully.
• Fresh basil leaves (optional): For garnish and an extra pop of fresh flavor.
• Extra Parmesan cheese (optional): Sprinkle on top for cheesier indulgence.

Variations

I like to keep this recipe flexible depending on my mood and what’s in my pantry—you’ll find that small tweaks can personalize this Pesto Pasta with Crispy Parmesan Chicken Recipe in a delicious way. Making substitutions or adding extras can easily cater to dietary needs or simply jazz things up.

• Use Chicken Thighs: I’ve swapped chicken breasts for thighs when I craved juicier meat; just adjust cooking time slightly.
• Gluten-Free Option: Use gluten-free breadcrumbs and pasta, and you’ll still get all the crunch and flavor without gluten.
• Vegan Twist: Try breaded tofu or cauliflower steaks with vegan pesto and nutritional yeast instead of Parmesan—I tried this for a friend and it was surprisingly tasty!
• Add Veggies: I sometimes toss in cherry tomatoes or spinach with the pasta for extra freshness and color.

How to Make Pesto Pasta with Crispy Parmesan Chicken Recipe

Step 1: Season and Coat Your Chicken

Start by seasoning both sides of your chicken breasts generously with salt, pepper, garlic powder, and onion powder. Then, mix the grated Parmesan and panko breadcrumbs in a shallow bowl. Press each chicken breast firmly into the mixture to coat it evenly—this step ensures every bite will have that crispy, cheesy crust we’re aiming for. I learned the hard way that pressing lightly just won’t cut it; you want that coating to stick for maximum crunch.

Step 2: Fry the Chicken to Golden Crispy Perfection

Heat olive oil over medium heat in a large skillet—don’t rush this part; the oil needs to be hot for a crispy crust. Cook the chicken for about 6-7 minutes per side, until it’s beautifully golden and reaches an internal temperature of 165°F (74°C). When it’s done, let the chicken rest on a plate for a few minutes—this keeps the juices locked in and makes slicing easier later on.

Step 3: Cook and Toss the Pasta with Pesto

While the chicken cooks, boil your pasta in salted water until just al dente according to package instructions. Before draining, scoop out a quarter cup of pasta water and set it aside—it’s pure gold for loosening up the pesto. Toss the drained pasta and pesto together in a big bowl, adding the reserved pasta water a little at a time until the noodles are silky and evenly coated.

Step 4: Assemble and Serve Your Masterpiece

Slice your rested chicken into strips and lay them atop your pesto-coated pasta. If you love a fresh brightness, sprinkle some fresh basil leaves and a squeeze of lemon juice over everything, and don’t forget an extra grating of Parmesan to finish. I’m telling you, this dish looks as good as it tastes—a real crowd-pleaser.

How to Serve Pesto Pasta with Crispy Parmesan Chicken Recipe

Garnishes

I always reach for fresh basil leaves and a little extra Parmesan to sprinkle on top—that combo just amps up the visual appeal and the flavor. Sometimes, I add a light squeeze of lemon juice to brighten all the rich flavors. You’ll find these simple touches really make the dish pop and feel special.

Side Dishes

This meal pairs wonderfully with a crisp green salad or roasted seasonal vegetables like asparagus or Brussels sprouts. When I want something cozy, garlic bread works beautifully here to soak up every last bit of pesto sauce.

Creative Ways to Present

I love plating the pasta in a neat mound with the chicken sliced and fanned on top, then garnished with basil and Parmesan. For a dinner party, serving it family-style on a large platter invites everyone to dig in and feel at home. And occasionally, I’ll drizzle a little extra virgin olive oil or a balsamic glaze around the plate for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually eat them within 2 days for the best flavor. Keep the chicken separate from the pasta if you want to maintain the crispiness—otherwise the chicken will soften in the sauce.

Freezing

I’ve frozen both the pasta and cooked chicken separately, wrapped tightly to prevent freezer burn. When thawed, the pasta reheats well, but the chicken is best crisped up again in a hot oven or skillet to revive that golden crust.

Reheating

To reheat, toss the pasta gently with a splash of water or extra pesto to prevent drying out, then microwave or warm it on the stove. For the chicken, I pop it under the broiler for a couple minutes or reheat in a hot skillet to bring back its crisp texture.

FAQs

Final Thoughts

I absolutely love how this Pesto Pasta with Crispy Parmesan Chicken Recipe brings together big flavors with simple steps—that crispy chicken with cheesy crust alongside fresh pesto pasta hits all the right notes. Whenever I need a meal that’s comforting but a little special, I turn to this dish, and I’m confident you’ll enjoy it just as much. Give it a try for your next dinner and watch how quickly it becomes a family favorite in your home, too!

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