Description
A flavorful and satisfying meal featuring tender boneless chicken breasts coated in a crispy Parmesan and breadcrumb crust, pan-fried to golden perfection, and served over al dente pasta tossed in rich basil pesto. This Pesto Pasta with Crispy Parmesan Chicken is easy to prepare and makes a delicious dinner that combines savory, fresh, and herbaceous flavors in every bite.
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 (optional)
- Extra Parmesan cheese, for garnish
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, garlic powder, and onion powder to enhance flavor.
- Dredge the Chicken: In a shallow bowl, mix the grated Parmesan cheese with the breadcrumbs. Press each chicken breast firmly into the mixture to coat thoroughly, ensuring an even crust.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and cook for 6-7 minutes per side until the crust turns golden brown and crispy and the internal temperature reaches 165°F (74°C). Remove from skillet and let rest briefly before slicing.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving ¼ cup of the pasta cooking water.
- Toss with Pesto: Place the drained pasta in a large bowl. Add the basil pesto and a splash of reserved pasta water to help coat the noodles evenly. Toss well to combine.
- Slice the Chicken: Slice the rested crispy Parmesan chicken into thin strips for serving.
- Assemble and Serve: Plate the pesto-coated pasta and top with sliced crispy chicken. Garnish with fresh basil leaves, a squeeze of lemon juice for brightness, and a sprinkle of extra Parmesan cheese if desired. Serve immediately for best texture.
Notes
- Use panko breadcrumbs for extra crispiness in the chicken coating.
- Allow the chicken to rest after frying to keep it juicy when sliced.
- Reserve pasta water to adjust pesto sauce consistency if needed.
- Lemon juice adds a fresh brightness but can be omitted if preferred.
- Fresh basil as a garnish enhances aroma and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
