Pesto Pasta with Crispy Parmesan Chicken: A Flavorful and Elegant Dinner

If you’re searching for a quick yet impressive meal that combines the freshness of basil pesto with the satisfying crunch of Parmesan-crusted chicken, this Pesto Pasta with Crispy Parmesan Chicken recipe is perfect for you. Whether it’s a weeknight dinner or a casual weekend gathering, this dish offers vibrant flavors, a variety of textures, and a simple cooking process that anyone can master.

This recipe highlights tender chicken breasts coated in a crispy, golden Parmesan and breadcrumb crust, pan-fried to perfection. Paired with al dente pasta tossed in aromatic basil pesto and finished with a squeeze of fresh lemon juice, it creates a beautifully balanced plate. The addition of fresh basil and extra Parmesan on top brings freshness and depth that make this meal irresistibly delicious.

In this article, we will walk you through the ingredients, step-by-step method, useful tips to elevate the dish, and frequently asked questions to help you get the best results every time. Let’s dive in!

Ingredients

For this recipe, you will need the following:

• 2 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• ½ cup breadcrumbs (preferably panko for extra crispiness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• 12 oz pasta (spaghetti, penne, or your favorite shape)
• ½ cup basil pesto (homemade or store-bought)
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Fresh basil leaves (optional, for garnish)
• Extra grated Parmesan cheese (optional, for garnish)

Why This Recipe Works

Before we jump into the instructions, it’s worth understanding why this recipe is a winner:

• Crispy, cheesy crust: The combination of Parmesan and panko breadcrumbs creates a golden, crunchy coating that seals in the juiciness of the chicken.
• Herbaceous basil pesto: The pesto adds an herby, garlicky flavor punch that complements the chicken and pasta beautifully.
• Balanced flavors: Lemon juice brightens the dish with acidity, while fresh basil adds a touch of freshness and color.
• Customizable: You can easily swap pasta types, use gluten-free breadcrumbs, or add extra veggies like cherry tomatoes or spinach.

Equipment Needed

• Large pot for boiling pasta
• Shallow bowls or plates for dredging chicken
• Large skillet or frying pan
• Colander for draining pasta
• Tongs or spatula for flipping chicken
• Serving plates or bowls

Method

Step 1: Prepare the Chicken Coating

1. Flatten the chicken breasts: To ensure even cooking, place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch thick.
2. Season the chicken: Sprinkle both sides with salt, pepper, garlic powder, and onion powder. These spices will infuse the meat with flavor and complement the Parmesan crust.
3. Set up the dredging station:
   • In one shallow bowl or plate, place the grated Parmesan cheese.
   • In another, spread the panko breadcrumbs.
4. Coat the chicken:
   • First, press the chicken breasts firmly into the Parmesan cheese, making sure they are well-coated.
   • Next, dip the Parmesan-coated chicken into the breadcrumbs, pressing gently so the crumbs adhere evenly.

This two-step coating process ensures a crispy crust packed with cheesy flavor.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-12 minutes, depending on pasta type).
2. Reserve some pasta water: Before draining, scoop out about ½ cup of the pasta cooking water. This starchy water is great for loosening the pesto sauce later if needed.
3. Drain the pasta in a colander and set aside.

Step 3: Pan-Fry the Chicken

1. Heat the olive oil in a large skillet over medium heat. The oil should shimmer but not smoke.
2. Add the coated chicken breasts to the pan. Cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Avoid overcrowding the pan—cook in batches if necessary.
3. Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.

Step 4: Combine Pasta and Pesto

1. Return the drained pasta to the large pot or a mixing bowl.
2. Add the basil pesto and toss to coat evenly. If the pesto feels too thick, add a splash of the reserved pasta water little by little until the sauce is smooth and glossy.
3. Add fresh lemon juice if using, to brighten the flavors.

Step 5: Serve and Garnish

1. Slice the crispy Parmesan chicken into strips or bite-sized pieces.
2. Plate the pesto pasta and top with the chicken pieces.
3. Garnish with fresh basil leaves and a generous sprinkle of extra grated Parmesan cheese.
4. Serve immediately while the chicken is crispy and the pasta is warm.

Tips for Success

• Use fresh Parmesan cheese: Pre-grated cheese often contains anti-caking agents that can affect the crispiness of the crust. Freshly grated Parmesan melts better and provides a richer flavor.
• Pound the chicken breasts evenly: This helps the chicken cook uniformly and prevents dry edges.
• Don’t rush the crust: Cook the chicken over medium heat to allow the coating to turn golden and crisp without burning.
• Make your own pesto: For the freshest flavor, blend basil leaves, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor.
• Add vegetables: Toss in cherry tomatoes, sautéed spinach, or steamed broccoli for a nutritious boost.
• Leftover pasta? Store any leftovers in an airtight container and reheat gently with a little olive oil or butter to prevent drying out.

Frequently Asked Questions (FAQs)

1. Can I bake the chicken instead of frying?

Yes! For a healthier option, bake the coated chicken breasts in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.

2. What type of pasta works best?

Any pasta shape you like can be used. Spaghetti, penne, fusilli, or farfalle work well because they hold the pesto sauce nicely.

3. Can I use store-bought pesto?

Absolutely! Store-bought pesto is a great shortcut. Choose a high-quality brand or a fresh refrigerated pesto for best flavor.

4. How do I store leftovers?

Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to keep the crust crispy.

5. Can I prepare this dish in advance?

You can prepare the chicken coating and pasta ahead of time, but it’s best to cook the chicken right before serving to maintain crispiness.

6. What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs work, though the texture will be less crunchy. Crushed cornflakes or crushed crackers can also be a fun alternative.

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Final Thoughts

This Pesto Pasta with Crispy Parmesan Chicken recipe combines classic Italian flavors with satisfying textures, making it a crowd-pleaser for any occasion. Its simplicity in ingredients and steps allows both beginners and experienced cooks to enjoy the process and the delicious results.

With its crispy chicken, fresh basil pesto, and comforting pasta, this dish is sure to become a staple in your meal rotation. Serve it with a simple green salad or roasted vegetables for a complete meal.

Give this recipe a try tonight and enjoy a flavorful, restaurant-quality dish right in your own kitchen!