Pesto Pasta with Crispy Parmesan Chicken

Imagine the satisfying crunch of golden, herb-crusted chicken giving way to tender, juicy meat, all served atop a bed of silky pasta coated in vibrant, aromatic pesto. This Pesto Pasta with Crispy Parmesan Chicken combines the comfort of classic Italian flavors with a texture contrast that makes every bite exciting. The fragrant basil pesto mingles with perfectly al dente pasta while the parmesan-crusted chicken adds a savory, crispy element that elevates this dish from simple to spectacular. You’ll learn how to create restaurant-quality Pesto Pasta with Crispy Parmesan Chicken with techniques that ensure perfect results every time, even if you’re a beginner in the kitchen.

Why You’ll Love This Recipe

This Pesto Pasta with Crispy Parmesan Chicken brings together the best elements of comfort food and gourmet cooking in one approachable package. The chicken cutlets are coated in a seasoned parmesan crust that becomes irresistibly crispy when pan-fried, creating a delightful textural contrast with the tender pasta. Unlike many pasta dishes that can feel heavy, the bright, herbaceous pesto sauce keeps this meal feeling fresh and vibrant.

The recipe comes together in under 30 minutes, making it perfect for busy weeknights when you want something impressive without spending hours in the kitchen. Each component can be prepared while another cooks, maximizing efficiency without sacrificing flavor. The versatility of this dish also makes it a winner – it’s equally suited for a casual family dinner as it is for entertaining guests who will be wowed by the depth of flavor and beautiful presentation.

What truly sets this crispy chicken pesto pasta apart is how it balances richness with freshness – the creamy pesto and savory parmesan are perfectly balanced by the brightness of fresh lemon and herbs, creating a dish that satisfies without overwhelming your palate.

Ingredients

For the Crispy Parmesan Chicken:

• 2 boneless, skinless chicken breasts (about 1 pound/450g)
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (60g) panko breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 3 tablespoons olive oil

For the Pesto Pasta:

• 12 ounces (340g) fettuccine or linguine pasta
• 3/4 cup (180g) fresh basil pesto (homemade or store-bought)
• 1/4 cup (60ml) pasta cooking water
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/3 cup (30g) grated Parmesan cheese, plus more for serving
• Salt and pepper to taste
• 1/4 cup (15g) fresh basil leaves, torn (for garnish)
• Red pepper flakes (optional, for serving)

Pro Tips

Perfect Pasta Technique: The key to exceptional parmesan chicken pesto pasta lies in cooking your pasta correctly. Always use heavily salted water (it should taste like the sea) and cook the pasta 1-2 minutes less than the package instructions for true al dente texture. Reserve at least 1/2 cup of the starchy pasta water before draining – this magic ingredient helps the pesto sauce cling to every strand of pasta and creates a silky consistency without adding cream.

Chicken Cutlet Mastery: For evenly cooked chicken with maximum crispiness, start with chicken breasts of equal thickness. Place them between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness. The thin cutlets cook quickly and evenly, preventing dry, overcooked chicken. For the ultimate crispy coating, press the breadcrumb mixture firmly onto the chicken to create a solid crust, and don’t crowd the pan when cooking – this ensures each piece gets perfectly golden rather than steaming.

Temperature Control for Pesto: Never heat pesto over direct high heat as it will break down the delicate flavors and cause the oil to separate. Instead, toss the hot pasta with room-temperature pesto off the heat, using reserved pasta water to create a silky sauce that coats every strand. This preserves the bright, fresh flavor of the basil and prevents the parmesan in the pesto from becoming grainy or stringy. For the most vibrant color and flavor, add a small squeeze of lemon juice right at the end.

Instructions

Step 1: Prepare the Chicken
Start by preparing your chicken breasts. Place them on a cutting board and, using a sharp knife, slice horizontally through each breast to create two thinner cutlets. Place the cutlets between sheets of plastic wrap and gently pound to an even 1/4-inch thickness. This ensures quick, even cooking and maximizes the crispy surface area. Season both sides of each cutlet with a pinch of salt and pepper.

Step 2: Set Up Breading Station
In a shallow dish, combine the grated Parmesan, panko breadcrumbs, chopped parsley, garlic powder, dried oregano, salt, and pepper. Mix well with a fork to evenly distribute the seasonings. In a separate shallow bowl, beat the eggs until smooth. This two-step breading process creates the perfect crust for your crispy parmesan chicken.

Step 3: Bread the Chicken
Working with one cutlet at a time, dip it into the beaten eggs, allowing excess to drip off, then press firmly into the Parmesan-breadcrumb mixture, coating both sides thoroughly. Place the breaded cutlets on a clean plate and gently press any remaining breadcrumb mixture onto any bare spots. Let them rest for 5 minutes to help the coating adhere better before cooking.

Step 4: Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then add your pasta. Cook according to package directions, minus 1-2 minutes for al dente texture. Before draining, carefully reserve 1/4 cup of the starchy pasta water. Drain the pasta but don’t rinse it – the starchy surface helps the pesto cling to each strand.

Step 5: Cook the Chicken
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the breaded chicken cutlets, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes on each side until deeply golden brown and crisp, and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain any excess oil.

Step 6: Toss the Pasta with Pesto
Return the drained pasta to its pot (off the heat) and immediately add the pesto, extra virgin olive oil, lemon juice, and 2-3 tablespoons of the reserved pasta water. Toss gently until every strand is coated with the silky pesto sauce. Add the grated Parmesan and toss again, adding more pasta water if needed to achieve a glossy sauce that clings to the pasta.

Step 7: Serve
Slice the crispy chicken cutlets into strips. Divide the pesto pasta among warm plates and top with the sliced crispy parmesan chicken. Garnish with torn fresh basil leaves, an extra drizzle of olive oil, additional grated Parmesan, and red pepper flakes if desired. Serve immediately while the chicken is still crispy and the pasta is warm.

Variations

Vegetable-Packed Version: Transform this Pesto Pasta with Crispy Parmesan Chicken into a nutrient-dense meal by adding sautéed vegetables. While your chicken cooks, in a separate pan, quickly sauté 1 cup of cherry tomatoes, 1 cup of diced zucchini, and 1/2 cup of sliced bell peppers until just tender. Fold these colorful vegetables into the pasta along with the pesto for added texture, flavor, and nutritional value. The sweetness of the roasted tomatoes particularly complements the herbaceous pesto.

Gluten-Free Adaptation: This dish is easily made gluten-free without sacrificing the crispy chicken coating. Simply substitute gluten-free pasta (corn and rice blends work best for texture) and replace the panko breadcrumbs with crushed gluten-free crackers or certified gluten-free breadcrumbs. For even more flavor in the gluten-free version, add an extra tablespoon of grated parmesan and 1/2 teaspoon of Italian herbs to the breading mixture to enhance the taste profile.

Dairy-Free Option: For those avoiding dairy, this chicken pesto pasta dish can be adapted by using a dairy-free pesto (made with nutritional yeast instead of parmesan) and replacing the parmesan in the chicken coating with a mixture of nutritional yeast and almond flour. The result maintains the savory, umami flavors while accommodating dietary restrictions. Finish the dairy-free version with a sprinkle of toasted pine nuts for added texture and richness.

Storage and Serving

This Pesto Pasta with Crispy Parmesan Chicken is best enjoyed immediately after preparation to appreciate the contrast between the crispy chicken and al dente pasta. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, separate the chicken from the pasta if possible. Warm the pasta in a skillet with a splash of water or chicken broth over medium-low heat, while the chicken can be reheated in a 350°F (175°C) oven for 10 minutes to help restore some crispness.

For an elegant serving suggestion, place the pesto pasta in a large, shallow bowl and arrange the sliced chicken on top, then garnish with additional fresh basil, lemon zest, and shaved rather than grated parmesan for visual impact. Complete the meal with a simple arugula salad dressed with lemon vinaigrette and a glass of chilled Pinot Grigio or Sauvignon Blanc.

For a family-style presentation, bring the entire skillet of pasta to the table alongside a platter of sliced chicken, allowing everyone to build their own perfect plate. Serve with warm, crusty bread for soaking up any extra pesto sauce – the combination of the sauce with good Italian bread is too delicious to waste!

FAQs

Can I make the pesto from scratch?
Absolutely! For homemade pesto, blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup grated parmesan, and 1/2 cup olive oil in a food processor until smooth. Homemade pesto has a brighter flavor than store-bought and can be made up to 3 days in advance.

How can I prevent the chicken breading from falling off during cooking?
After breading, let the chicken rest for 5-10 minutes before cooking. This allows the egg to set, helping the coating adhere. Also, make sure your oil is hot but not smoking before adding the chicken, and resist the urge to move the chicken around in the pan too much during the first few minutes of cooking.

Is there a way to make this dish healthier?
Yes! Use whole wheat pasta for added fiber, replace half the pasta with zucchini noodles, and opt for chicken tenders which are leaner than breasts. You can also bake the breaded chicken at 425°F for 15-18 minutes instead of pan-frying to reduce the oil content.

Can I prepare components of this dish ahead of time?
The chicken can be breaded up to 8 hours in advance and stored covered in the refrigerator. You can also make the pesto 2-3 days ahead. Cook the pasta and chicken just before serving for the best texture and flavor experience.

What’s the best pasta shape to use with pesto?
Long pasta shapes like linguine, fettuccine, or spaghetti work best with pesto as the sauce coats the strands evenly. Pasta with ridges or curves like fusilli or orecchiette are also excellent choices as they catch and hold the sauce in their crevices.

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