Description
Indulge in a delicious meal with Pesto Pasta with Crispy Parmesan Chicken. Discover the perfect recipe for a satisfying dinner tonight.
Ingredients
Scale
- 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
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg