Pesto Pasta with Crispy Parmesan Chicken Recipe

If you’re looking for the ultimate comfort food that still feels a little bit fancy, Pesto Pasta with Crispy Parmesan Chicken is about to become your new staple. This dish delivers big Italian flavors—think garlicky pesto, al dente pasta, and crunchy golden chicken—all wrapped up in an unbelievably satisfying meal. With every forkful, you’ll taste that magical combination of fresh basil, tangy cheese, and that irresistible crispy crust. Whether you’re hosting friends or simply treating yourself, this recipe brings a little restaurant flair to your own kitchen table.

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Ingredients You’ll Need

The beauty of Pesto Pasta with Crispy Parmesan Chicken is in its simplicity. Every ingredient has a role to play, from adding vibrant color to providing irresistible texture, and you can likely find everything you need at your local market.

• Chicken breasts: These are the foundation of your crispy cutlets—go for boneless, skinless for easiest slicing and breading.
• Panko breadcrumbs: They give a super light, extra-crunchy crust that soaks up just a little bit of the rich pesto sauce.
• Parmesan cheese (freshly grated): Adds salty depth to the breading and also brings nutty, cheesy flavors to both the chicken and the pasta.
• Eggs: Help the crumb coating stick and deliver that signature golden exterior.
• All-purpose flour: Essential for dredging to help everything cling to your chicken.
• Pasta (like penne or spaghetti): Choose your favorite style—the pasta acts as a canvas for all the zesty pesto and juices.
• Homemade or store-bought pesto: The magic sauce, bringing fresh basil, garlic, and olive oil flavors right to the forefront.
• Olive oil: For pan-frying your chicken to that perfect crisp without greasiness.
• Salt and freshly cracked pepper: A must for seasoning every layer and waking up all the flavors.
• Lemon wedges: Brightens up the final dish and cuts nicely through the rich, cheesy layers.

How to Make Pesto Pasta with Crispy Parmesan Chicken

Step 1: Prep the Chicken

Start by slicing your chicken breasts horizontally to create thinner cutlets; this ensures they’ll cook evenly and get super crunchy. A gentle pound with a mallet (or even a rolling pin) will make them even in thickness and tender throughout. Blot them dry and season generously with salt and pepper on both sides.

Step 2: Set Up the Breading Station

Grab three shallow dishes for your breading station: one for flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and plenty of grated Parmesan. Dredge each piece of chicken in flour first (shake off the excess!), then dip into the beaten eggs, and finally coat generously in the panko-Parmesan mixture, pressing so the coating really sticks.

Step 3: Cook the Chicken

Heat a generous slick of olive oil in a large skillet over medium heat. Once shimmering, add the chicken pieces in a single layer—avoid overcrowding. Cook for about 3-4 minutes on each side, or until they’re deep golden brown and cooked through. Move them to a wire rack or paper towel-lined plate to keep that glorious crunch intact.

Step 4: Cook the Pasta and Toss with Pesto

While the chicken sizzles, boil your pasta according to package instructions in well-salted water. Save a little pasta water before draining—it helps make the sauce silky if you need it. Toss the hot pasta with your pesto, thinning it with pasta water as needed so every noodle glistens with herby goodness.

Step 5: Assemble and Serve

To serve, twirl a generous pile of pesto pasta onto each plate, then slice your crispy Parmesan chicken and fan the pieces on top. Shower with extra Parmesan, a squeeze of lemon, maybe a crack of black pepper—voilà! Your Pesto Pasta with Crispy Parmesan Chicken is ready to impress.

How to Serve Pesto Pasta with Crispy Parmesan Chicken

Garnishes

A final sprinkle of freshly grated Parmesan is a no-brainer, but don’t stop there. Torn fresh basil, a drizzle of good olive oil, and even toasted pine nuts add a bit of elegance and extra flavor. A squeeze of fresh lemon over the top wakes up every component.

Side Dishes

This hearty dish pairs beautifully with a simple arugula salad tossed in lemon vinaigrette, or buttery roasted vegetables like asparagus or broccolini. For a special occasion, serve crusty bread—perfect for swiping up any leftover pesto!

Creative Ways to Present

Try serving Pesto Pasta with Crispy Parmesan Chicken family-style for a cozy dinner party, or plate each serving restaurant-style with chicken sliced on the bias and layered gently atop the pasta. For a lighter touch, serve the chicken cutlets over a big bowl of pesto-dressed greens instead of pasta.

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Pasta with Crispy Parmesan Chicken can be stashed in the fridge for up to 3 days. Place the chicken and pasta in separate airtight containers if possible, to keep the chicken crisp and the pasta saucy.

Freezing

While pesto pasta doesn’t freeze as well due to the delicate basil and cheese, the crispy Parmesan chicken holds up nicely. Freeze cooked chicken cutlets in a single layer on a tray, then transfer to a freezer bag—reheat straight from frozen for best crunch.

Reheating

To reclaim that signature crunch, reheat the chicken in a 375°F oven for 10-12 minutes, or until hot and crisp. Gently warm the pesto pasta in a skillet over low heat with a splash of water or olive oil, stirring until loosened and steamy.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs stay especially juicy and provide even richer flavor. Just be sure to pound them to an even thickness for best results.

What kind of pasta works best for Pesto Pasta with Crispy Parmesan Chicken?

You can pair this dish with almost any pasta shape you love: spaghetti, linguine, penne, or fusilli are all excellent. The important thing is to cook your pasta al dente so it absorbs all that pesto deliciousness.

How can I make this dish gluten-free?

Simply swap regular pasta for your favorite gluten-free variety, and use gluten-free panko or crushed rice crackers for the chicken coating. The flavor and crunch factor will still shine through.

Is store-bought pesto okay to use?

Absolutely! A good quality store-bought pesto makes this weeknight-friendly, but if you have a few extra minutes (and a bunch of fresh basil), homemade pesto can take the flavor over the top.

Can I make Pesto Pasta with Crispy Parmesan Chicken ahead for meal prep?

Definitely. Cook the chicken and pasta separately, and store them in the fridge. Reheat just before eating for a fresh, crispy meal that’s ready in minutes.

Final Thoughts

If you crave a meal that’s both incredibly comforting and packed with wow factor, it’s time to treat yourself to Pesto Pasta with Crispy Parmesan Chicken. I hope you’ll give this recipe a try and make it your own—there’s nothing better than serving up something so simple yet so spectacular, any night of the week!

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