Crispy Parmesan Chicken with Fresh Pesto Pasta
Summer evenings call for something bright and satisfying. You want a meal that feels special but stays simple. This Pesto Pasta with Chicken is your new favorite answer.
It delivers fresh flavors with a comforting, golden crunch. You can have this on the table in under an hour. It is the perfect way to use that garden-fresh basil.
Why This Pesto Pasta with Chicken Is a Winner
This dish is a total winner for busy weeknights. It brings together the crunch of golden chicken and silky pasta. You get restaurant-quality flavors right in your own kitchen.
It is impressive enough for a cozy date night too. The ingredients are simple and very budget-friendly. Your family will love the mix of textures in every bite.
Simple Method
The process is simple and very beginner-friendly. You will bread the chicken and pan-fry it until golden. Tossing the pasta with pesto and water creates a perfect sauce. It is easy to master on your first try.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Use the freshest pesto you can find for the best results.
- 2 large chicken breasts, halved into cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons olive oil
- 12 ounces dried spaghetti or penne pasta
- 1/2 cup basil pesto
- 1/4 cup reserved pasta cooking water
- 1/4 cup shredded Parmesan cheese for garnish
Step-by-Step
- Boil 4 quarts of salted water in a large pot and cook pasta until al dente; reserve 1/4 cup of the cooking water before draining.
- Set up a standard breading station with three bowls: flour seasoned with salt and pepper, beaten eggs, and a mixture of Panko, grated Parmesan, oregano, and garlic powder.
- Dredge chicken cutlets in flour, dip in egg wash, and coat thoroughly with the breadcrumb mixture, pressing firmly to ensure adhesion.
- Heat olive oil in a large skillet over medium heat and pan-fry the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a wire rack to rest for 3 minutes before slicing into 1/2-inch strips.
- In a large mixing bowl, combine the hot pasta with basil pesto and reserved pasta water, tossing until an emulsion forms and coats the pasta evenly.
- Plate the pesto pasta and top with the sliced crispy chicken, garnishing with shredded Parmesan cheese.
Best Ways to Enjoy It
Serve this dish warm while the chicken is still very crunchy. A crisp green salad makes a wonderful side. You might also enjoy a chilled glass of white wine. Set the table and enjoy a slow summer evening.
Storage & Reheating
Store any leftovers in an airtight container for three days. Keep the chicken separate from the pasta if possible. This helps the chicken stay crispy when you reheat it. Reheat the chicken in a toaster oven for best results. The pasta can be warmed quickly in the microwave.
Tips for Best Results
- Don’t skip the reserved pasta water for a silky sauce.
- Press the breadcrumbs firmly onto the chicken so they stick.
- Avoid crowding the skillet to ensure a golden crust.
- Let the chicken rest before slicing to keep it juicy.
- Add a squeeze of fresh lemon for a bright summer finish.
- Use room temperature pesto to keep the pasta warm.
- Double the chicken batch for easy lunch prep tomorrow.
Ways to Switch It Up
- Use gluten-free breadcrumbs and flour for a GF version.
- Swap the chicken for crispy chickpeas for a vegetarian meal.
- Add cherry tomatoes for a burst of summer color.
- Try sun-dried tomato pesto for a deeper, earthy flavor.
Quick Answers
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this Pesto Pasta with Chicken. Look for the refrigerated kind for the freshest flavor. It saves a lot of time on busy nights.
How do I know the chicken is done?
The chicken should be golden brown and firm. Use a meat thermometer to check for 165°F. This ensures the chicken is safe and juicy.
Can I make this ahead of time?
You can bread the chicken a few hours early. Keep it in the fridge until you are ready. This makes the final cooking process very fast.
I hope this fresh and crispy meal brings a little joy to your table. It is one of my favorite ways to celebrate summer evenings. Happy cooking!
— Clara
Ingredients
Method
- Boil 4 quarts of salted water in a large pot and cook pasta until al dente; reserve 1/4 cup of the cooking water before draining.
- Set up a standard breading station with three bowls: flour seasoned with salt and pepper, beaten eggs, and a mixture of Panko, grated Parmesan, oregano, and garlic powder.
- Dredge chicken cutlets in flour, dip in egg wash, and coat thoroughly with the breadcrumb mixture, pressing firmly to ensure adhesion.
- Heat olive oil in a large skillet over medium heat and pan-fry the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a wire rack to rest for 3 minutes before slicing into 1/2-inch strips.
- In a large mixing bowl, combine the hot pasta with basil pesto and reserved pasta water, tossing until an emulsion forms and coats the pasta evenly.
- Plate the pesto pasta and top with the sliced crispy chicken, garnishing with shredded Parmesan cheese.
