Name: Pesto Pasta with Crispy Parmesan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: Boneless, skinless chicken breasts; Grated Parmesan cheese; Panko breadcrumbs; Garlic powder; Onion powder; Eggs; All-purpose flour; Pasta (fettuccine or spaghetti); Basil pesto (store-bought or homemade); Olive oil; Salt and pepper; Fresh basil (for garnish, optional)

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This Pesto Pasta with Crispy Parmesan Chicken is the kind of dinner I love to make when I want something that feels special but comes together with simple ingredients. It’s packed with vibrant pesto flavor, tender pasta, and golden, crispy chicken that’s perfectly seasoned and crusted with Parmesan. The textures and flavors are absolutely crave-worthy.

Why You’ll Love This Recipe

I really enjoy how this dish balances creamy, herby pesto with the crunch of the Parmesan-coated chicken. It’s a great way to elevate a weeknight meal without spending hours in the kitchen. The contrast between the juicy chicken and al dente pasta makes every bite satisfying. Plus, it’s easy to adapt with different types of pasta or proteins depending on what I have on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Grated Parmesan cheese
Panko breadcrumbs
Garlic powder
Onion powder
Eggs
All-purpose flour
Pasta (I like using fettuccine or spaghetti)
Basil pesto (store-bought or homemade)
Olive oil
Salt and pepper
Fresh basil (for garnish, optional)

directions

I start by pounding the chicken breasts to an even thickness so they cook evenly.
Then, I season the flour with garlic and onion powder, and prepare a breading station with flour, beaten eggs, and a Parmesan-panko mix.
I dredge each piece of chicken in flour, dip it in the egg, and coat it in the cheesy breadcrumb mixture.
In a skillet with hot olive oil, I cook the chicken until golden brown and crispy on both sides, then finish cooking through in the oven if needed.
Meanwhile, I boil the pasta until al dente, drain it, and toss it with a generous amount of basil pesto.
To serve, I slice the crispy Parmesan chicken and lay it over the pesto-coated pasta, finishing with a sprinkle of Parmesan and fresh basil.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

When I want a lighter version, I bake the chicken instead of pan-frying it. I sometimes swap the chicken for shrimp or use zucchini noodles instead of pasta for a lower-carb option. Adding a splash of heavy cream to the pesto pasta gives it a richer, more indulgent flavor. And if I’m out of pesto, sun-dried tomato pesto is a delicious twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to warm the pasta in a skillet with a splash of water or olive oil to loosen the sauce, and I reheat the chicken separately in the oven or air fryer to keep it crispy.

FAQs

How do I keep the chicken crispy after cooking?

I always let the chicken rest on a wire rack instead of a plate after frying. This prevents the bottom from steaming and getting soggy.

Can I use a different cheese instead of Parmesan?

Yes, I sometimes mix in a bit of Pecorino Romano or Grana Padano for a sharper flavor.

Is store-bought pesto okay for this recipe?

Definitely. I use store-bought when I’m short on time, but homemade pesto takes it to another level when I have fresh basil on hand.

What kind of pasta works best?

I usually go for fettuccine or spaghetti, but penne or rigatoni are great if I want something more bite-sized and easier to mix.

Can I make this recipe gluten-free?

Yes, I use gluten-free pasta and substitute the flour and breadcrumbs with gluten-free versions. It works just as well.

Conclusion

Pesto Pasta with Crispy Parmesan Chicken is a dish I turn to when I want something cozy, flavorful, and satisfying. It’s simple enough for a weeknight but impressive enough to serve to guests. The crispy chicken and herby pasta are a match made in dinner heaven.

Pesto Pasta with Crispy Parmesan Chicken

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-fry, Boil
Cuisine: Italian
Diet: Gluten Free

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Description

Pesto Pasta with Crispy Parmesan Chicken is a flavorful and satisfying dish that combines creamy pesto pasta with golden, crispy Parmesan-coated chicken. It's a perfect balance of textures and flavors, ideal for a weeknight dinner or special occasion.

Instructions

Pound the chicken breasts to an even thickness to ensure they cook evenly.
Season the flour with garlic and onion powder, then prepare a breading station with flour, beaten eggs, and a Parmesan-panko mixture.
Dredge each chicken breast in flour, dip it in the beaten eggs, and coat it in the Parmesan-panko mixture.
Heat olive oil in a skillet and cook the chicken until golden brown and crispy on both sides. Finish cooking in the oven if needed.
Meanwhile, boil the pasta until al dente, drain it, and toss it with basil pesto.
Slice the crispy Parmesan chicken and place it over the pesto-coated pasta, then finish with a sprinkle of Parmesan and fresh basil (optional) for garnish.

Notes

For a lighter version, bake the chicken instead of pan-frying.
Substitute chicken with shrimp or zucchini noodles for a lower-carb option.
Adding a splash of heavy cream to the pesto pasta gives it a richer flavor.
Sun-dried tomato pesto is a delicious variation of regular basil pesto.
Store leftovers in an airtight container in the fridge for up to 3 days.
To keep the chicken crispy, rest it on a wire rack after frying instead of placing it on a plate.
If using gluten-free pasta, substitute flour and breadcrumbs with gluten-free options.