Name: Pesto Pasta with Crispy Parmesan Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper, to taste; 1/2 cup flour (for dredging); 2 large eggs, beaten; 1 cup grated Parmesan cheese; 1 cup panko breadcrumbs; 1/4 cup olive oil or vegetable oil (for frying); 12 oz pasta of choice (penne, spaghetti, or fettuccine); 1/2 cup basil pesto (store-bought or homemade); 1 cup cherry tomatoes (optional, for garnish); Fresh basil leaves (optional, for garnish); Extra Parmesan cheese (for topping)

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Pesto pasta with crispy Parmesan chicken is a comforting yet elevated dish that combines vibrant basil pesto with golden, crunchy chicken cutlets. The contrast of the creamy, herby pasta and the crisp, cheesy coating on the chicken creates a satisfying and flavorful meal that feels restaurant-worthy but is easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love how this recipe brings together classic Italian flavors in such a simple, delicious way. The pesto adds a fresh, nutty kick to the pasta, while the crispy Parmesan chicken offers a savory crunch in every bite. It’s the kind of meal that looks impressive but comes together quickly with just a few pantry staples. Plus, it's perfect for anyone who wants something comforting without being too heavy.

Ingredients

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

Boneless, skinless chicken breasts
Salt and pepper
Flour (for dredging)
Eggs
Grated Parmesan cheese
Panko breadcrumbs
Olive oil or vegetable oil (for frying)
Pasta of choice (I like penne, spaghetti, or fettuccine)
Basil pesto (store-bought or homemade)
Cherry tomatoes (optional, for garnish or added freshness)
Fresh basil (optional)
Extra Parmesan cheese (for topping)

Directions

I start by pounding the chicken breasts to an even thickness and seasoning them with salt and pepper.
I set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of Parmesan and panko.
I dredge each chicken piece in flour, dip it in egg, then press it into the Parmesan breadcrumb mixture until well coated.
In a large skillet, I heat a thin layer of oil over medium-high heat and fry the chicken until golden and crispy on both sides, about 4–5 minutes per side. I let them rest on a wire rack or paper towel-lined plate.
While the chicken cooks, I boil the pasta in salted water according to package directions, then drain it.
I toss the hot pasta with pesto, stirring until fully coated. If it feels too thick, I add a little pasta water to loosen the sauce.
I slice the crispy chicken and serve it on top of the pesto pasta, garnished with cherry tomatoes, fresh basil, and extra Parmesan if I want to add more flavor and color.

Servings and timing

This recipe makes 4 servings and takes about 35–40 minutes from start to finish, making it ideal for a weeknight dinner or a cozy meal with friends.

Variations

I sometimes use breaded chicken tenders or cutlets if I want a quicker cooking time.
For a lighter version, I bake the chicken instead of frying it.
I’ve tried using sun-dried tomato pesto or arugula pesto for a twist on the flavor.
I can swap regular pasta with zucchini noodles or gluten-free pasta when needed.
Adding a splash of cream or a dollop of ricotta to the pesto makes the sauce richer and creamier.

Storage/Reheating

I store leftover pasta and chicken separately to keep the chicken from getting soggy. The pasta goes in an airtight container in the fridge for up to 3 days, and the chicken does the same. I reheat the pasta in the microwave or on the stovetop with a splash of water to revive the sauce. The chicken is best reheated in an oven or air fryer to bring back the crispiness.

FAQs

Can I use store-bought pesto?

Yes, I often use store-bought pesto when I’m short on time. It’s convenient and still delicious, especially when paired with the crispy chicken.

What kind of pasta works best?

I usually go with penne, fettuccine, or spaghetti, but honestly, any pasta I have on hand works well with this dish.

Can I make this dish ahead of time?

I prep the chicken ahead by breading it and storing it in the fridge until I’m ready to cook. The pasta and pesto are best made fresh for the best texture and flavor.

What’s the secret to crispy chicken?

Using panko breadcrumbs and grated Parmesan together makes the coating super crisp. Frying in hot oil without overcrowding the pan also helps keep it crunchy.

Is there a baked version of this recipe?

Yes, I bake the breaded chicken at 400°F (200°C) for about 20–25 minutes, flipping halfway through. It doesn’t get quite as crispy as frying, but it’s still very satisfying.

Conclusion

Pesto pasta with crispy Parmesan chicken is one of those meals I turn to when I want something comforting, flavorful, and a little indulgent. The bright, herby pasta and the crunchy, cheesy chicken make every bite satisfying. It’s an easy way to enjoy classic Italian-inspired flavors without spending hours in the kitchen.

Pesto Pasta with Crispy Parmesan Chicken

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop + Frying
Cuisine: Italian
Diet: Halal

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Description

A delicious Italian-inspired dish featuring creamy basil pesto pasta topped with golden, crispy Parmesan-coated chicken cutlets. Perfect for a comforting yet elegant weeknight dinner.

Instructions

Pound chicken breasts to an even thickness and season with salt and pepper.
Set up a breading station with three shallow dishes: flour, beaten eggs, and a mixture of Parmesan and panko.
Dredge chicken in flour, dip in egg, and coat in Parmesan-panko mixture.
Heat oil in a large skillet over medium-high heat. Fry chicken for 4–5 minutes per side until golden and crispy. Drain on a paper towel-lined plate or wire rack.
Cook pasta in salted boiling water according to package directions. Drain.
Toss pasta with basil pesto, adding a little reserved pasta water if needed to loosen the sauce.
Slice crispy chicken and serve over pesto pasta. Garnish with cherry tomatoes, fresh basil, and extra Parmesan.

Notes

Bake instead of fry for a lighter version (400°F for 20–25 minutes, flipping halfway).
Use gluten-free pasta or zucchini noodles for a lighter option.
Try sun-dried tomato pesto or arugula pesto for variation.
Store pasta and chicken separately to maintain crispiness.
Reheat chicken in oven or air fryer for best texture.