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.
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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg