Pesto Pasta with Crispy Parmesan Chicken
A delightful dish combining basil pesto and golden-brown chicken, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, for frying
For the Pasta
- 12 oz pasta (such as spaghetti or penne)
- ½ cup basil pesto (homemade or store-bought)
- 1 tablespoon fresh lemon juice (optional)
- Fresh basil leaves, for garnish (optional)
- Extra Parmesan cheese, for garnish
Instructions
Prepare the Chicken
- Begin by preheating your oven to 400°F (200°C).
- Rinse the chicken breasts and pat them dry with paper towels.
- Season both sides with garlic powder, onion powder, salt, and pepper.
- In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
- Coat the chicken breasts in the breadcrumb mixture, pressing down to ensure it sticks well.
- Heat olive oil in a pan over medium heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side, until they are golden brown and crispy.
- Transfer the chicken to a baking sheet and finish cooking in the preheated oven for an additional 10-15 minutes or until the internal temperature reaches 165°F (75°C).
Prepare the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add your pasta of choice and cook according to package instructions until al dente.
- Reserve about ½ cup of the pasta cooking water before draining.
- Drain the pasta and return it to the pot.
Assemble the Dish
- Toss the drained pasta with the basil pesto, adding reserved pasta water as needed to achieve your desired consistency.
- If using, add the fresh lemon juice for brightness and mix well.
- Slice the crispy chicken and lay it on top of the pasta, garnishing with fresh basil leaves and extra Parmesan cheese if desired.
Notes
For extra crispy texture, fry the chicken in batches instead of overcrowding the pan. Homemade pesto can elevate the dish, but store-bought variety works just as well — just choose a high-quality brand. Adjust the seasoning to your preference; a pinch of red pepper flakes can add a delightful kick. Leftovers can be stored in an airtight container for up to 3 days.