Description
This Pesto Pasta with Crispy Parmesan Chicken is a quick and flavorful dinner featuring juicy chicken with a golden Parmesan crust served over herby pesto pasta.
Ingredients
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2 boneless, skinless chicken breasts
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1 cup grated Parmesan cheese
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½ cup breadcrumbs (panko preferred)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
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2 tablespoons olive oil
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12 oz pasta (spaghetti or penne)
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½ cup basil pesto (homemade or store-bought)
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1 tablespoon fresh lemon juice (optional)
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Fresh basil leaves, for garnish (optional)
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Extra Parmesan cheese, for garnish
Instructions
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Season the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.
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Coat the chicken: Combine Parmesan and breadcrumbs in a shallow bowl. Press chicken into the mixture until evenly coated.
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Cook the chicken: Heat olive oil in a skillet over medium heat. Fry chicken 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Let rest before slicing.
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Cook the pasta: Boil pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
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Toss with pesto: Mix pasta with pesto, adding pasta water to coat evenly.
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Assemble: Slice chicken, serve over pesto pasta, and garnish with basil, lemon juice, and extra Parmesan.
Notes
Panko breadcrumbs give extra crunch.
Chicken can be baked at 400°F for 20–25 minutes, flipping halfway.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg