This dish is a tasty mix of pasta tossed in vibrant green pesto and topped with crunchy, golden chicken coated in crispy parmesan. It’s fast to whip up and full of flavor!
I love how the chicken stays crispy even with the pesto. It’s like a party on your plate! Plus, who doesn’t love pasta? It always feels like a warm hug after a long day. 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish. You can substitute them with chicken thighs for a juicier texture, or use plant-based chicken if you’re vegetarian.
Parmesan Cheese: Freshly grated Parmesan gives the crispiest result. If you don’t have it, Pecorino Romano works well too. For dairy-free options, try nutritional yeast. It adds a cheesy flavor without the dairy.
Breadcrumbs: Italian seasoned breadcrumbs add flavor, but plain breadcrumbs can be used. You could even use crushed crackers or panko for extra crunch. I find panko gives a great texture!
Pasta: Rotini or fusilli works best due to their shape, which holds the pesto well. You can swap with any pasta like penne, or for a lighter option, use zucchini noodles or whole-grain pasta.
Basil Pesto: Store-bought is convenient, but homemade is simple too! Blend basil, garlic, nuts (like pine nuts or walnuts), Parmesan, and olive oil for a fresh taste. If you can’t use nuts, try sunflower seeds.
How Do I Make Sure My Chicken Turns Out Crispy?
Getting that perfect crispy chicken requires a few key steps. The chicken should be pounded so it cooks evenly. Once coated with the breadcrumb mixture, you want to fry it over medium heat.
- Use enough oil in the skillet to prevent sticking.
- Don’t overcrowd the pan; cook in batches if necessary for better crispiness.
- Let the chicken rest after frying. This helps keep it juicy inside.
This method ensures a delightful crunch while keeping the chicken tender inside!
Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Italian seasoned preferred)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 large egg
- 2 tbsp olive oil (for frying)
For The Pasta:
- 8 oz (about 225g) rotini or fusilli pasta
- 1 cup cherry tomatoes
- 1 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing the chicken, 10 minutes boiling the pasta, and another 10 minutes putting everything together. It’s a quick and delicious meal perfect for busy nights!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by flattening the chicken breasts slightly using a meat mallet or a heavy pan. This helps them cook evenly. In a shallow dish, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg. Now, dip each chicken breast into the egg, making sure it’s well-coated, then press it into the Parmesan breadcrumb mixture until fully covered.
Next, heat the olive oil in a skillet over medium heat. Fry the chicken breasts for about 4-5 minutes on each side, or until they are golden brown and cooked through. Once done, remove them from the skillet and let them rest on a plate.
2. Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente (firm to the bite). Once it’s ready, drain the pasta in a colander and return it to the pot.
3. Combine Pasta with Pesto and Tomatoes:
Add the basil pesto to the hot, drained pasta and toss gently until it is well-coated. Next, add the cherry tomatoes and gently stir them in to warm them up just a little bit.
4. Assemble the Dish:
Now it’s time to put everything together! Slice the crispy Parmesan chicken into strips. Serve the pesto pasta in bowls, then place the sliced chicken on top of the pasta. Sprinkle some extra grated Parmesan cheese over the dish and finish with fresh basil leaves for garnish.
5. Serve and Enjoy:
Serve the dish immediately while it’s warm for the best flavor and texture. Enjoy your delicious pesto pasta with crispy Parmesan chicken!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking! The best way to thaw is overnight in the fridge or by placing it in a sealed bag submerged in cold water for a quicker option. Pat it dry before breading to ensure it crisps up nicely.
Can I Make the Chicken in Advance?
Absolutely! You can prepare the breaded chicken up to 24 hours ahead of time. Keep it covered and refrigerated until you’re ready to fry it. Just remember that frying right before serving ensures the best crispiness!
What If I Don’t Have Basil Pesto?
No worries! If you don’t have basil pesto, you can blend together fresh basil, garlic, olive oil, nuts (like pine nuts or walnuts), and Parmesan cheese to make a quick homemade version. Alternatively, try sun-dried tomato pesto for a different but delicious flavor!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to ensure even warming. If the pasta seems dry, add a splash of olive oil or a little extra pesto to revive it!
