This Pesto Pasta with Crispy Parmesan Chicken is a tasty treat! The fresh basil pesto coats the pasta perfectly, while the crispy chicken adds a yummy crunch.
Who doesn’t love a golden chicken that’s nice and crunchy? It makes dinner feel like a special occasion, even on a weeknight! I usually whip this up in no time and serve it with a sprinkle of extra cheese!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. You can substitute with chicken thighs for a juicier option, or use turkey cutlets if you’re looking for a lighter meat.
Parmesan Cheese: Grated Parmesan adds a lovely flavor and crispy texture. If you’re in a pinch, try Pecorino Romano for a sharper taste, or use nutritional yeast for a vegan alternative.
Panko Breadcrumbs: They create a crispy coating for the chicken. If you don’t have panko, you can use regular breadcrumbs or even crushed cornflakes for a different crunch.
Basil Pesto: Store-bought pesto saves time, but homemade is always fresh. If you’re avoiding nuts, you can blend basil with olive oil, garlic, and nutritional yeast instead for a tasty substitute.
How Do I Get the Chicken Juicy and Crispy?
The secret to crispy chicken is all in the coating and cooking method! Here are my tips:
- Start by drying the chicken well and slicing it thin. This helps it cook evenly and stay juicy.
- Set up your breading station properly: flour, eggs, and seasoning-coated panko, so it sticks better.
- Fry in hot oil, but don’t overcrowd the pan! Cooking in batches keeps the temperature consistent, ensuring crispy results.
- Check the internal temperature to reach 165°F (74°C) for safe and juicy chicken.
These steps make a big difference for that perfect crunch and tenderness!
Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For the Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- 3 tbsp olive oil (for frying)
For the Pesto Pasta:
- 12 oz (340 g) rotini pasta
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese (for garnish)
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This delicious meal will take you about 30 minutes in total. This includes around 10 minutes for prepping the chicken and pasta, 15 minutes for cooking, and 5 minutes for plating and garnishing. It’s a quick and satisfying dish!
Step-by-Step Instructions:
1. Preparing the Chicken Breasts:
Start by patting the chicken breasts dry with a paper towel to remove excess moisture. Then, slice each chicken breast horizontally to create two thinner cutlets. Thinner cutlets cook faster and more evenly!
2. Setting Up the Breading Station:
For the breading, set up three shallow bowls. Put the flour in the first bowl. In the second bowl, break the eggs and beat them until mixed. In the third bowl, mix together the grated Parmesan, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper. This will create a nice coating for the chicken.
3. Coating the Chicken:
Now, take each chicken cutlet and dredge it in the flour, shaking off any extra. Next, dip it into the beaten eggs, making sure it is fully coated, and then press it firmly into the Parmesan-panko mixture. You want an even coating on both sides for that extra crunch!
4. Cooking the Chicken:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken cutlets. Cook them for about 4-5 minutes on each side, or until the breading is golden brown and the chicken is fully cooked (it should reach an internal temperature of 165°F / 74°C). Once done, remove the chicken and place it on a paper towel-lined plate to absorb any extra oil.
5. Cooking the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. When it’s ready, drain the pasta, but make sure to reserve a little pasta water for later!
6. Combining Pasta with Pesto:
Return the drained pasta to the pot or a large bowl. Stir in the basil pesto, and if you find the sauce too thick, you can add a bit of the reserved pasta water to loosen it up and help it coat the pasta evenly. If you’d like, toss in the halved cherry tomatoes for a fresh pop of flavor!
7. Serving the Dish:
Now it’s time to serve! Plate the pesto pasta and place the crispy Parmesan chicken cutlets right on top. For that finishing touch, sprinkle some additional grated Parmesan cheese and fresh basil leaves on top. It makes everything look inviting!
8. Enjoy Your Meal!
Dig in while the chicken is still crispy and the pasta is fresh and bursting with flavor. This dish is sure to impress!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more moisture and flavor to the dish. Just make sure to adjust your cooking time slightly, as thighs may take a bit longer to cook through than breasts.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs for the coating. The rest of the ingredients in the recipe are naturally gluten-free!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven to keep it crispy, while microwaving the pasta until warmed through. Adding a splash of olive oil can help restore moisture to the pasta.
Can I Use Different Pasta Shapes?
Of course! While rotini works well, feel free to use any pasta shape you prefer, such as penne, fusilli, or spaghetti. Just be sure to adjust the cooking time according to the package instructions of your chosen pasta.