Why Make This Recipe
Pesto Pasta with Crispy Parmesan Chicken is a delightful dish that offers a blend of fresh flavors and satisfying textures. The creamy pesto, combined with perfectly cooked pasta and crispy chicken, creates a wonderful meal that’s perfect for any occasion. If you’re looking for a delicious yet simple recipe, consider this one. It’s similar to other favorite dishes such as Chicken Caesar Salad, but with a unique twist.
How to Make Pesto Pasta with Crispy Parmesan Chicken
Ingredients
- 300 g (10.5 oz) pasta (spaghetti, fettuccine, or your favorite shape)
- 100 g (about 4 cups packed) fresh basil leaves
- 2 cloves garlic
- 50 g (1/2 cup) freshly grated Parmesan cheese (for pesto)
- 75 g (1 cup) freshly grated Parmesan cheese (for chicken)
- 30 g (1/4 cup) lightly toasted pine nuts
- 2 large chicken breasts (about 450 g or 1 lb)
- 1 large egg
- 60 ml (1/4 cup) olive oil
- Salt and pepper to taste
Directions
Prepare the pesto: In a food processor, combine basil, garlic, pine nuts, and grated Parmesan. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper. Set aside. You may also find Chicken Pesto Pasta useful.
Cook the pasta: In a large pot of salted boiling water, add pasta. Cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain. You may also find Chicken Bhuna With Spices useful.
Coat the chicken: Flatten chicken breasts between plastic wrap. Season with salt and pepper. Beat egg in a shallow dish. In another dish, combine grated Parmesan and breadcrumbs. Dip each chicken breast in egg and then breadcrumb mixture. You may also find Chicken With Coconut Kale useful.
Fry the chicken: Heat a skillet with olive oil over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through. Let rest for 5 minutes before slicing.
Combine pasta and pesto: In the large pot, toss pasta with pesto. Add reserved pasta water gradually until the sauce reaches the desired consistency.
Serve: Plate the pesto pasta and top with sliced crispy chicken. Garnish with additional Parmesan cheese and fresh basil if desired.
How to Serve Pesto Pasta with Crispy Parmesan Chicken
Serve the pesto pasta as a main dish or alongside a fresh salad for a complete meal. Consider pairing it with sides like grilled vegetables for added flavor and nutrients. This dish is both filling and visually appealing, making it perfect for dinner parties or family gatherings.
How to Store Pesto Pasta with Crispy Parmesan Chicken
To store leftovers, let the pasta cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water or olive oil if needed to revive the sauce.
Tips to Make Pesto Pasta with Crispy Parmesan Chicken
- Make It Vegetarian: Substitute the chicken with roasted vegetables or chickpeas for a vegetarian option.
- Experiment with Nuts: If you don’t have pine nuts, try using walnuts or cashews for the pesto.
- Add More Greens: Spinach or arugula can be added to the pesto for a nutrient boost.
Variation
For a creamy version, you can add a splash of heavy cream or a dollop of cream cheese to the pesto before mixing it with the pasta. This variation creates a rich and deliciously smooth sauce.
FAQs
Can I use store-bought pesto?
Yes, using store-bought pesto can save time. Just mix it with your pasta and chicken for a quicker meal.
How can I make the chicken extra crispy?
You can double-dip the chicken in the egg and breadcrumb mixture for a thicker crust.
What pasta shapes work best?
Any shape works well, but long shapes like spaghetti or fettuccine can hold the pesto nicely.
Conclusion
Pesto Pasta with Crispy Parmesan Chicken is a flavorful dish that stands out for its ease and taste. You can explore more about similar styles in this Pesto Pasta with Crispy Parmesan Chicken recipe or check out the Samsung Food’s version for different cooking tips. Enjoy your meal!
Print
Pesto Pasta with Crispy Parmesan Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful blend of fresh flavors and satisfying textures, combining creamy pesto, perfectly cooked pasta, and crispy chicken.
Ingredients
- 300 g (10.5 oz) pasta (spaghetti, fettuccine, or your favorite shape)
- 100 g (about 4 cups packed) fresh basil leaves
- 2 cloves garlic
- 50 g (1/2 cup) freshly grated Parmesan cheese (for pesto)
- 75 g (1 cup) freshly grated Parmesan cheese (for chicken)
- 30 g (1/4 cup) lightly toasted pine nuts
- 2 large chicken breasts (about 450 g or 1 lb)
- 1 large egg
- 60 ml (1/4 cup) olive oil
- Salt and pepper to taste
Instructions
- Prepare the pesto: In a food processor, combine basil, garlic, pine nuts, and grated Parmesan. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper. Set aside.
- Cook the pasta: In a large pot of salted boiling water, add pasta. Cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain.
- Coat the chicken: Flatten chicken breasts between plastic wrap. Season with salt and pepper. Beat egg in a shallow dish. In another dish, combine grated Parmesan and breadcrumbs. Dip each chicken breast in egg and then breadcrumb mixture.
- Fry the chicken: Heat a skillet with olive oil over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through. Let rest for 5 minutes before slicing.
- Combine pasta and pesto: In the large pot, toss pasta with pesto. Add reserved pasta water gradually until the sauce reaches the desired consistency.
- Serve: Plate the pesto pasta and top with sliced crispy chicken. Garnish with additional Parmesan cheese and fresh basil if desired.
Notes
For a vegetarian option, substitute chicken with roasted vegetables or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.