This pesto pasta is a bright and tasty dish! It’s made with creamy pesto and served with crispy, golden chicken on top. Talk about a flavor boost!
I love how the crunchy chicken pairs perfectly with the buttery pasta. It’s like a hug on a plate! 🍝 Plus, it’s quick to make, so you can feast in no time!
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great for holding onto the pesto. If you want a twist, try farfalle or fusilli. Gluten-free pasta works too if you need a gluten-free option!
Fresh Basil: Basil is the star of the pesto! If you can’t find it, spinach or arugula can be used, though the flavor will be different. You can also use store-bought pesto to save time!
Pine Nuts: Pine nuts add richness to pesto. If they’re pricey or you have allergies, walnuts or sunflower seeds are tasty substitutes and more affordable.
Parmesan Cheese: Grated Parmesan adds a distinct flavor. If you’re looking for a cheaper alternative, Pecorino Romano can work well, or for a non-dairy option, check out nutritional yeast.
Panko Breadcrumbs: Panko makes the chicken crispy! You can substitute regular breadcrumbs, but the texture may be a bit denser. For a lighter option, crushed cornflakes can also do the trick!
How Do I Get My Chicken Crispy Every Time?
Getting that perfect crispy chicken is all about the breading and cooking method. Start by flattening the chicken; this helps it cook evenly. The breading process is key too!
- First, coat the chicken in flour. This helps the egg stick better.
- Then dip in beaten eggs. Make sure it’s coated well.
- Finally, press the chicken into the Parmesan-panko mixture firmly so it adheres well.
- Cook in hot oil! This is crucial—medium heat is perfect for a golden crust without burning.
- Let it rest after cooking to keep everything juicy!
How to Make Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For the Pesto Pasta:
- 12 oz (340g) rotini pasta
- 1 cup fresh basil leaves (packed)
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts (or walnuts)
- 2 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- Salt to taste
- 1 cup halved yellow grape tomatoes (optional)
For the Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 3 tbsp olive oil (for frying)
Garnish:
- Fresh basil leaves
How Much Time Will You Need?
This delicious meal takes about 30 minutes from start to finish. You’ll spend around 15 minutes cooking the pasta and preparing the pesto, and another 15 minutes breading and frying the chicken. Quick, simple, and oh-so-tasty!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. When it’s done, drain the pasta and set it aside.
2. Prepare the Pesto Sauce:
In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and peeled garlic cloves. Pulse until everything is coarsely chopped. With the processor running, slowly drizzle in the olive oil until you have a smooth pesto. Don’t forget to add salt to taste, then set the pesto aside.
3. Mix Pesto with Pasta:
In a large bowl, gently toss the cooked pasta with the prepared pesto sauce until every noodle is evenly coated. If you want some extra color and flavor, add in the halved yellow grape tomatoes and stir gently.
4. Prepare the Chicken:
Take the chicken breasts and flatten them to an even thickness of about 1/2 inch. This helps them cook evenly. Season both sides lightly with salt and pepper.
5. Set up Breading Station:
To create a simple breading station, set out three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, and dried oregano.
6. Bread the Chicken:
Take each chicken breast and first dredge it in the flour, shaking off any excess. Next, dip it in the beaten eggs, and finally coat it with the Parmesan-panko mixture. Press gently to make sure the breadcrumbs stick well.
7. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until they are golden brown and completely cooked through (the internal temperature should reach 165°F/74°C). Remove the chicken from the pan and let it rest for a few minutes.
8. Slice and Serve:
Slice the crispy Parmesan chicken into strips. Serve the chicken over the pesto-coated pasta, and don’t forget to garnish with fresh basil leaves for that extra burst of flavor.
9. Optional: Enhance the Flavor:
If you want to elevate the dish even more, drizzle a little extra pesto or olive oil on top before serving. Enjoy your scrumptious Pesto Pasta with Crispy Parmesan Chicken!
Can I Use Whole Wheat Pasta as a Substitute?
Yes, whole wheat pasta is a great substitute and adds a bit more fiber to the dish! Just keep an eye on the cooking time, as it may cook a little faster or slower than regular pasta. Follow the package instructions for best results.
Can I Make Pesto in Advance?
Absolutely! You can prepare the pesto sauce up to 2 days ahead of time. Store it in an airtight container in the fridge, and drizzle a little olive oil on top to prevent browning. Just give it a good stir before using it again!
What Should I Do with Leftover Chicken?
Leftover crispy Parmesan chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through for the best texture. Avoid the microwave, as it can make the crust soggy.
Can I Add Other Vegetables to the Pasta?
Definitely! Feel free to add vegetables like spinach, zucchini, or bell peppers to the pasta. You can sauté them in the same skillet you used for the chicken or mix them in raw with the pasta and pesto for added freshness!
