Pesto Pasta with Crispy Parmesan Chicken
Delight in a plate of perfectly cooked pasta enveloped in aromatic basil pesto, topped with golden, crispy Parmesan chicken — a dish that’s easy to prepare and sure to impress.
Ingredients
For the crispy chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 2 tablespoons olive oil, for frying
For the pasta
- 12 oz pasta (such as spaghetti or penne) Feel free to substitute with your favorite type or a whole-grain option.
- ½ cup homemade or store-bought basil pesto
- 1 tablespoon fresh lemon juice (optional)
- Fresh basil leaves, for garnish (optional)
- Extra Parmesan cheese, for garnish
Instructions
Preparation
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
- Dredge the chicken breasts in the breadcrumb mixture, pressing gently to coat evenly.
Cooking
- In a skillet, heat olive oil over medium heat. Once hot, add the chicken and cook until golden brown and fully cooked (about 6-7 minutes on each side). Remove and let rest.
- In the meantime, cook the pasta according to the package instructions until al dente. Drain and return to the pot.
- Stir in the basil pesto and lemon juice, mixing until the pasta is well-coated.
- Slice the crispy chicken and serve it on top of the pesto pasta. Garnish with fresh basil and an extra sprinkle of Parmesan.
Notes
For added flavor, experiment with different types of pesto. A sun-dried tomato or arugula pesto can bring a new twist. If you enjoy a more nuanced flavor, consider marinating the chicken in the pesto for about 30 minutes before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.