Pesto Pasta with Crispy Parmesan Chicken
A delightful dish featuring creamy pesto paired with crispy Parmesan chicken, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Ensure chicken is at room temperature before cooking.
- 1 cup grated Parmesan cheese For coating the chicken.
- ½ cup breadcrumbs (preferably panko) Panko provides extra crispiness.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil For frying.
For the Pasta
- 12 oz pasta (such as spaghetti or penne) Choose your favorite pasta shape.
- ½ cup homemade or store-bought basil pesto Use high-quality pesto for best flavor.
- 1 tablespoon fresh lemon juice (optional) Adds brightness to the dish.
Instructions
Prepare the Chicken
- Season the chicken with salt and pepper.
- In a bowl, mix the grated Parmesan, breadcrumbs, garlic powder, and onion powder.
- Dredge the chicken in the mixture, coating it well.
- Heat the olive oil in a pan over medium heat.
- Cook the chicken until it’s golden and crispy.
Prepare the Pasta
- While the chicken is cooking, boil water and cook the pasta according to package instructions.
- Drain the pasta but save some cooking water.
Assemble the Dish
- In the same pot, toss the drained pasta with the basil pesto.
- If you like, add a splash of pasta water for creaminess.
- Slice the chicken and place it on top of the pasta.
- Squeeze fresh lemon juice over it if desired, and garnish with basil and extra Parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.