This pesto pasta is a fun and fresh dish that comes alive with bright green basil and nutty Parmesan cheese. Topping it off is crispy Parmesan chicken that brings extra crunch!
I adore how quick this meal is to whip up! Just cook the pasta, toss it with the bright pesto, and enjoy that crunchy chicken. It’s a surefire crowd-pleaser, even on busy nights!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you prefer, chicken thighs are a good substitute for extra juiciness. You could also use turkey cutlets for a leaner option.
Parmesan Cheese: Freshly grated Parmesan adds a nice flavor and texture. If you’re in a pinch, Pecorino Romano works well too, giving a bit more saltiness. Nutritional yeast is a great dairy-free alternative for a cheesy taste!
Pasta: I love using rotini for its fun shape and ability to hold onto sauce. However, any pasta type like penne, farfalle, or even spaghetti can work here. Just make sure to adjust cooking times based on the pasta you choose.
Basil: Fresh basil is key to a vibrant pesto. If it’s not available, try using spinach or arugula for a different flavor. Dried herbs can be a quick fix, but they won’t have the same freshness.
Pine Nuts: Pine nuts give a lovely buttery flavor, but they can be pricey. Walnuts or sunflower seeds are great substitutes. Toast them lightly for extra flavor!
How Do I Get the Chicken Crispy Without Burning It?
For perfectly crispy chicken, the key is to maintain a medium heat when frying. This prevents the chicken from burning before it’s cooked through. Here are some tips:
- Pat the chicken dry well to ensure the coating sticks.
- Use a mix of both panko breadcrumbs and Parmesan for crispiness and flavor.
- Don’t overcrowd the pan. Cook chicken in batches if needed. This helps it brown evenly.
- Let the chicken rest after cooking; this keeps the juices in and the coating crispy.
How to Make Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- 1 large egg
- 2 tablespoons olive oil (for frying)
For The Pesto Pasta:
- 8 oz (about 225g) rotini pasta
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Optional: 1-2 tablespoons heavy cream or pasta cooking water for creaminess
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare and 20 minutes to cook, making a total of around 35 minutes from start to finish. You’ll mix up a tasty pesto, cook some pasta, and fry up the chicken—all in a breeze!
Step-by-Step Instructions:
1. Prepare the Pesto:
First things first, let’s make the pesto! In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse it all together until everything is finely chopped. Then, keep the processor running as you slowly add the olive oil until the mixture is smooth and creamy. Don’t forget to season it with salt and pepper to taste. Once done, set it aside for later!
2. Cook the Pasta:
Next, bring a large pot of salted water to a boil. Once it’s bubbling, toss in the rotini pasta and cook it according to the package instructions until it’s al dente (just tender, but still firm). Drain the pasta, but make sure to save about 1/4 cup of the pasta cooking water. Now, mix the drained pasta with your freshly made pesto, adding a bit of the pasta water or some heavy cream if you like it creamy. Stir until the pasta is well coated!
3. Prepare the Crispy Parmesan Chicken:
Now on to the chicken! Pat the chicken breasts dry and, if they are thick, cut them in half horizontally to ensure they cook evenly. In one shallow bowl, beat the egg. In another bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper. Dip each chicken breast into the beaten egg, ensuring it’s well coated, then dredge it in the Parmesan breadcrumb mixture, pressing it on to stick.
4. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook each side for about 4-5 minutes, or until they’re golden brown and cooked through (check that the internal temperature reaches 165°F/74°C for safety). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing into it.
5. Assemble the Dish:
It’s almost time to eat! Grab a serving bowl and place the pesto-coated pasta inside. Then, lay the sliced crispy Parmesan chicken right on top. For an extra touch, garnish with fresh basil leaves and a sprinkle of additional Parmesan cheese. Serve it warm, and dig in—you’re going to love it!
This dish brings together the bright, fresh flavors of homemade basil pesto with the crunchy goodness of Parmesan chicken, paired perfectly with al dente rotini pasta. Enjoy!
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! If you’re short on time, store-bought pesto is a convenient option. Just make sure to choose a high-quality brand for the best flavor. You can still enhance it with a sprinkle of fresh Parmesan and a touch of olive oil!
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, though they might not be as crispy. You could also crush up plain crackers or use ground oats for a gluten-free option. Just season them well to match the flavor profile!
How Do I Store Leftover Pesto Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm it gently on the stove, adding a splash of pasta water or olive oil to keep it from drying out.
Can I Make This Recipe Vegetarian?
Definitely! You can skip the chicken entirely or substitute it with breaded or baked eggplant slices for a crunchy topping. The pesto and pasta will still be delicious on their own!
