This creamy pesto pasta is a comforting dish that will make you smile! It features rich, flavorful pesto mixed with tender pasta and topped with crispy, golden parmesan chicken.
Cooking this dish is a breeze, and the crispy chicken is always a hit. I love making extra chicken just so I can snack on it while dinner cooks—yum! 🍗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. If you prefer, thighs can be juicier and more flavorful. You can also use tofu for a vegetarian option—just marinate and bread it similarly!
Parmesan Cheese: Freshly grated is best for melting and flavor. If you’re out, Pecorino Romano can be a good substitute. For a dairy-free option, try nutritional yeast mixed with breadcrumbs.
Pasta: I usually pick gemelli or rotini, as their shapes hold the sauce well. However, any pasta type works—just make sure it’s a shape that catches the creamy sauce, like fusilli or penne.
Basil Pesto: Homemade is fantastic but store-bought is convenient. If you’re looking to mix things up, sun-dried tomato or arugula pesto can add a nice twist!
How Do I Get the Chicken Crispy and Perfectly Cooked?
The key to crispy chicken is in the breading and frying technique. Make sure your oil is hot enough before adding the chicken to achieve that golden crunch. Here’s how:
- Set up your breading stations carefully to keep things organized: flour, egg, and breadcrumb mix.
- Press the breadcrumbs onto the chicken firmly; this will help them stick during frying.
- Fry the chicken in hot oil (about 350°F) until golden brown, usually around 4-5 minutes per side. Avoid crowding the pan to keep the temperature up!
- After frying, place the chicken on a paper towel to absorb excess oil—this keeps it crispier.
By following these tips, you’ll end up with chicken that’s perfectly cooked and wonderfully crispy!
Creamy Pesto Pasta with Crispy Parmesan Chicken
Ingredients You’ll Need:
For the Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (optional)
- Salt and pepper, to taste
- 3 tbsp olive oil or more for frying
For the Creamy Pesto Pasta:
- 12 oz pasta (gemelli, rotini, or your choice)
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Salt and pepper, to taste
- Cherry tomatoes, halved (optional, for garnish)
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 20 minutes of cooking time. So, in about 40 minutes, you’ll have a delicious dinner on the table!
Step-by-Step Instructions:
1. Prepare the Crispy Parmesan Chicken:
Start by slicing each chicken breast horizontally into thinner cutlets (optional for faster cooking). Gently pound the chicken so it’s an even thickness, about 1/2 inch thick. Set up three shallow bowls: one for seasoned flour (add salt and pepper), one for beaten eggs, and one for the Parmesan-panko mixture with garlic powder and Italian herbs. Dredge each chicken piece in flour, shake off the excess, dip in egg, and then coat in the Parmesan-panko mix, pressing lightly to make sure it sticks.
2. Cook the Crispy Chicken:
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook until they’re golden brown and crispy, about 4-5 minutes on each side, checking that they reach an internal temperature of 165°F (74°C). Remove and put on a paper towel-lined plate to drain, then slice into strips once they’re slightly cool.
3. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, saving about 1/4 cup of the pasta water.
4. Make the Creamy Pesto Sauce:
In the same pot (or a large pan), combine the pesto and heavy cream over medium-low heat. Stir until it’s warmed through and smooth. Add the drained pasta and toss to coat everything well. If the sauce is too thick, add a little splash of reserved pasta water until it’s to your desired consistency. Mix in 1/4 cup of grated Parmesan cheese and season with salt and pepper to taste.
5. Assemble the Dish:
To serve, plate the creamy pesto pasta and top it with the crispy Parmesan chicken slices. If you like, garnish with halved cherry tomatoes and fresh basil leaves. A sprinkle of extra Parmesan cheese on top makes it even better!
6. Serve Immediately:
Enjoy your creamy pesto pasta with crispy Parmesan chicken. It’s a delightful and satisfying meal that’s sure to impress!
This recipe is not only delicious but also creates a wonderful combination of textures and flavors that everyone will love! Enjoy your cooking!
FAQ for Creamy Pesto Pasta with Crispy Parmesan Chicken
Can I Use Different Types of Meat?
Absolutely! You can substitute chicken with thinly sliced pork chops or turkey breasts. For a vegetarian option, try using eggplant or tofu, prepared in a similar way to the chicken for that crispy texture.
What if I Don’t Have Pesto?
No worries! You can make a quick version by blending fresh basil, garlic, nuts (like pine nuts or walnuts), olive oil, and parmesan cheese. Alternatively, you can use a store-bought version of sun-dried tomato or arugula pesto for a different flavor profile!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of cream or broth to help loosen the sauce again.
Can I Make This Dish Ahead of Time?
You can prepare the chicken and pasta separately a day in advance. Just store each component in the fridge. When you’re ready to serve, reheat the chicken and mix it with the pasta and sauce in a pan until everything is warmed through.
