This pesto pasta with crispy parmesan chicken is a tasty treat! The creamy pesto sauce clings perfectly to the pasta, while the chicken adds a crunchy, cheesy twist. What’s not to love?
Whenever I make this dish, it feels like a celebration. I usually pair it with a fresh salad or some garlic bread. Trust me, you’ll be wishing for seconds! 🍽️
Key Ingredients & Substitutions
Rotini Pasta: I love rotini for its fun twist shape that holds onto sauce well. If you’re not a fan, you can substitute it with penne or fusilli for a different texture, or even gluten-free pasta if needed.
Fresh Basil: Fresh basil is the star of the pesto. If you can’t find it, try spinach for a different but still flavorful outcome, or even arugula for a peppery kick. Dried basil works too, but use much less—about a tablespoon.
Parmesan Cheese: Authentic Parmigiano-Reggiano is wonderful here, but any grated Parmesan will do. For a dairy-free option, try nutritional yeast for a cheesy flavor without the milk.
Pine Nuts: These have a unique taste, but they can be pricy. Walnuts or almonds are great substitutes, and they’re often cheaper. Just make sure to toast them slightly for better flavor.
Panko Breadcrumbs: I like panko for its extra crunch. If you don’t have it, regular breadcrumbs can work, but you might miss that crispy texture. You could also use crushed cornflakes for a fun twist.
How Do You Get Perfectly Crispy Chicken?
Getting that perfect crispy chicken is all about the breading technique. Here’s how to do it right:
- Start with dry chicken—patting it with paper towels helps the breading stick better.
- Set up your breading station efficiently: flour first, then egg, and finally the breadcrumb mixture. This prevents clumping and ensures even coverage.
- Press the chicken into the breadcrumb mix; this guarantees a thick layer of crunch when cooked.
- Heat the oil to the right temperature; too low and the chicken will soak up oil, too high and it’ll burn before it cooks through.
- Don’t overcrowd the pan; it’s better to cook in batches. This keeps the oil temperature steady and leads to even browning.
Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Pesto Pasta:
- 8 oz (225g) rotini pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
- Optional: 1-2 tablespoons lemon juice for a bit of brightness
For The Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 3/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup grated Parmesan cheese
- 1 cup panko bread crumbs
- 1 teaspoon dried Italian herbs (optional)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil or vegetable oil for frying
For Garnish:
- Fresh basil or microgreens
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook. You’ll spend around 15 minutes making the pasta and pesto, and another 15 minutes frying up that golden, crispy chicken. Perfect for a weekday dinner!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente—just firm enough to bite. When done, drain the pasta but hold on to about 1/4 cup of that pasta water. Set the drained pasta aside for later.
2. Make the Pesto Sauce:
In your trusty food processor, add the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and garlic cloves. Pulse this mixture a few times to chop everything up. Then, while the processor runs, drizzle in the olive oil slowly until you have a smooth and creamy pesto. Give it a taste and sprinkle in some salt, black pepper, and optional lemon juice if you want a brighter flavor. Toss this wonderful sauce with the cooked pasta, using a bit of reserved water to loosen it up if needed.
3. Prepare the Chicken:
Now let’s work on the chicken! Pat the chicken breasts dry and slice them horizontally to make them thinner—about 1/2 inch thick should do the trick. Set up your breading station with three bowls: one with the seasoned flour (just a pinch of salt and pepper), one with a whisked egg mixed with water, and the last one with the combination of grated Parmesan, panko breadcrumbs, garlic powder, dried herbs, salt, and pepper. Start by dredging each chicken cutlet in the flour, shaking off the excess. Then dip it into the egg wash, and coat it with the breadcrumb mixture, pressing it on a bit to ensure it sticks nicely.
4. Cook the Chicken:
Time to fry! Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot (you can test by tossing in a breadcrumb—it should sizzle), carefully add the chicken cutlets to the pan. Fry for about 3-4 minutes on each side until they’re golden brown and cooked all the way through. When they’re done, place them on paper towels to rest and get rid of excess oil.
5. Assemble the Dish:
It’s time to bring it all together! Serve the pesto-coated pasta in bowls, and then top it with your sliced crispy Parmesan chicken. For a lovely finishing touch, garnish with fresh basil or microgreens.
6. Serve Immediately & Enjoy!
Dig in while it’s hot! This dish is a beautiful blend of fresh basil, creamy pasta, and a wonderful crunchy chicken that’s filling and satisfying. Enjoy!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great alternative if you’re looking for a healthier option. Just keep in mind that it may take a bit longer to cook, so follow the package instructions for the best results.
What Can I Substitute for Pine Nuts?
If pine nuts are out of your reach, don’t worry! Chopped walnuts or almonds work wonderfully in pesto. You can also use sunflower seeds for a nut-free option, just toast them slightly for added flavor.
How Do I Store Leftover Pesto Pasta?
Leftover pesto pasta can be kept in an airtight container in the fridge for up to 3 days. To reheat, add a splash of olive oil or a bit of water to loosen up the sauce before warming it in the microwave or on the stovetop.
Can I Bake the Chicken Instead of Frying It?
Yes, baking is a healthier option! Preheat your oven to 400°F (200°C), place the breaded chicken on a lined baking sheet, and spray lightly with cooking spray. Bake for about 20-25 minutes or until the chicken is golden brown and cooked through, flipping halfway for even cooking.
