If you’re craving something bursting with fresh flavors but still comforting, this irresistible pesto pasta topped with juicy parmesan chicken delight is exactly what you need. The combination of al dente pasta tossed in homemade basil pesto and tender chicken coated in a crispy parmesan crust makes for a mouthwatering meal that’s perfect any night of the week.
Not only is this dish packed with flavor, but it’s surprisingly easy to make and comes together quickly on the stovetop. Whether you’re cooking for family or impressing guests, this pesto pasta recipe will quickly become a go-to favorite in your kitchen.
Why You’ll Love This Recipe
- Fresh homemade pesto bursting with basil and garlic flavor.
- Juicy parmesan chicken with a crispy, golden crust.
- Ready in under 40 minutes, perfect for busy weeknights.
- Balanced meal with protein, carbs, and healthy fats.
- Customizable with your favorite pasta or veggies.
Ingredients
Gather these fresh ingredients to create your pesto pasta and parmesan chicken delight.
For the Pesto Pasta
- 12 ounces of your favorite pasta (linguine, fettuccine, or penne work great)
- 2 cups fresh basil leaves, packed
- 1/2 cup grated parmesan cheese, plus extra for topping
- 1/3 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
For the Parmesan Chicken
- 2 large boneless, skinless chicken breasts
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 580 per serving
How to Make Irresistible Pesto Pasta Topped with Juicy Parmesan Chicken Delight
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 9-11 minutes. Drain and reserve 1/4 cup pasta water.
- While the pasta cooks, prepare the pesto by blending fresh basil, parmesan, pine nuts, garlic, salt, and pepper in a food processor. Slowly drizzle in olive oil until smooth and creamy. Adjust seasoning to taste.
- Pat chicken breasts dry and slice each in half horizontally to create four thin cutlets. In a shallow bowl, combine parmesan cheese, panko, garlic powder, Italian seasoning, salt, and pepper.
- Press each chicken cutlet into the parmesan mixture to coat evenly. Heat olive oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side or until golden brown and cooked through (internal temperature of 165°F).
- In a large bowl, toss the cooked pasta with the pesto, adding reserved pasta water a little at a time to loosen the sauce and coat pasta evenly.
- Divide pesto pasta onto plates and top each serving with one juicy parmesan chicken cutlet. Garnish with extra parmesan cheese and fresh basil leaves for a beautiful finish.
Tips for the Best Results
- Toast pine nuts lightly in a dry skillet for richer pesto flavor.
- Use freshly grated parmesan for better coating and taste on chicken.
- Don’t overcook chicken to keep it juicy and tender.
- Add a squeeze of lemon juice to pesto for brightness if desired.
- Reserve some pasta water to adjust pesto sauce consistency perfectly.
Storage and Reheating
Store leftover pesto pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. This helps maintain the crispiness of the chicken coating and freshness of the pesto.
To reheat, warm the chicken cutlets in a preheated 350°F oven for 8-10 minutes to restore crispiness. Gently reheat the pesto pasta on the stovetop over low heat, adding a splash of water to loosen the sauce.
Frequently Asked Questions
Can I use store-bought pesto instead of homemade?
Absolutely! Store-bought pesto can save time and still taste great, but homemade pesto offers fresher, more vibrant flavors that really elevate the dish.
What’s the best pasta type for this recipe?
Long noodles like linguine or fettuccine work wonderfully to hold the pesto sauce, but penne or rigatoni also pair nicely if you prefer short pasta shapes.
How do I keep the chicken coating crispy?
Cooking the chicken on medium heat and avoiding overcrowding the pan helps create a golden crust. Reheating in the oven rather than microwave preserves crispiness.
Can I prepare pesto pasta and chicken ahead of time?
You can make the pesto and cook the chicken a day in advance, then toss the pasta with pesto just before serving to maintain freshness and texture.
