If you’re looking for a dinner that’s bursting with flavor, looks gorgeous on the plate, and comes together with minimal effort this Pesto Pasta with Crispy Parmesan Chicken is everything. Think tender pasta coated in vibrant, garlicky basil pesto, topped with golden slices of parmesan-crusted chicken that are crispy on the outside, juicy on the inside, and totally irresistible.
You know I love a good shortcut meal that still feels special. This one checks all the boxes: bold flavor, crowd-pleasing ingredients, and a mouthwatering finish. Whether you’re cooking for picky eaters or just craving a weeknight comfort dinner that doesn’t feel boring this dish has your back.
What Is Pesto Pasta with Crispy Parmesan Chicken?
This dish pairs two all-time favorites: herby, creamy basil pesto pasta and crispy parmesan chicken. The chicken is dredged in a flavorful parmesan-breadcrumb coating and pan-fried until perfectly golden. It’s then sliced and served over twirls of pasta tossed with a rich, vibrant pesto sauce.
It feels like something you’d order at a bistro but it’s made right in your kitchen in under 40 minutes. The textures are dreamy. The flavors are bold. And the final presentation? Chef’s kiss.
Why You’ll Love This Recipe
✔️ Flavor Explosion:
From the crispy, savory chicken to the bold, herb-packed pesto, every bite is full of layered flavor.
✔️ Quick & Easy:
Even though it looks fancy, this whole dish comes together in about 35 minutes.
✔️ Customizable:
You can use your favorite type of pasta, store-bought or homemade pesto, or swap in chicken thighs if you prefer.
✔️ Perfect for Meal Prep:
It reheats beautifully and tastes just as good the next day. Honestly? Maybe even better.
What Does It Taste Like?
The parmesan chicken is crispy and deeply savory, with just the right amount of salty umami thanks to the cheese in the crust. The pesto is fresh, fragrant, and creamy from the olive oil and pine nuts (or walnuts, depending on what you use). Tossed with hot pasta, it coats every noodle and clings to the chicken like a dream.
It’s rich but not heavy, fresh but comforting, and every forkful delivers that just-one-more-bite effect.
Benefits of This Recipe
- Protein-packed and satisfying
- Easy to double for a family meal
- Looks impressive enough for guests
- Kid-approved and freezer-friendly
- Works with gluten-free substitutions
Ingredients
For the Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 egg, beaten
- 2 tablespoons olive oil
For the Pasta:
- 8 oz rotini, fusilli, or pasta of choice
- ½ cup basil pesto (homemade or store-bought)
- 2 tablespoons reserved pasta water
- 1 tablespoon olive oil
- ¼ cup grated Parmesan
- Fresh basil, for garnish (optional)
Tools You’ll Need
- Large skillet
- Mixing bowls
- Shallow dish for dredging
- Tongs or spatula
- Medium saucepan for pasta
- Colander
Substitutions & Additions
- Pasta: Swap in spaghetti, linguine, penne, or gluten-free options.
- Breadcrumbs: Use gluten-free panko or crushed crackers if needed.
- Cheese: Try Romano or Asiago instead of Parmesan.
- Protein: Chicken thighs or even crispy tofu work well.
- Pesto: Sun-dried tomato pesto or arugula pesto for a fun twist.
Step-by-Step Instructions
1. Prepare the Chicken
- Butterfly the chicken breasts if thick, then pat dry. Season with salt and pepper.
- In a shallow bowl, mix the Parmesan, breadcrumbs, garlic powder, and Italian seasoning.
- Dip chicken into beaten egg, then coat in the breadcrumb-Parmesan mixture.
2. Cook the Chicken
- Heat olive oil in a skillet over medium heat.
- Add chicken and cook 4–5 minutes per side, until golden and cooked through.
- Remove and let rest 5 minutes before slicing.
3. Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook pasta until al dente, reserve 2 tablespoons of pasta water, then drain.
4. Combine with Pesto
- In the same pot or a bowl, toss cooked pasta with pesto, reserved pasta water, and olive oil. Mix until coated.
5. Assemble & Serve
- Plate pasta and top with sliced chicken.
- Garnish with Parmesan and fresh basil. Serve warm.
What to Serve With It
- Garlic bread or focaccia
- Roasted cherry tomatoes
- Arugula salad with lemon vinaigrette
- A crisp glass of white wine or lemon sparkling water
Tips for Success
- Let the chicken rest before slicing so juices stay inside.
- Don’t skip the pasta water—it helps loosen and bind the pesto sauce.
- Use high-quality pesto (or homemade!) for the best flavor payoff.
- Cook chicken in batches if needed to avoid overcrowding the pan.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and pasta separately for up to 1 month.
- Reheat: Warm in a skillet with a splash of water or in the microwave until heated through.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Just adjust the cook time as thighs may take a bit longer.
Can I make this gluten-free?
Definitely. Use gluten-free pasta and breadcrumbs.
Can I bake the chicken instead of pan-frying?
Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Do I need homemade pesto?
Store-bought works fine! But if you want to make it from scratch, it takes only 5 minutes.
Try These Next
- Creamy Tuscan Chicken Pasta
- Sun-Dried Tomato Pesto Chicken Bake
- Garlic Parmesan Crusted Salmon
- Pesto Shrimp & Spinach Pasta
Nutritional Info (Per Serving – Approximate)
- Calories: 520
- Protein: 38g
- Carbohydrates: 32g
- Fat: 28g
- Fiber: 2g
- Sodium: 670mg
Pesto Pasta with Crispy Parmesan Chicken
- Total Time: 35 minutes
- Yield: 2–3 servings
Description
This Pesto Pasta with Crispy Parmesan Chicken is loaded with flavor! Golden-browned chicken breasts with a cheesy parmesan crust, sliced and served over tender pasta tossed in creamy basil pesto. It’s quick, satisfying, and perfect for weeknight dinners or date nights at home.
Ingredients
For the Chicken:
– 2 boneless, skinless chicken breasts
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ cup grated Parmesan cheese
– ½ cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– 1 egg, beaten
– 2 tablespoons olive oil
For the Pasta:
– 8 oz rotini or pasta of choice
– ½ cup basil pesto
– 2 tablespoons pasta water
– 1 tablespoon olive oil
– ¼ cup grated Parmesan
– Fresh basil for garnish
Instructions
1. Season chicken with salt and pepper.
2. Mix Parmesan, breadcrumbs, garlic powder, and Italian seasoning in a bowl.
3. Dip chicken in egg, then coat in the breadcrumb mixture.
4. Heat olive oil in skillet and cook chicken 4–5 min per side until golden and cooked through.
5. Cook pasta in salted water. Reserve 2 tbsp of pasta water, then drain.
6. Toss pasta with pesto, pasta water, and olive oil.
7. Slice chicken and serve over pesto pasta. Top with Parmesan and basil.
Notes
– Bake chicken instead of frying for a lighter option.
– Use gluten-free pasta and breadcrumbs if needed.
– Swap pesto for sun-dried tomato pesto for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Keywords: pesto pasta with parmesan chicken, crispy chicken pesto pasta, basil pesto pasta dinner, easy weeknight pasta, Italian chicken pasta recipe
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