This yummy pesto pasta is packed with flavor and paired with crispy Parmesan chicken for a delightful meal. It’s a quick and tasty dinner that can impress your family or friends!
The crispy chicken is like a crunchy hug for the pasta. I can never resist sneaking extra bites when I make this! 😄 Just toss the pasta in the pesto and enjoy the yumminess!
Key Ingredients & Substitutions
Pasta: I used rotini, which holds the pesto sauce really well. If you want to switch it up, try penne or farfalle. They both work nicely and give a different texture!
Basil: Fresh basil is key for a burst of flavor in the pesto. If fresh isn’t available, you can use 1 tablespoon of dried basil per cup of fresh. Just remember that dried is stronger!
Pine Nuts: Toasted pine nuts add a wonderful nutty flavor to the pesto. If you can’t find them or prefer not to use them, walnuts or sunflower seeds are great substitutes.
Parmesan Cheese: This cheese adds a salty, rich flavor. If you’re looking for a dairy-free option, use a vegan Parmesan cheese or nutritional yeast for a cheesy flavor without the dairy.
Chicken: I recommend chicken breasts for their tenderness. If you want a lighter option, try using turkey cutlets or even eggplant for a vegetarian take.
How Do You Get Crispy Chicken Every Time?
Achieving perfectly crispy chicken cutlets comes down to a few easy steps! It’s all about the breading process. Here’s how to get it just right:
- Start by patting the chicken dry; moisture can lead to soggy coating.
- Set up your breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko mixed with Parmesan and seasoning. This makes the coating process easier!
- Dredge the chicken cutlet in flour, shaking off the excess to avoid clumping, then dip into the egg wash, and finally press it into the panko mixture for a good coating.
- When frying, don’t overcrowd the pan. Cook in batches to help maintain the heat of the oil and get an even crisp.
With these tips, your chicken will be perfectly crispy every time!
How to Make Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For the Pesto Pasta:
- 12 oz rotini pasta (or your choice of pasta)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (toasted)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved or whole
For the Crispy Parmesan Chicken:
- 2 large chicken breasts, sliced into cutlets
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or mix of oregano, thyme, and basil)
- Salt and pepper, to taste
- Olive oil or vegetable oil (for frying)
For garnish:
- Fresh basil leaves
- Additional grated Parmesan cheese
How Much Time Will You Need?
You’ll need about 30 minutes to make this delicious meal. Here’s the breakdown: 10 minutes for preparation, 10 minutes for cooking the pasta, and another 10 minutes to fry the chicken and assemble the dish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Preparing the Pesto:
Start by adding the fresh basil leaves, toasted pine nuts, garlic, and Parmesan cheese to a food processor. Pulse it all together until it becomes finely chopped. While the processor is running, slowly drizzle in the olive oil until your pesto is smooth and creamy. Don’t forget to season it with salt and pepper to taste, then set the pesto aside for later.
2. Cooking the Pasta:
In a large pot, bring salted water to a boil. Add your rotini pasta and cook according to the package instructions until al dente – that’s when it’s perfectly tender but still has a little bite! Once cooked, drain the pasta, making sure to scoop out about 1/4 cup of the pasta water before draining. Toss the hot pasta with the prepared pesto, adding a little of that reserved pasta water if needed to loosen the sauce. Gently mix in the cherry tomatoes and keep everything warm while you prepare the chicken.
3. Preparing the Chicken:
While the pasta is resting, take your chicken cutlets and pat them dry with some paper towels. Season both sides with salt and pepper to enhance their flavor. Now, set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mixture of panko breadcrumbs, Parmesan cheese, and Italian seasoning. Take each chicken cutlet and first dredge it in flour, shaking off any excess. Next, dip it in the egg, and finally, coat it well with the breadcrumb mixture.
4. Cooking the Chicken:
Heat about 2-3 tablespoons of your chosen oil in a large skillet over medium heat. Once the oil is hot, carefully add the chicken cutlets to the pan. Fry each piece for about 4-5 minutes per side, or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
5. Assembling the Dish:
It’s time to bring it all together! Serve the pesto pasta in individual plates or a large bowl. Slice the crispy Parmesan chicken and place it on top of the pasta. To finish, garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese for a delicious touch!
6. Serve and Enjoy:
Dig in right away! Enjoy the crispy chicken and warm pasta for the best experience. This meal is a wonderful blend of creamy pesto with crispy goodness, sure to impress!
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! Store-bought pesto can save time and still tastes delicious. Look for high-quality brands to ensure good flavor, and skip the homemade step in the recipe!
What If I Don’t Have Pine Nuts?
No worries! If you don’t have pine nuts, you can substitute them with walnuts, almonds, or even sunflower seeds. Just toast them lightly to enhance their flavor before adding them to the pesto.
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free pasta and substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. There are many options available that will give you a similar texture.
How Can I Store Leftovers?
Store any leftover pesto pasta and chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of olive oil or water to bring back the creaminess. The chicken can be reheated in the oven for the best texture.
