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If you love simple meals that taste like restaurant-quality comfort food, this Pesto Pasta with Crispy Parmesan Chicken will become your new favorite dinner. It’s the perfect balance of flavors and textures—tender pasta coated in creamy basil pesto, topped with juicy pan-fried chicken covered in a golden, crunchy parmesan crust.
This dish feels fancy but is incredibly easy to make. The chicken cutlets cook in minutes and stay juicy on the inside while crisp and flavorful on the outside. Paired with pesto pasta that takes only a few ingredients to prepare, you get an irresistible dinner that’s fast enough for weeknights but impressive enough for guests.
Whether you’re craving something cozy, fresh, and full of flavor or need a reliable meal prep option, this recipe is a guaranteed win.
Why You’ll Love This Recipe
✔ Perfect Crispy Chicken
The parmesan-breadcrumb coating fries to a golden crust while keeping the chicken juicy.
✔ Creamy, Fresh Pesto Pasta
Pesto adds herby brightness, garlic depth, and cheesy richness to the pasta.
✔ Fast and Easy
Ready in 30 minutes — yet tastes like something from an Italian café.
✔ Flexible and Customizable
Swap pesto types, use gluten-free pasta, or air-fry the chicken.
✔ Great for Meal Prep
The chicken stays crispy, and the pasta reheats beautifully.
Ingredients
For the Crispy Parmesan Chicken
- 2 large chicken breasts (sliced into cutlets)
- 1 cup breadcrumbs (panko preferred)
- ¾ cup grated parmesan
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 2 eggs (for dredging)
- 3–4 tbsp olive oil (for frying)
For the Pesto Pasta
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 1 cup basil pesto
- 2 tbsp pasta water
- 1 tbsp olive oil or butter
- ¼ cup grated parmesan
- Salt & pepper, to taste
Optional Garnishes
- Fresh basil
- Lemon zest
- Extra parmesan
Instructions
1. Prepare the Chicken
- Slice the chicken breasts into thin cutlets.
- Season both sides with salt and pepper.
- In one bowl, whisk the eggs.
- In another bowl, mix breadcrumbs, parmesan, garlic powder, and Italian seasoning.
- Dip chicken into egg, then into the breadcrumb mixture, pressing to coat.
2. Cook the Chicken
- Heat olive oil in a skillet over medium heat.
- Fry chicken cutlets 3–4 minutes per side until golden and crispy.
- Transfer to a wire rack or paper towel-lined plate.
3. Cook the Pasta
- Boil pasta according to package instructions.
- Reserve 2 tbsp pasta water.
- Drain and return pasta to the pot.
4. Make the Pesto Pasta
- Add pesto, pasta water, olive oil or butter, and parmesan to the pasta.
- Toss until fully coated and creamy.
- Add salt and pepper to taste.
5. Serve
- Slice crispy chicken.
- Place over the pesto pasta and garnish with basil and parmesan.
Pesto Pasta with Crispy Parmesan Chicken
Tender pesto-coated pasta served with golden, crispy parmesan chicken cutlets. A fast, flavorful dinner with restaurant-quality taste.
Ingredients
Equipment
Method
- Slice chicken into cutlets and season with salt and pepper.
- Coat chicken in whisked eggs, then in parmesan-breadcrumb mixture.
- Pan-fry chicken in olive oil until crispy and golden.
- Cook pasta and reserve 2 tbsp of pasta water.
- Toss pasta with pesto, pasta water, oil or butter, and parmesan.
- Slice chicken and serve over pesto pasta.
Notes
Use panko breadcrumbs for extra crunch.
Expert Tips for the Best Texture and Flavor
1. Pound the Chicken Thinly
Thinner cutlets cook evenly and stay juicy.
2. Use Panko Breadcrumbs
Panko = crunchier chicken.
3. Mix Parmesan into the Breading
It gives unbeatable flavor and a deeply golden crust.
4. Don’t Overcook the Pasta
Al dente pasta grips the pesto better.
5. Loosen Pesto with Pasta Water
Makes the sauce silky and emulsified.
Fun Variations
Creamy Pesto Pasta Version
Add ¼ cup heavy cream to the pasta before tossing.
Air-Fryer Parmesan Chicken
Cook breaded chicken at 400°F for 10–12 minutes, flipping once.
Spicy Version
Add red pepper flakes to both the pesto pasta and chicken coating.
Grilled Chicken Option
Skip breading for a lighter meal.
Sun-Dried Tomato Pesto Pasta
Swap basil pesto for red pesto.
Serving Suggestions
Serve with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Tomato basil salad
Perfect for weeknights, date nights, or hosting guests.
Storage & Reheat Tips
Refrigerate:
Keep in airtight container up to 3 days.
Reheat Chicken:
Pan-fry or air-fry to restore crispiness.
Reheat Pasta:
Warm gently with a splash of water or extra pesto.
Fun Fact
Pesto dates back to ancient Genoa, Italy — its name comes from “pestare,” meaning “to crush,” referring to traditional mortar-and-pestle preparation.
