This pesto pasta is super easy and packed with flavor, thanks to the fresh basil sauce! Pair it with crispy Parmesan chicken for a tasty dinner that feels special.
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for this recipe. If you want a leaner option, you can swap it for turkey cutlets. For a vegetarian twist, consider using eggplant slices or firm tofu coated in the breadcrumb mixture.
Parmesan Cheese: Grated Parmesan adds a wonderful flavor and crispiness to the chicken. If you need a substitute, try Pecorino Romano or a vegan cheese alternative for a similar taste and texture.
Breadcrumbs: Italian-seasoned breadcrumbs enhance the flavor of the chicken. If you’re gluten-free, use gluten-free breadcrumbs or crushed cornflakes for a nice crunch. You could also make your own by blending stale bread with herbs.
Pasta: Rotini is great for holding onto the pesto sauce, but feel free to switch it up with farfalle, fusilli, or even whole wheat pasta if you prefer. Just keep an eye on the cooking time!
How Do You Get Crispy Chicken Every Time?
Achieving perfect crispy chicken requires a few key steps. Start by ensuring the chicken is dry before coating it. Pat the breasts with a paper towel to remove excess moisture. Then, thinly slicing the chicken helps it cook evenly and quickly, which ensures a golden crust without drying out.
- Mix your coating well, pressing the breadcrumbs on the chicken firmly for a good adhesion.
- Heat your oil to the right temperature; too low and the chicken will absorb the oil, too high and it’ll burn.
- Cook the chicken in batches if needed; overcrowding the pan lowers the temperature and affects crispiness.
How to Make Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For the Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 eggs
- 2 tbsp olive oil (for frying)
For the Pesto Pasta:
- 12 oz rotini pasta (or your preferred type)
- 1 cup fresh basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved (optional, for garnish)
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh basil leaves (for garnish)
- Salt, for pasta water
- 1-2 tbsp olive oil (optional, to toss pasta)
How Much Time Will You Need?
This recipe will take around 30 minutes from start to finish. You’ll need about 10 minutes to prepare everything, and then around 20 minutes to cook the pasta and chicken. Soon you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by filling a large pot with water and adding a good pinch of salt. Bring it to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente (this usually takes about 8-10 minutes). Once done, drain the pasta in a colander and set aside.
2. Make the Crispy Parmesan Chicken Coating:
While the pasta cooks, grab a shallow dish and mix together the grated Parmesan cheese, Italian-seasoned breadcrumbs, garlic powder, paprika, salt, and pepper. In another bowl, whisk the eggs until they’re well-beaten.
3. Coat the Chicken:
If you’d like quicker cooking chicken, slice each chicken breast horizontally to create thinner cutlets. Take each piece of chicken and dip it into the beaten eggs first, then dredge it in the breadcrumb mixture. Press gently to ensure it sticks nicely.
4. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook until they are golden brown and crispy, usually about 4-5 minutes on each side. Make sure the chicken is cooked through (no longer pink inside) before removing it from the pan. Let it rest for a couple of minutes after cooking.
5. Combine Pasta and Pesto:
In a large bowl, toss the cooked pasta with the fresh basil pesto. If it seems a bit dry, drizzle in a touch of olive oil to help coat the pasta evenly.
6. Assemble the Dish:
On a plate, create a bed of pesto pasta. Slice the crispy Parmesan chicken and arrange it on top. Add a sprinkle of grated Parmesan cheese, and for some color, you can garnish with cherry tomato halves and fresh basil leaves.
7. Serve Immediately and Enjoy!
Your delightful Pesto Pasta with Crispy Parmesan Chicken is now ready to serve! Enjoy every bite of this flavorful dish!
Can I Use Store-Bought Pesto?
Absolutely! Store-bought basil pesto is a convenient option and many brands offer delicious flavors. Just make sure to check the ingredients to find one that matches your taste preferences.
What If I Don’t Have Italian-Seasoned Breadcrumbs?
No worries! You can make your own by mixing plain breadcrumbs with Italian herbs like oregano, thyme, and basil. Alternatively, use regular breadcrumbs mixed with a bit of garlic powder and some dried herbs for flavor.
Can I Prepare This Dish in Advance?
You can prep the chicken and coating ahead of time! Just store the coated chicken in the refrigerator for up to a day. When you’re ready to cook, simply follow the frying instructions. The pasta and pesto are best tossed together fresh, but already cooked pasta can be stored in the fridge for up to 3 days.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat in a pan with a splash of olive oil to restore some moisture. Enjoy your meal again!
