This pesto pasta is a quick and tasty dish that combines creamy pesto with perfectly cooked pasta. The crispy Parmesan chicken on top adds a delightful crunch!
Who doesn’t love chicken that crackles when you bite it? I always pair this with a side salad for extra veggies. It’s a meal that feels fancy but is super easy to make!
Key Ingredients & Substitutions
Pasta: Rotini is great for holding onto the pesto. However, any short pasta like penne, fusilli, or farfalle will work well. For gluten-free options, look for chickpea or quinoa pasta—delicious and nutritious!
Basil: Fresh basil gives the pesto its vibrant flavor. If you’re in a pinch, try using spinach or arugula instead for a different twist on the taste. Dried basil can be used but it won’t give the same freshness.
Pine Nuts: They’re traditional in pesto, but walnuts, almonds, or even sunflower seeds can be excellent substitutes, especially for those with nut allergies. I sometimes use sunflower seeds for a budget-friendly option.
Parmesan Cheese: Freshly grated Parmesan melts better into the pesto. If you can’t find it, Pecorino Romano or Grana Padano can easily replace Parmesan. For a non-dairy alternative, look for nutritional yeast.
Chicken: Boneless, skinless chicken breasts keep it lean, but you can use thighs for a juicier bite or even tofu for a vegetarian version. Just adjust cooking times accordingly!
How Do You Get the Chicken Crispy and Golden Brown?
Getting that perfect crispy texture on the chicken is all about the breading and frying technique. Here’s how to achieve it:
- First, pat the chicken dry—this helps the breading stick.
- Set up a breading station with bowls for the flour, eggs, and breadcrumb mixture. This makes the process quicker and cleaner.
- Be thorough when coating: after dredging in flour, shake off any excess. This prevents clumping and helps the egg adhere better.
- Ensure the oil is hot enough before adding the chicken. A test is dropping a small piece of bread into the oil; if it sizzles immediately, you’re good to go!
- Don’t overcrowd the pan; give the chicken pieces space to fry evenly. If they’re packed too closely, they’ll steam instead of crisp up.
Following these steps will help your chicken come out perfectly crispy every time! Enjoy your cooking!
Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Pesto Pasta:
- 8 oz rotini pasta (or any short pasta)
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
For The Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Olive oil or vegetable oil (for frying)
How Much Time Will You Need?
This delightful dish will take about 25 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta, 5 minutes making the pesto, and another 10 minutes preparing and frying the chicken. So, in about half an hour, you’ll be ready to enjoy a fresh, home-cooked meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
First, fill a large pot with salted water and bring it to a boil. Once boiling, add the rotini pasta and cook it according to the package instructions until it’s al dente—tender but still firm to the bite. After it’s ready, drain it in a colander and set it aside.
2. Making the Pesto:
Now, it’s time to whip up the pesto! In a food processor or blender, throw in the fresh basil leaves, pine nuts (or walnuts), garlic, and grated Parmesan cheese. Pulse the ingredients a few times to chop them up. Then, while the processor is running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season it with salt and pepper to taste. Finally, mix the pesto with the cooked pasta, ensuring every noodle is coated. Set it aside.
3. Preparing the Chicken:
Take your chicken breasts and pat them dry with paper towels. You can either slice them horizontally into thin cutlets or leave them whole and slice after cooking. Season your chicken with salt and pepper. Set up a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and the last one for a mixture of Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
4. Breading the Chicken:
Now, let’s bread the chicken! Start by dredging each piece in flour, shaking off any excess. Next, dip the chicken into the beaten eggs, allowing any extra to drip off. Finally, coat the chicken with the Parmesan-panko mixture, pressing lightly to make sure it sticks well.
5. Cooking the Chicken:
Heat about half an inch of olive oil in a large skillet over medium heat for shallow frying. Once the oil is hot, carefully place the breaded chicken in the skillet. Cook for around 4-5 minutes on each side, or until the chicken is golden brown and cooked through. When cooked, remove the chicken and place it on paper towels to drain any excess oil.
6. Assembling the Dish:
Now it’s time to put it all together! Plate the pesto pasta in a bowl or on a plate. Slice the crispy Parmesan chicken and arrange it beautifully on top of the pasta. If you like, you can garnish with extra grated Parmesan cheese and fresh basil leaves for a lovely finishing touch.
7. Serve & Enjoy!
Your Pesto Pasta with Crispy Parmesan Chicken is now ready to be enjoyed! Serve it immediately while it’s warm, and savor every bite of this delicious meal.
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! Store-bought pesto can be a huge time-saver. Just make sure to choose a high-quality brand for the best flavor. You can add a little extra Parmesan if you want to enhance the taste further!
What Can I Substitute for Pine Nuts in the Pesto?
If you need a substitution, walnuts work great and are often a more affordable option. Sunflower seeds are also excellent for nut allergies and provide a similar texture. Just keep in mind that the flavor will slightly change!
How Do I Reheat Leftover Pesto Pasta and Chicken?
For leftovers, gently reheat the pesto pasta in a saucepan over low heat, adding a splash of olive oil or a bit of water to keep it moist. You can reheat the chicken in the oven or a skillet until warmed through—this helps retain its crispiness compared to the microwave!
Can I Prepare the Chicken and Pesto Ahead of Time?
Yes, you can prep both the chicken and pesto in advance! Bread the chicken and store it in the fridge for up to a day before frying. The pesto can be made and stored in an airtight container for up to a week. Just give it a stir before using!