Name: Pesto Pasta with Crispy Parmesan Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts, halved lengthwise; 1 large egg; 1 tsp Italian seasoning; 1 tbsp grated Parmesan cheese (for wet batter); ½ tsp salt and ¼ tsp black pepper (wet batter); ⅓ cup plain breadcrumbs; ⅓ cup panko breadcrumbs; ¼ cup grated Parmesan cheese; ½ tbsp Italian seasoning; 1 tsp oregano; 1 tsp dried parsley; 1 tsp salt; ½ tsp black pepper (dry batter); Oil for frying; 16 oz pasta of choice (penne, fusilli, spaghetti); 1 tbsp unsalted butter; 2 tsp minced garlic; ¾ cup basil pesto (homemade or store‑bought); 1¼ cup heavy cream; ½ to ¾ cup grated Parmesan, plus more to taste; 2 tbsp cream cheese; Red pepper flakes to taste; Salt and black pepper to taste; Optional: fresh lemon juice, basil leaves for garnish

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I present a vibrant dish combining creamy pesto‑tossed pasta with golden‑crispy Parmesan‑coated chicken. It’s a lovely balance of textures and flavors, easy enough for a weeknight but elegant enough for guests. Pesto Pasta with Crispy Parmesan Chicken

Why You’ll Love This Recipe

I love how the herbaceous basil pesto marries with tender, al dente pasta. The Parmesan-breaded chicken adds a satisfying crunch and savoriness. Creamy sauce, tangy pesto, and a bright squeeze of lemon juice create a symphony on the plate. I can prep and cook everything in under 30 minutes, making it ideal for a fast yet impressive meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, halved lengthwise
1 large egg
1 tsp Italian seasoning
1 tbsp grated Parmesan cheese (for wet batter)
½ tsp salt and ¼ tsp black pepper (wet batter)
⅓ cup plain breadcrumbs
⅓ cup panko breadcrumbs
¼ cup grated Parmesan cheese
½ tbsp Italian seasoning
1 tsp oregano
1 tsp dried parsley
1 tsp salt
½ tsp black pepper (dry batter)
Oil for frying
16 oz pasta of choice (penne, fusilli, spaghetti)
1 tbsp unsalted butter
2 tsp minced garlic
¾ cup basil pesto (homemade or store-bought)
1¼ cup heavy cream
½ to ¾ cup grated Parmesan, plus more to taste
2 tbsp cream cheese
Red pepper flakes to taste
Salt and black pepper to taste
Optional: fresh lemon juice, basil leaves for garnish

Directions

I whisk the egg, Parmesan, Italian seasoning, salt, and pepper in a small bowl.
I mix breadcrumbs, panko, Parmesan, herbs, salt, and pepper in another bowl.
I dip chicken pieces first in the wet batter (letting excess drip off), then coat them fully in the dry mixture. I let them rest for about 10 minutes so the crust adheres well.
I heat oil in a skillet over medium heat, then shallow-fry the chicken in batches until golden-brown and cooked through (about 4–5 minutes per side). I transfer the chicken to a wire rack to drain.
While the chicken fries, I cook the pasta in salted water until al dente and reserve some pasta water.
I melt butter in a pan, sauté the garlic briefly, then stir in pesto and heavy cream. Once it begins to simmer, I whisk in the cream cheese and Parmesan until the sauce is smooth and creamy. I season with red pepper flakes, salt, and pepper.
I toss the cooked pasta into the sauce, using a splash of reserved pasta water to loosen if needed. I plate the pesto pasta and top it with sliced crispy Parmesan chicken. Optional: I add lemon juice and garnish with basil leaves and more Parmesan.

Servings and timing

This recipe makes 4 servings.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I sometimes use sun-dried tomato pesto or garlic pesto for a different flavor twist.
For a juicier option, I use boneless chicken thighs instead of breasts.
I toss in sautéed vegetables like cherry tomatoes or baby spinach for added nutrition.
I lighten the sauce by replacing heavy cream with half-and-half or a mix of pasta water and olive oil.
For a vegetarian version, I skip the chicken and top the pasta with roasted vegetables or crispy tofu.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet over medium heat with a splash of water, milk, or broth to restore the creamy texture. I reheat the chicken separately in the oven or air fryer to keep it crispy.

FAQs

What kind of pasta works best for this recipe?

I like using short pasta like penne or fusilli because they hold the sauce well, but spaghetti works great too.

Can I use store-bought pesto?

Yes, I often use store-bought pesto when short on time. It’s convenient and still delicious.

How do I keep the chicken crispy after cooking?

I let the chicken rest on a wire rack instead of paper towels and avoid covering it, which traps steam. Reheating it in the oven also helps restore crispiness.

Can I make this dish ahead of time?

Yes, I prep the chicken and sauce ahead of time and store them separately. When ready to eat, I cook the pasta fresh and combine everything.

Is there a dairy-free version of the sauce?

I swap out heavy cream and Parmesan with dairy-free alternatives like coconut cream and nutritional yeast, and use vegan pesto for a dairy-free version.

Conclusion

This Pesto Pasta with Crispy Parmesan Chicken is one of my favorite quick yet comforting meals. The crispy chicken adds texture, while the creamy pesto sauce coats each bite of pasta in flavor. It’s easy to customize, stores well, and always impresses. I keep coming back to it for both casual dinners and special occasions.