Description
A vibrant and creamy pasta dish featuring basil pesto and al dente pasta, topped with crispy Parmesan-coated chicken for a delightful mix of flavors and textures. Quick enough for weeknights yet elegant for entertaining.
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
Instructions
- Whisk egg, Parmesan, Italian seasoning, salt and pepper in a small bowl for wet batter.
- Combine plain breadcrumbs, panko, Parmesan, Italian seasoning, oregano, parsley, salt, and pepper in another bowl for dry mixture.
- Dip chicken into the wet batter, let excess drip off, then coat in the dry mixture. Let rest for 10 minutes.
- Heat oil in a skillet over medium heat and fry chicken until golden and cooked through, about 4–5 minutes per side. Drain on wire rack.
- Cook pasta in salted water until al dente. Reserve some pasta water.
- In a pan, melt butter, sauté garlic, then add pesto and heavy cream. Bring to a simmer.
- Whisk in cream cheese and Parmesan until smooth. Season with red pepper flakes, salt, and pepper.
- Toss pasta in the sauce, adding pasta water for desired consistency.
- Plate pasta and top with sliced crispy chicken. Garnish with lemon juice, basil leaves, and extra Parmesan if desired.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Resting breaded chicken before frying ensures a crispier crust.
- Reserve pasta water to adjust sauce consistency as needed.
- Reheat pasta and chicken separately for best texture.
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 2g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 145mg
