Pesto Pasta with Parmesan Chicken
This dish combines al dente pasta tossed in vibrant basil pesto with golden, crispy Parmesan-crusted chicken. The chicken is juicy on the inside with a cheesy-herb crust on the outside, while the pasta is coated in a silky pesto sauce and finished with fresh Parmesan. It’s a flavorful, comforting, and satisfying meal that comes together in under an hour — perfect for family dinners or when you’re craving something hearty yet fresh.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings:4
Ingredients
For the Parmesan chicken
2 large chicken breasts, halved horizontally
½ cup breadcrumbs
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper, to taste
1 egg, beaten
2 tbsp olive oil
For the pasta
12 oz (340 g) pasta (penne, spaghetti, or fusilli)
½ cup basil pesto (store-bought or homemade)
½ cup heavy cream
¼ cup grated Parmesan cheese
2 tbsp pasta cooking water
Salt & black pepper, to taste
To garnish
Fresh basil leaves
Extra Parmesan cheese
Instructions
Cook pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain.
Prepare Parmesan chicken coating
In a shallow dish, mix breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Dip chicken cutlets into beaten egg, then coat in breadcrumb mixture.
Cook chicken
Heat 2 tbsp olive oil in a skillet over medium heat.
Pan-fry chicken 4–5 minutes per side until golden and cooked through.
Transfer to a plate and keep warm.
Make the pesto pasta
In the same skillet (wipe if needed), add pesto and cream. Heat gently until combined.
Toss in cooked pasta and Parmesan, adding a splash of pasta water for silkiness.
Season with salt and pepper.
Assemble
Slice Parmesan chicken and serve over the pesto pasta.
Garnish with basil and extra Parmesan.
Notes & Tips
For extra crispiness, bake chicken at 400°F (200°C) for 20 minutes instead of pan-frying.
Add cherry tomatoes, spinach, or roasted veggies to the pasta for more freshness.
Use whole wheat or chickpea pasta for a healthier version.
Frequently Asked Questions
Q: Can I make it without cream?
Yes — skip the cream for a lighter, classic pesto pasta. Just loosen with pasta water.
Q: Can I meal prep this?
Yes, store chicken and pasta separately for up to 3 days. Reheat gently with a splash of water or cream.
Q: Can I use chicken thighs?
Definitely — just adjust cooking time since thighs may take longer.
Nutritional Information
Calories: 560
Protein: 40 g
Carbs: 52 g
Fat: 22 g
Fiber: 3 g