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Golden crispy parmesan chicken sliced over a bed of green basil pesto pasta on a white plate.

Pesto Pasta with Crispy Parmesan Chicken

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 2 large chicken breasts, halved into cutlets
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 12 ounces dried spaghetti or penne pasta
  • 1/2 cup basil pesto
  • 1/4 cup reserved pasta cooking water
  • 1/4 cup shredded Parmesan cheese for garnish

Method
 

  1. Boil 4 quarts of salted water in a large pot and cook pasta until al dente; reserve 1/4 cup of the cooking water before draining.
  2. Set up a standard breading station with three bowls: flour seasoned with salt and pepper, beaten eggs, and a mixture of Panko, grated Parmesan, oregano, and garlic powder.
  3. Dredge chicken cutlets in flour, dip in egg wash, and coat thoroughly with the breadcrumb mixture, pressing firmly to ensure adhesion.
  4. Heat olive oil in a large skillet over medium heat and pan-fry the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Transfer chicken to a wire rack to rest for 3 minutes before slicing into 1/2-inch strips.
  6. In a large mixing bowl, combine the hot pasta with basil pesto and reserved pasta water, tossing until an emulsion forms and coats the pasta evenly.
  7. Plate the pesto pasta and top with the sliced crispy chicken, garnishing with shredded Parmesan cheese.