Pesto Pasta with Parmesan Chicken is a vibrant and incredibly satisfying meal that brings together the fresh flavors of basil pesto with tender, cheesy chicken and perfectly cooked pasta. This recipe is your shortcut to a restaurant-quality dinner, ideal for busy evenings when you crave something delicious without the fuss.
Key Ingredients for Pesto Pasta with Parmesan Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh basil pesto
- 12 ounces pasta (such as penne, farfalle, or fusilli)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Optional garnishes: fresh basil leaves, extra Parmesan cheese, cherry tomatoes
How to Make Pesto Pasta with Parmesan Chicken
This Pesto Pasta with Parmesan Chicken is a symphony of ease and flavor, perfect for a quick yet impressive meal. Imagine tender, golden chicken nestled amongst perfectly al dente pasta, all coated in a rich, aromatic pesto sauce. It’s a culinary hug that takes less than 40 minutes from start to finish, making it an unbeatable choice for any night of the week.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. If they are particularly thick, you can pound them slightly to an even thickness, about 3/4 inch, for more consistent cooking.
- Set Up Breading Station: In a shallow dish, combine the flour, salt, pepper, and garlic powder. In a second shallow dish, whisk the eggs. In a third shallow dish, mix the Panko breadcrumbs with 1/4 cup of the grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast first in the flour mixture, shaking off any excess. Then, dip it into the whisked eggs, allowing the excess to drip off. Finally, coat it thoroughly with the Panko-Parmesan mixture, pressing gently to help the crumbs adhere.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, carefully add the breaded chicken breasts. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
- Make the Pesto Sauce: In the same skillet where you cooked the chicken (no need to clean it – the bits add flavor!), reduce the heat to medium-low. Add the fresh basil pesto. If the pesto seems a bit thick, add a tablespoon or two of the reserved pasta water to loosen it up and create a more saucy consistency. Stir until heated through and fragrant.
- Combine and Serve: Add the drained pasta to the skillet with the pesto sauce. Toss gently to coat the pasta evenly. Slice the cooked chicken breasts. To serve, divide the pesto pasta among plates and top generously with the sliced Parmesan chicken. Sprinkle with the remaining 1/4 cup of grated Parmesan cheese and any desired fresh basil leaves or halved cherry tomatoes.
Why You’ll Love This Pesto Pasta with Parmesan Chicken
You’ll absolutely adore this Pesto Pasta with Parmesan Chicken for its stunning visual appeal and its incredibly fresh, herbaceous flavor profile. The star of the show is the vibrant basil pesto, which infuses every bite with a bright, aromatic kick that’s far more exciting than your average marinara-based pasta dish. Not only does it taste gourmet, but making this at home is also a fantastic way to save money compared to dining out, offering a truly budget-friendly yet impressive meal.
The crispy, cheesy Parmesan chicken is the perfect savory counterpoint to the bright pesto pasta, providing a satisfying crunch and a rich, umami depth. Imagine the tender chicken, coated in golden Panko, resting atop a bed of perfectly cooked pasta shimmering with fresh pesto – it’s a feast for the senses! Skip the expensive restaurant tab and impress yourself and your loved ones with this delightful creation. Why not give this restaurant-worthy dinner a try tonight?
Storing and Reheating Tips
Properly storing and reheating your Pesto Pasta with Parmesan Chicken will ensure you can enjoy its delicious flavors for days to come.
- Refrigeration: Once cooled, store leftover Pesto Pasta with Parmesan Chicken in an airtight container in the refrigerator. The dish will stay fresh in the refrigerator for up to 3-4 days. It’s best to store the chicken and pasta separately for optimal texture upon reheating, but if storing together, try to ensure the sauce doesn’t completely saturate the breading on the chicken.
- Reheating:
- Pasta: Reheat the pasta gently on the stovetop over low heat with a tablespoon or two of water or a splash of olive oil to prevent it from drying out. Stir frequently until heated through.
- Chicken: For the best results, reheat the chicken separately in a skillet over medium-low heat until warmed through and the breading is still mostly crisp. You can also reheat it in a toaster oven or a conventional oven at 350°F (175°C) for a few minutes until warmed. Avoid microwaving the chicken if you want to retain its crispy texture.
- Combined: If reheating the entire dish, you can combine the reheated pasta and chicken in a skillet and toss gently with a little extra pesto or olive oil until warmed through.
- Freezing: While this dish is best enjoyed fresh, you can freeze components. It’s recommended to freeze the cooked pesto pasta and the breaded chicken breasts separately. Thaw in the refrigerator overnight before reheating as described above. Freezing will affect the crispness of the chicken coating.
Final Thoughts
This Pesto Pasta with Parmesan Chicken is a true testament to how simple ingredients can create an incredibly flavorful and satisfying meal. It’s a delightful dish that’s perfect for both weeknight dinners and casual gatherings, so don’t hesitate to add it to your recipe rotation!
Pesto Pasta with Parmesan Chicken
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. If they are particularly thick, you can pound them slightly to an even thickness, about 3/4 inch, for more consistent cooking.1 pound boneless, skinless chicken breasts
- In a shallow dish, combine the flour, salt, pepper, and garlic powder. In a second shallow dish, whisk the eggs. In a third shallow dish, mix the Panko breadcrumbs with 1/4 cup of the grated Parmesan cheese.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 2 large eggs, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, divided
- Dredge each chicken breast first in the flour mixture, shaking off any excess. Then, dip it into the whisked eggs, allowing the excess to drip off. Finally, coat it thoroughly with the Panko-Parmesan mixture, pressing gently to help the crumbs adhere.1 pound boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 2 large eggs, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, divided
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, carefully add the breaded chicken breasts. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1 tablespoon butter, 1 pound boneless, skinless chicken breasts
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.12 ounces pasta
- In the same skillet where you cooked the chicken (no need to clean it – the bits add flavor!), reduce the heat to medium-low. Add the fresh basil pesto. If the pesto seems a bit thick, add a tablespoon or two of the reserved pasta water to loosen it up and create a more saucy consistency. Stir until heated through and fragrant.1/4 cup fresh basil pesto
- Add the drained pasta to the skillet with the pesto sauce. Toss gently to coat the pasta evenly. Slice the cooked chicken breasts. To serve, divide the pesto pasta among plates and top generously with the sliced Parmesan chicken. Sprinkle with the remaining 1/4 cup of grated Parmesan cheese and any desired fresh basil leaves or halved cherry tomatoes.12 ounces pasta, 1/4 cup fresh basil pesto, 1 pound boneless, skinless chicken breasts, 1/2 cup grated Parmesan cheese, divided, fresh basil leaves, extra Parmesan cheese, cherry tomatoes