This pesto pasta is a tasty dish, combining smooth, green sauce with perfectly cooked pasta. Add in crispy Parmesan chicken, and you’ve got a meal that looks and tastes amazing!
Who wouldn’t love digging into a plate of this? The chicken has that crunchy coating that makes every bite a delight. I could eat this every week and never get tired of it! 😄
Key Ingredients & Substitutions
Fresh Basil: Essential for pesto’s flavor, fresh basil is key. If you can’t find it, spinach or arugula can work in a pinch but will change the taste slightly.
Pasta: Fusilli or rotini are great choices as they hold the sauce well. You can swap with penne or farfalle based on what you have at home.
Pine Nuts: These add a distinct nutty flavor, but they can be pricey. Walnuts are a great substitute, or use sunflower seeds for a budget-friendly option.
Crispy Chicken: Boneless, skinless chicken breasts are preferred, but thighs can be juicier and more flavorful. If you need a veggie option, try crispy eggplant or tofu.
Panko Breadcrumbs: Panko gives the chicken extra crunch. You can use regular breadcrumbs, but try to add a little crushed cornflakes for added texture if needed.
How Do I Make Sure My Pesto Is Smooth and Flavorful?
Making pesto is all about achieving the right consistency and flavor. Here’s how you can do it:
- Start with a food processor and pulse basil, garlic, and nuts until coarsely chopped. Be careful; you don’t want a puree yet!
- While it runs, slowly drizzle in the olive oil. This makes the pesto creamy without turning it into soup.
- Season with salt and pepper after blending. Taste before serving, and adjust as needed!
Remember, if your pesto gets too thick, use a bit of water or more olive oil to loosen it. Enjoy the vibrant green color and fresh taste!
Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Pesto Pasta:
- 12 oz (340g) fusilli or rotini pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
For The Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg
- 1 tbsp water
- 3/4 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (optional)
- Salt and pepper to taste
- Olive oil for frying
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes getting everything ready, and then the cooking steps will take about 20 minutes. A quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Pesto:
Grab your food processor and put in the basil leaves, grated Parmesan, pine nuts (or walnuts), and garlic cloves. Pulse everything together until it’s coarsely chopped. While the processor is running, slowly pour in the olive oil until the mixture is smooth. Taste it, then add salt and pepper as needed. Set your pesto aside for later.
2. Cook the Pasta:
On the stove, bring a large pot of salted water to a boil. Once it’s bubbling, toss in your pasta and cook it according to the package directions until it’s al dente. After it’s done, drain the pasta, but make sure to set aside about 1/2 cup of that pasta water for later!
3. Make the Crispy Parmesan Chicken:
Start by gently pounding the chicken breasts to make them an even thickness for cooking. Next, set up a dredging station with three shallow bowls: one with flour, one with a beaten egg mixed with water, and the last with Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
Take each chicken breast and coat it first in the flour, shaking off the extra. Then, dip it into the egg wash, and finally coat it thoroughly with the Parmesan-panko mixture. Make sure it’s well covered!
4. Cook the Chicken:
Heat a generous amount of olive oil in a large skillet over medium heat. When the oil is hot, carefully place the chicken breasts into the skillet. Cook them for about 4-5 minutes on each side until they are golden brown and cooked through. Once done, take them out and let them rest for a few minutes before slicing them up.
5. Combine the Pasta and Pesto:
In a big bowl, toss the cooked pasta with the pesto you made earlier. If it’s looking a bit thick, don’t forget the reserved pasta water! Just add it a little at a time until the sauce coats the pasta nicely. If you want, mix in the cherry tomatoes for added flavor and color!
6. Serve:
Dish out the pesto pasta onto plates, and then top it with the sliced crispy Parmesan chicken. Feel free to garnish with a few fresh basil leaves and more grated Parmesan cheese for that extra touch.
7. Enjoy!
Dig in right away while everything is warm and the chicken is still crispy. It’s a delightful meal that’s sure to impress!
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! If you’re in a hurry, store-bought pesto can save time. Just make sure to select a high-quality brand for the best flavor. You can mix it with a bit of extra olive oil or pasta water to reach your desired consistency.
How Can I Make the Chicken Extra Crispy?
To enhance the crispiness of the chicken, use a combination of regular breadcrumbs with panko for added texture. Additionally, you can let the coated chicken sit for a few minutes before frying to help the coating adhere better.
What If I Can’t Find Panko Breadcrumbs?
No worries! You can substitute regular breadcrumbs, but for more crunch, consider crushing up some crackers or cornflakes. These alternatives can also add a unique flavor to your dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta on the stove with a splash of water or olive oil to restore the sauce’s creaminess, and use the oven or skillet for reheating the chicken to maintain its crispiness.
