This pesto pasta is a colorful dish with fragrant basil sauce that pairs perfectly with bright veggies and tender noodles. Topped with crispy parmesan chicken, it’s a real treat!
You can’t go wrong with that crunch of chicken over creamy pesto! I love making this for dinner because it feels fancy, but it’s super easy to prepare. Perfect for any weeknight! 🍽️
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twists hold onto the pesto beautifully. You can easily swap it for other pasta types like fusilli or penne if you prefer something different.
Fresh Basil: This is a must for authentic pesto. If fresh basil isn’t available, you can use spinach or kale for a different take, but the flavor will change slightly.
Pine Nuts: Pine nuts bring a lovely richness to the pesto. If you need a substitute due to allergies or budget, try walnuts or sunflower seeds. They work well, too!
Parmesan Cheese: I use freshly grated Parmesan for the best flavor. If you’re looking for a dairy-free option, nutritional yeast gives a cheesy taste without cheese.
Panko Breadcrumbs: They create a super crispy texture for the chicken. If you can’t find panko, regular breadcrumbs will work, but the crunch won’t be the same.
How Do I Make Sure My Chicken is Crispy and Cooked Perfectly?
Cooking the chicken to be crispy and fully cooked can be a bit tricky. Here’s how to do it:
- First, slice your chicken breasts thinly to ensure quick and even cooking.
- Make sure the oil is hot before adding the chicken. If it’s too cool, the chicken can end up soggy.
- Cook each side for about 3-4 minutes, but keep an eye on it. Once it’s golden brown, it’s likely ready.
- Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) for safe eating.
- Let the cooked chicken drain on paper towels to remove excess oil. This keeps it even crispier!
How to Make Pesto Pasta With Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Pesto Pasta:
- 12 oz rotini pasta
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes (yellow and red), halved
For The Crispy Parmesan Chicken:
- 2 large chicken breasts, boneless and skinless
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, basil)
- Salt and pepper to taste
- Olive oil or vegetable oil for frying
Garnish:
- Fresh basil leaves
- Additional grated Parmesan cheese
How Much Time Will You Need?
This recipe takes approximately 30 minutes in total, with about 15 minutes for prep and 15 minutes for cooking. It’s a quick and tasty meal, perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Pasta and Pesto:
Start by boiling a large pot of salted water. Add the rotini pasta and cook according to the package instructions until it’s al dente—firm to the bite! Drain the pasta and set it aside. Next, grab a food processor or blender. Toss in the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Blend until everything is minced well. While the processor runs, slowly pour in the olive oil until your pesto is smooth and creamy. Don’t forget to taste it and add salt and pepper as you like!
2. Combine Pesto with Pasta:
Now it’s time for a tasty mix! Add the cooked pasta to a large bowl and pour the pesto sauce over it. Toss gently until all the pasta is nicely coated. Fold in those colorful halved cherry tomatoes for a fresh touch. Set aside and keep it warm while you prep the chicken.
3. Prepare the Crispy Parmesan Chicken:
To start, slice your chicken breasts horizontally to make thinner cutlets. This helps them cook faster and stay juicy. Season both sides of each cutlet with salt, pepper, and Italian seasoning. Set up your breading station: put flour in one shallow dish, beat the eggs in another, and mix panko breadcrumbs with grated Parmesan in the last one.
4. Bread the Chicken:
Let’s get breading! Take each chicken cutlet and first dredge it in the flour, shaking off the excess. Next, dip it into the beaten eggs until it’s fully coated. Finally, press it into the Parmesan-panko mixture, making sure each side is evenly covered.
5. Cook the Chicken:
Grab a large skillet and pour in a generous amount of oil over medium heat. Once the oil is hot, add the breaded chicken cutlets. Cook them for about 3-4 minutes on each side, until they turn a lovely golden brown and crispy. Check to ensure they’re fully cooked—an internal temperature of 165°F (74°C) is perfect! After they’re done, remove them and place them on paper towels to drain excess oil.
6. Assemble the Dish:
It’s time to make your meal look beautiful! Place the pesto-coated pasta with cherry tomatoes in a serving dish. Slice the crispy Parmesan chicken and arrange it on top. Finish it off by garnishing with fresh basil leaves and a sprinkle of additional grated Parmesan cheese for a delicious finishing touch.
7. Serve:
Now, dig in while it’s warm! This Pesto Pasta with Crispy Parmesan Chicken is a hearty main course that’s sure to please. Enjoy every bite!
Can I Use Whole Wheat Pasta Instead of Rotini?
Absolutely! Whole wheat pasta is a great option for added fiber and nutrition. Just keep an eye on the cooking time, as it might take a little longer to reach al dente.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts on hand, walnuts or pecans make a tasty alternative. Sunflower seeds are also a great nut-free option that will still give your pesto a nice crunch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta can get a little dry when reheated, so feel free to add a splash of olive oil or a bit of water to revive the sauce!
Can I Make The Pesto Ahead of Time?
Yes, you can! Prepare the pesto up to a week in advance. Just store it in an airtight container in the fridge, making sure to drizzle a little olive oil on top to prevent browning. Give it a quick stir before using!
