Creamy Pesto Pasta with Crispy Parmesan Chicken

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a healthier option, you can use turkey cutlets instead, or for a vegetarian twist, try breaded eggplant or tofu!

Pesto: Fresh basil pesto gives a vibrant flavor, but if you can’t find it, consider using sun-dried tomato pesto or arugula pesto for a different taste. You can even make your pesto with spinach or kale if needed!

Panko Breadcrumbs: Panko adds a light, crispy texture. If you don’t have panko, regular breadcrumbs work fine. For gluten-free options, use crushed rice crackers or gluten-free breadcrumbs!

Heavy Cream: Heavy cream lends a rich texture. If you want a lighter version, consider using half-and-half or even coconut milk for a dairy-free option.

How Do I Get Crispy Chicken Every Time?

Achieving the perfect crispy chicken can be a game changer for your dish. Follow these tips for success:

• **Pat chicken dry:** This helps the coating stick better. Moisture can make it soggy rather than crispy!
• **Use a combination of flours and breadcrumbs:** Blend of regular flour with panko gives an additional crunch.
• **Heat oil properly:** Ensure olive oil is hot enough before adding the chicken. A good test is to flick a drop of water in—it should sizzle.
• **Don’t overcrowd the pan:** Give the chicken space to fry evenly without steaming.

By using these methods, your crispy Parmesan chicken will be golden and delicious every time!

How to Make Creamy Pesto Pasta with Crispy Parmesan Chicken

Ingredients You’ll Need:

For the Crispy Parmesan Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 large egg
• 2 tablespoons olive oil (for frying)

For the Creamy Pesto Pasta:

• 8 oz (about 225g) fusilli or rotini pasta
• 1 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

How Much Time Will You Need?

This delicious dish takes about 30 minutes in total. You’ll need around 10 minutes to prepare the chicken and pasta, and about 20 minutes for cooking. In less than half an hour, you’ll have a delightful meal ready to serve!

Step-by-Step Instructions:

1. Prepare the Chicken:

Start by patting the chicken breasts dry with paper towels. If they’re quite thick, you can either slice them horizontally to create thinner cutlets or pound them with a meat mallet to an even thickness of about 1/2 inch.

2. Make the Breading Mixture:

In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, chopped parsley, garlic powder, and a pinch of salt and pepper. This mixture will give your chicken that crunchy coating we love!

3. Egg Wash:

In another bowl, beat the egg until it’s well mixed. This will help the breadcrumbs stick to the chicken.

4. Coat the Chicken:

Take each chicken piece and dip it into the egg wash, allowing any extra egg to drip off. Next, coat it thoroughly in the Parmesan breadcrumb mixture, pressing it lightly to ensure it adheres well.

5. Cook the Chicken:

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken to the pan. Cook for about 4-5 minutes on each side until they are golden brown and cooked through (the internal temperature should reach 165°F/74°C). Once done, remove them from the pan and let them rest.

6. Cook the Pasta:

While the chicken is cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s al dente. Drain the pasta, but remember to save about 1/4 cup of the cooking water for later!

7. Prepare the Creamy Pesto Sauce:

In the same pot you used for the pasta, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant. Then, stir in the basil pesto and heavy cream, heating gently until warmed through but not boiling.

8. Combine Pasta and Sauce:

Add the drained pasta into the creamy pesto sauce, tossing well to coat the pasta evenly. If you find the sauce is too thick, use the reserved pasta water a little at a time to loosen it up. Stir in the grated Parmesan cheese, tasting along the way to adjust salt and pepper as desired.

9. Serve:

Now it’s time to dish out your creamy pesto pasta! Plate the pasta and top it with sliced crispy Parmesan chicken. For a final touch, add fresh basil leaves and more Parmesan if you like.

10. Enjoy!

Dig in and savor this flavorful and comforting dish—it’s sure to be a hit with everyone!

FAQ for Creamy Pesto Pasta with Crispy Parmesan Chicken

Can I Use a Different Type of Pasta?

Absolutely! While fusilli or rotini works great, you can use any pasta shape you prefer, such as penne, spaghetti, or even gluten-free pasta. Just be sure to adjust the cooking time according to the package instructions!

Can I Make the Chicken Ahead of Time?

Yes! You can bread and cook the chicken in advance. Simply store the cooked chicken in an airtight container in the fridge for up to 3 days. When ready to serve, reheat it briefly in the oven or skillet to maintain its crispiness.

How Do I Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, put the pasta in a saucepan over low heat and stir in a splash of cream or pasta water to bring it back to life! The chicken can be reheated in the oven to retain its crispiness.

What Can I Substitute for Heavy Cream?

If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut cream. Keep in mind that using lower-fat options may result in a less creamy texture.