Pesto Pasta with Parmesan Chicken

Introduction

I first made this Pesto Pasta with Parmesan Chicken on a rainy Thursday evening when I needed something fast, comforting, and bright. The aroma of garlic and fresh basil filled the kitchen as I tossed hot pasta with glossy green pesto and crisp, cheesy chicken.

That first bite felt like a warm hug: herbaceous pesto, al dente pasta, and crunchy Parmesan coating all working together. I often turn to this dish when guests drop in or when the week feels long and I want a simple, special dinner.

If you love creamy pasta too, you might enjoy this similar comfort dish: creamy Alfredo with chicken and shrimp for another weeknight favorite.

What Makes This Recipe Special

This meal is special because it blends ease and flavor. It’s quick to prepare, family-approved, and flexible: use homemade or store-bought pesto, swap wheat or gluten-free pasta, or grill the chicken outside. The Parmesan crust adds a satisfying crunch and nutty richness that elevates simple ingredients into something memorable. You will love how bright basil and lemon balance the savory, crispy chicken.

What You’ll Need

For the Pasta

• 12 oz (340 g) linguine or fettuccine, dried cook to al dente.
• 1/2 cup reserved pasta water, hot helps loosen the sauce.

For the Pesto (homemade) or Use Store-Bought

• 2 cups fresh basil leaves, packed choose bright, fragrant leaves.
• 1/3 cup pine nuts or walnuts, toasted pine nuts are traditional; walnuts are cheaper.
• 2 cloves garlic, peeled smashed or minced.
• 1/2 cup extra-virgin olive oil good quality matters for flavor.
• 1/2 cup freshly grated Parmesan cheese, packed not pre-shredded.
• Salt and black pepper to taste.
• Juice of 1/2 lemon (optional) brightens the pesto.

For the Parmesan Chicken

• 2 boneless, skinless chicken breasts (about 1 to 1.25 lb / 450–560 g total) pound to even thickness (~1/2 inch).
• 1/2 cup all-purpose flour (or gluten-free flour).
• 1 large egg, beaten.
• 3/4 cup panko breadcrumbs.
• 3/4 cup finely grated Parmesan cheese, divided (use fresh for best crust).
• 1 tsp garlic powder.
• 1/2 tsp salt, plus extra for seasoning.
• 1/4 tsp black pepper.
• 3 tbsp olive oil for frying, plus 1 tbsp butter (optional) for richer crust.
• Lemon wedges and extra Parmesan for serving.

Notes: For vegetarian version, skip chicken and add roasted mushrooms or chickpeas. Use store-bought pesto if short on time; stir in a splash of pasta water to loosen.

How to make Pesto Pasta with Parmesan Chicken

Step 1: Prep the chicken (10 minutes)

• Pat chicken dry and place between plastic wrap. Pound to even thickness, about 1/2 inch. This ensures even cooking and tenderness.
• Season both sides lightly with 1/4 tsp salt and pepper.

Step 2: Set up dredging station (5 minutes)

• In one shallow bowl, place flour.
• In a second bowl, beat the egg.
• In a third bowl, mix panko, 1/2 cup Parmesan, garlic powder, 1/2 tsp salt, and pepper.

Step 3: Coat the chicken (3 minutes)

• Dredge each breast in flour, shake off excess, dip in egg, then press into breadcrumb mixture until well coated. The cheese in the crumbs forms the crisp, golden crust.

Step 4: Cook the chicken (12–15 minutes)

• Heat 3 tbsp olive oil and 1 tbsp butter in a large ovenproof skillet over medium-high heat until shimmering.
• Add chicken and sear 3–4 minutes per side until golden brown. The crust should be deep golden.
• Transfer the skillet to a preheated oven at 400°F (200°C) and bake 8–10 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

Step 5: Make the pesto (if making fresh, 5–7 minutes)

• Blend basil, toasted nuts, garlic, Parmesan, and lemon juice in a food processor. With motor running, drizzle in olive oil until smooth but still slightly textured. Season to taste.

Step 6: Cook the pasta (8–10 minutes)

• Bring a large pot of salted water to a rolling boil. Add pasta and cook to al dente according to package instructions.
• Reserve 1/2 cup pasta water, then drain.

Step 7: Toss and finish (2 minutes)

• Return hot pasta to the pot. Add 3/4 cup pesto and toss, adding reserved pasta water a tablespoon at a time until silky and evenly coated. Taste and adjust salt, pepper, or lemon.

Step 8: Plate and serve

• Slice rested chicken into strips. Serve over pesto-coated pasta, sprinkle extra Parmesan, crack fresh black pepper, and garnish with lemon wedges.

Visual cues: pesto should be glossy, not oily separated. Pasta should coat the noodles without pooling in the pot. Chicken crust should be golden and crisp.

Tips & Recipe Variations

• Use a thermometer to avoid overcooking chicken; 165°F is the safe target.
• For a lighter version, bake the coated chicken on a wire rack at 425°F (220°C) for 12–18 minutes until crisp.
• Swap pine nuts for almonds or walnuts to save money. Toast nuts for deeper flavor.
• Make it vegetarian: replace chicken with roasted cauliflower steaks or charred portobello slices coated in the same Parmesan breadcrumb mix.
• Gluten-free: use gluten-free panko and pasta.
• Make ahead: prepare pesto up to 3 days ahead and store in an airtight container with a thin film of oil on top.
• Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or in the oven to keep chicken crisp.

How to Serve

• Serve with a crisp green salad, such as arugula with lemon vinaigrette, to cut the richness.
• Bread: a slice of crusty bread or garlic bread helps mop up any extra pesto.
• Wine pairing: a chilled Sauvignon Blanc or a light Pinot Grigio complements basil and lemon.
• Presentation tip: twirl a nest of pasta onto warm plates, fan sliced chicken on top, then finish with a drizzle of olive oil and torn basil leaves.
• Nutrition note: serves 4. Approximate calories per serving 550–700 depending on portion sizes and oil used.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Make pesto and cook pasta ahead. Reheat pasta gently with a splash of water and crisp chicken in the oven.

Q: Can I freeze leftovers?
A: You can freeze the pesto for up to 3 months. Cooked chicken and pasta freeze okay but may lose some texture; thaw and reheat in the oven for best results.

Q: What can I use instead of pine nuts?
A: Walnuts, almonds, or cashews work well. Toast them first for more flavor.

Q: How do I keep the pesto pasta from becoming watery?
A: Use reserved pasta water sparingly. Add it a tablespoon at a time until sauce reaches a glossy, clingy texture.

Q: Can I make this dairy-free?
A: For dairy-free, use a nutritional yeast mix in place of Parmesan and check breadcrumbs for dairy ingredients.

Conclusion

This Pesto Pasta with Parmesan Chicken is one of those meals I return to when I want something fast, comforting, and a little special. It brings bright basil, crunchy cheesy chicken, and simple pantry staples together in a way that becomes an instant favorite. If you want another version or inspiration, check out this recipe for more ideas: Pesto Pasta with Crispy Parmesan Chicken | Moribyan. I hope you try it soon and share how it turned out.

“This was the perfect weeknight dinner. The chicken stayed crispy even after sitting on the pasta, and the pesto tasted fresh and lively. A new family favorite.”