Go Back

Pesto Pasta with Parmesan Chicken

A comforting weeknight dinner featuring pesto pasta tossed with crispy Parmesan chicken.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz linguine or fettuccine, dried Cook to al dente.
  • 1/2 cup reserved pasta water, hot Helps loosen the sauce.
For the Pesto
  • 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 pieces 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

Method
 

Preparation of Chicken
  1. Pat chicken dry and place between plastic wrap. Pound to even thickness, about 1/2 inch.
  2. Season both sides lightly with 1/4 tsp salt and pepper.
Dredging Station Setup
  1. In one shallow bowl, place flour.
  2. In a second bowl, beat the egg.
  3. In a third bowl, mix panko, 1/2 cup Parmesan, garlic powder, 1/2 tsp salt, and pepper.
Coating the Chicken
  1. Dredge each breast in flour, shake off excess, dip in egg, then press into breadcrumb mixture until well coated.
Cooking the Chicken
  1. Heat 3 tbsp olive oil and 1 tbsp butter in a large ovenproof skillet over medium-high heat until shimmering.
  2. Add chicken and sear 3-4 minutes per side until golden brown.
  3. 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.
Making the Pesto
  1. Blend basil, toasted nuts, garlic, Parmesan, and lemon juice in a food processor.
  2. With motor running, drizzle in olive oil until smooth but still slightly textured.
  3. Season to taste.
Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook to al dente according to package instructions.
  3. Reserve 1/2 cup pasta water, then drain.
Tossing and Finishing
  1. Return hot pasta to the pot.
  2. Add 3/4 cup pesto and toss, adding reserved pasta water a tablespoon at a time until silky and evenly coated.
  3. Taste and adjust salt, pepper, or lemon if needed.
Plating and Serving
  1. Slice rested chicken into strips.
  2. Serve over pesto-coated pasta, sprinkle with extra Parmesan, crack fresh black pepper, and garnish with lemon wedges.

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.