Crispy Parmesan Chicken Pesto Pasta

This is weeknight pasta that eats like you spent way too much time on it: golden, shatter-crispy Parmesan chicken cutlets tucked into twirly pesto pasta with juicy tomato bursts and a squeeze of lemon. It’s bright and buttery, crunchy and saucy, and if you’re craving “restaurant but wearing sweatpants,” this is it.

My little crew loses their minds over this one. My husband has an actual ritual of hovering over the skillet, sneaking a corner of chicken the second it comes out, then insisting he’s “helping quality control.” The kid will eat the tomatoes like candy and then ask for “more green noodles.” We made this once on a Tuesday when the day had gone totally sideways, and it somehow fixed everyone’s mood. It’s become our emergency happiness dinner.

Why You’ll Love This Crispy Parmesan Chicken Pesto Pasta

– The chicken is mega-crispy outside, super tender inside. Like chicken Parm’s breezier cousin.
– Store-bought pesto totally works. We’re not here to gatekeep dinner.
– It’s a 35-minute situation that tastes like you tried harder than you did.
– Lemon and tomatoes keep the pesto from feeling heavy. Zingy, not gloopy.
– Leftovers are ridiculous cold. I said what I said.

How to Make It

Boil a big pot of salty water like the ocean and drop in 12 ounces of short pasta (fusilli, rigatoni—whatever’s hanging around). While that’s doing its thing, slice two big chicken breasts into four thinner cutlets, season with salt and pepper, and set up a quick dredge: 1/2 cup flour in one dish, 2 beaten eggs in another, and 1 cup panko mixed with 1/2 cup finely grated Parmesan and a little garlic powder in a third. Dip, dip, crunch.

Shallow-fry the cutlets in a slick of olive oil over medium heat—about 3 to 4 minutes per side, until deep gold and 165°F in the center. Don’t crowd the pan; they like space. Move them to a wire rack or paper towel and try not to snack them all.

Reserve 1/2 cup pasta water before you drain. In that same chicken pan (flavor central), melt 2 tablespoons butter, toss in a handful of halved cherry tomatoes for a minute, then stir in about 1 cup basil pesto, zest and juice from half a lemon, and a splash of that starchy water. It should be glossy and slidey, not clumpy.

Toss the pasta in the sauce, add more pasta water as needed, and shower with more Parmesan. Slice the chicken and lay it on top. Add red pepper flakes if you’re that person (I am). Dinner. Done.

Ingredient Notes

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– Chicken cutlets: Pound them to even thickness so they cook fast and stay juicy. Thick spots = sad, dry bites.
– Panko breadcrumbs: Super crunchy coating. Regular breadcrumbs work, but panko is that extra-special crisp.
– Parmesan: Finely grated is key. It melts into the crust and the sauce. Pre-shredded is okay in a pinch, just not as melty.
– Basil pesto: Store-bought is fine—just pick one you’d happily eat off a spoon. If it tastes flat, a squeeze of lemon wakes it up.
– Pasta: Short shapes grab the sauce like champs. Use what you’ve got; I won’t fight you over penne.
– Cherry tomatoes: Little pops of sweet-acid. If yours are meh, sauté them longer or skip and add a splash more lemon.
– Lemon: The brightness. Without it, pesto can feel heavy. Zest + juice = magic.
– Butter + olive oil: Butter for silky sauce; olive oil for frying. Don’t fry in butter alone—it scorches fast.
– Pasta water: The secret glue. If you forget to save it, a splash of hot tap water and extra Parmesan will fake it decently.

Recipe Steps

1. Boil 12 oz pasta in heavily salted water until al dente; reserve 1/2 cup pasta water and drain.
2. Slice 2 large chicken breasts into 4 cutlets; season with salt and pepper.
3. Set up dredge: place 1/2 cup flour, 2 beaten eggs, and 1 cup panko mixed with 1/2 cup finely grated Parmesan + 1/2 tsp garlic powder in separate bowls.
4. Dredge chicken in flour, dip in egg, then press into panko-Parmesan.
5. Fry cutlets in a thin layer of olive oil over medium heat, 3–4 minutes per side, until golden and 165°F; rest on a rack.
6. Make sauce in the same pan: melt 2 tbsp butter, sauté 1 cup halved cherry tomatoes 1–2 minutes, stir in 1 cup pesto, zest/juice of 1/2 lemon, and enough pasta water to loosen; toss pasta, top with sliced chicken, and finish with extra Parmesan and red pepper flakes.

What to Serve It With

– Peppery arugula salad with lemony vinaigrette.
– Garlicky green beans or roasted broccoli (toss with lemon at the end).
– Warm, crusty bread for saucy plate wiping.
– A crisp white wine or a cold sparkling water with a lemon slice if you’re keeping it low-key.

Tips & Mistakes

– Salt your pasta water like it owes you money. It’s your first seasoning.
– Don’t crank the heat too high for the chicken or the Parmesan in the crust will burn before the inside cooks.
– Save the pasta water before draining. I forget all the time—put a mug in the colander as a reminder.
– If the sauce looks thick, add more pasta water. If it looks thin, add more Parmesan and toss over low heat.
– Taste your pesto. If it’s flat, add a pinch of salt and a squeeze of lemon.

Storage Tips

Leftovers keep 3–4 days in the fridge in a sealed container. Reheat gently in a skillet with a splash of water to re-gloss the sauce. The chicken will soften, but it’s still delicious. And yes, cold forkfuls straight from the container at 10 a.m. absolutely hit. Breakfast? I won’t tell.

Variations and Substitutions

– Chicken thighs: Use boneless, pound thin, and cook an extra minute per side.
– Air fryer: 400°F, spritz with oil, 8–10 minutes flipping halfway. Crunch city.
– Gluten-free: Swap pasta for GF pasta and use GF panko or crushed cornflakes. Still awesome.
– Dairy-free: Use a dairy-free pesto and skip the butter; add a drizzle of good olive oil at the end.
– Veg boost: Toss in baby spinach or peas with the tomatoes. They wilt right in.
– Heat lovers: Red pepper flakes in the sauce or a spoon of Calabrian chili. Vibes.
– No tomatoes: Add a few chopped sun-dried tomatoes or just extra lemon.
– Out of panko: Use crushed crackers, pretzels, or even cornflakes. Wild but works.

Frequently Asked Questions

Crispy Parmesan Chicken Pesto Pasta

Golden, parmesan-crusted chicken served over silky pesto-cream pasta with cherry tomatoes and baby spinach. A weeknight-friendly dinner that tastes restaurant-quality.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless skinless chicken breasts pounded to even thickness
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 cup all-purpose flour for dredging
• ▢ 2 large eggs beaten
• ▢ 1 cup panko breadcrumbs
• ▢ 0.75 cup Parmesan cheese finely grated
• ▢ 1 teaspoon Italian seasoning
• ▢ 0.25 cup olive oil for frying
• ▢ 2 tablespoons unsalted butter
• ▢ 12 oz penne pasta or your favorite short pasta
• ▢ 0.75 cup basil pesto store-bought or homemade
• ▢ 0.5 cup heavy cream optional for a creamier sauce
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 2 cloves garlic minced
• ▢ 1 cup cherry tomatoes halved
• ▢ 2 cups baby spinach
• ▢ 0.25 cup fresh basil chopped
• ▢ 0.25 cup Parmesan cheese for serving
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 0.5 cup reserved pasta water as needed

Instructions

Preparation Steps

• Pound chicken to an even 0.5 inch thickness. Pat dry and season both sides with kosher salt, black pepper, and garlic powder.
• Set up dredging stations: place flour in one shallow bowl; beat eggs in a second; in a third, combine panko, finely grated Parmesan, and Italian seasoning.
• Dredge each chicken breast in flour (shake off excess), dip in beaten eggs, then firmly press into the panko-Parmesan mixture to coat all sides.
• Heat olive oil and butter in a large skillet over medium heat. Cook chicken until deeply golden and cooked through, about 4 to 5 minutes per side (internal temp 165°F). Transfer to a wire rack and rest.
• Meanwhile, boil pasta in a large pot of salted water until al dente. Reserve at least 0.5 cup pasta water, then drain.
• In the chicken skillet over low heat, add minced garlic and cook 30 seconds. Stir in pesto and heavy cream. Loosen with a splash of reserved pasta water until silky; add lemon juice and simmer 1 to 2 minutes. Season to taste.
• Add drained pasta to the skillet with tomatoes and spinach. Toss until the pasta is coated and spinach just wilts, adding more pasta water as needed to create a glossy sauce.
• Slice the crispy chicken. Serve over the pesto pasta and finish with fresh basil, extra Parmesan, and a pinch of red pepper flakes.
• Plate immediately while hot for best texture.

Notes

For extra-crispy chicken, let the breaded cutlets rest 5 minutes before frying. You can substitute half-and-half for the cream or skip it for a lighter pesto sauce. If using store-bought pesto, taste before salting the sauce—Parmesan and pesto can be salty.