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Crispy Parmesan Chicken Pesto Pasta

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
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.