Pesto Pasta with Crispy Parmesan Chicken Recipe

Bright, bold, and packed with flavor, Pesto Pasta with Crispy Parmesan Chicken brings together everything you crave in a comforting yet irresistibly fresh dish. Each forkful tastes like a celebration of Italian-inspired flavors: luscious, creamy pesto-coated pasta twirled around tender strands and topped off with golden, crunchy chicken. Whether you’re prepping a dinner to impress your family, treating yourself to a cozy night in, or sneaking bites straight from the pan, this classic-meets-modern recipe is the kind of meal you’ll want to revisit again and again.

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient for Pesto Pasta with Crispy Parmesan Chicken was chosen with intention, pairing simplicity with absolute flavor payoff. The combination of everyday staples and special touches transform into a dish that’s far greater than the sum of its parts—delivering on crunch, creaminess, and extra-tender chicken.

• Unsalted butter: Gives your sautéed garlic and sauce a rich, silky base without extra salt.
• Garlic: Freshly minced garlic boosts the savory aroma and depth in both the sauce and chicken.
• Pesto: Choose your favorite pesto for vibrant, herby flavor—homemade or good-quality store bought both work wonderfully.
• Heavy cream: Adds body and makes the pesto sauce ultra-creamy and luscious.
• Parmesan cheese: The backbone of the recipe—melts into the sauce and crisps up beautifully on the chicken.
• Cream cheese: Just a touch rounds out the sauce and makes it extra smooth and rich.
• Red pepper flakes: Sprinkle to taste if you like a little zippy heat in your creamy pesto.
• Salt and black pepper: Season everything—these tiny but crucial ingredients make the flavors sing.
• Pasta: Sixteen ounces of your favorite shape; spirals, penne, or fettuccine all soak up that pesto goodness.
• Chicken breasts: Halve them for quicker, more even cooking and maximum surface for that Parmesan crust.
• Oil for frying: A neutral oil works best—just enough for shallow frying so the chicken gets crisp, not greasy.
• Egg (for wet batter): Helps bind the seasonings and parmesan to the chicken before the breadcrumbs go on.
• Italian seasoning (wet and dry batter): Infuses the breading with classic herb flavors.
• Grated parmesan (wet and dry batter): Delivers double the cheesy goodness—inside and outside the crust.
• Salt and black pepper (wet and dry batter): Punches up all the other flavors in the crust.
• Plain breadcrumbs and Panko: The mix of both guarantees a shatteringly crisp crust (Panko for crunch, plain for even coating).
• Oregano, dried parsley, Italian seasoning (dry batter): Add pops of herbal complexity to the crispy coating.

How to Make Pesto Pasta with Crispy Parmesan Chicken

Step 1: Prep the Crispy Chicken Breading

Start by getting your breading stations set up—it’s the secret to perfectly crisp chicken every single time! In one bowl, whisk together the egg, Italian seasoning, grated parmesan, salt, and black pepper. In another, mix your breadcrumbs (both plain and Panko), more parmesan, Italian herbs, oregano, parsley, salt, and pepper. Dredge each piece of chicken in the wet, then dredge in the dry mixture using a clean hand for each bowl, and set aside to let them rest. This rest time helps the coating really stick when it hits the pan.

Step 2: Shallow Fry the Chicken

Heat up a skillet with just enough vegetable oil to coat the bottom—no deep frying required! Once the oil is hot, fry the chicken in batches, giving each generous space. The breadcrumb-parmesan coating will bubble into a mouthwatering golden shell. Flip each piece when the first side is deeply golden and finish until cooked through. Rest the pieces on a wire rack so they stay marvelously crunchy while you finish the rest of the meal.

Step 3: Make the Creamy Pesto Sauce

For the sauce that sets Pesto Pasta with Crispy Parmesan Chicken apart from the rest, melt unsalted butter in a saucepan and sauté the garlic until fragrant. Stir in pesto and heavy cream, bringing it up to a gentle simmer. Just as it starts bubbling, whisk in the cream cheese and parmesan, letting it melt all the way in for a glossy, velvety sauce. Season generously with salt, pepper, and a pinch of red pepper flakes if you like a touch of warmth.

Step 4: Cook and Toss the Pasta

While the chicken is resting and the sauce is bubbling, bring a large pot of salted water to a boil and cook your favorite pasta shape according to package instructions. When the noodles are al dente, drain and immediately toss them in your creamy pesto sauce, letting each strand get glossy and coated. This is pasta at its best—warm, saucy, and ultra-flavorful.

Step 5: Assemble and Serve

Slice your crispy parmesan chicken into thick, tender strips, and drape them over a bed of saucy pesto pasta. Sprinkle with an extra dusting of parmesan or a few more chili flakes if desired. Get ready for the ultimate forkful—a little crunch, a lot of creaminess, and that irresistible pesto perfume in every bite.

How to Serve Pesto Pasta with Crispy Parmesan Chicken

Garnishes

Amp up your presentation (and flavor!) by showering the dish with extra shaved parmesan, a fine chiffonade of fresh basil, or a scatter of toasted pine nuts. A squeeze of fresh lemon juice over the top just before serving adds an irresistible brightness that balances the richness beautifully.

Side Dishes

Pesto Pasta with Crispy Parmesan Chicken pairs like a dream with a simply dressed green salad—think arugula or mixed spring greens with a lemony vinaigrette. A hunk of crusty bread is perfect for swiping up every last bit of sauce, and you can never go wrong with roasted vegetables like cherry tomatoes or asparagus to round out the meal.

Creative Ways to Present

Layer the pasta in a large serving dish and arrange the chicken pieces artfully on top for a dinner-party flourish. For a fun twist, serve individually in pasta bowls with an extra-long parmesan crisp perched on the rim. Or slice the chicken thinner and fold into the hot pasta, almost like a pesto-alfredo chicken noodle bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Pasta with Crispy Parmesan Chicken stores deliciously for up to three days in the refrigerator. Place the chicken and pasta in separate airtight containers so the chicken coating stays crisp and the pasta doesn’t soak up too much extra sauce.

Freezing

While creamy sauces don’t always freeze perfectly, you can freeze the cooked chicken breasts (wrapped well or in a zip-top bag) for up to two months. Allow them to thaw in the fridge overnight before reheating. Pasta is best enjoyed fresh, but if you have leftovers, seal in a freezer-safe container and reheat gently with a splash of cream or water.

Reheating

To bring leftovers back to life, warm the pasta gently on the stovetop with a splash of cream or milk to loosen the sauce. For the chicken, re-crisp in a 350°F oven for about 8 to 10 minutes until hot and crunchy, or give it a quick pan-fry for extra crispiness before serving atop hot pasta.

FAQs

Can I use store-bought pesto for Pesto Pasta with Crispy Parmesan Chicken?

Absolutely! Store-bought pesto works perfectly, especially on busy nights. If you have a favorite brand or flavor, go for it. Homemade pesto will give you extra-fresh flavor, but both options create a delicious base for this dish.

What’s the best pasta shape for this recipe?

This dish shines with just about any pasta, but shapes like penne, fusilli, or farfalle are especially great at capturing the rich, creamy pesto sauce in every nook and cranny. Long noodles like fettuccine or spaghetti are also crowd-pleasers!

How can I make the chicken extra crispy?

The secret is the combination of Panko and plain breadcrumbs—plus the double-dip technique. Make sure the chicken rests after breading so the coating sets. Fry in hot oil (not crowded in the pan), and always let the finished chicken rest on a wire rack so the bottom doesn’t get soggy.

Can I make this recipe gluten-free?

Yes! Simply substitute your favorite gluten-free pasta and use gluten-free breadcrumbs or crushed rice crackers for breading the chicken. Double-check your pesto ingredients for hidden gluten, and you’re good to go.

How do I avoid my sauce turning grainy?

Graininess usually happens if the cheese isn’t fully melted before mixing with the cream or if the heat is too high. Add parmesan in small handfuls, stirring each time, and keep heat at a gentle simmer. Cream cheese helps make the sauce extra smooth and luscious.

Final Thoughts

Whether you’re craving something cozy for Sunday dinner or want to treat friends to a showstopping meal, Pesto Pasta with Crispy Parmesan Chicken is guaranteed to impress. Every element shines—the creamy sauce, the golden parmesan chicken, the pop of herbs—all coming together in each forkful. Give it a try and let this new favorite earn a regular spot at your table!

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