Pesto Pasta with Crispy Parmesan Chicken sits at the center of quick, tasty dinners. This recipe pairs bright basil pesto pasta with golden, crunchy Parmesan-coated chicken for a meal that feels special but cooks fast. If you want a simple weeknight plate that impresses, this is it. For a similar creamy twist, see this technique for garlic Parmesan chicken and pasta: garlic Parmesan chicken pasta without cream cheese.
Why make this recipe
- Quick & easy: ready in about 30–35 minutes.
- Few, simple ingredients that you probably have or can buy easily.
- Great for weeknights, date nights, or feeding guests.
- Crispy chicken topping adds texture to the smooth pesto pasta.
- Feels special but stays uncomplicated — comfort food that looks and tastes impressive.
Ingredients :
- For the chicken:
- 2 boneless, skinless chicken breasts (split or pound to even thickness)
- 1 cup grated Parmesan cheese (freshly grated if possible)
- ½ cup breadcrumbs (panko gives extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- For the pasta and sauce:
- 12 oz pasta (spaghetti, penne, or your favorite shape)
- ½ cup basil pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice (optional, brightens the flavors)
- To finish and garnish:
- Fresh basil leaves (optional)
- Extra Parmesan cheese (for grating on top)
Directions :
- Prepare the Chicken:
- Pat the chicken dry. Slice each breast in half horizontally or pound to about ½ inch thick so they cook evenly.
- Mix grated Parmesan, panko breadcrumbs, garlic powder, onion powder, salt, and pepper in a shallow bowl.
- Press each chicken piece into the cheese-breadcrumb mix so it sticks and forms a crust.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Fry chicken 3–4 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and let rest a few minutes.
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- Reserve ½ cup of pasta cooking water, then drain the pasta.
- Return hot pasta to the pot. Stir in the pesto and a splash of reserved pasta water to loosen the sauce. Add lemon juice if using. Toss until pasta is evenly coated.
- Assemble the Dish:
- Slice the rested chicken into strips.
- Plate the pesto pasta, top with sliced crispy Parmesan chicken.
- Sprinkle extra Parmesan and add fresh basil leaves for color.
- Serve immediately while the chicken stays crisp and the pasta stays saucy.
how to make Pesto Pasta with Crispy Parmesan Chicken
- Prep work first: bring water to a rapid boil for the pasta and set out a large skillet for the chicken. This saves time.
- Flatten or slice chicken to even thickness. Even pieces cook at the same rate and stay tender.
- Combine Parmesan and panko with spices. Press chicken firmly into crumbs so the coating holds while frying.
- Fry chicken in hot oil until the crust turns deep gold. A hot pan seals the crust and keeps the inside juicy.
- Cook pasta al dente, then toss with pesto and a little reserved pasta water. The starchy water helps the sauce cling to the noodles.
- Rest and slice chicken, then place on top of the pesto pasta. Garnish and serve at once for best texture.
- Mini-tip: if the crust softens too fast, place finished chicken on a rack in a low oven (200°F / 95°C) while you finish the pasta to keep it crisp.
(See another creamy take on Parmesan chicken pasta for ideas: creamy garlic Parmesan chicken pasta.)
how to serve Pesto Pasta with Crispy Parmesan Chicken
- Serve hot on warmed plates so the pasta stays warm longer.
- Add a simple side salad or roasted vegetables for balance.
- Offer lemon wedges and extra grated Parmesan at the table.
- For a family-style meal, put pasta in a big bowl and arrange sliced chicken on top.
how to store Pesto Pasta with Crispy Parmesan Chicken
- Store components separately when possible: keep pasta with pesto in one airtight container and cooled chicken in another. This keeps the crust from getting soggy.
- Refrigerate up to 3 days. Reheat pasta gently in a pan with a splash of water; reheat chicken in a 350°F (175°C) oven for 8–10 minutes to restore crunch.
- You can freeze the cooked chicken (not the pesto pasta) in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
tips to make Pesto Pasta with Crispy Parmesan Chicken
- Pound chicken thin for faster, even cooking and a crisp crust.
- Use panko for extra crunch. Regular breadcrumbs work too but are less crisp.
- Freshly grated Parmesan melts and bonds with crumbs better than pre-grated.
- Reserve pasta water — it helps the pesto cling and makes a silky sauce.
- Don’t overcrowd the pan when frying. Work in batches if needed so oil stays hot and crust forms.
variation (if any)
- Swap basil pesto for sun-dried tomato pesto for a tangy twist.
- Make it gluten-free: use gluten-free breadcrumbs and pasta.
- To bake instead of fry: brush coated chicken with olive oil and bake at 425°F (220°C) on a baking sheet for 15–20 minutes, flipping once.
- Add vegetables: stir roasted cherry tomatoes or sautéed spinach into the pasta.
FAQs
Can I use store-bought pesto?
Yes. Store-bought pesto works fine and saves time. If you have fresh basil and garlic, homemade pesto is simple and brighter.
How do I make this gluten-free?
Use gluten-free pasta and swap panko for gluten-free breadcrumbs or crushed cornflakes. Watch cook times as gluten-free pasta can cook differently.
Will the chicken stay crispy after mixing with pasta?
The chicken will soften if mixed into the pasta. To keep it crispy, serve the chicken on top of the pasta or keep it separate until serving.
Can I make this ahead for a party?
Make the pesto pasta and chicken ahead but keep them separate. Reheat pasta gently with a splash of water and warm chicken in the oven to refresh the crust.
Conclusion
Pesto Pasta with Crispy Parmesan Chicken gives you bright pesto flavors with a crunchy, cheesy chicken topping. It cooks quickly, uses simple ingredients, and makes weeknights feel special. If you liked this recipe, please leave a comment and a star rating — it helps others find it. Share the dish on Pinterest or Facebook and tell us: which variation will you try first? For the original source and a helpful reference, check out Pesto Pasta with Crispy Parmesan Chicken | Moribyan.
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Pesto Pasta with Crispy Parmesan Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Can be Vegetarian (omit chicken)
Description
Quick and easy pesto pasta paired with golden, crunchy Parmesan-coated chicken for a delicious weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (split or pounded to even thickness)
- 1 cup grated Parmesan cheese (freshly grated preferred)
- ½ cup breadcrumbs (panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- 12 oz pasta (spaghetti, penne, or your favorite shape)
- ½ cup basil pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice (optional)
- Fresh basil leaves (optional, for garnish)
- Extra Parmesan cheese (for grating on top)
Instructions
- Pat the chicken dry. Slice each breast in half horizontally or pound to about ½ inch thick.
- Mix grated Parmesan, panko breadcrumbs, garlic powder, onion powder, salt, and pepper in a shallow bowl.
- Press each chicken piece into the cheese-breadcrumb mix so it sticks and forms a crust.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and let rest a few minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- Reserve ½ cup of pasta cooking water, then drain the pasta.
- Return hot pasta to the pot. Stir in the pesto and a splash of reserved pasta water to loosen the sauce. Add lemon juice if using. Toss until pasta is evenly coated.
- Slice the rested chicken into strips.
- Plate the pesto pasta and top with sliced crispy Parmesan chicken.
- Sprinkle extra Parmesan and add fresh basil leaves for garnish.
Notes
For best texture, serve immediately. To keep chicken crispy, serve on top of the pasta rather than mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg