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Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken is perfect here, but you can swap it with turkey cutlets or even tofu for a vegetarian version. Just make sure to adjust the cooking time based on what you choose.

Parmesan Cheese: Grated Parmesan adds a salty kick to the chicken. If you need a dairy-free option, try using nutritional yeast or a dairy-free cheese blend, though the taste will differ a bit.

Pasta: Rotini is great for holding onto the pesto, but you can use any pasta you like! Spaghetti, penne, or even gluten-free varieties will work just as well.

Basil: Fresh basil is key for a vibrant pesto. If it’s unavailable, spinach or arugula can serve as substitutes, but they’ll give a different taste. Dried basil won’t be as flavorful but can work in a pinch.

Pine Nuts: They add a rich flavor to the pesto, yet walnuts, almonds, or sunflower seeds make great budget-friendly alternatives. Just toast them slightly to bring out the best flavor.

How Do I Get the Chicken Extra Crispy?

For perfectly crispy chicken, take time with the breading process. First, always pat the chicken dry so the coating sticks better. When setting up your breading station, work in this order: flour, then egg, and finally the breadcrumb mixture. Make sure to press the coating on well.

• Let the coated chicken sit for about 5 minutes before frying. This helps the coating stick better.
• Use medium heat when frying; too high, and the outside burns before the inside cooks.
• Don’t overcrowd the pan. Fry in batches if needed for even cooking.

Rest the chicken on paper towels after frying to keep it crispy. Enjoy the crunch!

How to Make Pesto Pasta with Crispy Parmesan Chicken

Ingredients You’ll Need:

For the Crispy Parmesan Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (Italian seasoned if possible)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian herbs (basil, oregano)
• Salt and pepper, to taste
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil (for frying)

For the Pesto Pasta:

• 8 ounces rotini pasta (or any pasta of choice)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (for garnish)
• Fresh basil leaves (for garnish)

How Much Time Will You Need?

This delightful dish will take about 30 minutes to prepare. This includes cooking the pasta, making the pesto, and frying the chicken. It’s a quick yet satisfying meal perfect for any night of the week!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until it’s al dente. Once done, drain the pasta and set it aside for later.

2. Make the Pesto Sauce:

In a food processor or blender, combine 1 cup of fresh basil leaves, 1/4 cup of pine nuts (or walnuts), 1/2 cup of grated Parmesan cheese, and 2 cloves of garlic. Season with salt and pepper. Pulse the mixture while slowly drizzling in 1/2 cup of extra virgin olive oil until it becomes smooth. Adjust the seasoning to your liking.

3. Toss the Pasta:

Add the cooked pasta to a large mixing bowl and pour the pesto sauce over it. Toss everything together until the pasta is evenly coated with the pesto. Set aside!

4. Prepare the Chicken:

Take the chicken breasts and pat them dry with a paper towel. If they are thick, slice them in half horizontally to create cutlets that will cook faster.

5. Set Up the Breading Station:

Get three shallow bowls ready. In the first, place 2 tablespoons of flour. In the second, crack and beat 1 egg. In the third, mix together the breadcrumbs, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried Italian herbs, salt, and pepper.

6. Bread the Chicken:

Now it’s time to coat your chicken! First, dredge each piece in flour. Then dip it into the beaten egg, and finally coat it generously in the breadcrumb-Parmesan mixture. Make sure each piece is well covered!

7. Fry the Chicken:

Heat 2 tablespoons of olive oil in a skillet over medium heat. Carefully place the breaded chicken cutlets in the skillet, frying them for about 4-5 minutes on each side until they are golden brown and fully cooked (the internal temperature should reach 165°F or 75°C). Once cooked, remove them from the skillet and let them rest for a couple of minutes.

8. Slice the Chicken:

Using a sharp knife, slice the crispy Parmesan chicken into strips. It’s now ready to top your pasta!

9. Serve the Dish:

On a plate, serve a hearty portion of the pesto pasta. Lay the sliced crispy chicken right on top for a beautiful presentation. Garnish with halved cherry tomatoes and fresh basil leaves for a pop of color.

10. Enjoy!

Optionally, sprinkle some additional grated Parmesan over the top before diving in. Get ready to enjoy a flavorful meal that’s easy to prepare and oh-so-delicious!

Can I Use Frozen Chicken in This Recipe?

Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The best method is to leave it in the fridge overnight or use the quick method by sealing it in a plastic bag and submerging it in cold water. Once thawed, pat it dry to ensure a crispy finish.

How Can I Make the Pesto Sauce Creamier?

If you prefer a creamier pesto, add a couple of tablespoons of cream cheese or Greek yogurt while blending. It will give the sauce a rich and velvety texture. Just blend it in with the other ingredients until smooth.

What’s the Best Way to Store Leftover Pesto Pasta?

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. If the pasta seems a bit dry upon reheating, add a splash of olive oil or a little bit of water to refresh it when warming up.

Can I Make the Pesto Ahead of Time?

Absolutely! You can prepare the pesto a day or two in advance. Just store it in an airtight container, and to prevent browning, drizzle a thin layer of olive oil over the top before sealing. When you’re ready to use it, stir it well and combine it with your pasta!