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Pesto Pasta with Crispy Parmesan Chicken Recipe

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  • Author: Emma
  • Total Time: 50 mins
  • Yield: 4 servings

Description

This Pesto Pasta with Crispy Parmesan Chicken is a delicious and comforting dinner featuring creamy, vibrant pesto sauce paired with perfectly crispy, golden parmesan-crusted chicken. The combination of rich cream, fresh pesto, and flavorful breaded chicken makes this dish irresistible for all pasta lovers, including picky eaters who will find themselves going back for seconds.

Ingredients

CREAMY PESTO SAUCE

  • 1 tablespoon unsalted butter
  • 2 teaspoons finely minced garlic
  • 3/4 cup pesto
  • 1 1/4 cups heavy cream
  • 1/2 to 3/4 cup parmesan cheese, more to taste
  • 2 tablespoons cream cheese
  • Red pepper flakes, to taste
  • Salt, to taste
  • Black pepper, to taste

OTHER

  • 16 ounces pasta, shape of choice
  • 2 chicken breasts, halved
  • Oil for shallow frying

WET BATTER

  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1 tablespoon grated parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

DRY BATTER

  • 1/3 cup plain breadcrumbs
  • 1/3 cup Panko breadcrumbs
  • 1/4 cup grated parmesan
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the wet batter: In a small bowl, whisk together the egg, Italian seasoning, grated parmesan, salt, and black pepper until fully combined.
  2. Prepare the dry batter: In a separate deep bowl, combine plain breadcrumbs, Panko breadcrumbs, grated parmesan, Italian seasoning, oregano, dried parsley, salt, and black pepper.
  3. Coat the chicken: Dip each halved chicken breast first into the wet batter, allowing excess to drip off. Then transfer to the dry batter and coat thoroughly using a clean hand to press the breadcrumbs onto the chicken. Place coated chicken pieces on a plate and let rest for 10 minutes to set the coating.
  4. Fry the chicken: Heat vegetable oil in a pan for shallow frying—enough to cover the bottom of the pan but not deep frying. Once hot, fry the chicken breasts on each side until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Fry in batches to avoid overcrowding. Transfer to a wire rack to drain excess oil.
  5. Make the creamy pesto sauce: In a saucepan over medium heat, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant. Add the pesto and heavy cream, stirring to combine. Bring to a simmer, then add cream cheese and parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes to taste.
  6. Cook the pasta: Boil the pasta in salted water according to the package directions until al dente. Drain and immediately toss with the creamy pesto sauce to coat evenly.
  7. Serve: Chop the crispy parmesan chicken into bite-sized pieces and arrange on top of the sauced pasta. Serve warm and enjoy!

Notes

  • You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • Letting the breaded chicken rest before frying helps the coating adhere better and results in crispier chicken.
  • Use fresh parmesan cheese for best flavor in both the coating and sauce.
  • If you prefer cooking the chicken in the oven, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://myeasyplate.com/pesto-pasta-with-crispy-parmesan-chicken-recipe/