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Slice the Chicken: Slice the crispy Parmesan chicken into thin strips Recipe

Slice the Chicken: Slice the crispy Parmesan chicken into thin strips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Lola
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Chicken
  • Diet: Gluten Free

Description

Pesto Pasta with Crispy Parmesan Chicken combines the bold flavors of fresh pesto with the crispy crunch of Parmesan-coated chicken, creating a dish that’s both comforting and vibrant. This meal is a perfect balance of tender pasta, rich, herbaceous pesto, and golden, crispy chicken for a flavor-packed experience. Whether you’re feeding the family, entertaining guests, or simply craving something satisfying, this dish promises to be a hit. The crispy chicken and creamy pesto pasta are sure to leave everyone asking for seconds.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • ½ cup breadcrumbs (preferably panko)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil, for frying

For the Pasta:

  • 12 oz pasta (such as spaghetti or penne)
  • ½ cup homemade or store-bought basil pesto
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh basil leaves, for garnish (optional)
  • Extra Parmesan cheese, for garnish

Instructions

  1. Prepare the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
  2. Dredge the Chicken: In a shallow bowl, combine the grated Parmesan cheese and breadcrumbs. Coat each chicken breast in the Parmesan-breadcrumb mixture, pressing gently to ensure it sticks evenly.
  3. Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and crispy on the outside and fully cooked through on the inside. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
  4. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside, reserving 1/4 cup of pasta water.
  5. Toss with Pesto: In a large bowl, toss the cooked pasta with the pesto, adding a bit of the reserved pasta water to help coat the pasta evenly.
  6. Assemble the Dish: Slice the crispy Parmesan chicken into thin strips. Plate the pesto pasta and top it with the sliced crispy chicken. Garnish with fresh basil leaves, a squeeze of lemon juice, and a sprinkle of extra Parmesan cheese, if desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550-600 kcal
  • Fat: 28g
  • Carbohydrates: 45g
  • Protein: 40g

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