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Pesto Pasta with Crispy Parmesan Chicken

A vibrant, creamy pesto pasta topped with golden, crunchy parmesan-coated chicken for the perfect weeknight or weekend dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts thinly sliced
  • 1 cup breadcrumbs
  • 0.75 cup parmesan cheese finely grated
  • 2 eggs beaten
  • 1 tsp salt
  • 0.5 tsp pepper
Pesto
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • 0.25 cup pine nuts or walnuts
  • 0.75 cup parmesan cheese freshly grated
  • 0.5 cup olive oil
  • 1 tbsp lemon juice fresh
  • 0.5 tsp salt to taste
Pasta
  • 12 oz pasta any shape
  • 1 cup reserved pasta water

Equipment

  • Skillet
  • Pasta pot
  • Cutting board
  • Food processor

Method
 

  1. Prepare a breading station with bowls for flour (optional), beaten eggs, and breadcrumb-parmesan mixture.
  2. Coat chicken pieces in flour, then eggs, then the parmesan breadcrumb mixture.
  3. Heat olive oil in a skillet over medium heat and cook chicken until golden and crispy on both sides.
  4. Transfer chicken to rest, then slice.
  5. Make pesto by blending basil, garlic, nuts, parmesan, lemon, olive oil, salt, and pepper.
  6. Cook pasta until al dente and reserve pasta water.
  7. Toss pasta with pesto, adding pasta water until sauce becomes silky.
  8. Serve pasta topped with sliced crispy parmesan chicken.

Notes

Use freshly grated parmesan for the crispiest chicken coating.