Crispy Parmesan Chicken with Pesto Pasta
A crispy and flavorful chicken dish paired with vibrant pesto pasta, perfect for busy weeknights.
Ingredients
For the Crispy Parmesan Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup breadcrumbs (preferably panko for extra crunch)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- to taste Salt and pepper
- 1 piece egg, beaten
- as needed Olive oil, for frying
For the Pesto Pasta
- 8 oz pasta (your choice, but penne works well)
- ½ cup fresh basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- optional Cherry tomatoes, halved
- to taste Grated Parmesan for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season them with salt and pepper on both sides.
Coating the Chicken
- In a shallow dish, mix the breadcrumbs, grated Parmesan, garlic powder, and Italian herbs. In a separate bowl, beat the egg. Dip each chicken breast first in the beaten egg, letting any excess drip off, then coat them in the breadcrumb mixture, ensuring they are fully coated.
Cooking the Chicken
- Heat a generous amount of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until they turn golden brown. Transfer the chicken to a baking sheet and place it in the oven to finish cooking for 10-15 minutes, or until the chicken is cooked through.
Preparing the Pasta
- While the chicken is baking, cook your pasta according to package instructions until al dente. Once cooked, drain and return to the pot.
Combining Pasta and Pesto
- Add the pesto and olive oil to the drained pasta, tossing gently to ensure every piece is coated. If desired, toss in the halved cherry tomatoes.
Serving
- Arrange the pesto pasta on plates, topping it with sliced crispy chicken. Finish with a sprinkle of grated Parmesan cheese and fresh basil, if desired.
Notes
Ensure even thickness of chicken breasts for uniform cooking. For extra crunch, opt for panko breadcrumbs. Aim for pasta al dente, and store leftovers in an airtight container for up to three days.