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Key Ingredients & Substitutions

Pasta: Rotini works well here because its twists hold onto the pesto sauce. If you prefer, penne or fusilli can also be great substitutes. Just pick a pasta that you love!

Basil: Fresh basil is essential for the pesto’s flavor. If fresh is hard to find, try using 1/3 the amount of dried basil, but the taste will be different. Alternatively, a mix of parsley and cilantro can give a fresh twist.

Pine Nuts: Pine nuts are traditional in pesto, but walnuts or even almonds are affordable alternatives. Just toast them lightly to enhance their flavor before adding to the pesto.

Parmesan Cheese: Parmesan adds richness to both pasta and chicken. If you’re looking for a dairy-free option, nutritional yeast can lend a cheesy flavor, or use a hard cheese like Pecorino Romano.

Breadcrumbs: Panko is light and crispy for the chicken, but regular breadcrumbs can work too. If you’re gluten-free, use crushed cornflakes or gluten-free breadcrumbs as a substitute.

How Do You Get the Chicken Extra Crispy?

Getting that perfect crispy texture on your chicken is all about the breading technique. Start by patting the chicken dry, which helps the coating stick better. Then, follow these steps:

• Set up three stations: flour, egg, and breadcrumb mix.
• Dredge the chicken pieces in flour first, shaking off the excess.
• Dip each piece in beaten eggs, coating fully without leaving dry spots.
• Finally, press each piece firmly into the breadcrumb mix. This helps the coating adhere.
• Use medium heat while frying for even cooking – too high might burn the outside before the chicken is cooked!

Cooking in batches prevents overcrowding, letting each piece get nicely golden. Enjoy the crunch!

How to Make Pesto Pasta With Crispy Parmesan Chicken

Ingredients You’ll Need:

For The Pesto Pasta:

• 12 oz (340g) rotini pasta
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can substitute with walnuts)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup cherry tomatoes (a mix of red and yellow), halved

For The Crispy Parmesan Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 3/4 cup breadcrumbs (panko recommended)
• 3/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Olive oil or vegetable oil, for frying

For Garnishing:

• Fresh basil leaves
• Extra grated Parmesan cheese

How Much Time Will You Need?

This delightful dish takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes cooking the pasta and preparing the pesto, followed by another 20 minutes breading and frying the chicken, and then assembling everything. It’s quick, tasty, and perfect for dinner!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside while you prepare the other components.

2. Prepare the Pesto:

In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse these ingredients until they are coarsely chopped. While the processor is running, slowly drizzle in the olive oil until you get a smooth pesto. Don’t forget to taste and season with salt and pepper!

3. Combine Pasta and Pesto:

In a large mixing bowl, toss the drained pasta with the basil pesto until every piece is well coated. Gently fold in the halved cherry tomatoes for a pop of color and flavor. Set the bowl aside while you focus on the chicken.

4. Prepare Chicken for Breading:

Take the chicken breasts and pat them dry with paper towels. Slice each breast into strips or tenders, about 1-inch thick. This helps them cook quicker and gives you nice, crispy pieces.

5. Set Up Breading Stations:

Now, let’s get organized! In one shallow dish, place the flour. In a second shallow dish, beat the eggs. In a third dish, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. You’re all set to bread your chicken!

6. Bread the Chicken:

Take one chicken strip and dredge it in the flour first, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, roll it in the breadcrumb mixture, pressing gently to help it stick. Repeat with all the chicken pieces.

7. Cook the Chicken:

Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot (you can test it by dropping a small piece of bread—it should sizzle), add the chicken strips in batches. Cook them for about 3-4 minutes on each side or until they are golden brown and cooked through. After cooking, transfer them to a paper towel-lined plate to drain off the excess oil.

8. Assemble the Dish:

To serve, place a generous portion of the pesto-coated pasta on a plate and arrange the crispy Parmesan chicken slices on top. This makes for a colorful and delightful presentation!

9. Garnish:

Give your dish a little extra flair by sprinkling some more grated Parmesan cheese and fresh basil leaves over the top. This not only looks great but also enhances the flavor!

10. Serve Immediately:

And there you have it! Serve the Pesto Pasta with Crispy Parmesan Chicken right away for the best taste. Enjoy your homemade meal with friends or family!

Can I Use a Different Type of Pasta?

Absolutely! While rotini is great for holding onto the pesto, you can use any pasta shape you enjoy, such as penne, fusilli, or farfalle. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.

Can I Make the Pesto in Advance?

Yes, you can prepare the pesto a day ahead! Store it in an airtight container in the fridge, and drizzle a little extra olive oil on top to prevent browning. Just give it a good stir before using.

How Do I Store Leftover Pasta and Chicken?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of olive oil or a little water to prevent the pasta from drying out.

Can I Bake the Chicken Instead of Frying It?

Yes! To bake the chicken, preheat your oven to 400°F (200°C). After breading the chicken, place it on a baking sheet lined with parchment paper. Spray lightly with cooking oil and bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.