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–+ servings

Pesto Pasta with Crispy Parmesan Chicken

A deliciously creamy pesto pasta topped with crispy Parmesan chicken, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz Pasta (Fusilli or Penne)
Pesto Sauce
  • 1 cup Basil Pesto Store-bought or homemade
Chicken
  • 2 large Chicken Breasts Boneless, skinless
  • 1 cup Parmesan Cheese Grated
  • 1 cup Breadcrumbs Panko preferred
  • 1 large Egg Beaten
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
Vegetables
  • 1 cup Cherry Tomatoes Halved
  • 1 cup Spinach Fresh
Garnish
  • 2 tablespoons Olive Oil For drizzling
  • 1/4 cup Fresh Basil Chopped

Method
 

Prepare the Chicken
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
  3. Dip each chicken breast in the beaten egg, then coat with the breadcrumb mixture.
  4. Place the coated chicken breasts on a baking sheet and drizzle with olive oil.
  5. Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
Cook the Pasta
  1. In a large pot, bring salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Reserve 1/2 cup of pasta water, then drain the pasta.
Combine Ingredients
  1. In the same pot, return the drained pasta and add the basil pesto, cherry tomatoes, and spinach.
  2. Toss to combine, adding reserved pasta water as needed to achieve desired creaminess.
Serve
  1. Slice the crispy Parmesan chicken and serve it on top of the pesto pasta.
  2. Garnish with fresh basil and a drizzle of olive oil before serving.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 45gFat: 25gSaturated Fat: 8gFiber: 4gSugar: 3g

Notes

For a spicier kick, add red pepper flakes to the breadcrumb mixture.

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