Pesto Pasta with Crispy Parmesan Chicken

Ingredients for Pesto Pasta with Crispy Parmesan Chicken

I always use refrigerated basil pesto for this recipe rather than shelf-stable jarred versions because the flavor is noticeably brighter and fresher. Here is everything you need, split into the three components of this pesto pasta with crispy Parmesan chicken:

For the Chicken:

• 2 boneless skinless chicken breasts (cut lengthwise into 4 thin cutlets)
• 1 large egg
• 1 tsp Italian seasoning (for egg wash)
• 1 tbsp Parmesan cheese, grated (for egg wash)
• 1/2 tsp salt (for egg wash)
• 1/3 tsp black pepper (for egg wash)
• 1/3 cup plain breadcrumbs
• 1/3 cup Panko breadcrumbs – I recommend Panko for the crunchiest crust
• 1/3 cup Parmesan cheese, grated (for breading)
• 1/2 tbsp Italian seasoning (for breading)
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp salt (for breading)
• 1/2 tsp black pepper (for breading)
• 2 tbsp neutral oil (for shallow frying)

For the Pasta and Sauce:

• 16 oz pasta (penne, fettuccine, or spaghetti)
• 1 tbsp unsalted butter
• 2 tsp garlic (minced)
• 3/4 cup basil pesto (refrigerated, store-bought or homemade) – my preference is refrigerated pesto for the best flavor
• 1 and 1/3 cups heavy cream
• 2 tbsp cream cheese – in my experience, do not skip this; it makes the sauce silky and helps it cling to the pasta
• 3/4 cup Parmesan cheese, freshly grated (for sauce)
• 1 pinch red pepper flakes (optional)
• 1/2 cup reserved pasta water

Step-by-Step Instructions

I recommend setting up your dredging station before anything else so the breading process is smooth and organized. Having both bowls ready lets you move quickly and keeps your hands clean on one side.

Step 1: In a shallow bowl, whisk together the egg, Italian seasoning, grated Parmesan, salt, and pepper for the egg wash. In a second shallow bowl, combine the plain breadcrumbs, Panko, Parmesan, Italian seasoning, oregano, parsley, salt, and pepper. Mix the breading well.

Step 2: Dip each chicken cutlet into the egg wash, letting the excess drip off. Press it into the breadcrumb mixture and coat fully on both sides. Place on a plate and let rest for 10 minutes before frying. This resting time helps the crust stick and prevents it from sliding off in the pan.

Step 3: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Fry the chicken in batches, without overcrowding, for 3 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165 degrees F. Transfer to a rack or paper towels to drain. Overcrowding causes the oil temperature to drop and the crust to steam instead of crisp.

Step 4: While the chicken rests, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.

Step 5: In a deep skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Do not cook the garlic for the full 5 minutes listed in the original recipe as it will become bitter. Stir in the pesto and let it warm gently for 1 minute.

Step 6: Pour in the heavy cream, stir in the cream cheese, and add the freshly grated Parmesan. Simmer on low, stirring continuously, until the sauce thickens and turns glossy and smooth, about 3 to 4 minutes. Season with salt, pepper, and red pepper flakes to taste.

Step 7: Add the drained pasta to the sauce and toss to coat evenly. Add reserved pasta water a splash at a time if the sauce needs loosening.

Step 8: Slice the crispy chicken and lay it over the plated pasta. Garnish with extra Parmesan and dried parsley. Serve immediately.

Best Sides to Serve with Pesto Pasta with Crispy Parmesan Chicken

This dish is rich and filling, so the best pairings add freshness, crunch, or a simple vegetable element to round out the plate.

Fresh Walnut Apple Salad: A crisp, lightly dressed salad cuts right through the richness of the creamy pesto sauce and makes the whole meal feel more balanced. This Fresh Walnut Apple Salad is a natural pairing with Italian-style pasta dishes.

Spinach and Feta Flatbread Pizza: For a fun shared starter or side, this Spinach and Feta Flatbread Pizza keeps the Italian flavor profile going and works great for family-style serving alongside the pasta.

Roasted Potatoes with Baked Feta and Garlic: Crispy roasted potatoes on the side add a hearty, satisfying element that pairs well with the crispy chicken. These Roasted Potatoes with Baked Feta and Garlic are a crowd-pleasing option that holds up next to bold pasta flavors.

Chicken Parmesan Casserole: If you love the Parmesan chicken concept and want to explore it in a different format, this Chicken Parmesan Casserole is a great companion recipe to add to your Italian-American dinner rotation.

Garlic Bread: A thick slice of garlic bread for scooping up the extra pesto cream sauce is a simple, satisfying addition that makes this meal feel complete. It is one of the best classic sides for this recipe and takes almost no effort.

Sun-Dried Tomato and Spinach Egg Biscuits: For a lighter bread alternative with built-in flavor that echoes the Italian notes in the pasta, these Sun-Dried Tomato and Spinach Egg Biscuits are a creative pairing that works well for weekend dinners.

How to Store and Reheat This Dish

Store leftover pesto pasta with crispy Parmesan chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and pasta separate if possible so the crust stays as crisp as it can.

I recommend reheating the pasta on the stovetop over low heat with a small splash of cream or broth, stirring until warmed through and the sauce loosens back to a creamy consistency. Reheat the chicken in the oven at 375 degrees F for about 8 to 10 minutes or in the air fryer for 3 to 4 minutes to restore the crunch.

Pro tip: The pesto cream sauce and cooked chicken can be frozen separately for up to 2 months. When ready to serve, thaw overnight in the fridge, reheat the sauce gently, and cook fresh pasta to serve with it.ç

Pesto Pasta with Crispy Parmesan Chicken

Golden, crunchy Parmesan-crusted chicken cutlets laid over velvety creamy basil pesto pasta. A restaurant-quality Italian-American dinner made at home.

Print Recipe Save to My Pins

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts cut lengthwise into 4 thin cutlets
• 1 large egg for egg wash
• 1 tsp Italian seasoning for egg wash
• 1 tbsp Parmesan cheese, grated for egg wash
• 0.5 tsp salt for egg wash
• 0.33 tsp black pepper for egg wash
• 0.33 cup plain breadcrumbs for breading
• 0.33 cup Panko breadcrumbs for breading
• 0.33 cup Parmesan cheese, grated for breading
• 0.5 tbsp Italian seasoning for breading
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp salt for breading
• 0.5 tsp black pepper for breading
• 2 tbsp neutral oil for shallow frying
• 16 oz pasta penne, fettuccine, or spaghetti
• 1 tbsp unsalted butter
• 2 tsp garlic minced
• 0.75 cup basil pesto refrigerated store-bought or homemade
• 1.33 cup heavy cream
• 2 tbsp cream cheese do not skip
• 0.75 cup Parmesan cheese, freshly grated for sauce
• 1 pinch red pepper flakes optional
• 0.5 cup pasta water reserved before draining

Equipment

• Large skillet
• Large pot
• Deep skillet
• 2 shallow bowls for dredging
• Rack or paper towels

Method

 

1. Set up dredging station: Whisk together the egg, Italian seasoning, Parmesan, salt, and pepper in one shallow bowl. Combine plain breadcrumbs, Panko, Parmesan, Italian seasoning, oregano, parsley, salt, and pepper in a second bowl.
2. Bread the chicken: Dip each cutlet in the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat fully on both sides. Place on a plate and rest for 10 minutes.
3. Fry the chicken: Heat 2 tablespoons oil in a large skillet over medium-high heat. Fry chicken in batches without overcrowding for 3 to 5 minutes per side until deeply golden and cooked through to 165 degrees F. Transfer to a rack or paper towels.
4. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
5. Make the creamy pesto sauce: In a deep skillet over medium heat, melt the butter. Add garlic and cook for 1 minute until fragrant. Stir in pesto and warm for 1 minute. Pour in heavy cream, stir in cream cheese and freshly grated Parmesan. Simmer on low, stirring, for 3 to 4 minutes until sauce thickens. Season with salt, pepper, and red pepper flakes.
6. Combine pasta and sauce: Add drained pasta to the pesto sauce and toss to coat. Add reserved pasta water a splash at a time to loosen if needed.
7. Serve: Slice the crispy chicken and lay over plated pasta. Garnish with extra Parmesan and dried parsley. Serve immediately.

Notes

Let breaded chicken rest 10 minutes before frying to help crust adhere. Do not skip the cream cheese in the sauce. Use freshly grated Parmesan for best melting. Use refrigerated pesto not shelf-stable jarred pesto for better flavor. Store leftovers in the fridge for up to 3 days. Reheat pasta with a splash of cream on the stovetop and chicken in the oven or air fryer.