Fresh, garlicky pesto pasta meets crunchy golden chicken. Every forkful has a bit of both.
Prep20 min
Cook25 min
Total45 min
Serves4
LevelIntermediate
What makes it special
Flour
Eggs
Black pepper
Basil pesto
This dinner has everything: bright, herby pasta, juicy chicken with a crunchy Parmesan crust, and a squeeze of lemon to tie it together. It looks like restaurant food but it's really just a few simple steps.
The crunchy chicken
Thin cutlets. Pound the chicken to an even thickness so it cooks fast and evenly.
The three-dish coating. Flour helps the egg stick, egg helps the crumbs stick, and panko mixed with Parmesan makes a golden, nutty crust.
Shallow fry. A little olive oil in a hot pan, no deep frying needed.
The pesto pasta
Store-bought pesto is perfectly fine here. Loosen it with pasta water so it coats the noodles in a silky sauce rather than clumping. Add the lemon juice at the end so the pesto stays bright green.
Tips
Don't rinse the pasta. The starch helps the pesto cling.
Grate the Parmesan fresh.
Let the chicken rest a minute before slicing so the crust stays put.
Easy add-ons
Halved cherry tomatoes for sweetness
Roasted broccoli or asparagus
A ball of burrata torn over the top
Chili flakes in the crumb coating for a little heat
Leftovers
Keep the pasta and chicken separate for up to 3 days. Reheat the chicken in the air fryer or oven at 375°F for a few minutes to bring back the crunch.
Bright basil pesto pasta topped with golden, crunchy Parmesan-panko chicken cutlets and a squeeze of lemon. Ready in under 45 minutes.
Pasta Intermediate Italian
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Ingredients 18 items
Tap to check off as you go
Crispy Parmesan Chicken
Pesto Pasta
Instructions 8 steps
1
Slice or pound the chicken thin and season it with salt, pepper and garlic powder.
2
Set out three dishes: flour, beaten egg, and panko mixed with Parmesan.
3
Coat the chicken in flour, dip it in egg, then press it firmly into the panko mixture.
4
Pan-fry in olive oil for 3 to 4 minutes per side, until golden and cooked through.
5
Cook the pasta, saving some of the cooking water.
6
Warm the garlic in butter or olive oil, then add the pesto and a splash of pasta water.
7
Toss the pasta in the sauce with a squeeze of lemon and cherry tomatoes if you like.
8
Slice the chicken and serve it over the pasta with extra Parmesan and basil.
Nutrition per serving
Calories
620
Protein
38g
Carbs
56g
Fat
28g
Sugar
4g
Fiber
3g
Sodium
620mg
Questions, answered
Can I use store-bought pesto?
Absolutely. A good jar of pesto works perfectly here. Homemade is a bonus.
Can I air fry the chicken?
Yes. Air fry at 400°F for 12 to 14 minutes, flipping once.
Why panko instead of breadcrumbs?
Panko is lighter and flakier, so the crust gets extra crunchy.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
