Crispy Parmesan Chicken Over Pesto Pasta Recipe
When it comes to comfort food that doesn’t compromise on elegance, few dishes compare to Crispy Parmesan Chicken Over Pesto Pasta. It combines the juicy crunch of golden chicken cutlets with the vibrant, herbaceous flavor of fresh basil pesto—married together over perfectly cooked pasta. It’s rich, satisfying, and surprisingly simple to prepare.
Introduction to the Dish
Crispy Parmesan Chicken over Pesto Pasta is inspired by classic Italian flavors and American-style breaded cutlets. The dish typically consists of chicken breasts coated in a Parmesan-panko crust, pan-fried until crisp, and served on a bed of pasta tossed with basil pesto.
Perfecting the Pesto Pasta
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta al dente according to package instructions.
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Reserve ¼ cup of the starchy pasta water before draining.
Step 2: Make the Pesto Sauce
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In a large skillet or bowl, toss the drained pasta with pesto.
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Add pasta water a little at a time to help the sauce coat evenly.
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Stir in olive oil or butter if desired for silkiness.
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Season with salt and pepper to taste.
Bringing It All Together
To serve:
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Place a mound of pesto pasta in the center of the plate.
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Slice the crispy chicken into strips or leave whole and place on top.
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Garnish with extra Parmesan, basil, or cherry tomatoes.
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Optionally drizzle with lemon juice or olive oil for a fresh finish.
Tips for Plating and Presentation
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Contrast colors: Use white plates to make the green pesto pop.
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Layer textures: Chicken on top of pasta ensures the crust stays crisp.
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Garnish mindfully: A touch of color from basil or tomato elevates the visual appeal.
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Slice diagonally: Sliced chicken presents better and shows off the crisp coating.
Common Mistakes to Avoid
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Soggy chicken: Ensure oil is hot enough before frying and don’t overcrowd the pan.
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Overcooked pasta: Al dente is key for texture and preventing mushiness.
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Too dry or oily: Use reserved pasta water for sauce consistency—not extra oil.
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Skipping seasoning: Each component—chicken, breading, pasta, pesto—needs seasoning.
Customizations and Variations
For Different Proteins:
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Pork Cutlets: Use thin pork for a rich twist.
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Tofu: Bread and crisp tofu slices for a vegetarian option.
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Shrimp: Bread and fry shrimp for a seafood spin.
For Pesto:
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Kale or Spinach Pesto: Mix with basil or substitute completely.
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Nut-Free Pesto: Use sunflower seeds or omit entirely.
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Creamy Pesto: Mix in heavy cream or Greek yogurt for a luscious sauce.
Pasta Options:
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Gluten-Free: Use brown rice or chickpea pasta.
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Whole Wheat: Adds fiber and a nutty flavor.
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Stuffed Pasta: Serve over ravioli or tortellini for extra indulgence.
Suggested Sides and Pairings
Side Dishes:
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Garlic Bread or Focaccia
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Arugula Salad with Lemon Vinaigrette
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Roasted Vegetables (zucchini, bell peppers, asparagus)
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Caprese Salad with balsamic glaze
Drinks:
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White Wine: Try a crisp Sauvignon Blanc or Pinot Grigio.
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Sparkling Water: Lemon or cucumber-infused.
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Light Beer or Limoncello Spritz
Nutritional Information
This dish is indulgent yet balanced when portioned properly. Here’s a rough estimate:
Per Serving (with pasta and chicken):
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Calories: 650–800
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Protein: 40g
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Carbohydrates: 50–60g
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Fat: 30–35g
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Fiber: 3–5g
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Calcium and Iron: High due to Parmesan and leafy pesto ingredients
To reduce calories:
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Use grilled chicken instead of fried.
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Opt for a lighter pesto.
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Use zoodles or spaghetti squash instead of pasta.
How to Store and Reheat
Storage:
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Chicken: Store separately in an airtight container for up to 4 days.
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Pasta: Keep in a sealed container. Add a splash of olive oil to prevent sticking.
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Pesto: Refrigerate homemade pesto for up to 5 days or freeze in cubes.
Reheating:
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Chicken: Reheat in the oven or air fryer to preserve crispness.
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Pasta: Reheat gently on the stovetop or microwave with a splash of water or broth.
Final Thoughts and Recipe Summary
Crispy Parmesan Chicken Over Pesto Pasta is a beautiful blend of textures, flavors, and techniques. It’s rich but not overwhelming, fancy but approachable, and endlessly customizable. Whether you’re cooking for a date night, family gathering, or a treat-yourself evening, it delivers every time.
Crispy Parmesan Chicken Over Pesto Pasta Recipe
Ingredients
- For the Chicken:
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¾ cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil (for pan-frying)
- For the Pasta:
- 12 oz pasta (linguine, spaghetti, or penne)
- ½ to ¾ cup prepared basil pesto (store-bought or homemade)
- ¼ cup pasta water (reserved from boiling)
- Optional: ¼ cup grated Parmesan cheese for garnish
- Optional Toppings:
- Cherry tomatoes (halved)
- Fresh basil
- Red pepper flakes
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions. Reserve ¼ cup of pasta water, then drain and set aside. - Prepare the Chicken:
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
Dredge each chicken cutlet in flour, dip in egg, and coat in the breadcrumb-Parmesan mixture. Press firmly to adhere. - Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Add chicken and cook 4–5 minutes per side, until golden brown and cooked through (internal temp should be 165°F/74°C).
Transfer to a paper towel-lined plate to rest. - Make the Pesto Pasta:
Toss the drained pasta with pesto and a splash of reserved pasta water until evenly coated. Add more pesto or water to reach desired consistency. - Assemble:
Plate a portion of pesto pasta and top with a crispy Parmesan chicken cutlet.
Garnish with extra Parmesan, fresh basil, and cherry tomatoes if using.