Pesto Pasta Parmesan Chicken

There are some dinners that satisfy every craving in one bite. This pesto pasta Parmesan chicken does exactly that—crispy golden chicken with a nutty cheese crust on a bed of fragrant, basil-loaded pasta. It is that rare comfort food that feels weeknight easy but elegant enough to serve when friends drop in.

One of my go-to dishes when I need to impress but have limited time. The crunchy chicken with vibrant basil always gets rave reviews and has earned a permanent spot in our dinner rotation.

Ingredients

• Boneless skinless chicken breasts: for juicy protein that crisps up beautifully when pan-fried. Look for pieces that are evenly thick for even cooking
• Grated Parmesan cheese: brings salty depth in the chicken breading and as a finishing touch. Fresher cheese makes a real difference here
• Breadcrumbs: for crisp texture. Use panko for even more crunch
• Garlic powder and onion powder: deliver savory flavor throughout
• Good quality olive oil: helps the chicken get that irresistible golden crust
• Dried pasta: any robust variety like penne or fusilli will capture the pesto nicely
• Fresh or store-bought basil pesto: for vivid color and herby flavor. If possible choose a pesto that uses real parmesan and pine nuts
• Fresh lemon juice: adds brightness and balances the richness
• Fresh basil leaves: for a burst of color and fresh aroma
• Extra Parmesan cheese: for that signature cheesy finish

Instructions

Prepare the Chicken:

Pat the chicken breasts dry with paper towels. Sprinkle both sides evenly with salt, pepper, garlic powder and onion powder so the seasoning adheres fully. Mix Parmesan cheese with breadcrumbs in a shallow bowl. Press each breast in the mixture so it is thickly coated all over. Heat olive oil in a large skillet on medium. Carefully lay in the chicken, letting it sizzle. Keep the heat moderate to prevent burning. Cook each side six to seven minutes until the crust is deeply golden and the inside reaches 165 degrees. Transfer to a plate and set aside to rest.

Prepare the Pasta:

While chicken cooks, boil the pasta in well-salted water until tender but firm. Drain thoroughly but keep a small cup of pasta water. While the pasta is hot add it to a large bowl. Spoon over the pesto and drizzle in a bit of reserved pasta water. Toss until each strand is glossy and evenly coated.

Assemble the Dish:

Slice the golden chicken into neat strips. Pile up a serving of pesto pasta on each plate and arrange chicken slices over the top. Just before serving add a squeeze of fresh lemon, a handful of torn basil leaves and shower generously with more Parmesan.

My favorite part is always the crispy coating on the chicken. When my daughter first helped me dredge the chicken in cheese and crumbs, she tried to sneak a bite before it even hit the pan. Now it has become our tradition—she does the dipping and I do the frying for every batch.

Storage and Leftover Tips

Let cooked chicken and pasta cool fully before storing. Keep them in separate airtight containers so the breading stays crisp. Chicken will hold for three days and pasta for two days with a splash of olive oil to prevent sticking. For reheating use a skillet instead of microwave for the chicken for best crunch.

Easy Ingredient Swaps

Swap the chicken for thighs for deeper flavor or use a plant-based cutlet for a vegetarian option. Any short pasta works nicely and pesto can vary with spinach or arugula instead of basil if you are feeling adventurous. For extra color add halved cherry tomatoes or steamed green beans into the pasta.

Perfect Ways to Serve This

A simple arugula salad with lemon keeps the meal light and a glass of chilled white wine pairs well. Sometimes I spread the pesto pasta on a big serving platter with the chicken nestled over the top for family style gatherings. Crusty bread on the side is a must for mopping up extra pesto.

The Story Behind This Recipe

I came up with this dish one frantic night when my fridge was nearly empty and a friend was arriving in an hour. In a rush I tossed cheese into the breadcrumbs and added the last of my homemade pesto to pasta and the result was better than I imagined. Now it is that recipe I reach for when I want to guarantee smiles at the table.

Adapting for Every Season

Spring calls for swapping in fresh peas and asparagus while summer is all about sweet cherry tomatoes and basil. For autumn I sometimes mix in roasted squash or kale. I have even made a winter version with spinach pesto and sun dried tomatoes—plenty of possibilities year round.

This dish tastes just as good for a relaxed family dinner or an impromptu gathering with friends. Serve with a green salad and enjoy the leftovers for lunch the next day.

Recipe Q&A

→ How do you keep the chicken juicy?

Pan-fry chicken until golden and let it rest before slicing. This prevents dryness and keeps each piece moist.

→ Which type of pasta works best?

Penne, fusilli, or spaghetti are great choices for holding onto the creamy pesto sauce and chicken slices.

→ Can I use store-bought pesto?

Yes, quality store-bought pesto works well. For extra freshness, add a squeeze of lemon and fresh basil before serving.

→ What is the best way to coat the chicken?

Dredge chicken in the Parmesan-breadcrumb mixture, pressing gently so the coating adheres evenly when frying.

→ How do I prevent the pasta from sticking?

Stir pasta while boiling and toss immediately with pesto and reserved pasta water after draining for best results.

→ Can this dish be prepared ahead?

You can cook the chicken in advance and reheat gently. Assemble with fresh pasta and pesto just before serving.