Pesto Pasta Parmesan Chicken (Printable Format)
Golden chicken, pasta, pesto, and Parmesan unite for a quick, flavorful dinner bursting with fresh basil.
# Needed Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 cup grated Parmesan cheese
03 -
1/2 cup dry breadcrumbs
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt and freshly ground black pepper, to taste
07 -
2 tablespoons olive oil
→ For the Pasta
08 -
12 ounces dried pasta
09 -
1/2 cup basil pesto
10 -
1 tablespoon fresh lemon juice
11 -
Fresh basil leaves, for garnish
12 -
Additional Parmesan cheese, for serving
# Preparation Steps:
01 -
Pat chicken breasts dry and season both sides evenly with salt, pepper, garlic powder, and onion powder.
02 -
In a shallow dish, combine grated Parmesan cheese and breadcrumbs. Press each chicken breast into the mixture until well coated on all sides.
03 -
Heat olive oil in a large skillet over medium heat. Fry coated chicken for 6–7 minutes per side, or until golden brown and internal temperature reaches 165 °F. Transfer to a plate and let rest 5 minutes before slicing.
04 -
While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
05 -
Toss hot drained pasta in a large bowl with basil pesto. Loosen with reserved pasta water as needed to coat the pasta evenly.
06 -
Slice chicken into strips. Serve pesto-tossed pasta in bowls, top with chicken, a squeeze of fresh lemon juice, more Parmesan, and basil leaves.
# Supplementary Details:
01 -
Resting the chicken before slicing ensures it stays juicy. Use freshly grated Parmesan for best texture and flavor.