This creamy pesto pasta is a delicious mix of flavors, topped with tender Parmesan chicken. It’s quick to make and packed with goodness, perfect for a cozy dinner!
You can feel fancy without all the fuss! I love how the creamy sauce clings to the pasta, and if I’m honest, I might steal extra bites of that cheesy chicken! 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for this recipe since it cooks quickly and stays juicy. If you want an easier option, use pre-cooked rotisserie chicken. Just add it to the pasta at the end!
Pasta: I love using rotini because the grooves catch all the creamy pesto sauce. You could also opt for penne or farfalle. Both work great with sauces!
Pesto: Store-bought pesto is a time saver, but if you have fresh basil, garlic, nuts, and olive oil, homemade is a fun option! If you need a nut-free option, substitute with sunflower seeds.
Heavy Cream: For a lighter version, swap heavy cream for half-and-half or coconut milk. You can still achieve a creamy texture!
What’s the Best Way to Bread Chicken for a Crunchy Coating?
Breading chicken might seem tricky, but it’s simple once you get the hang of it! The key is to follow the three-step process: flour, egg, and breadcrumbs. This creates an amazing crispy crust.
- Start with dry hands for the flour step. This helps the egg stick better.
- Shake off excess flour and let the egg drip before moving to the breadcrumbs.
- Press the chicken into the breadcrumbs firmly for better adhesion.
Cook on medium heat, so the coating doesn’t burn before the chicken is fully cooked. Enjoy that perfect golden crust!
How to Make Creamy Pesto Pasta with Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 1 tbsp Italian seasoning or dried herbs
- Salt and pepper to taste
- 2 tbsp olive oil
For the Pasta:
- 12 oz rotini pasta (or any spiral/corkscrew pasta)
For the Sauce:
- 1 cup prepared basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 2 cloves garlic, minced
For Serving:
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10 minutes prepping ingredients and 20 minutes cooking everything. Just enough time to make a satisfying meal without a long wait!
Step-by-Step Instructions:
1. Preparing the Chicken:
First, take your chicken breasts and clear a space to work. Flatten them slightly using a meat mallet or the bottom of a heavy pan, ensuring they’re all the same thickness. This helps them cook evenly. Now, sprinkle salt and pepper on both sides for flavor.
2. Setting Up Breading Stations:
Grab three shallow bowls. In the first bowl, add your flour. In the second bowl, crack and beat the egg until it’s mixed well. In the third bowl, combine the panko breadcrumbs with Italian seasoning and half of the Parmesan cheese. You’re ready to start breading!
3. Breading the Chicken:
Take each chicken breast and dredge it in the flour, making sure to shake off any extra. Next, dip it into the beaten egg, letting the excess drip off. Finally, coat it in the panko mixture, pressing down to ensure it sticks. Repeat until all the chicken is coated.
4. Cooking the Chicken:
Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken into the skillet. Cook for about 4-5 minutes on each side, or until they’re golden brown and fully cooked (the internal temperature should reach 165°F). Once done, remove them from the skillet and set aside to rest. Slice the chicken into strips once slightly cooled.
5. Cooking the Pasta:
In a large pot, boil salted water and add the rotini pasta. Cook according to the package instructions until it’s al dente. Remember to reserve about 1/2 cup of pasta water for later. Then drain the pasta and set it aside.
6. Making the Creamy Pesto Sauce:
In the same skillet you used for the chicken (to keep all those lovely flavors), add the minced garlic and sauté for about 30 seconds. Lower the heat and stir in the basil pesto and heavy cream. Mix everything well and let it warm through, adding the reserved pasta water a little at a time if the sauce is too thick.
7. Combining Pasta and Sauce:
Add the cooked pasta to the skillet and gently toss it in the creamy pesto sauce until everything is well-coated. The pasta should be nicely enveloped in that delicious sauce!
8. Serving:
Now it’s time to plate up! Dish the creamy pesto pasta onto plates and top each serving with the sliced Parmesan chicken. Don’t forget to sprinkle the remaining Parmesan over the top and add fresh basil leaves for that lovely pop of color and flavor!
9. Enjoy Hot:
Serve this delightful dish warm and enjoy every bite. The crispy chicken paired with the creamy pasta will be a hit at your dinner table!
This meal is a truly indulgent and comforting choice, perfect for a weeknight dinner or a special occasion. Enjoy your cooking!
FAQ for Creamy Pesto Pasta with Parmesan Chicken
Can I Use Other Types of Meat?
Absolutely! If you prefer, you can substitute chicken with turkey breasts, thin pork chops, or even shrimp. Just adjust the cooking times accordingly; shrimp cooks very quickly, while thicker cuts will need more time.
What If I Don’t Have Panko Breadcrumbs?
No problem! You can use regular breadcrumbs as a substitute. If you want a crunchier texture, consider crushing some crackers or using a mix of breadcrumbs with crushed cornflakes or even some finely chopped nuts.
Can I Prepare This Dish Ahead of Time?
You can prep the chicken and bread it ahead of time. Just cover and refrigerate until you’re ready to cook! However, for the best texture, it’s best to cook the pasta and sauce fresh, then combine everything right before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, adding a splash of cream or a bit of pasta water to freshen up the sauce.
