Description
Herbaceous pesto-coated pasta topped with golden, crunchy Parmesan chicken—comforting and restaurant-worthy.
Ingredients
Scale
- 2 Chicken breasts
- 1/2 cup Basil pesto
- 8 oz Pasta (fettuccine or linguine)
- 1/2 cup Parmesan cheese
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 2 Eggs
- 1 cup Breadcrumbs or panko
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- 2 tbsp Butter
- Fresh basil (for garnish)
- Extra Parmesan (for serving)
Instructions
- Pound chicken breasts to even thickness; season with salt and pepper.
- Dredge chicken in egg, then coat with Parmesan and breadcrumbs mixed with Italian seasoning.
- Pan-fry chicken in olive oil and butter until golden and cooked through; rest, then slice.
- Cook pasta in salted water until al dente; reserve some pasta water.
- Warm pesto gently in a skillet with garlic and a splash of pasta water.
- Toss pasta in pesto until glossy and well coated.
- Plate pasta and top with sliced Parmesan chicken, basil, and extra cheese.
Notes
- For a spicier kick, add red pepper flakes to the pesto.
- Ensure chicken is cooked to an internal temperature of 165°F.
- Use fresh pasta for a quicker cooking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-frying and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg