This creamy pesto pasta is a fantastic dish, bringing together the rich flavors of basil pesto and smooth cream. Top it off with crispy Parmesan chicken for a hearty meal!
You won’t believe how easy it is to whip up such deliciousness! I love serving it with a side salad to feel a bit fancy—because who says you can’t treat yourself? 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are great for frying. If you’re looking for a lighter option, try using chicken thighs which can be juicier. For vegetarian options, you could use tofu or portobello mushrooms instead!
Pasta: I love using rotini for its fun shape that holds the creamy sauce well. However, any pasta like penne, fusilli, or even gluten-free pasta works just as nicely.
Pesto: Homemade basil pesto is fantastic, but store-bought saves time. If you’re allergic to nuts, look for nut-free pesto or make a leafy version using spinach. You can also easily use sun-dried tomato pesto for a different twist.
Cream: Heavy cream gives a rich texture, but you can replace it with half-and-half or a non-dairy option like coconut cream for a lighter alternative. Just keep in mind that this will change the flavor a bit!
How Do I Make Sure My Chicken is Crispy?
Getting that perfect crispy chicken is all about the breading technique! First, pound the chicken to an even thickness; this helps it cook uniformly. Here’s how to get that crunch:
- Set up a breading station with separate bowls for flour, beaten eggs, and the breadcrumb mixture.
- Make sure to coat the chicken thoroughly in the flour, then the egg, and finally the breadcrumbs. Press the crumbs in firmly!
- Fry in hot oil; it should sizzle when you add the chicken. Flip only once for that golden color!
Let the chicken rest on a paper towel after frying to absorb excess oil and maintain that crispiness.
How to Make Creamy Pesto Pasta with Crispy Parmesan Chicken
Ingredients You’ll Need:
For The Crispy Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and black pepper, to taste
- 3-4 tablespoons olive oil (for frying)
For The Creamy Pesto Pasta:
- 12 ounces rotini or your favorite pasta
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved (optional)
- Fresh basil leaves (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes for prep and another 20 minutes cooking everything to perfection. Perfect for a weeknight dinner or a fun weekend treat!
Step-by-Step Instructions:
1. Prepare the Crispy Parmesan Chicken:
To start, place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them until they are evenly thick (about 1/2 inch). This helps the chicken cook evenly.
Next, season the chicken with salt and pepper on both sides. Now, set up a breading station with three shallow bowls: one for flour, one for the beaten eggs, and another for a mix of panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
Take each chicken breast and coat it in flour, shaking off any extra. Then dip it in the beaten eggs, followed by the breadcrumbs—making sure to press the crumbs onto the chicken gently so they stick well.
Heat olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through. The chicken is ready when it reaches an internal temperature of 165°F (75°C). Remove the chicken from the pan, let it rest for a few minutes, then slice it into strips.
2. Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. After cooking, reserve 1/2 cup of pasta water and drain the rest.
3. Make the Creamy Pesto Sauce:
In the same pot or a large skillet over medium heat, mix the heavy cream and basil pesto together. Stir gently and cook for about 3-5 minutes until it’s warmed through and slightly thickened.
Next, stir in the grated Parmesan cheese until it’s melted and smooth. Add the cooked pasta and halved cherry tomatoes if you’re using them, and toss everything together until well coated. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency. Finally, season with salt and pepper to taste.
4. Assemble and Serve:
Now it’s time to put everything together! Divide the creamy pesto pasta onto serving plates or bowls. Top with the sliced crispy Parmesan chicken. For a finishing touch, garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. Serve immediately, and enjoy your delicious meal!
This dish pairs wonderfully with a crisp green salad or some garlic bread, turning it into a complete and satisfying meal!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta?
Absolutely! While rotini works great for holding the creamy sauce, you can use any pasta you like such as penne, fettuccine, or even gluten-free pasta. Just follow the cooking time on the package!
Can I Make This Recipe Healthier?
Certainly! To lighten it up, you can use chicken thighs instead of breasts, swap heavy cream for half-and-half or a lighter cream, and use whole wheat pasta. You can also add more veggies, like spinach or broccoli, to boost nutrition!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta and chicken in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if needed.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the creamy pesto sauce a day in advance and refrigerate it. Just reheat it gently on the stove when you’re ready to serve, and then mix it with the pasta. This saves time on busy nights!
