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Key Ingredients & Substitutions

Pasta: I love using rotini because its twists hold onto the pesto sauce beautifully. However, you can use any pasta you like, such as fusilli, farfalle, or spaghetti. Just cook it until al dente for the best texture!

Chicken: Boneless, skinless chicken breasts work well, but you could substitute with thighs for juiciness, or even use turkey cutlets. If you’re in a pinch, pre-cooked chicken strips could also save time.

Parmesan Cheese: Freshly grated Parmesan adds a rich flavor, but if you’re in a hurry, store-bought grated cheese will do. Pecorino Romano is a good alternative if you like a stronger taste.

Pine Nuts: These add a lovely nutty flavor to the pesto. If you can’t find them or want to save some money, walnuts, pecans, or even sunflower seeds make great substitutes!

Fresh Basil: Fresh basil is key here, bringing freshness and aroma. If you can’t find it, try using baby spinach or arugula for a different twist, but it won’t have the same flavor.

How Do You Make Pesto From Scratch?

Making fresh pesto is super easy but needs a few steps to get it just right. The combination of fresh herbs and nuts is what makes it vibrant and tasty!

• In your food processor, combine the fresh basil leaves, spinach (if using), pine nuts, garlic cloves, a bit of salt, and pepper.
• Pulse the mixture a few times to chop it up, then slowly drizzle in the olive oil while the processor runs. This helps everything blend smoothly.
• Once you have a nice, green paste, add the Parmesan cheese and pulse a few more times. Taste and adjust salt, pepper, or even add more cheese if you’d like.

Remember, the key to pesto is balancing the flavors, so if it feels a bit off, a splash of lemon juice can brighten it up!

How to Make Pesto Pasta With Crispy Parmesan Chicken

Ingredients You’ll Need:

For the Pasta:

• 8 oz rotini pasta (or any preferred pasta)

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese, divided
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• Olive oil (for frying)

For the Pesto:

• 1 cup fresh basil leaves, packed (plus more for garnish)
• 2 cups fresh spinach leaves (optional)
• 1/3 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese (for pesto)
• Juice of 1 lemon

How Much Time Will You Need?

This delicious dish requires about 15 minutes of preparation time and 20-25 minutes of cooking time, making a total of approximately 40 minutes. This includes time to cook the pasta, prepare the pesto, bread and fry the chicken, and assemble your meal. Perfect for a busy weeknight or a special dinner!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente (firm but not hard). Drain the pasta and set it aside.

2. Prepare the Pesto:

In a food processor, combine 1 cup of fresh basil leaves, spinach (if you’re using it), pine nuts, garlic, 1/4 cup of grated Parmesan cheese, lemon juice, and a pinch of salt and pepper. Pulse this mixture a few times to chop everything up. With the processor running, slowly drizzle in 1/2 cup of olive oil until you have a smooth pesto sauce. Taste it and adjust seasoning if needed.

3. Coat the Pasta:

Take your cooked rotini and toss it gently in the pesto sauce until every noodle is beautifully coated. Set it aside while you prepare the chicken.

4. Prepare the Chicken:

Rinse and pat dry the chicken breasts. If they’re uneven, pound them to an even thickness so they cook evenly. In a shallow bowl, mix together the panko breadcrumbs, 1/2 cup of grated Parmesan cheese, salt, and pepper.

5. Bread the Chicken:

Brush each chicken breast lightly with olive oil (or beaten egg if you want the coating to stick better). Dredge the chicken in the Parmesan-panko mixture, pressing down so it sticks well.

6. Cook the Chicken:

Heat a skillet over medium heat and add enough olive oil to cover the bottom of the pan. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until they are golden brown, crispy, and the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes.

7. Slice the Chicken:

Once the chicken has rested, slice it into strips to make it easy to serve on top of the pasta.

8. Assemble the Dish:

In a serving bowl or plate, place the pesto-coated pasta. Lay the sliced crispy Parmesan chicken on top, and garnish with fresh basil leaves for that extra burst of flavor.

9. Serve:

Serve your Pesto Pasta with Crispy Parmesan Chicken warm. Enjoy every delicious bite of this flavorful dish!

Can I Use Different Types of Pasta?

Absolutely! While rotini holds the pesto beautifully, feel free to use any favorite pasta shape such as penne, farfalle, or even spaghetti. Just adjust the cooking time according to the package instructions!

Can I Make the Pesto in Advance?

Yes! You can make the pesto ahead of time. Store it in an airtight container in the refrigerator for up to a week. Just remember to drizzle a little olive oil on top to keep it fresh and vibrant.

How Do I Store Leftovers?

Store any leftover pasta and chicken in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently in a skillet over low heat or in the microwave. If the pasta seems dry, add a splash of olive oil or a bit of water to help rehydrate it.

Can I Bake the Chicken Instead of Frying It?

Yes, baking is a great alternative! Preheat your oven to 400°F (200°C). Place the breaded chicken on a lined baking sheet and bake for about 20-25 minutes, or until the chicken reaches the proper internal temperature, flipping halfway through for even cooking.