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Pesto Pasta with Crispy Parmesan Chicken

Pasta is the best dinner idea especially when it involves pesto and crispy parmesan chicken! This pesto pasta is insanely creamy, super vibrant and fresh, and the crispy chicken takes it to a whole another level. Even the pickiest of eaters will go back for seconds.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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Ingredients

CREAMY PESTO SAUCE

  • 1 tablespoon unsalted butter
  • 2 teaspoons garlic finely minced
  • 3/4 cup pesto
  • 1 1/4 cup heavy cream
  • 1/2 to 3/4 cup parmesan more to taste
  • 2 tablespoons cream cheese
  • red pepper flakes to taste
  • salt to taste
  • black pepper to taste

OTHER

  • 16 ounces pasta shape of choice
  • 2 chicken breasts halved
  • oil for frying

WET BATTER

  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1 tablespoon grated parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

DRY BATTER

  • 1/3 cup plain breadcrumbs
  • 1/3 cup Panko breadcrumbs
  • 1/4 cup grated parmesan
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions 

CRISPY CHICKEN

  1. Prepare the wet batter. Whisk together the egg with Italian seasoning, grated parmesan, black pepper, and salt in a small bowl.
  2. In a deep bowl, combine plain breadcrumbs, panko breadcrumbs, grated parmesan, Italian seasoning, oregano, dried parsley, salt, and black pepper.
  3. First dip the chicken in the wet batter using one hand and let any excess drip off. Transfer to the dry batter. Then use the other clean hand to coat it well in the breadcrumbs and transfer to a plate. Repeat with the rest and allow them to rest for 10 minutes.
  4. Heat vegetable oil for frying. You don't need that much oil. We will be shallow frying.
  5. Once the oil is hot, fry the chicken on each side until beautifully golden and cooked through in the center. Fry in batches so the pan is not crowded. Transfer to a wire rack to let any excess oil drip off and that's it.

MAKE THE CREAMY PESTO SAUCE

  1. In a saucepan over medium heat, add the butter and garlic. Saute for a minute or two.
  2. Add the pesto and heavy cream. Mix together and bring to a simmer. Once bubbling, add cream cheese and lots of parmesan. Mix it together very well so the cheese is completely incorporated.
  3. Season to taste with salt, black pepper, and red pepper flakes.

THE PASTA

  1. Boil pasta according to package directions in salted water. Drain when cooked and toss in the sauce. Chop the chicken and add on top. Enjoy warm!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!