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For the pesto pasta, you will need: - 8 oz (225g) pasta of your choice (fettuccine or penne recommended) - 1 cup fresh basil leaves - 1/4 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese, plus more for serving - 2 cloves garlic, minced - 1/2 cup extra-virgin olive oil - Salt and black pepper to taste These ingredients create a fresh, vibrant pesto sauce that pairs perfectly with your pasta. For the crispy Parmesan chicken, gather these items: - 2 boneless, skinless chicken breasts - 1/2 cup breadcrumbs (preferably Italian-style) - 1/2 cup grated Parmesan cheese (for chicken coating) - 1 tablespoon Italian seasoning These ingredients help form a crunchy, cheesy coating on the chicken, making it a delightful topping for your pasta. You can enhance your dish with: - Salt and black pepper to taste - Fresh basil leaves for garnish Feel free to adjust the seasonings based on your taste. You can also add some crushed red pepper for a kick! {{ingredient_image_1}} First, gather your ingredients for the pesto sauce. You will need fresh basil, toasted pine nuts, garlic, and Parmesan cheese. Place these into a food processor. Pulse them until they are finely chopped. Next, turn on the food processor. Slowly drizzle in the extra-virgin olive oil. This makes the sauce smooth and creamy. After that, season with salt and black pepper. Taste it and adjust the seasoning as needed. Set this aside for later. In a large pot, add water and a pinch of salt. Bring this to a boil. Once boiling, add the pasta. Cook it as per the package instructions until it is al dente. Before you drain the pasta, save half a cup of the pasta water. This water helps make the sauce creamier. After that, drain the pasta in a colander. While your pasta cooks, preheat your oven to 400°F (200°C). In a shallow bowl, mix breadcrumbs, Parmesan cheese, and Italian seasoning. Take the chicken breasts and season them with salt and pepper. Coat each chicken breast in the breadcrumb mix. Make sure to press the crumbs on well. Place the coated chicken on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes. The chicken should be golden and reach an internal temperature of 165°F (74°C). Now it’s time to combine the pasta and pesto. In a large mixing bowl, add your drained pasta. Pour the pesto sauce over the pasta. Mix it well, adding the reserved pasta water a tablespoon at a time. This helps reach your desired creaminess. Serve the pesto pasta on plates. Top it with sliced crispy Parmesan chicken. Garnish with fresh basil leaves and more Parmesan cheese for an extra touch! To make the best pesto, use fresh basil leaves. Pick basil that is bright green and fragrant. Toast your pine nuts before adding them. Toasting gives the nuts a richer flavor. Use a food processor to blend your pesto. Pulse the garlic, basil, and pine nuts first. Then, slowly add olive oil until smooth. Taste and season with salt and pepper. You can add more Parmesan cheese for a creamier texture. Store your pesto in a jar with a layer of olive oil on top. This keeps it fresh longer. Cooking pasta may seem simple, but it needs care. Start with a big pot of salted water. The salt helps flavor the pasta. Bring the water to a boil before adding your pasta. Stir the pasta right after adding it to prevent sticking. Follow the time on the package for cooking. Aim for al dente, which means firm but cooked. Reserve half a cup of pasta water before draining. This water helps mix with the pesto later. It adds creaminess and flavor to your dish. For crispy chicken, start with dry chicken breasts. Pat them with paper towels to remove extra moisture. Season the chicken with salt and pepper. Mix breadcrumbs with Parmesan cheese and Italian seasoning in a bowl. Coat each chicken breast in the breadcrumb mix. Press the mixture onto the chicken for better adhesion. Bake the chicken on parchment paper at 400°F. Bake until golden brown and cooked through. A meat thermometer should read 165°F. This ensures your chicken is safe to eat. Let it rest for a few minutes before slicing. This keeps it juicy and flavorful. Pro Tips Use Fresh Basil: Fresh basil is key for a vibrant pesto. Choose bright green leaves without any browning for the best flavor. Toast Pine Nuts: To enhance the flavor of your pesto, lightly toast the pine nuts in a dry skillet over medium heat until golden brown. Adjust Pesto Consistency: If the pesto is too thick, add a little more pasta water to achieve your desired creaminess when mixing with the pasta. Ensure Chicken is Juicy: To keep the chicken moist, avoid overcooking it and let it rest for a few minutes before slicing to retain juices. {{image_2}} If you want to switch up the protein, try shrimp or turkey. They both pair well with pesto. For shrimp, use medium-sized ones. Cook them in a pan until pink and tender. For turkey, ground turkey works great. Cook it with some Italian herbs for added flavor. Both options make for a tasty meal. For a vegetarian twist, replace the chicken with roasted vegetables. Bell peppers, zucchini, and mushrooms work best. Just chop and roast them with olive oil. For vegan options, use a tofu or tempeh. Marinate them in a bit of pesto before you grill or bake. This adds amazing flavor without using animal products. You can use any pasta you like for this dish. Fettuccine and penne are great choices. But feel free to try spaghetti, fusilli, or even whole grain pasta. The key is to cook it until it's al dente. This ensures your pasta holds up well to the rich pesto sauce. Store leftover pesto pasta in an airtight container. Make sure it cools first. This helps keep the flavors fresh. Place it in the fridge. It will last for 3 to 5 days. If you see any change in color or smell, throw it out. You can freeze pesto pasta for longer storage. Use a freezer-safe container. Leave some space at the top for expansion. When you're ready to eat, take it out and let it thaw in the fridge overnight. Reheat it on the stove over low heat. Add a splash of water or olive oil for moisture. Store cooked chicken separately if you have leftovers. Keep it in an airtight container in the fridge. It will stay fresh for 3 to 4 days. For longer storage, freeze the chicken. Wrap it tightly in plastic wrap or foil. This keeps it safe for up to 4 months. Always check for freshness before eating. You can use walnuts or sunflower seeds. They both add a nice crunch. If you want a nut-free option, try using hemp seeds. Each substitute will change the flavor a bit, but they work well. For a twist, try pumpkin seeds for a unique taste. This dish lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you notice any change in smell or texture, it’s best to toss it. Make sure to reheat the chicken until it's hot. The pasta can be warmed gently to keep it tender. Yes, you can make pesto pasta without cheese. Just skip the Parmesan in the pesto. You can add more nuts or seeds for creaminess. Another great option is to blend in avocado. This keeps the dish rich and tasty without dairy. In this blog post, we explored how to make delicious pesto pasta and crispy Parmesan chicken. We covered essential ingredients, step-by-step cooking tips, and creative variations. Remember, perfecting your pesto and chicken takes practice, but it’s worth it. Store your leftovers well, and don’t be afraid to experiment with different ingredients. This dish can adapt to your tastes, so have fun in the kitchen. Enjoy making these simple yet tasty meals again and again.

Pesto Pasta Delight with Crispy Parmesan Chicken

A delicious pasta dish featuring homemade pesto and crispy Parmesan chicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 3
Calories 600 kcal

Ingredients
  

  • 8 oz pasta of your choice
  • 1 cup fresh basil leaves
  • 1 4 cup pine nuts
  • 1 2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1 2 cup extra-virgin olive oil
  • to taste Salt and black pepper
  • 2 pieces boneless, skinless chicken breasts
  • 1 2 cup breadcrumbs
  • 1 2 cup grated Parmesan cheese for chicken coating
  • 1 tablespoon Italian seasoning
  • to garnish fresh basil leaves

Instructions
 

  • Prepare the Pesto Sauce: In a food processor, combine the fresh basil, toasted pine nuts, minced garlic, and 1/2 cup grated Parmesan cheese. Pulse until finely chopped.
  • Emulsify: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and black pepper to taste. Set aside.
  • Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  • Cook the Chicken: While the pasta is cooking, preheat your oven to 400°F (200°C). In a shallow bowl, combine the breadcrumbs, 1/2 cup Parmesan cheese, and Italian seasoning. Season the chicken breasts with salt and pepper, then coat each breast in the breadcrumb mixture, pressing gently to adhere.
  • Bake the Chicken: Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
  • Combine Pasta and Pesto: In a large mixing bowl, toss the drained pasta with the pesto sauce, adding reserved pasta water a tablespoon at a time until the desired creaminess is achieved.
  • Plate the Dish: Serve the pesto pasta on plates, topped with sliced crispy Parmesan chicken. Garnish with fresh basil leaves and additional Parmesan cheese.

Notes

For extra flavor, use fresh ingredients and adjust seasoning to taste.
Keyword chicken, Italian, pasta, pesto