Creamy Pesto Pasta with Parmesan Chicken

Creamy Pesto Pasta with Parmesan Chicken – Easy Weeknight Recipe You’ll Crave

There are some recipes that just make you feel like you’ve stepped into a cozy Italian bistro, and this creamy pesto pasta with Parmesan chicken is one of them. Perfect for busy weeknights or relaxed weekends, it combines the earthy richness of basil pesto, the satisfying bite of perfectly cooked pasta, and the irresistible crunch of golden Parmesan-crusted chicken. It’s a flavor-packed dinner that feels restaurant-quality but comes together right in your kitchen.

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Why You’ll Love This Recipe

If you’re looking for a dinner that’s quick, comforting, and a crowd-pleaser, this one hits the mark. The creamy pesto sauce clings beautifully to every strand of pasta, while the Parmesan chicken adds a crunchy, cheesy bite. It’s versatile enough for family dinners, date nights, or even meal prep for the week. The best part? It’s simple enough for beginners, yet impressive enough to serve to guests.

Recipe Overview

Serving Size: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Parmesan Chicken:

  • 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (Italian-style or panko)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 eggs, beaten
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

For the Pasta and Sauce:

  • 12 oz pasta (linguine, penne, or fettuccine)
  • 1 cup heavy cream
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Optional Garnish: Fresh basil leaves, extra Parmesan, lemon wedges

Kitchen Equipment Required

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Shallow bowls for breading chicken
  • Tongs or spatula
  • Knife and cutting board
  • Whisk
  • Colander

How to Make

  1. Prep the Chicken: Pat chicken cutlets dry and season with salt and pepper. In one bowl, mix Parmesan, breadcrumbs, garlic powder, and Italian seasoning. In another, beat the eggs. Dip each cutlet in egg, then coat with the breadcrumb mixture.
  2. Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.
  3. Cook the Pasta: In a large pot of salted boiling water, cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  4. Make the Sauce: In the same skillet, melt butter over medium heat. Whisk in heavy cream, pesto, and Parmesan. Let simmer for 2–3 minutes until slightly thickened. Add pasta and toss to coat, adding a splash of pasta water if needed for a silky sauce.
  5. Serve: Slice the Parmesan chicken and arrange over the pasta. Garnish with fresh basil and extra Parmesan.

Tips for the Best Results

  • Pound chicken to an even thickness for faster, more even cooking.
  • Use freshly grated Parmesan for better flavor and melt.
  • Don’t skip the pasta water—it helps the sauce cling perfectly.
  • Let the chicken rest before slicing to keep it juicy.

Common Mistakes to Avoid

  • Overcooking the chicken—dry chicken will ruin the texture.
  • Using cold pesto straight from the fridge—let it come to room temperature for better blending.
  • Overcrowding the skillet—cook chicken in batches if needed.

Variations and Substitutions

  • Protein Swap: Try shrimp, salmon, or grilled vegetables instead of chicken.
  • Lighter Option: Use half-and-half instead of heavy cream.
  • Vegan Version: Use plant-based cream, vegan pesto, and breaded tofu cutlets.
  • Pasta Choice: Swap linguine for penne, rigatoni, or even gluten-free pasta.
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How to Store and Meal Prep

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop with a splash of cream or milk to refresh the sauce.
  • For meal prep, keep the chicken and pasta separate so the breading stays crisp.

Serving and Presentation Ideas

  • Serve with a crisp green salad and garlic bread for a complete meal.
  • Add a sprinkle of red pepper flakes for heat.
  • Plate the pasta in a nest and arrange chicken slices on top for a restaurant-style look.

Related Post: Creamy Chicken Sausage Orzo

FAQs

Q: Can I use jarred pesto?
Yes, jarred pesto works perfectly, but homemade will give a fresher flavor.

Q: Can I bake the chicken instead of frying?
Yes, bake at 400°F for 18–20 minutes, flipping halfway through.

Q: Can I freeze this dish?
You can freeze the chicken separately, but the sauce is best fresh for optimal texture.

Conclusion

This creamy pesto pasta with Parmesan chicken is the kind of meal that makes you excited for dinner. It’s fast enough for weeknights, special enough for guests, and adaptable for almost any diet. With its fresh basil aroma, cheesy crunch, and silky sauce, it’s bound to become a staple in your kitchen.