From the Cook
From the Cook
From the Cook
1/4
Pesto Chicken Parm Pasta
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.
2
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Set up three dredging stations: seasoned flour (flour, salt, pepper, garlic powder), scrambled eggs, and breadcrumbs.
3
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Dredge chicken in flour, then egg, then breadcrumbs.
4
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Heat canola oil in a pan over medium heat and fry chicken until golden brown on both sides. Set aside.
5
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In another pan, melt butter with olive oil. Add minced garlic and sauté until fragrant.
6
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Stir in pesto and heavy cream. Bring to a simmer and season with salt, pepper, onion powder, and garlic powder.
7
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Add Parmesan and mozzarella to the sauce and stir until creamy.
8
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Top fried chicken with a spoonful of pesto sauce and mozzarella cheese. Broil until cheese is melted and bubbly.
9
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Toss pasta into remaining sauce with a splash of pasta water and a bit more Parmesan.
10
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Serve the creamy pesto pasta with the crispy chicken on top. Enjoy!
My Calorie Intake
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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