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Pesto Chicken Parm Pasta
This Pesto Chicken Parm Pasta takes a classic comfort dish and gives it a vibrant, herby twist. Crispy breaded chicken cutlets are topped with mozzarella and rich pesto, then broiled until bubbly. Meanwhile, a creamy pesto sauce made with garlic, heavy cream, Parmesan, and mozzarella blankets al dente pasta. Tossed together with a bit of pasta water and extra cheese, this dish is a bold, cheesy, and basil-forward spin on a traditional chicken parm—easy to make and incredibly satisfying.
Pesto Chicken Parm Pasta
By
These Carbs Don't CountIngredients
For the Chicken
For the Pasta
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.
- Step 2
Set up three dredging stations: seasoned flour (flour, salt, pepper, garlic powder), scrambled eggs, and breadcrumbs.
- Step 3
Dredge chicken in flour, then egg, then breadcrumbs.
- Step 4
Heat canola oil in a pan over medium heat and fry chicken until golden brown on both sides. Set aside.
- Step 5
In another pan, melt butter with olive oil. Add minced garlic and sauté until fragrant.
- Step 6
Stir in pesto and heavy cream. Bring to a simmer and season with salt, pepper, onion powder, and garlic powder.
- Step 7
Add Parmesan and mozzarella to the sauce and stir until creamy.
- Step 8
Top fried chicken with a spoonful of pesto sauce and mozzarella cheese. Broil until cheese is melted and bubbly.
- Step 9
Toss pasta into remaining sauce with a splash of pasta water and a bit more Parmesan.
- Step 10
Serve the creamy pesto pasta with the crispy chicken on top. Enjoy!
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Per serving
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