These Carbs Don't Count
June 8, 2025
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.
$12.00 / Serving 
Estimated Price / Serving
22 Ingredients
MEDIUM
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.
2
|
Set up three dredging stations: seasoned flour (flour, salt, pepper, garlic powder), scrambled eggs, and breadcrumbs.
3
|
Dredge chicken in flour, then egg, then breadcrumbs.
4
|
Heat canola oil in a pan over medium heat and fry chicken until golden brown on both sides. Set aside.
5
|
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
|
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!
164.1 g
Carbs
196.89 g
Fat
123.09 g
Protein
3922.58 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pesto Chicken Parm Pasta
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