Pesto Chicken Parmesan Pasta

This Pesto Chicken Parmesan Pasta puts a creamy, herbaceous twist on a classic comfort food. Crispy, golden-brown chicken cutlets are topped with melty mozzarella and a generous spoonful of basil pesto, then broiled to cheesy perfection. Meanwhile, tender pasta is tossed in a rich pesto cream sauce made with garlic, butter, and a mix of Parmesan and mozzarella. Finished with a touch of pasta water for ideal consistency, this dish brings together bold Italian flavors and creamy textures in every bite. It's indulgent, satisfying, and perfect for pesto lovers craving a hearty, elevated dinner.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 4 plates

Calories: 1,887 kcal per serving

Ingredients

½ pound - pasta
1 cup - all-purpose flour
1 teaspoon - salt
½ teaspoon - black pepper
½ teaspoon - garlic powder
2 - eggs
1 cup - breadcrumbs
2 - chicken breasts
⅛ - Vegetable oil
3 tablespoon - butter
1 tablespoon - olive oil
3 cloves - garlic
1 ½ cup - pesto
1 cup - heavy cream
½ teaspoon - salt
¼ teaspoon - black pepper
½ teaspoon - onion powder
½ teaspoon - garlic powder
½ cup - Parmesan cheese
½ cup - mozzarella cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and set aside.
Set up dredging stations: one dish with flour, salt, pepper, and garlic powder; another with scrambled eggs; a third with breadcrumbs, all seasoned with salt and pepper.
Coat chicken in flour, then egg, then breadcrumbs.
Heat vegetable oil in a pan to 350°F. Fry chicken until golden and crispy on both sides. Remove and set aside.
In a separate pan, melt butter with olive oil. Add garlic and sauté until fragrant.
Stir in pesto and heavy cream. Bring to a gentle simmer.
Season sauce with salt, pepper, onion powder, and garlic powder. Reduce heat.
Add Parmesan and mozzarella to the sauce. Stir until melted and smooth. Add pasta water as needed to reach desired consistency.
Top each fried chicken cutlet with a spoonful of pesto, then mozzarella and Parmesan. Broil until cheese is melted.
Toss cooked pasta in the remaining sauce, adding more Parmesan and pasta water as needed. Plate with the broiled chicken and enjoy.