Description
A comforting dinner featuring golden-brown, parmesan-crusted chicken breasts served over a bed of aromatic, silky basil pesto pasta.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 tsp garlic powder
- 12 oz pasta (fusilli or penne)
- 1 cup basil pesto
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry with paper towels and season with salt and pepper.
- Combine grated parmesan and breadcrumbs in a shallow bowl; press chicken firmly into the mixture to coat.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Fry chicken for 6-8 minutes per side until golden and cooked through (165F).
- Boil a large pot of salted water and cook pasta according to package directions until just under al dente.
- Reserve 1/2 cup of pasta water before draining the noodles.
- In the empty pasta pot, stir together pesto and the reserved pasta water over low heat.
- Toss the cooked pasta into the pesto sauce until evenly coated.
- Slice the chicken and serve on top of the pasta, garnished with extra parmesan and lemon juice.