Menu
Chicken / Dinner Recipes / Entrees / Pasta

Chicken Pesto Pasta

This chicken pesto pasta is a quick 30 minute meal, perfect for weeknights. Tender pasta tossed in fresh basil pesto and topped with crispy breaded chicken. So simple but so delicious, this is a great dish for all the fresh summer herbs. Baking the chicken makes clean up a breeze, but the chicken still gets super crispy!

If you like this chicken pesto pasta with, you’ll love…

Herbed Chicken Pitas with Bacon, Marinated Tomatoes, and Feta

Crispy Oven Baked Chicken Tenders with Creamy Herb Sauce

Greek Pasta Salad with Tangy Vinaigrette

Grocery List:

  • Pasta
  • Basil
  • Olive oil
  • Pine nuts
  • Parmesan cheese
  • Seasonings & herbs
  • Chicken breast
  • Flour
  • Breadcrumbs
  • Eggs

Breading the chicken in flour and breadcrumbs ensures it gets crispy!

Instructions for the pesto pasta with crispy chicken:

For the Pesto:

In a blender or food processor combine the basil, olive oil, cheese, pine nuts, salt, and pepper. Pulse until smooth. Transfer to a container and set aside.

For the Crispy Chicken:

Preheat oven to 400 degrees, line a sheet pan with parchment paper and set aside.

Fill three shallow baking dishes, one with the breadcrumbs, one with the seasoning and flour, and one with the egg and water. Take the butterflied chicken breast, working with on piece at a time, dip in the egg mixture, then into the flour mix, back into the egg mix, and finally into the breadcrumbs. Coating well each time. Repeat with remaining chicken breasts, transfer to the prepared sheet pan.

Bake at 400 for 12 minutes, flip and bake for another 8-10 minutes until the chicken is crispy and reaches and internal temperature of 165 degrees F. If desired, you can pan fry the chicken prior to baking for an extra crispy coating.

Once the chicken is done, transfer to a cutting board to rest and slice.

For the Pasta:

Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain and return to the pot, toss with the pesto. Serve topped with the sliced crispy chicken, fresh herbs, and shredded parmesan.

Pesto Pasta with Crispy Chicken

5 from 2 votes
Course: Main Course
Keyword: Chicken, Pasta, Pesto
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Servings
Author: The Hearty Life
Cost: $$
Print Recipe Pin Recipe

Ingredients: 

  • 1 lb Patsa, any type
  • Herbs for garnish

For the Pesto:

  • 2 cups Fresh Basil
  • 1/2 cup Olive oil
  • 3/4 cup Shredded parmesan or pecorino cheese
  • 1/4 cup Toasted pine nuts
  • Salt and pepper, to taste

For the Crispy Chicken:

  • 3 8-10 oz. Boneless, skinless chicken breasts, butterflied
  • 4 Eggs
  • 1/2 cup Water
  • 2-3 cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne pepper
  • 3 cups Plain or Italian breadcrumbs

Instructions:

For the Pesto:

  • In a blender or food processor combine the basil, olive oil, cheese, pine nuts, salt, and pepper. Pulse until smooth. Transfer to a container and set aside.

For the Crispy Chicken:

  • Preheat oven to 400 degrees, line a sheet pan with parchment paper and set aside. Butterfly the boneless, skinless chicken breasts.
  • In one shallow baking dish combine the eggs and water, whisk well to combine. In another, combine the flour and seasonings. In a third dish add the breadcrumbs. Take the butterflied chicken breast, working with on piece at a time, dip in the egg mixture, then into the flour mix, back into the egg mix, and finally into the breadcrumbs. Coating well each time. Repeat with remaining chicken breasts, transfer to the prepared sheet pan.
  • Bake at 400 for 12 minutes, flip and bake for another 8-10 minutes until the chicken is crispy and reaches and internal temperature of 165 degrees F. If desired, you can pan fry the chicken prior to baking for an extra crispy coating.
  • Once the chicken is done, transfer to a cutting board to rest and slice.

For the Pasta:

  • Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain and return to the pot, toss with the pesto. Serve topped with the sliced crispy chicken, fresh herbs, and shredded parmesan.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.