Description
A comforting bowl of pesto-coated pasta paired with crispy parmesan chicken, full of fresh basil flavor and golden crunch.
Ingredients
Scale
- 12 ounces fusilli pasta
- 2 large chicken cutlets
- 1 cup grated parmesan cheese
- 2 cups fresh basil leaves
- 3 garlic cloves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1 whole lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat a skillet over medium heat and bring a large pot of salted water to a boil.
- In a food processor, blend basil, garlic, pine nuts, parmesan, olive oil, lemon juice, salt, and pepper until smooth.
- Add a small amount of olive oil to the skillet and let it heat.
- Coat the chicken cutlets in grated parmesan, pressing gently so it sticks.
- Cook the chicken until golden and crispy on both sides. Boil the pasta until al dente, then drain.
- Toss the pasta with the pesto until evenly coated. Slice the chicken.
- Serve the pasta topped with sliced chicken, extra basil, and parmesan.
Notes
- Toast pine nuts lightly for deeper flavor
- Use fresh parmesan for best results
- Add a splash of pasta water to loosen pesto if needed
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: pesto pasta, crispy parmesan chicken, pasta dinner, easy chicken pasta, basil pesto recipe