Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, for frying
- 12 oz pasta (such as spaghetti or penne)
- ½ cup homemade or store-bought basil pesto
- 1 tablespoon fresh lemon juice (optional)
- Fresh basil leaves, for garnish (optional)
- Extra Parmesan cheese, for garnish
Instructions
- Pound chicken to an even thickness, season with salt and pepper, and dredge in a mixture of Parmesan, breadcrumbs, garlic powder, and onion powder, pressing the coating to adhere.
- Cook pasta according to package directions until al dente, reserve a small cup of pasta water, then drain and toss with pesto and lemon juice if using.
- Heat olive oil in a skillet, fry chicken until golden and cooked through, slice chicken, and serve atop pesto-coated pasta, garnished with fresh basil and extra Parmesan.
Notes
For the crispiest crust, use panko breadcrumbs and press the Parmesan mixture firmly onto the chicken. Store leftovers for up to 3 days; reheat gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg