Pesto Pasta with Parmesan Chicken Perfection
Hey there! Today, I want to share with you my absolute favorite recipe: Pesto Pasta with Parmesan Chicken Perfection. This dish holds a special place in my heart because it reminds me of lazy summer evenings spent with friends and family, enjoying good food and great company. The combination of the fragrant pesto, perfectly cooked pasta, and juicy Parmesan chicken is simply divine. Trust me, once you try this recipe, you’ll be hooked!
Why You’ll Love This
I make this dish whenever I want to impress my guests or simply treat myself to a delicious meal. The flavors are incredibly vibrant and the textures are perfectly balanced. My family goes crazy for this because it’s a crowd-pleaser and always leaves everyone satisfied. Plus, it’s surprisingly easy to make, so you don’t have to spend hours in the kitchen to achieve culinary perfection.
Ingredients
For the Pesto Pasta:
- 250g pasta of your choice
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves of garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
For the Parmesan Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Directions
1. Start by preparing the pesto. In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until the ingredients are well combined and form a coarse paste. Gradually add the olive oil while continuing to pulse, until the pesto reaches a smooth consistency.
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Preheat your oven to 400°F (200°C). In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, dried oregano, paprika, salt, and pepper. Coat each chicken breast with the mixture, pressing gently to ensure it adheres to the chicken.
4. Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown. Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and golden.
5. While the chicken is baking, toss the cooked pasta with the prepared pesto until well coated. Season with additional salt and pepper if desired.
6. Serve the pesto pasta alongside the Parmesan chicken. Garnish with some fresh basil leaves and extra grated Parmesan cheese, if desired.
Notes
I’ve experimented with different variations of this recipe, and one thing I’ve discovered is that you can substitute the pine nuts with walnuts or almonds if you prefer. It adds a slightly different flavor profile to the pesto, but it’s equally delicious.
Another tip I’ve learned along the way is that if you don’t have a food processor to make the pesto, you can finely chop the basil, garlic, and pine nuts and mix them with the grated Parmesan cheese and olive oil in a bowl. It takes a bit more time and effort, but the result is just as tasty.
Variations
Feel free to get creative with this recipe! One variation I’ve tried is adding sun-dried tomatoes to the pesto for an extra burst of flavor. Simply chop a handful of sun-dried tomatoes and mix them in with the other pesto ingredients before blending.
Equipment
While a food processor is the easiest way to make the pesto, you can also use a blender or even a mortar and pestle if you’re feeling adventurous. It might take a bit more effort, but the end result will still be delicious.
Storage Information
Though honestly, in my house, this dish never lasts more than a day! However, if you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before enjoying.
Serving Suggestions
I personally love serving this dish with a side of garlic bread and a simple green salad. The garlic bread is perfect for mopping up any leftover pesto, and the refreshing salad complements the flavors of the pasta and chicken beautifully. Of course, feel free to serve it with your favorite sides or even on its own as a main course.
Pro Tips
One important lesson I’ve learned from experience is to be patient when making the pesto. Don’t rush the blending process, as it takes time for the flavors to meld together and develop that perfect balance. Trust me, it’s worth the extra few minutes of blending!
FAQ
Q: Can I use store-bought pesto instead of making my own?
A: Absolutely! While I highly recommend making your own pesto for the freshest flavors, store-bought pesto works just fine if you’re short on time. Just be sure to choose a high-quality brand that you enjoy.
Q: Can I use chicken thighs instead of chicken breasts?
A: Of course! Chicken thighs will work just as well in this recipe. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftover pesto pasta and chicken separately. Place them in separate airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
I hope you enjoy this Pesto Pasta with Parmesan Chicken Perfection as much as I do! It’s a true crowd-pleaser with flavors that will transport you to a sunny Italian trattoria. Bon appétit!
Pesto Pasta with Parmesan Chicken Perfection
A delightful combination of fragrant pesto pasta and juicy Parmesan chicken. This recipe is easy to make and bursting with vibrant flavors that will leave you satisfied and coming back for more.
Ingredients
- 250g pasta of your choice
- 1 cup fresh basil leaves
- 1 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves of garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 4 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
Directions
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Start by preparing the pesto. In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Gradually add the olive oil until smooth.
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Cook the pasta according to package instructions. Drain and set aside.
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Preheat oven to 400°F (200°C). Mix Parmesan cheese, breadcrumbs, oregano, paprika, salt, and pepper. Coat chicken with the mixture and cook in a skillet.
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Bake the chicken in the preheated oven until cooked through and golden.
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Toss the cooked pasta with the prepared pesto.
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Serve the pesto pasta alongside the Parmesan chicken. Garnish with fresh basil leaves and extra grated Parmesan cheese.