Crispy Chicken And Creamy Pesto?

This pesto pasta and crispy chicken is all about balance. You get crispy, golden pan-fried chicken on top of silky noodles coated in a garlic-forward pesto cream sauce. It’s rich, comforting, and feels a little elevated without being fussy. The pesto brings a herby freshness, while the cream and cheese add luxurious texture. Every bite is packed with flavor, and the crispy chicken gives it that extra bite that makes the dish feel complete.

Why You’ll Love This Recipe

It’s easy enough for a weeknight but still feels like something you’d order at a restaurant. The crispy chicken adds texture, the sauce clings beautifully to the pasta, and it all comes together in 30 minutes. Best of all, it uses pantry staples and doesn’t require a blender or food processor. You can use whatever pasta you have on hand, and it’s easily adaptable to suit dairy-free preferences or other protein options. Whether you’re cooking for yourself or trying to impress someone, this is a no-fail dinner that delivers every time. but still feels like something you’d order at a restaurant. The crispy chicken adds texture, the sauce clings beautifully to the pasta, and it all comes together in 30 minutes. Best of all, it uses pantry staples and doesn’t require a blender or food processor.

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Ingredients for Pesto Pasta with Crispy Chicken

You’ll need a few everyday ingredients for this one. Thin-sliced chicken breast cooks quickly and evenly, while flour, egg, and breadcrumbs make a crispy, golden crust. The sauce comes together with store-bought pesto, garlic, cream, and cheese.

Main Ingredients

• 1 boneless chicken breast, sliced into 2 thin cutlets
• Salt, to taste
• 1/4 cup flour
• 1 egg, beaten
• 1/4 cup Italian breadcrumbs

Pesto Cream Sauce

• 1 to 2 cloves garlic, thinly sliced
• 1/2 cup pesto
• 1/4 cup heavy cream
• 1/4 cup milk
• Salt and pepper, to taste
• 1/4 cup grated parmesan

Pasta

• 6 oz pasta
• 1/4 cup reserved pasta water

Optional Garnish

• Extra parmesan
• Chili flakes
• Chives

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How to Make Pesto Pasta with Crispy Chicken

Step-by-Step Instructions

Season chicken breasts with salt. Dredge each piece in flour, dip in beaten egg, and coat evenly in Italian breadcrumbs.

Pan-fry the chicken in oil heated to 350°F (175°C) until golden on both sides. Let rest on a wire rack or paper towel.

Boil your pasta 1 minute before al dente. Reserve some of the pasta water.

In a separate pan, sauté sliced garlic for about 1 minute until fragrant. Add pesto, cream, and milk, and season with salt and pepper. Simmer briefly.

Stir in parmesan cheese, then add pasta and reserved water. Toss until sauce thickens and coats the pasta evenly.

Slice chicken into strips and plate over the pasta. Garnish with extra parmesan, chili flakes, or chives.

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Tips and Variations

Can I Use a Different Pasta Shape?

Yes! This works well with linguine, rigatoni, fusilli, or even short pasta like penne. Just make sure to cook it slightly under so it finishes in the sauce.

How to Make It Dairy-Free

Swap out the cream and milk for unsweetened oat or almond milk, and use a dairy-free pesto and parmesan alternative.

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Frequently Asked Questions

Can I bake the chicken instead of pan-frying?
Yes. Bake at 400°F (200°C) for about 15–18 minutes until golden and cooked through. Spray with oil for a crispier result.

Can I use chicken thighs instead of breast?
Definitely. Just pound them thin and follow the same breading and cooking process.

Does this reheat well?
It’s best fresh, but you can reheat it gently on the stovetop with a splash of milk or cream to loosen the sauce.

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You Might Also Like

• Love crispy chicken? Try my Mochiko Chicken.
• Want another 30-minute meal? Check out my Pad Kra Pao.
• Looking for creamy and spicy? Go for my Chili Oil Vodka Pasta.