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A quick and elegant weeknight dinner featuring crispy golden Parmesan-coated chicken breasts served atop linguine pasta tossed in fresh basil garlic pesto, with juicy cherry tomatoes and finishing touches of fresh basil and Parmesan cheese.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, pounded to ½-inch thickness
  • ½ cup all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, beaten
  • ¾ cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil for frying
  • 12 oz linguine, spaghetti, or preferred pasta
  • ½ cup fresh basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ¼ cup reserved pasta cooking water
  • ½ cup freshly grated Parmesan cheese (for pasta and garnish)
  • Salt and black pepper to taste
  • Juice of half a lemon
  • Fresh basil leaves (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Optional pine nuts or crushed walnuts (for garnish)
  • Optional red pepper flakes (for a bit of heat)
  • Optional lemon zest (for brightness)

Instructions

  1. Place each chicken breast between plastic wrap or in a zip-top bag and pound to an even ½-inch thickness.
  2. Set up three shallow bowls: one with seasoned flour; one with beaten eggs; and one with a mix of panko breadcrumbs, freshly grated Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
  3. Dredge each chicken breast first in the flour (shake off excess), then dip in the beaten eggs, and finally press firmly into the panko-Parmesan mixture to coat evenly. Place breaded breasts on a plate.
  4. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes or as package directs. Reserve ½ cup pasta cooking water, then drain pasta.
  5. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add breaded chicken breasts without crowding, cooking 4–5 minutes on the first side until golden, then flip and cook 3–4 minutes more until cooked through (internal temperature 165°F / 74°C). Transfer chicken to a wire rack and let rest for 3 minutes.
  6. In the same skillet or a separate pot, warm 2 tablespoons olive oil over medium heat. Add minced garlic and cook about 60 seconds until fragrant.
  7. Add halved cherry tomatoes and cook about 2 minutes until softened, pressing a few to burst.
  8. Add the drained pasta to the skillet with garlic and tomatoes; toss to combine.
  9. Remove skillet from heat. Stir in basil pesto, juice of half a lemon, 3–4 tablespoons reserved pasta water (adding more if needed for desired consistency), and ½ cup grated Parmesan cheese. Toss well and season with salt and pepper to taste.
  10. Slice rested chicken breasts diagonally into thick strips.
  11. Divide pesto pasta among plates, arrange chicken slices on top, and finish with fresh basil leaves, extra Parmesan, and optional red pepper flakes or nuts if desired.

Notes

Always use freshly grated Parmesan cheese for the best crust and sauce flavor; pre-grated cheese does not melt or caramelize well., Rest fried chicken on a wire rack rather than a plate to preserve crispiness by allowing air circulation., Do not rinse pasta after cooking to retain starch that helps sauce cling., Add pesto off the heat to preserve fresh herb flavor and vibrant green color., Make-ahead tips: bread chicken up to a day in advance and refrigerate; freeze homemade pesto in portion cubes for later use; store chicken and pasta separately for better reheating results., Baking option: bake breaded chicken on a wire rack at 425°F (220°C) for 20-25 minutes instead of frying for a less hands-on and lower-fat method, though crispiness may be slightly reduced., Leftovers: store chicken and pasta separately in airtight containers and refrigerate up to 3 days; reheat chicken on a wire rack in oven and pasta gently on stovetop with reserved pasta water or broth for best texture.

Nutrition

Find it online: https://lanamixingbowl.com/pesto-pasta-with-crispy-parmesan-chicken-shakshukarecipe/