Description
Rich in flavor yet simple in preparation, it showcases the beauty of classic pairings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 12 oz pasta (penne or spaghetti)
- ½ cup basil pesto (homemade or jarred)
- 1 tablespoon lemon juice (optional)
- Extra Parmesan, for topping
- Fresh basil, for garnish (optional)
Instructions
- Begin by seasoning the boneless, skinless chicken breasts. Sprinkle them generously with salt, pepper, garlic powder, and onion powder.
- In a shallow bowl, combine the grated Parmesan cheese with panko breadcrumbs. Press the seasoned chicken into this mixture.
- Heat the olive oil in a large non-stick pan over medium heat. Add the coated chicken breasts. Cook each side for about 6-7 minutes until golden brown.
- While the chicken rests, bring a large pot of salted water to boil. Add the pasta, cooking until al dente.
- Transfer the drained pasta back to the pot or a mixing bowl. Toss it with the basil pesto, using reserved pasta water to loosen the sauce if necessary.
- Slice the cooked chicken into strips and arrange them atop the pesto-coated pasta. Drizzle with lemon juice and enhance with extra Parmesan and fresh basil if desired.
Notes
Maintain medium heat to avoid burning the Parmesan crust. Resting cooked chicken ensures juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 620 per serving
- Sodium: 780 mg per serving
- Protein: 40 g per serving