Pesto Pasta with Crispy Parmesan Chicken

Ingrédients

Breaded Chicken

2 large chicken breasts, sliced in half for a total of (4) pieces

1 cup plain panko breadcrumbs

1/2 cup flour

2 large eggs, whisked

2 tbsp Parmesan cheese, grated

1 tsp dried oregano

1 tsp dried parsley

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper, to taste

Neutral flavored oil, for frying

Creamy Pesto Pasta

8 ounces dried pasta like rigatoni or penne

1 tablespoon olive oil

3 large garlic cloves, minced

1/2 cup pesto

3/4 cup heavy cream

1/4 cup Parmesan cheese, grated, plus more for serving

Salt and pepper, to taste

Instructions

Breaded Chicken

Preheat oven to 200F. Place a cooking rack over a baking sheet. Set aside.

Assemble (3) bowls:

• Bowl 1 - add the flour, season with salt, pepper, and mix

• Bowl 2 - add and whisk the eggs

• Bowl 3 - add and mix the bread crumbs, Parmesan, dried herbs, garlic and onion powder. Season with salt and pepper

Coat chicken slices in the flour, then the egg and coat in breadcrumbs.

Heat oil in a pan and fry the chicken on both sides, about 2-3 min.

Transfer to cooling rack setup and place in oven until ready to serve.

Pesto Pasta

Bring a pot of water to a boil and salt generously. Stir in the pasta and cook according to the package instructions until al dente.

Reserve 1 cup of the pasta water and drain the pasta. In a skillet over medium heat, add olive oil and garlic.

Cook garlic until fragrant, 1-2 min.

Stir in the pesto and then the heavy cream.

Mix in the cooked pasta, Parmesan cheese and salt and pepper, to taste.

Cook pasta for 2-4 min.

If needed, mix in some of the reserved pasta water to thin out sauce.

Assembly

Dish out pasta into equal portions.

Slice chicken breast into smaller pieces and place on top of pasta.

Grate extra Parmesan cheese over pasta before serving.