Pesto Pasta with Parmesan Chicken Perfection

There’s something incredibly comforting about a warm bowl of pasta, especially when it’s loaded with bold flavors, a cheesy crunch, and a fresh herbaceous kick. That’s exactly what you get with this Pesto Pasta with Parmesan Chicken Perfection. It’s a dish that’s fancy enough to impress your dinner guests but simple enough to throw together on a busy weeknight—aka, the dream dinner situation.

I remember the first time I made this—it was a last-minute weeknight meal, and I was trying to use up some leftover pesto and chicken in the fridge. What came out of the kitchen that night was a dish that quickly became a regular in our home. The crispy Parmesan coating on the chicken gives it the most irresistible texture, and when you pair that with al dente pasta swirled in pesto? Perfection, truly.

This recipe is all about balance. You’ve got crispy, cheesy chicken that’s pan-seared to golden brown goodness, tossed with perfectly cooked pasta and that beautiful green sauce we all know and love—basil pesto. And let’s be honest, anything topped with a little extra Parmesan and fresh herbs is instantly next-level.

So whether you’re cooking for your family or trying to wow someone special, this dish delivers every single time.

Let’s get started!

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts

• ½ cup grated Parmesan cheese

• ¼ cup all-purpose flour

• 1 teaspoon garlic powder

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 8 ounces pasta (penne, linguine, or spaghetti work great)

• ½ cup basil pesto (store-bought or homemade)

• ¼ cup reserved pasta water

• Extra grated Parmesan for serving

• Chopped fresh basil or parsley for garnish (optional)

STEP 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Don’t forget to scoop out about ¼ cup of that starchy pasta water before draining—this is going to help your pesto sauce cling beautifully to every strand of pasta later.

Once it’s cooked, drain the pasta and set it aside while you focus on the real star of the show: that golden Parmesan chicken.

STEP 2: Prep the Chicken

While your pasta’s cooking, grab your chicken breasts and flatten them slightly. This doesn’t mean smashing them into oblivion—just gently pound them out so they’re an even thickness all the way through. This step helps them cook evenly and gives you that glorious crispy crust.

In a shallow bowl, mix together your Parmesan cheese, flour, garlic powder, salt, and black pepper. This is your coating—simple, but packed with flavor.

Now, dredge each chicken breast in the Parmesan mixture. Press the coating firmly onto both sides of the chicken to make sure it sticks. The cheese will crisp up as it cooks and give you that crave-worthy crust.

STEP 3: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once it’s hot and shimmering, carefully add your chicken breasts. Let them cook for about 5 to 6 minutes per side. You want them golden brown on the outside and cooked through in the center. No one likes dry chicken, so don’t overdo it—just until they’re juicy and fully cooked.

Once they’re done, take them out of the skillet and let them rest on a cutting board. Letting the chicken rest for a few minutes helps keep all those delicious juices inside.

Welcome back! If you’ve already prepped that golden, crispy Parmesan chicken and cooked your pasta to perfection, you’re well on your way to serving up a dish that’s every bit as delicious as it sounds. This part is where the flavors really come together—silky pesto coating every bite of pasta, juicy slices of Parmesan-crusted chicken laid perfectly on top, and those final touches that make all the difference.

I love how this dish feels a little fancy without requiring a ton of effort. It’s simple, straightforward, and totally customizable. Plus, it’s one of those meals that makes your kitchen smell amazing—think toasted Parmesan, fresh basil, and warm olive oil. Honestly, it’s hard not to sneak a bite or two before it even hits the plate.

Let’s finish this up!

STEP 4: Toss the Pasta with Pesto

Now that your pasta is cooked and drained, transfer it to a large mixing bowl while it’s still warm. Add in the ½ cup of basil pesto. This is where that reserved pasta water you saved earlier comes in handy—add a splash of it (start with about a tablespoon or two) to help loosen up the pesto and create a silky, glossy coating that clings to every noodle.

Toss everything together until the pasta is evenly coated. If it feels a little dry, go ahead and add another small splash of pasta water. The starch in that water helps create a beautiful emulsion, turning your pesto into a smooth, restaurant-worthy sauce.

STEP 5: Slice and Serve the Chicken

Once your chicken has rested for a few minutes, use a sharp knife to slice it into strips. You’ll notice how juicy and tender it is on the inside, with a perfectly golden crust on the outside—that’s the magic of the Parmesan coating and even cooking time.

Divide the pesto pasta between your serving plates or bowls, and then place the sliced chicken right on top. It looks gorgeous and tastes even better.

STEP 6: Garnish and Finish

Sprinkle each plate with a little extra grated Parmesan (because let’s be honest—there’s no such thing as too much cheese). If you have fresh basil or parsley on hand, a little chopped herb on top adds a nice pop of color and freshness.

And that’s it! You’ve got yourself a plate of Pesto Pasta with Parmesan Chicken Perfection that tastes like something straight out of your favorite Italian bistro.

Tips for the Best Results Every Time

Even though this recipe is pretty straightforward, a few simple tips can take it from good to amazing:

• Flatten Your Chicken Evenly: This is key to getting that crispy, golden crust without overcooking the chicken. Uneven thickness means uneven cooking—so take the time to pound it out gently.

• Use Good-Quality Pesto: Whether you’re buying it or making your own, pesto should be vibrant and flavorful. If you’re making it from scratch, use fresh basil, good olive oil, and real Parmesan.

• Don’t Skip the Pasta Water: It might seem like a small step, but that little bit of starchy water is the secret to a smooth, clingy sauce that doesn’t just sit at the bottom of the bowl.

• Make It Your Own: Want to mix in some extra veggies? Cherry tomatoes, baby spinach, or sautéed mushrooms would be perfect here. You could even toss in some toasted pine nuts for added crunch.

• Double the Chicken: If you’re feeding a crowd (or just love leftovers), consider doubling the chicken portion. It reheats beautifully and works great over salad or in wraps the next day.