Pesto Chicken Parmigiana with Pesto Pasta
If you’re after a meal that’s simple yet impressive, this Pesto Chicken Parmigiana with Pesto Pasta ticks all the boxes. Crispy, golden chicken is topped with melted mozzarella and fresh pesto, then served with pasta tossed in the same vibrant sauce.
Serves
4
Prep time
20 minutes
Cooking time
40 minutes
Ingredients
- 1 zucchini, thinly sliced
For the Chicken:
- 500g chicken breast, sliced in half horizontally and pounded thin
- 1 cup plain flour
- 1 cup breadcrumbs
- 1 tbsp chopped parsley
- 1 egg, lightly beaten
- Olive oil, for frying
- 1 ball of mozzarella, sliced
- Salt and pepper, to taste
For the Pasta:
- 225g pasta of your choice
- ½ cup freshly grated Parmesan
- Reserved pasta water (about 1 cup)
For the Pesto (makes about 1 cup):
- 2 cups fresh basil leaves, tightly packed
- ½ cup grated Parmesan
- 2 tbsp toasted pine nuts
- 1 small garlic clove
- 1/2 cup olive oil
- Juice of ½ lemon
- Salt, to taste
Directions
- In a food processor, blitz together basil, Parmesan, pine nuts, garlic, and lemon juice until roughly combined. With the motor running, slowly stream in the olive oil until smooth. Season with salt to taste. Set aside.
- Cook pasta in a large pot of salted boiling water until just al dente. Reserve 1 cup of the pasta water before draining.
- Heat a splash of olive oil in a pan over medium heat. Add the sliced zucchini and cook until soft and slightly golden, about 4–5 minutes. Set aside.
- Season the chicken with salt and pepper. Dip each piece into flour, then egg, then breadcrumbs mixed with parsley, pressing gently to coat.
- Heat a generous splash of olive oil in a large frying pan over medium heat. Cook chicken for 3–4 minutes each side or until golden and cooked through. Drain on paper towel.
- Spoon a little of the pesto sauce over each cooked chicken piece and top with slices of mozzarella. Transfer to an oven-safe tray and place under the grill for 3–5 minutes or until the cheese is melted and bubbling.
- In a large pan, add the cooked pasta and the remaining pesto. Toss to coat, adding a splash of reserved pasta water as needed to create a silky sauce. Add the cooked zucchini and stir through. Finish with grated parmesan.
- Plate up your pesto pasta and top with a piece of cheesy pesto chicken. Finish with a final grating of Parmesan.
Ingredients
- 1 zucchini, thinly sliced
For the Chicken:
- 500g chicken breast, sliced in half horizontally and pounded thin
- 1 cup plain flour
- 1 cup breadcrumbs
- 1 tbsp chopped parsley
- 1 egg, lightly beaten
- Olive oil, for frying
- 1 ball of mozzarella, sliced
- Salt and pepper, to taste
For the Pasta:
- 225g pasta of your choice
- ½ cup freshly grated Parmesan
- Reserved pasta water (about 1 cup)
For the Pesto (makes about 1 cup):
- 2 cups fresh basil leaves, tightly packed
- ½ cup grated Parmesan
- 2 tbsp toasted pine nuts
- 1 small garlic clove
- 1/2 cup olive oil
- Juice of ½ lemon
- Salt, to taste
Directions
- In a food processor, blitz together basil, Parmesan, pine nuts, garlic, and lemon juice until roughly combined. With the motor running, slowly stream in the olive oil until smooth. Season with salt to taste. Set aside.
- Cook pasta in a large pot of salted boiling water until just al dente. Reserve 1 cup of the pasta water before draining.
- Heat a splash of olive oil in a pan over medium heat. Add the sliced zucchini and cook until soft and slightly golden, about 4–5 minutes. Set aside.
- Season the chicken with salt and pepper. Dip each piece into flour, then egg, then breadcrumbs mixed with parsley, pressing gently to coat.
- Heat a generous splash of olive oil in a large frying pan over medium heat. Cook chicken for 3–4 minutes each side or until golden and cooked through. Drain on paper towel.
- Spoon a little of the pesto sauce over each cooked chicken piece and top with slices of mozzarella. Transfer to an oven-safe tray and place under the grill for 3–5 minutes or until the cheese is melted and bubbling.
- In a large pan, add the cooked pasta and the remaining pesto. Toss to coat, adding a splash of reserved pasta water as needed to create a silky sauce. Add the cooked zucchini and stir through. Finish with grated parmesan.
- Plate up your pesto pasta and top with a piece of cheesy pesto chicken. Finish with a final grating of Parmesan.
Helpful Tips
Storage
- Store any leftover chicken and pasta in separate airtight containers in the fridge for up to 2–3 days.
- The homemade pesto will keep in the fridge for up to 5 days in a sealed jar, or can be frozen for up to 1 month.
Substitutions
Serving Suggestions
Watch How to Make It
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