Crispy Chicken and Broccoli Pesto Pasta

- 2 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 8 ounces of pasta (farfalle or penne) - 2 cups broccoli florets - 1 cup homemade or store-bought basil pesto - 2 tablespoons olive oil - Grated Parmesan cheese (for serving)

Discover a perfect balance of taste and nutrition with this Crispy Chicken and Broccoli Pesto Pasta! Enjoy crunchy, golden chicken layered with fresh broccoli and vibrant basil pesto, all tossed with al dente pasta. This delightful dish is a quick weeknight meal that's satisfying and nourishing. Learn how to make it at home effortlessly, incorporating wholesome ingredients your family will love. Elevate your dinner routine with this delicious recipe!

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Ingredients

For the Chicken:

1 pound boneless, skinless chicken breasts

1 cup breadcrumbs (panko preferred for extra crispiness)

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 large egg, beaten

2 tablespoons olive oil

For the Pasta:

8 ounces pasta (farfalle or penne works great)

2 cups fresh broccoli florets

Salt (for pasta water)

For the Pesto:

2 cups fresh basil leaves

½ cup pine nuts (or walnuts)

2 cloves garlic

½ cup grated Parmesan cheese

½ cup extra-virgin olive oil

Salt and pepper to taste

To Serve:

Additional grated Parmesan cheese

Lemon wedges (optional)

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Instructions

Prepare the Chicken:

- Preheat your oven to 400°F (200°C).

- In a bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.

- Dip the chicken breasts into the beaten egg, then coat them in the breadcrumb mixture, pressing to adhere well.

- Heat olive oil in a large oven-safe skillet over medium-high heat.

- Sear the breaded chicken for about 3-4 minutes on each side until golden brown. Then transfer the skillet to the preheated oven and bake for 20-25 minutes or until cooked through.

Cook the Pasta and Broccoli:

- While the chicken is baking, bring a large pot of salted water to a boil.

- Add the pasta and cook according to package instructions until al dente.

- In the last 3 minutes of cooking, add the broccoli florets to the pot.

- Drain pasta and broccoli, reserving about ½ cup of the pasta water.

Make the Pesto:

- In a food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese, salt, and pepper.

- Pulse until the mixture is finely chopped.

- With the processor running, slowly drizzle in the olive oil until smooth and well combined. Adjust seasoning if necessary.

Combine Everything:

- In the pot with the drained pasta and broccoli, add the pesto sauce and a splash of the reserved pasta water. Toss to coat the pasta evenly.

- Slice the crispy chicken and nestle it on top of the pasta.

Serve:

- Divide the pasta and chicken into serving bowls.

- Garnish with additional grated Parmesan cheese and lemon wedges if desired. Enjoy your Crispy Chicken and Broccoli Pesto Pasta!

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Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4