Chicken Pesto Parmesan Recipe

Bring a large pot of salted water to a rolling boil. Cook the cellentani according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.

While the pasta cooks, make the pesto. In a food processor combine basil leaves, pine nuts, garlic, lemon juice, Parmesan, salt, and black pepper. Pulse to combine.

With the processor running, stream in 4–5 tablespoons of extra-virgin olive oil until a smooth, slightly loose pesto forms. Taste and adjust salt, pepper, or lemon.

Return the drained pasta to the pot over low heat. Add 3/4 of the pesto and about 1/4–1/2 cup reserved pasta water, tossing until the pasta is evenly coated. Add more pesto or water to reach desired sauciness. Keep warm while preparing chicken.

Prepare the chicken: place each breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Trim any thin edges.

Set up a breading station: one shallow bowl with flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, a second bowl with beaten eggs mixed with 2 tablespoons milk, and a third shallow dish with breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and remaining 1/2 tsp salt and 1/4 tsp pepper.

Dredge each chicken breast: coat in flour, shake off excess, dip into egg wash, then press firmly into breadcrumb mixture to fully coat. Place coated cutlets on a plate and let rest 5 minutes to set.

In a large skillet over medium heat add 4 tablespoons olive oil. When oil shimmers, add chicken cutlets (work in batches if needed) and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat to prevent burning. Transfer chicken to a paper towel–lined sheet and keep warm.

If you prefer a lighter finish, place fried cutlets on a baking sheet and keep in a 200°F oven while finishing remaining components.

In a medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer.

Simmer, partially covered, for 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning. Stir in the chiffonaded basil just before removing from heat.

Divide the pesto cellentani among 4 warm plates or shallow bowls, creating a nest in the center for the chicken.

Place one breaded chicken cutlet on top of each pesto pasta portion.

Spoon 3–4 tablespoons of warm pomodoro sauce over each chicken cutlet, allowing some sauce to mingle with the pesto pasta.

Tear the burrata into large pieces and arrange on top of or beside the chicken (about 2 oz burrata per plate). The warm sauce and chicken will gently soften the burrata.

Finish each plate with a drizzle of extra-virgin olive oil, a sprinkle of shaved or grated Parmesan, lemon zest if using, and a few fresh basil leaves. Serve immediately.