Crispy Parmesan Chicken Bites with Pesto Penne is a flavorful, satisfying meal that combines tender, bite-sized chicken pieces coated in a golden Parmesan crust with a vibrant basil pesto penne. This dish delivers a perfect balance of crunchy and savory chicken paired with fresh, herby pasta. The Parmesan adds a rich umami flavor to the chicken, while the pesto sauce brings the penne to life with its zesty notes of garlic, basil, and pine nuts. Whether you’re preparing it for a weeknight dinner or a special occasion, this dish is sure to be a hit with both kids and adults alike.
Ingredients:
For the Crispy Parmesan Chicken Bites:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 2 tablespoons olive oil (for frying)
For the Pesto Penne:
- 12 oz penne pasta
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Juice of half a lemon (optional for brightness)
- 1/4 cup reserved pasta water
Preparation:
Step 1: Prepare the Chicken Breading Station
- Set up a breading station with three shallow bowls. In the first bowl, add the flour, seasoned with garlic powder, onion powder, paprika, salt, and black pepper.
- In the second bowl, whisk the eggs until smooth.
- In the third bowl, mix the grated Parmesan and panko breadcrumbs together.
Step 2: Coat the Chicken Bites
- Dip each chicken piece into the seasoned flour, making sure it’s fully coated.
- Next, dip the floured chicken into the beaten egg, allowing any excess to drip off.
- Finally, coat the chicken thoroughly in the Parmesan-panko mixture. Press the mixture onto the chicken pieces to ensure an even and thick coating.
Step 3: Cook the Chicken Bites
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, place the coated chicken bites in the skillet in a single layer, ensuring they don’t overcrowd.
- Cook for about 3-4 minutes on each side or until the chicken bites are golden brown and crispy, and the internal temperature reaches 165°F (75°C). You may need to cook in batches to avoid overcrowding the pan.
- Once done, transfer the chicken bites to a paper towel-lined plate to drain any excess oil. Keep warm while preparing the pasta.
Step 4: Cook the Penne
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, typically around 8-10 minutes.
- Reserve about 1/4 cup of the pasta water before draining the penne.
Step 5: Prepare the Pesto Sauce
- While the pasta is cooking, make the pesto. In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, and garlic.
- Pulse a few times until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt, pepper, and a squeeze of lemon juice if desired.
- If the pesto is too thick, add a bit of the reserved pasta water to loosen it up.
Step 6: Toss the Pesto with the Penne
- Once the penne is drained, return it to the pot and stir in the prepared pesto. Toss the pasta until it’s fully coated with the pesto, adding a bit of the reserved pasta water if necessary to help the sauce cling to the pasta.
COOKING Note:
- When frying the chicken bites, be careful not to overcrowd the skillet. Overcrowding will lower the oil’s temperature, which may result in soggy chicken rather than a crispy, golden crust.
- For extra crispiness, you can also bake the coated chicken bites in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, instead of frying.
Serving Suggestions:
- Serve the Crispy Parmesan Chicken Bites on top of the pesto penne or on the side.
- Garnish with fresh parsley or additional grated Parmesan for an extra flavor boost.
- A light salad with a lemon vinaigrette pairs beautifully with this dish, as does a side of roasted vegetables like zucchini, cherry tomatoes, or bell peppers.
- For a richer meal, you can drizzle a bit of balsamic reduction over the chicken bites or toss some cherry tomatoes into the pasta for a pop of sweetness.
Tips:
- For a healthier alternative, try baking the chicken bites instead of frying. Just arrange them on a parchment-lined baking sheet and bake in a preheated oven at 400°F for 20-25 minutes.
- You can prepare the pesto ahead of time and store it in the fridge for up to a week, or freeze it in ice cube trays for easy portioning.
- If you’re short on pine nuts, substitute with walnuts or almonds for a different nutty flavor in the pesto.
- Try adding a handful of spinach or arugula to the pesto for added nutrients and a bit of peppery flavor.
Prep Time:
- 20 minutes
Cooking Time:
- 20 minutes for the chicken bites
- 10 minutes for the pasta
Total Time:
- 40 minutes
Nutritional Information (per serving, serves 4):
- Calories: 620
- Protein: 38g
- Sodium: 870mg
- Carbohydrates: 48g
- Fat: 30g
- Fiber: 3g
- Sugar: 2g
Conclusion:
Crispy Parmesan Chicken Bites with Pesto Penne is a crowd-pleasing dish that offers a delightful combination of textures and flavors. The crispy, savory chicken pairs perfectly with the fresh, herby pesto-coated penne, creating a comforting yet vibrant meal. This recipe is easy enough to whip up for a weeknight dinner but impressive enough to serve to guests at a dinner party. Whether you’re a pesto lover or a fan of crispy chicken, this dish brings together the best of both worlds in a plate of ultimate deliciousness.
PrintCrispy Parmesan Chicken Bites with Pesto Penne
- Total Time: 40 minutes
Ingredients
For the Crispy Parmesan Chicken Bites:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 2 tablespoons olive oil (for frying)
For the Pesto Penne:
- 12 oz penne pasta
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Juice of half a lemon (optional for brightness)
- 1/4 cup reserved pasta water
Instructions
Step 1: Prepare the Chicken Breading Station
- Set up a breading station with three shallow bowls. In the first bowl, add the flour, seasoned with garlic powder, onion powder, paprika, salt, and black pepper.
- In the second bowl, whisk the eggs until smooth.
- In the third bowl, mix the grated Parmesan and panko breadcrumbs together.
Step 2: Coat the Chicken Bites
- Dip each chicken piece into the seasoned flour, making sure it’s fully coated.
- Next, dip the floured chicken into the beaten egg, allowing any excess to drip off.
- Finally, coat the chicken thoroughly in the Parmesan-panko mixture. Press the mixture onto the chicken pieces to ensure an even and thick coating.
Step 3: Cook the Chicken Bites
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, place the coated chicken bites in the skillet in a single layer, ensuring they don’t overcrowd.
- Cook for about 3-4 minutes on each side or until the chicken bites are golden brown and crispy, and the internal temperature reaches 165°F (75°C). You may need to cook in batches to avoid overcrowding the pan.
- Once done, transfer the chicken bites to a paper towel-lined plate to drain any excess oil. Keep warm while preparing the pasta.
Step 4: Cook the Penne
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, typically around 8-10 minutes.
- Reserve about 1/4 cup of the pasta water before draining the penne.
Step 5: Prepare the Pesto Sauce
- While the pasta is cooking, make the pesto. In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, and garlic.
- Pulse a few times until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt, pepper, and a squeeze of lemon juice if desired.
- If the pesto is too thick, add a bit of the reserved pasta water to loosen it up.
Step 6: Toss the Pesto with the Penne
- Once the penne is drained, return it to the pot and stir in the prepared pesto. Toss the pasta until it’s fully coated with the pesto, adding a bit of the reserved pasta water if necessary to help the sauce cling to the pasta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes for the chicken bites 10 minutes for the pasta
Nutrition
- Calories: 620
- Sodium: 870mg
- Protein: 38g