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.