Creamy Pesto Chicken Pasta

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; pounded to even cutlets)
• 0.5 cup All-Purpose Flour (for dredging)
• 2 large Egg (beaten)
• 1 cup Bread Crumbs (plain or lightly seasoned)
• 2 tablespoons Avocado Oil (for shallow frying)
• 1 medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Italian Herb Paste (store‑bought or homemade)
• 1 cup Heavy Cream (full‑fat)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.33 cup Pesto (jarred; fresh homemade is better)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 0.5 fruit Lemon (juice only, freshly squeezed)
• 8 oz Fusilli Pasta (dry)
• 1 teaspoon Smoked Paprika (for chicken seasoning)
• 1 teaspoon Garlic and Herb Seasoning (or any garlic‑herb blend)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Season and Set Up Dredging Station

   Pat the chicken breasts dry, then season both sides with garlic‑herb seasoning, smoked paprika, and a pinch of salt and pepper.

   Time: PT5M

2. Coat the Chicken

   Place flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Dredge each chicken piece in flour, dip in egg, then press into breadcrumbs, ensuring an even coat.

   Time: PT5M

3. Pan‑Fry the Chicken

   Heat avocado oil in a large skillet over medium‑high heat. Add the coated chicken and cook 3‑4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.

   Time: PT8M

   Temperature: Medium‑high heat

4. Cook the Fusilli

   Bring a pot of salted water to a rolling boil. Add fusilli and cook 10‑11 minutes until al dente. Reserve ½ cup of pasta water, then drain in a colander.

   Time: PT11M

   Temperature: Boiling

5. Prepare the Creamy Pesto Sauce

   In the same skillet (wipe out excess oil), sauté diced onion and minced garlic over medium heat until translucent, about 3 minutes. Stir in Italian herb paste and cook 1 minute. Add heavy cream, bring to a gentle simmer, and let thicken for 3 minutes. Mix in grated Parmesan, pesto, a squeeze of lemon juice, and season with salt, pepper, and a pinch of smoked paprika.

   Time: PT6M

   Temperature: Medium

6. Combine Pasta, Sauce, and Chicken

   Add the drained fusilli to the sauce, tossing to coat. If needed, thin the sauce with reserved pasta water. Return the fried chicken cutlets to the skillet, heat through 2 minutes. Sprinkle chopped parsley and extra Parmesan on top.

   Time: PT4M

   Temperature: Medium

7. Plate and Serve

   Transfer each chicken cutlet onto a serving plate, pile the pesto‑cream pasta beside it, and garnish with a final drizzle of olive oil if desired.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g