Parmesan Herb Crusted Chicken With Pesto Spaghetti

I received this product of Barilla Pesto Basil for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post may contain afiliate links.

Anytime I go to an Italian restaurant, I skim the menu and always end up landing on a parmesan-crusted chicken entree. This for sure has to be one of my favorite go-to Italian meals. Making this at home is extremely easy and is not difficult at all. With only a few ingredients you can have this restaurant-quality meal in the comfort of your home.

Here you will have all the spices that make this amazing dish. You may always opt-out of using the egg wash for the chicken, as you can always just use water from rinsing off the chicken for the flour to stick. I would also recommend that your chicken be thawed and use thinner slices. If your chicken is fairly thick, it is always a good idea to tenderize it or fillet it in half length-wise.

This recipe makes a large meal. Not to worry if you don’t eat it all. It is perfect for lunches or freezing later for a convenient and ready-made meal. My family always puts our leftovers in individual meal prep containers for making an easy lunch for everyone the next day.

I would like to thank Barilla for the amazing ingredients to make a big part of this meal’s delicious flavors. In this recipe, I am using Barilla spaghetti noodles and my new favorite… basil pesto. Their pesto made it so easy to give the pasta a perfectly seasoned taste and one small jar is the correct amount for one of Barilla’s boxes of noodles. This turned out so good and easy to use. I love the ingredients just like any other Barilla food item.

Parmesan Herb Crusted Chicken With Pesto Spaghetti

• 5 lbs. of Boneless Skinless Chicken Breast
• 2 cups All-Purpose Flour
• 1 cup Parmesan Cheese
• 2 Tablespoons Italian Seasoning
• 1 Tablespoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Paprika
• 1 Teaspoon Garlic Powder
• 3 eggs
• 1/4 cup of butter (1 stick)
• Barilla 16 oz. spaghetti noodles
• Barilla Pesto Basil

1. Wash and tenderize or fillet chicken to create thinner pieces.
2. In a large bowl mix or whisk all dry ingredients (flour, parmesan cheese, italitan seasoning, salt,pepper, paprika, and garlic powder.) Then set aside.
3. In another medium flat bowl, whisk eggs.
4. Place a large skillet (or two skillets it’s a lot of chicken to cook) on medium-low to medium heat and add 2 tablespoons of butter.
5. Dip chicken peices into the eggs and then coat with flour mixture.Place chicken peices in skillet after butter has melted.
6. Cook on each side for about 15 minutes each side. After flipping the first time, add another 2 tablespoons to you pan.
7. While the chicken is cooking cook speghetti, to manufactures directions.
8. After draining spaghetti, mix in two tablespoons butter, 1 teaspoon salt and one jar of Barilla’s basil pesto
9. Plate your chicken over your pesto spaghetti. Enjoy!

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