Almond-Crusted Chicken with Homemade Pesto Pasta Recipe

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If you’re craving a dish that’s bursting with flavor and has just the right amount of crunch and creaminess, then this Almond-Crusted Chicken with Homemade Pesto Pasta Recipe is about to become your new favorite go-to meal. Imagine tender chicken breasts encrusted in toasted almonds, baking up crisp and golden, paired perfectly with silky spaghetti tossed in luscious homemade pesto, melty Pepper Jack cheese, and juicy cherry tomatoes. It’s a celebration of textures and fresh herbaceous flavors that makes every bite feel like a little indulgence, yet it’s simple enough to whip up on any weeknight.

Ingredients You’ll Need

Gathering simple, fresh ingredients is key to making this Almond-Crusted Chicken with Homemade Pesto Pasta Recipe shine. Each item contributes not only essential flavor but also texture and color, making the dish as delightful to eat as it is to look at.

• 1 cup Whole Natural Blue Diamond Almonds: The secret to the irresistible nutty crust on the chicken that adds crunchy texture.
• 1/2 teaspoon salt: Enhances every flavor in both the pesto and the chicken crust without overpowering.
• 1/2 teaspoon garlic powder: Gives a subtle, savory depth to the almond coating.
• Pepper (to taste): Adds a gentle heat and balances the richness.
• 2 cups fresh basil: The star herb of the pesto, lending bright, aromatic freshness.
• 2 cloves garlic: Infuses the pesto with essential pungency and warmth.
• 1/4 cup Whole Natural Blue Diamond Almonds: Incorporated into the pesto for a smooth, creamy texture with nutty notes.
• 1/2 cup Parmesan (shredded): Melts into the pesto for savory, salty complexity.
• 1/2 cup olive oil: Helps emulsify the pesto, making it silky and luscious.
• 1 egg: Acts as a binder to help the almond crust stick beautifully to the chicken.
• 1 tablespoon pesto (from the pesto you just made): Mixed with egg to add vibrant flavor and moisture to the crust.
• 4 chicken breasts: The tender protein base, perfectly suited to the crispy almond crust.
• 1 tablespoon flour: Lightly dusted on chicken to help the coating adhere better.
• 1 pound spaghetti: The perfect pasta to soak up all that cheesy pesto goodness.
• 1/2 cup pesto (of the pesto you just made): Tossed into the pasta for deep, herby flavor in every bite.
• 1/4 cup butter (1/2 stick): Adds richness and smoothness to the pasta sauce.
• 1 teaspoon salt: Balances and enhances the pasta’s seasoning.
• Pepper (to taste): Just enough to brighten the flavors.
• 1/2 cup Pepper Jack cheese (shredded): Melted into the pasta, lending creaminess with a hint of spice.
• 1 & 1/2 cups cherry tomatoes: Bursts of juicy sweetness to complement the rich, cheesy pasta.
• 1/2 cup Pepper Jack cheese (shredded, to top): Creates a golden, bubbly finish when broiled on top.

How to Make Almond-Crusted Chicken with Homemade Pesto Pasta Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by lining a baking sheet with aluminum foil and spraying it lightly with nonstick spray to ensure the chicken won’t stick. Preheat your oven to 375 degrees F to get it nice and hot for a perfectly baked nut-crusted chicken.

Step 2: Make the Almond Crust

In a food processor, pulse together 1 cup of almonds, salt, garlic powder, and pepper until finely ground. This mixture will become the crunchy crust that gives the chicken its delightful texture and almond flavor—don’t skip this important step!

Step 3: Whip Up the Fresh Pesto

Using the same food processor (no need to wash), combine fresh basil, garlic, almonds, and shredded Parmesan. Blend until it turns into a rough paste, then drizzle in olive oil slowly while pulsing until you achieve a silky, emulsified pesto. Taste and adjust salt as parmesan brings in its own salty richness.

Step 4: Mix the Egg and Pesto Bath

In a shallow bowl, beat the egg with one tablespoon of the freshly made pesto. This flavorful combo will help the almond crust stick firmly to the chicken while infusing it with extra herbaceous goodness.

Step 5: Prepare Chicken for Coating

Pat your chicken breasts dry to remove excess moisture. Season both sides with salt and pepper, then lightly dust with flour. The flour creates a base that helps the egg-pesto mixture cling perfectly to the meat.

Step 6: Coat the Chicken

Dip each chicken breast into the egg-pesto mixture, lifting to let excess drip off before rolling it thoroughly in the almond crust mixture. Place each crusted breast onto your prepared baking sheet—these beauties are ready to bake!

Step 7: Bake the Chicken

Bake the almond-crusted chicken at 375 degrees for 25-30 minutes or until an instant-read thermometer reaches 160 degrees F. Although the crust won’t brown dramatically, it will be wonderfully crisp and flavorful.

Step 8: Cook and Dress the Pasta

While the chicken bakes, cook your spaghetti according to package directions. Drain well, then return the pasta to the pot. Immediately toss with half the pesto, butter, salt, pepper, shredded Pepper Jack, and juicy cherry tomatoes. The warm pasta will gently melt the cheese and soften the tomatoes, creating a rich, comforting base.

Step 9: Assemble and Broil

Transfer your pesto pasta to a casserole or baking dish, top with the almond-crusted chicken breasts, and sprinkle the remaining Pepper Jack cheese over everything. Place on the top rack of the oven under the broiler for 2-4 minutes until the cheese is bubbling and golden brown. Keep a close eye so you don’t burn it!

How to Serve Almond-Crusted Chicken with Homemade Pesto Pasta Recipe

Garnishes

A fresh sprinkle of chopped basil or a few extra toasted almond slivers on top adds a lovely pop of color and crunch that really elevates the presentation. A light drizzle of good quality olive oil can also add a glossy finish and boost flavor.

Side Dishes

This dish stands confidently on its own, but if you’re serving guests or want variety, a crisp green salad with lemon vinaigrette or roasted seasonal vegetables complements the creamy pesto pasta beautifully without stealing the show.

Creative Ways to Present

For a festive touch, plate the chicken sliced over a nest of pesto pasta, letting the colorful cherry tomatoes peek through. Alternatively, serve family-style in the casserole dish, inviting everyone to dig in together — sharing is caring, especially with this dish!

Make Ahead and Storage

Storing Leftovers

Store any leftover almond-crusted chicken and pesto pasta in an airtight container in the refrigerator for up to 3 days. Keep the chicken and pasta separate if possible to maintain textures.

Freezing

This dish freezes well, but it’s best to freeze the chicken and pasta separately. Wrap chicken breasts tightly and freeze for up to 2 months. Pasta with pesto can also be frozen but may change texture slightly upon thawing.

Reheating

Reheat the chicken gently in a 350-degree oven to preserve the crust’s crunch. Warm the pasta on the stovetop over low heat with a splash of water or broth to keep it from drying out, stirring often until heated through.

FAQs

Can I use a different type of nut for the crust?

Absolutely! While almonds provide a unique crunch and subtle flavor, walnuts or pecans can also work beautifully. Just be sure to pulse them finely to create a uniform crust.

Is it possible to make this recipe dairy-free?

Yes! Skip the Parmesan and Pepper Jack cheese or substitute with dairy-free alternatives. The pesto will still be flavorful with the almonds and basil, and you can use nutritional yeast for that cheesy undertone.

Can I prepare the pesto in advance?

Definitely. Homemade pesto keeps well in the fridge for up to 3 days or can be frozen in small portions for quick use later. Just give it a good stir and maybe a drizzle of olive oil before using.

What if I don’t have a food processor?

You can chop the almonds and basil finely by hand, though it will take more time. Alternatively, a blender or even a sturdy mortar and pestle can help you achieve a decent pesto and crust consistency.

Is the chicken safe to eat if the crust isn’t deeply browned?

Yes! The almond crust won’t brown like breadcrumbs but will crisp nicely and taste wonderful. Just be sure to cook the chicken to an internal temperature of 160 degrees F for safety and juiciness.

Final Thoughts

If you’re looking to wow your taste buds with a dish that feels both fresh and indulgent, this Almond-Crusted Chicken with Homemade Pesto Pasta Recipe has you covered. It’s a perfect balance of textures, flavors, and colors that’s surprisingly easy to prepare. Gather your ingredients, turn on some music, and enjoy the process — I guarantee this recipe will become a beloved staple in your kitchen just like it is in mine.

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