Description
This Almond-Crusted Chicken with Homemade Pesto Pasta is a flavorful Italian-inspired dish featuring tender chicken breasts coated in a crunchy almond crust and baked to perfection. Served alongside spaghetti tossed in a rich, homemade basil pesto with butter, Pepper Jack cheese, and juicy cherry tomatoes, this recipe delights with a perfect balance of textures and vibrant flavors. Finished under the broiler for a melted cheesy topping, it’s an impressive yet approachable meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Almond Crust
- 1 cup Whole Natural Blue Diamond Almonds
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Pepper, to taste
Pesto
- 2 cups fresh basil
- 2 cloves garlic
- 1/4 cup Whole Natural Blue Diamond Almonds
- 1/2 cup Parmesan, shredded
- 1/2 cup olive oil
- Salt, to taste
Chicken Preparation
- 1 egg
- 1 tablespoon pesto (from the pesto you just made)
- 4 chicken breasts
- Salt and pepper, to taste
- 1 tablespoon flour
Pasta
- 1 pound spaghetti
- 1/2 cup pesto (from the pesto you just made)
- 1/4 cup butter (1/2 stick)
- 1 teaspoon salt
- Pepper, to taste
- 1/2 cup Pepper Jack cheese (or 1 cup shredded)
- 1 1/2 cups cherry tomatoes
- 1/2 cup Pepper Jack cheese, shredded (for topping)
Instructions
- Prepare baking sheet and preheat oven: Line a baking sheet with aluminum foil and spray with nonstick spray. Preheat your oven to 375°F (190°C).
- Make almond crust: In a food processor, combine 1 cup almonds, 1/2 teaspoon salt, garlic powder, and pepper to taste. Pulse until almonds are finely ground. Transfer the mixture to a plate and set aside.
- Make pesto: Using the same food processor without washing, combine basil, garlic, almonds, and Parmesan. Pulse until a paste forms. With the processor running, slowly drizzle in olive oil to emulsify. Season with salt to taste.
- Prepare egg-pesto wash: In a shallow bowl, combine 1 tablespoon of the freshly made pesto with the egg and beat together with a fork.
- Prep chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides with salt and pepper, then dust evenly with flour.
- Coat chicken: Dip each chicken breast into the egg-pesto wash, coating thoroughly and letting any excess drip off. Roll the chicken in the almond crust mixture to coat evenly. Place coated chicken breasts on the prepared baking sheet.
- Bake chicken: Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 160°F (71°C). Note that the crust will not brown significantly.
- Cook pasta: While the chicken bakes, cook the spaghetti according to package instructions. Drain well and return to the pot.
- Toss pasta: While still hot, mix the pasta with 1/2 cup pesto, butter, 1 teaspoon salt, pepper to taste, shredded Pepper Jack cheese, and cherry tomatoes.
- Assemble casserole: Transfer the pasta mixture to a casserole dish and arrange the baked chicken breasts on top. Sprinkle with 1/2 cup shredded Pepper Jack cheese.
- Broil to finish: Place the dish on the top rack of the oven under the broiler for 2-4 minutes. Watch carefully to avoid burning; remove once the cheese is golden brown and bubbly.
- Serve: Serve the almond-crusted chicken and pesto pasta hot, with leftover pesto on the side for extra flavor.
Notes
- Be careful when broiling the casserole; cheese can burn quickly so keep a close eye and set a timer.
- The almond crust will not darken much during baking, which is normal.
- Adjust salt carefully as Parmesan and pesto can be salty.
- To ensure chicken is cooked safely, use a meat thermometer to check for 160°F internal temperature.
- Leftover pesto can be refrigerated for up to a week or frozen for longer storage.
