Low Effort Chicken Parm over Creamy Pesto Linguine

I think we can all agree that you would have to be a psychopath to not like chicken parmesan. Am I wrong?

Now that we have that cleared up, I would like to show you my lower effort version of the classic dish. By lower effort I mean you won't be needing to drag out (and afterwards, wash) three separate bowls in order to coat the chicken with flour, egg, and breadcrumbs....because I omit the breading entirely in this recipe. Sacrilege! I know. But I attempt to make up for this crime against humanity by tossing the pasta in a creamy pesto sauce, and while the result is slightly different than your classic chicken parm recipe I found it to be equally as delicious.

As you can see, the chicken is still made to be crispy, and the best part is that it won't look like a bomb went off in your kitchen after you make it!

Prep time: Approx 10 mins

Cook time: Approx 30 mins

Serves: 4-6

What you need:

• 3 tbsp olive oil

• 4 chicken breasts, cut in half length wise (so that they are the same shape only 1/2 the thickness)

• 3/4 cup flour, plus 1 tbsp for cream sauce

• 1 tsp garlic powder

• 1 tsp dried oregano

• 3 cups of your favourite marinara or arrabbiata sauce

• 1 bunch basil, chopped

• 1 tsp crushed chili flakes

• a generous slice of mozzarella for each piece of chicken

• a generous slice of parmesan for each piece of chicken

• 1 package linguine (approx 450 grams)

• 3 tbsp butter

• 2 cloves garlic, crushed

• 3/4 cup half & half cream

• 2 tbsp pesto

• salt & pepper to taste

What you do:

1. Preheat your oven to 400 degrees. Combine the 3/4 cup flour, garlic powder, dried oregano, and salt & pepper and drag each chicken breast slice through the mixture to coat it.

2. In a cast iron skillet, heat the olive oil on medium-high heat on the stovetop. Brown each piece of chicken, approx 3-4 mins per side, adding a bit more oil when necessary. Set chicken aside & remove the pan from heat.

3. Without washing the out the pan (drain out any excess oil if necessary), add the marinara or arrabbiata sauce to the pan and stir in the chopped basil and chili flakes. Lay the chicken on top of the sauce, scooping a few spoonfuls of sauce onto each piece of chicken before laying a slice of mozzarella and a slice of parmesan onto each piece.

4. Place the skillet in the oven and bake for 15-20 mins, until the chicken is cooked through. During the last few minutes of cooking, set your oven to broil until the cheese begins to turn golden brown.

5. While the chicken is in the oven, cook your linguine according to the package instructions. To make the creamy pesto sauce, melt the butter in a saucepan on medium heat over the stove before mixing in the flour and crushed garlic. After about 30 seconds (or when the garlic is fragrant), stir in the cream and pesto sauce and allow to thicken slightly before removing from heat. Mix the sauce into the cooked (and drained) linguine.

6. Once the chicken is done serve it over the pasta, scooping any excess sauce in the pan on top as well. Enjoy!