This Cilantro Chicken and Pesto Pasta is a bright and tasty dish! Juicy chicken is mixed with fresh cilantro and coated in creamy pesto sauce, creating a harmony of flavors.
You’ll love how quick and easy it is to whip up. Plus, it’s a great way to impress your friends or family with your cooking skills—without breaking a sweat!
Ingredients & Substitutions
Pasta: I love using spaghetti or linguine for this dish. If you’re looking for a whole grain option, try whole wheat pasta or gluten-free varieties, like chickpea or brown rice pasta. Both will give a similar texture and taste.
Chicken: Boneless, skinless chicken breasts work perfectly here. If you’re short on time, rotisserie chicken can be a great time-saving substitute. Just shred it and toss it in at the end!
Cilantro: Fresh cilantro adds a unique flavor. If you’re not a fan or have an allergy, fresh parsley is a nice substitute. It won’t be the same, but it will still taste good!
Nuts: Pine nuts give a lovely richness to the pesto, but they can be pricey! Walnuts or even sunflower seeds work well as more affordable alternatives. Just give them a quick toast for added flavor!
Sun-dried tomatoes: These add a nice sweetness and tang. If you can’t find them, roasted red peppers can work too, offering a different but delicious twist!
How Do I Make the Best Pesto?
Making pesto can be simple, but it’s essential to get the right balance of flavors. Start by blending the fresh herbs, garlic, and nuts together first. This step breaks down the ingredients evenly.
- Put cilantro, basil, nuts, garlic, and a pinch of salt in the food processor.
- Pulse until finely chopped.
- Gradually pour in the olive oil while the processor is running to create a smooth paste.
- Taste and adjust: add more cheese or lemon juice if you want a zippier flavor.
Keep in mind that pesto can be stored in the fridge for a few days. Just cover it with a light layer of olive oil to prevent browning!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
For The Pasta:
- 8 oz spaghetti or linguine pasta
For The Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
For The Pesto:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup olive oil (for the pesto)
- Juice of half a lemon
For The Sauce:
- 1/2 cup sun-dried tomatoes, chopped
- Fresh basil or cilantro leaves, for garnish
How Much Time Will You Need?
This delicious dish takes about 30 minutes to make. You’ll spend about 10 minutes preparing and cooking the pasta and chicken, and another 15-20 minutes whipping up the pesto sauce and combining everything. It’s a quick meal that’s packed with flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it’s al dente. Once it’s ready, drain the pasta and set it aside. Make sure to reserve about 1/4 cup of the pasta water for later!
2. Prepare the Chicken:
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, cook the chicken breasts for approximately 6-7 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board.
3. Make the Cilantro Pesto:
In a food processor, combine the fresh cilantro, basil, Parmesan cheese, pine nuts (or walnuts), garlic, lemon juice, and a pinch of salt. Pulse to combine until the ingredients are well mixed. Then, slowly drizzle in the olive oil while the processor is running until the mixture is smooth and creamy.
4. Sauté the Sun-Dried Tomatoes:
In the same skillet you used for the chicken, heat the remaining 1 tablespoon of olive oil. Add the chopped sun-dried tomatoes and sauté them for 1-2 minutes, just to warm them through and enhance their flavor.
5. Combine Everything:
Slice the cooked chicken into strips. In a large mixing bowl, toss the cooked pasta with the pesto sauce. If it appears too thick, add a little of the reserved pasta water to achieve your desired consistency. Next, gently mix in the sautéed sun-dried tomatoes.
6. Serve:
Plate the pesto pasta and top it with the sliced chicken breasts. Garnish with extra Parmesan cheese and fresh basil or cilantro leaves for an added burst of flavor. Serve warm and enjoy this delightful dish!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti or linguine is recommended, you can use any pasta shape you prefer. Penne, fettuccine, or even gluten-free pasta will work beautifully with the pesto sauce!
Can I Make This Recipe Vegetarian?
Yes! To make this recipe vegetarian, simply omit the chicken and consider adding more vegetables, like bell peppers, zucchini, or mushrooms. You could also add chickpeas for extra protein!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to help loosen the pasta and keep it moist.
Can I Freeze the Pesto?
Yes, pesto freezes very well! You can store it in an ice cube tray for easy portions. Once frozen, transfer the cubes to a plastic bag and store them in the freezer for up to 3 months. Just thaw and mix into your pasta when you’re ready to use it!