Cilantro Chicken and Pesto Pasta is a tasty dish that’s full of flavor! Tender chicken is paired with yummy pasta and zesty pesto for a fun twist.
This meal comes together quickly, making it perfect for busy days. I love adding extra cilantro on top for a fresh kick—it’s like a fiesta on my plate! 🎉
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or linguine for this dish as they hold the pesto well. However, feel free to swap it for penne, farfalle, or even zucchini noodles for a gluten-free option!
Chicken: Boneless, skinless chicken breasts are great for tenderness, but you could use thighs for more flavor or tofu if you want a plant-based protein. Just adjust cooking time as needed.
Cilantro: Fresh cilantro adds a bright flavor, but if you’re not a fan, substitute with parsley or spinach. It’s a different taste but still delicious!
Nuts: Pine nuts are classic for pesto, but walnuts, almonds, or even sunflower seeds work well too. Choose based on what you have at home!
Cheese: Parmesan gives a nice salty kick. If you’re looking for a non-dairy option, nutritional yeast can provide a cheesy flavor without the dairy.
How Do I Make Sure My Pesto is Perfectly Blended?
Blending pesto might seem simple, but getting the right texture is key. Start by adding your herbs, nuts, and garlic to the food processor first. This helps ensure they’re finely chopped before adding the oils and cheese.
- Pulse a few times to break down ingredients.
- Then, while the processor is running, drizzle in the olive oil gradually. This helps emulsify the mixture and gives you a creamy texture.
- Don’t forget to scrape down the sides to ensure everything is blended well.
- If it’s too thick, gradually add in some reserved pasta water or more olive oil—play around until it suits your taste!
And lastly, always taste your pesto before using it—adjust the salt, cheese, or even add a bit more lemon for brightness. Enjoy crafting your perfect pesto!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz spaghetti or linguine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup olive oil, divided
- Salt and black pepper, to taste
For the Pesto Sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1 tablespoon lemon juice
For the Toppings:
- 1/2 cup sun-dried tomatoes, chopped
- Optional: red pepper flakes for a little heat
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare from start to finish. You’ll spend about 10 minutes cooking the pasta and chicken, and then roughly 15 minutes making the pesto and bringing everything together. It’s a quick and satisfying dish that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, cook the spaghetti or linguine according to the package instructions until it’s al dente (cooked but still firm). Don’t forget to reserve about 1/2 cup of pasta water before you drain it!
2. Cook the Chicken:
While your pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, or until the chicken turns golden brown and is fully cooked. When done, remove the chicken from heat and set aside.
3. Make the Pesto:
Using a food processor or blender, combine the fresh cilantro, basil, pine nuts (or walnuts), garlic, Parmesan cheese, lemon juice, and the remaining olive oil. Blend until it’s smooth and creamy. If the pesto seems too thick for your liking, just add a little more olive oil or some reserved pasta water to achieve the perfect consistency. Give it a taste and feel free to adjust the salt and pepper if needed!
4. Combine Everything:
In the same skillet you used for the chicken, add the chopped sun-dried tomatoes and your freshly made pesto sauce. Toss everything together on low heat for just a couple of minutes to warm through. Next, add the drained pasta, mixing well so that all the ingredients are evenly coated. If you need to loosen the sauce a bit, feel free to add some of the reserved pasta water a little at a time.
5. Serve!
Once everything is well mixed and heated, serve your Cilantro Chicken and Pesto Pasta hot! Garnish with extra Parmesan cheese, and if you like a bit of heat, sprinkle some red pepper flakes on top. Enjoy the fresh and vibrant flavors!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti or linguine works great, you can substitute with penne, fettuccine, or even zucchini noodles for a lighter option. Just adjust cooking times according to the pasta you choose to use.
Can I Prepare the Pesto in Advance?
Yes, you can make the pesto ahead of time! Store it in an airtight container in the fridge for up to a week. To prevent browning, a thin layer of olive oil on top can help. Just give it a good stir before using.
What Can I Use Instead of Pine Nuts?
If you don’t have pine nuts on hand, walnuts, almonds, or pecans can all be excellent substitutes. You can also use sunflower seeds for a nut-free option. Just keep in mind that each nut will provide a slightly different flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or extra olive oil to help loosen the pasta if it’s a bit dry.
