This cilantro chicken and pesto pasta is a tasty meal that everyone will love! Juicy chicken combined with zesty cilantro and creamy pesto makes each bite a delight.
You know what’s great? This dish is super easy to prepare. I often whip it up on busy nights—just cook the chicken, toss it with pasta, and drizzle that yummy pesto! Yum!
Key Ingredients & Substitutions
Pasta: I like using spaghetti or linguine for this dish, as they hold the pesto sauce well. You can swap it with whole wheat pasta or gluten-free options if you prefer.
Chicken: Boneless, skinless chicken breasts are perfect here. For a quicker option, try using pre-cooked chicken or even sautéed shrimp instead.
Cilantro: Fresh cilantro gives a bright flavor. In case you’re not a fan, parsley or even spinach can work as substitutes. Just remember, you might lose some of that distinct cilantro taste!
Pesto: You’re free to make your own pesto as per the recipe or use store-bought. I often grab jarred pesto when I’m short on time—it can be a lifesaver!
Sun-Dried Tomatoes: These add great flavor! If you can’t find them, fresh tomatoes or roasted red peppers can be tasty alternatives.
How Do I Make the Pesto Smooth and Flavorful?
Preparing the pesto can be a key step in this recipe. You want it creamy and well-combined! Here’s how to do it:
- In your food processor, put together cilantro, optional basil, Parmesan, toasted nuts, garlic, and lemon juice.
- Pulse everything until coarsely chopped, then keep the processor running.
- Slowly drizzle in olive oil until the mixture becomes smooth. If it’s too thick, add a few drops of extra lemon juice or olive oil.
- Taste and adjust with salt and pepper as needed. This layer of flavor is crucial for a delightful dish!
Try to use fresh ingredients for the best outcome; you’ll be surprised at how much difference it makes!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
- 8 oz (225 g) spaghetti or linguine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup fresh basil leaves (optional, for classic pesto balance)
- 1/3 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup pine nuts or walnuts, toasted
- 2 cloves garlic
- 1/2 cup extra virgin olive oil, plus more for cooking chicken
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 1/2 cup sun-dried tomatoes (oil-packed or rehydrated), sliced
- Optional: fresh spinach or arugula leaves for garnish
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. You’ll spend around 10-15 minutes cooking the pasta and chicken, and another 10-15 minutes making the fresh pesto and tossing everything together. It’s a quick and flavorful meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your spaghetti or linguine and cook according to the package instructions until it’s al dente (just tender but still with a bit of bite). Once done, drain the pasta, but don’t forget to save 1/2 cup of that starchy pasta water, as it’ll help the sauce stick later!
2. Sauté the Chicken:
While your pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook for about 5-7 minutes, stirring occasionally, until they turn golden brown and are cooked through. Remove the chicken from the skillet and set it aside.
3. Prepare the Pesto:
In a food processor, combine your fresh cilantro, optional basil leaves, Parmesan cheese, toasted pine nuts (or walnuts), garlic, and lemon juice. Pulse the mixture a few times until everything is roughly chopped.
4. Blend the Pesto:
With the food processor running, slowly drizzle in the olive oil. Keep blending until your pesto is nice and smooth. Give it a taste and season with salt and pepper to your liking. You want it to burst with flavor!
5. Toss Everything Together:
In a large bowl (or return the skillet to low heat), add the cooked pasta and pour the cilantro pesto over it. Toss well until the pasta is nicely coated with the sauce. If it seems too thick, add some of that reserved pasta water a little at a time until you reach your desired consistency.
6. Combine the Chicken and Sun-Dried Tomatoes:
Now, gently fold in the cooked chicken pieces and the sliced sun-dried tomatoes, warming everything through for another 1-2 minutes. The dish should be warm and ready to serve!
7. Serve and Enjoy:
Dish out your creamy cilantro chicken and pesto pasta into bowls. Top with extra grated Parmesan cheese and, if you’d like, some fresh spinach or arugula leaves for a pop of color and freshness. Enjoy your delicious meal!
This Cilantro Chicken And Pesto Pasta is not just a feast for your taste buds but also a lovely dish to serve to family and friends. Happy cooking!
Can I Use Different Protein Instead of Chicken?
Absolutely! You can substitute the chicken with shrimp, tofu, or even some grilled vegetables. Just adjust the cooking time accordingly so everything is cooked through properly.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply substitute the chicken with roasted vegetables or chickpeas. You can also increase the amount of sun-dried tomatoes to enhance flavor and texture!
Can I Make Pesto in Advance?
Yes! The pesto can be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. Just drizzle a little olive oil on top to prevent browning before sealing.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. When reheating, add a splash of water or broth to the pasta to maintain moisture and avoid it becoming dry.