This Cilantro Chicken and Pesto Pasta is a tasty dish featuring tender chicken and flavorful pesto sauce mixed with pasta. The fresh cilantro adds a bright touch that makes it stand out!
Cooking this meal is a breeze! I love tossing everything together in one pot. It’s quick, easy, and great for busy weeknights. Plus, it’s a fun way to make pasta beyond the usual!
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine works great, but feel free to use any pasta you love! Penne or fusilli will also hold the sauce nicely.
Chicken: I like boneless and skinless chicken breasts for their juicy texture. You can swap them for grilled chicken thighs or even tofu for a vegetarian option.
Cilantro: Fresh cilantro is key for that vibrant taste! If you’re not a fan, parsley or spinach can substitute, but the flavor will change a bit.
Basil: Fresh basil adds extra depth to the pesto. Dried basil can work too, but I recommend fresh for the best taste! You could also use arugula for a peppery twist.
Nuts: Pine nuts are classic for pesto, but walnuts or almonds are excellent alternatives. If you’re nut-free, you can just leave them out.
How Do You Make Smooth, Creamy Pesto?
A big part of this recipe is making the pesto, which can be tricky. Here’s how to get that creamy consistency you want:
- Start by adding your cilantro, basil, cheese, nuts, garlic, and lemon juice to the food processor. Pulse these until they start to combine but still have some texture.
- Next, while the processor is running, slowly drizzle the olive oil. This helps emulsify the sauce and gives it a creamy texture.
- Taste the pesto before adding more salt or pepper. Adjust to your preference!
If it’s thicker than you’d like, add a little more olive oil or a splash of water until you reach the desired consistency. Enjoy your beautifully blended pesto!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
Pasta:
- 8 oz spaghetti or linguine pasta
For The Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
For The Pesto:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/3 cup olive oil (for pesto)
- 1 tbsp lemon juice
For The Tomatoes:
- 1 cup cherry tomatoes, halved or whole (optional roasted)
- Additional fresh cilantro leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and cooking time. It’s a quick meal perfect for busy nights! You’ll spend about 10 minutes cooking the pasta and chicken, and another 10 minutes preparing and mixing everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente. Drain the pasta and set it aside while you prepare the other ingredients.
2. Make the Pesto:
While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh cilantro, basil leaves, grated Parmesan, nuts (pine nuts or walnuts), garlic, and lemon juice. Pulse these ingredients a few times to begin mixing them together.
3. Blend the Pesto Smooth:
With the food processor running, slowly drizzle in 1/3 cup olive oil until the mixture is smooth and well-emulsified. Taste your pesto and season with salt and pepper according to your preference. Set it aside when done.
4. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and season them with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
5. Sauté the Tomatoes:
In the same skillet, add another tablespoon of olive oil and toss in the halved cherry tomatoes. Cook them for a few minutes until they soften and start to slightly blister. This will add a lovely sweetness to the dish.
6. Combine the Pasta and Pesto:
Add the drained pasta back into the skillet with the cooked tomatoes. Toss everything together with the fresh cilantro pesto until the pasta is well coated in that delicious sauce. Make sure everything is heated through.
7. Mix in the Chicken:
Return the cooked chicken to the skillet, gently mixing it in with the pasta and pesto. This will combine all the flavors together beautifully.
8. Serve and Garnish:
Plate the pasta and chicken, and top it off with some extra grated Parmesan cheese and fresh cilantro leaves for garnish. Enjoy your bright and flavorful Cilantro Chicken and Pesto Pasta!
Bon appétit!
Can I Use Different Pasta Types?
Absolutely! While spaghetti or linguine are great choices, feel free to use any pasta you prefer, such as penne, fusilli, or even gluten-free options. Just adjust the cooking time according to the package instructions!
Is There a Substitute for Chicken?
Yes! You can easily swap the chicken for grillled shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust cooking times if you’re using different proteins or ingredients.
How Can I Store Leftover Pasta?
Leftover Cilantro Chicken and Pesto Pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water or olive oil to maintain moisture.
Can I Make the Pesto Ahead of Time?
Definitely! You can prepare the pesto a day or two in advance. Store it in an airtight container with a thin layer of olive oil on top to help preserve the color and freshness in the fridge.