This Cilantro Chicken and Pesto Pasta is a bright and tasty dish that brings together juicy chicken and flavorful pesto over a bed of pasta. It’s perfect for any meal!
You’ll love how easy it is to whip up. Just cook the chicken, mix in the pesto, and toss it with pasta—quick and satisfying! It’s like a party for your taste buds! 🎉
Key Ingredients & Substitutions
Pasta: I used spaghetti, but any pasta will work well. Feel free to swap it for penne, fusilli, or even gluten-free pasta if needed.
Chicken: Boneless, skinless chicken breasts are great. You can use rotisserie chicken for convenience or even tofu for a vegetarian twist!
Cilantro: Fresh cilantro gives this dish a vibrant flavor. If you’re not a fan, parsley can be a milder replacement. Use it in equal amounts.
Pine Nuts: These add a nice richness to the pesto, but walnuts or even sunflower seeds can be used as a substitute. They’re often more affordable too!
Cheese: Grated Parmesan is traditional, but you can try Pecorino Romano or nutritional yeast for a dairy-free option if you’re vegan.
What’s the Best Way to Make Smooth Pesto?
Making pesto can seem tricky, but it’s really straightforward! The key is to blend everything just right to get that creamy texture.
- First, pulse the herbs, nuts, cheese, and garlic in your food processor.
- Once chopped, pour in the olive oil slowly while it runs. This helps emulsify the sauce.
- Taste! Adjust salt, pepper, or oil to your liking. If it’s too thick, adding a little water can help.
This method ensures you get a consistently smooth and flavorful pesto that’s perfect for mixing with your pasta!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz spaghetti or your favorite pasta
- For the Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into strips
- Salt and black pepper, to taste
- For the Pesto:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- Optional: red pepper flakes for heat
- For the Garnish:
- Extra Parmesan, if desired
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients and cooking the chicken, and the rest will be used to make the pesto and combine everything into a delicious pasta dish. So it’s quick yet impressive!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Once it’s done, drain it and set it aside. You can even drizzle a little olive oil on it to prevent sticking.
2. Cook the Chicken:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. When it’s done, remove it from the skillet and set it aside on a plate.
3. Make the Pesto:
In a food processor or blender, combine the cilantro leaves, basil leaves, grated Parmesan cheese, pine nuts, garlic, and lemon juice. If you like a little heat, toss in some red pepper flakes. Pulse until everything is roughly chopped. With the processor running, slowly drizzle in 1/3 cup of olive oil until the mixture becomes a smooth pesto sauce. Don’t forget to taste it and adjust with salt and pepper if needed!
4. Combine Chicken and Tomatoes:
Return the cooked chicken to the skillet and add in the halved cherry tomatoes. Cook everything together for about 2-3 minutes, just until the tomatoes start to soften a bit.
5. Mix It All Together:
Now, add the cooked pasta to the skillet, then pour the cilantro pesto over it. Toss everything together gently over low heat until the pasta, chicken, and tomatoes are well coated in that delicious pesto.
6. Serve and Enjoy:
Your Cilantro Chicken and Pesto Pasta is ready to shine! Serve it warm in bowls, garnished with extra Parmesan cheese if you like. Enjoy this fresh and flavorful dish with family or friends!
Bon appétit!
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought pesto is a convenient option. Just stir in about 1/2 to 3/4 cup of store-bought pesto into the pasta, adjusting to your taste. This way, you can save time while still enjoying a delicious meal!
How Can I Make This Recipe Gluten-Free?
No problem! Simply swap the regular pasta for a gluten-free variety, such as brown rice pasta or chickpea pasta. Just follow the package instructions for cooking times, as they can vary from traditional pasta.
What If I Don’t Like Cilantro?
If cilantro isn’t your thing, you can replace it with parsley for a milder flavor. It will still contribute some freshness to the dish! You can also try using a combination of parsley and basil to keep that pesto vibe going.
How to Store Leftovers?
To store leftovers, simply place them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to reheat, warm them gently on the stove or in the microwave, adding a splash of olive oil or water if it seems dry.