This Cilantro Chicken and Pesto Pasta is a super tasty dish! Juicy chicken is mixed with colorful pasta and a fresh pesto sauce that gives it a vibrant green color.
The best part? You can whip it up in no time! I love how the cilantro adds a zesty twist. Perfect for busy weeknights or when you’re craving something delicious!
Key Ingredients & Substitutions
Pasta: I love using trofie pasta for its unique shape that holds the sauce well. However, you can use any short pasta you have on hand, like fusilli or penne. They all work great!
Cilantro: Fresh cilantro is key for that zesty flavor. If you’re not a fan, you could try fresh parsley instead, but it will change the flavor a bit.
Pine Nuts: Pine nuts add a lovely crunch to the pesto. If they’re hard to find or too pricey, replace them with walnuts or even sunflower seeds for a budget-friendly option.
Parmesan Cheese: Grated Parm adds richness to the sauce. You can use Pecorino Romano or a dairy-free alternative if needed.
Chicken: I prefer boneless, skinless breasts for their lean protein. You can swap them for thighs, or even use cooked rotisserie chicken to save time!
How Do I Make the Perfect Pesto?
Making pesto is simple, but there are some tips to get it just right. The key is blending the ingredients until smooth without overheating them. Here’s how:
- Start with the cilantro, basil, pine nuts, and garlic in the processor.
- Pulse a few times to break everything down before adding olive oil. This helps blend the flavors better.
- While mixing, drizzle in the olive oil slowly to create a creamy texture.
- Taste as you go! Adjust by adding more cheese, nuts, or salt based on your preference.
Follow these steps and you’ll have a vibrant, fresh pesto that elevates your pasta dish!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz pasta (trofie or your favorite short pasta)
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
- 1 tablespoon olive oil (for cooking chicken)
- Salt and pepper to taste
For the Pesto:
- 2 cups fresh cilantro leaves (packed)
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts, toasted)
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
For the Extras:
- 1/2 cup sun-dried tomatoes, julienned (optional)
- Fresh basil or cilantro leaves for garnish
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. You’ll spend around 15 minutes cooking the pasta and chicken, and 15 minutes whipping up the fresh pesto and combining everything. It’s quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside.
2. Make the Pesto:
While the pasta is cooking, it’s time to prepare the pesto! In a food processor or blender, add the fresh cilantro leaves, basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Season with a sprinkle of salt and pepper. Pulse these ingredients a few times to blend them together. As you pulse, drizzle in the olive oil gradually until the mixture becomes smooth and creamy. Taste the pesto and adjust the seasoning if needed.
3. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Season them with salt and pepper. Cook the chicken for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the skillet from the heat.
4. Combine Pasta and Pesto:
In a large bowl, toss the cooked pasta with the freshly made pesto until all the pasta is well coated. This is where the magic happens — the mix of flavors is incredible!
5. Add Chicken and Sun-Dried Tomatoes:
Gently fold the cooked chicken and optional sun-dried tomatoes into the pesto pasta, mixing carefully to combine everything. You want each bite to have a bit of chicken and yumminess!
6. Plate and Garnish:
Serve the pasta warm on plates or in bowls. If you like, sprinkle a bit more grated Parmesan cheese on top and garnish with fresh basil or cilantro leaves for an extra touch of color and flavor.
7. Enjoy!
Dig in and enjoy your delicious Cilantro Chicken and Pesto Pasta! It’s a lovely mix of flavors that’s perfect for a family dinner or a quick meal for yourself!
This recipe beautifully blends the fresh herbal notes of cilantro with classic pesto richness, juicy chicken pieces, and sweet sun-dried tomatoes. It’s sure to be a hit!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to fully thaw it before cooking. The best way to do this is to transfer it to the fridge the night before or submerge it in cold water for a quicker thaw. Pat it dry before seasoning and cooking to ensure it sears nicely.
Can I Make the Pesto in Advance?
Absolutely! You can make the pesto up to 2 days in advance. Just store it in an airtight container in the fridge, and if you notice it darkening, simply stir it before using. You can also freeze pesto in ice cube trays for up to 3 months for easy portioning!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of olive oil if needed to keep it from drying out. Stir occasionally for even heating.
Can I Substitute Other Ingredients?
Sure! If you don’t have all the ingredients on hand, you can substitute the pine nuts with walnuts, sunflower seeds, or even skip them altogether. Fresh parsley can replace cilantro if you prefer a milder taste. You can also use rotisserie chicken instead of cooking your own for a quicker meal!
