This Cilantro Chicken and Pesto Pasta is a tasty mix of tender chicken, fresh cilantro, and creamy pesto, all tossed with spaghetti. It’s super simple yet bursts with flavor!
Picture this: a warm bowl of pasta on a cozy night with a sprinkle of cheese on top. Yum! I love making this dish when I need a quick dinner that feels special, plus it’s ready in no time!
Key Ingredients & Substitutions
Spaghetti: This recipe calls for spaghetti, but you can use any pasta you like! Penne, fusilli, or even gluten-free options work great if needed.
Chicken: I recommend using boneless, skinless chicken breasts for a quick cook. If you’re in a hurry, rotisserie chicken makes a fantastic substitute. Just shred it and toss it with the pasta!
Cilantro: Fresh cilantro gives a bright flavor, but if you’re not a fan, parsley is a good swap. It won’t have the same taste, but it still adds freshness!
Pine Nuts: Pine nuts are traditional in pesto, but walnuts or almonds make great alternatives if you have allergies or just can’t find them.
Sun-Dried Tomatoes: These add a nice tangy bite. If you don’t have them, diced fresh tomatoes work too, though they’ll give a different flavor profile.
What’s the Best Way to Make Pesto?
Making pesto at home is simple and rewarding! Here’s how you can do it perfectly:
- Start with your herbs—cilantro and basil in this case. Rinse and dry them well to avoid excess moisture.
- Toast your nuts lightly in a dry skillet for about 5 minutes to enhance their flavor.
- Add all ingredients (herbs, garlic, nuts, cheese, lemon juice, and oil) to a food processor. Blend until smooth.
- If it’s too thick, add more olive oil or a splash of water while blending until you reach your desired consistency.
Taste your pesto before using! You might need a dash more salt or lemon juice to brighten it up. Fresh pesto really transforms the dish!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
For The Pasta:
- 8 oz spaghetti or pasta of choice
For The Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
For The Pesto:
- 1/2 cup fresh cilantro leaves (packed)
- 1/4 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup olive oil (for pesto)
- Juice of half a lemon
For The Topping:
- 1/4 cup sun-dried tomatoes, chopped
- Optional: extra chopped cilantro for garnish
- Optional: additional Parmesan cheese for serving
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare. It won’t take long to cook the pasta, sear the chicken, and whip up the pesto. Just a little bit of waiting for the pasta, and you’ll have a delicious meal ready to go!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to boil. Once boiling, add in the spaghetti (or your preferred pasta) and cook it according to the package directions until it’s al dente. Once cooked, drain the pasta and set it aside, but don’t rinse it—this keeps it nice and starchy for the sauce!
2. Prepare the Chicken:
While the pasta is cooking, don’t forget about the chicken! Season both sides of the chicken breasts with salt and pepper. Heat up 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook them for about 6-7 minutes on each side or until they’re golden brown and cooked through. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
3. Make the Pesto:
Now let’s make the cilantro pesto! In a food processor or blender, add the fresh cilantro, basil, garlic, Parmesan cheese, and pine nuts or walnuts. Pour in 1/4 cup of olive oil and the juice of half a lemon. Blend until you have a smooth mixture. If your pesto seems a little thick, you can add a splash more olive oil or some water to loosen it up. Don’t forget to taste and adjust the salt if needed!
4. Combine It All:
In a large mixing bowl, toss your drained pasta with the cilantro pesto until every strand is well coated. Gently fold in the sliced chicken and the chopped sun-dried tomatoes for that extra kick of flavor.
5. Serve and Enjoy:
Time to serve! Place the pasta mixture on plates or in bowls. Feel free to garnish with extra chopped cilantro and a sprinkle of Parmesan cheese for that wow factor. Now dig in and enjoy the deliciousness of your Cilantro Chicken and Pesto Pasta!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is a great choice, you can use any pasta you prefer, such as penne, fettuccine, or even gluten-free varieties. Just adjust the cooking time according to the pasta you choose.
Can I Prepare the Pesto in Advance?
Yes, you can! Make the cilantro pesto ahead of time and store it in an airtight container in the fridge. Just make sure to cover the surface with a thin layer of olive oil to prevent browning. It’ll stay fresh for up to a week!
What If I Don’t Have Pine Nuts?
No worries! If you don’t have pine nuts, walnuts or even almonds are fantastic substitutes for the pesto. They offer a slightly different flavor but will still work beautifully!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to keep the pasta from drying out!
