This Cilantro Chicken and Pesto Pasta is a fun twist on your usual pasta dinner! The chicken is juicy, and the pesto adds a flavorful touch that brings everything together.
I love tossing this on a busy weeknight. It’s quick to make and gives me a little taste of summer with that fresh cilantro. Perfect for when I need something tasty and easy!
Key Ingredients & Substitutions
Rotini Pasta: I prefer rotini for its twisty shape, which catches the sauce nicely. You can swap it for any pasta you like, such as penne or farfalle. Even gluten-free pasta works if needed!
Chicken: For this dish, boneless, skinless chicken breasts are great. You could also use rotisserie chicken to save time or swap it with tofu for a vegetarian option.
Cilantro: Fresh cilantro gives a bright flavor, but if you’re not a fan, try parsley or arugula instead—though the taste will change slightly.
Pine Nuts/Walnuts: Pine nuts are traditional for pesto, but walnuts are a more budget-friendly option. You can also use sunflower seeds for a nut-free variation.
Parmesan Cheese: Grated Parmesan adds a salty, creamy taste. If you’re looking for a vegan option, use nutritional yeast instead!
How Do I Make the Perfect Pesto?
Making pesto can feel tricky, but it’s super simple once you get the hang of it! Here’s how:
- Blend the cilantro, basil (if using), garlic, and nuts in a food processor until finely chopped.
- While it’s running, slowly drizzle in the olive oil, which helps emulsify the mixture.
- If your pesto seems too thick, add a bit more oil or a splash of water until it’s the consistency you prefer.
- Don’t forget to taste! Adjust the salt, pepper, or lemon juice for zing!
This fresh sauce can elevate any pasta dish and lasts in the fridge for about a week. So feel free to make extra!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz rotini pasta (or your preferred pasta)
- For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
- For the Cilantro Pesto:
- 1 cup fresh cilantro leaves, packed
- 1/4 cup fresh basil leaves (optional, to balance flavor)
- 2 cloves garlic, minced
- 1/4 cup pine nuts or walnuts
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup extra virgin olive oil (for pesto)
- Juice of 1/2 lemon (optional, for brightness)
- For Extra Flavor:
- 1/2 cup sun-dried tomatoes, sliced
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare and cook. It includes about 10 minutes for cooking the pasta, 10 minutes for cooking the chicken, and 5 minutes for making the pesto and combining everything. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Once cooked, drain the pasta but be sure to reserve about 1/2 cup of that pasta water. Set both aside while you prepare the rest of the dish.
2. Prepare the Chicken:
Season your bite-sized chicken pieces with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
3. Make the Cilantro Pesto:
In a food processor, combine the cilantro, optional basil, minced garlic, pine nuts (or walnuts), and half of the grated Parmesan cheese. Pulse the mixture until everything is finely chopped. While the food processor is running, slowly add the 1/4 cup of olive oil until the mixture turns into a smooth sauce. Feel free to add lemon juice, salt, and pepper to taste, adjusting as you desire.
4. Combine Chicken and Sun-dried Tomatoes:
Return the cooked chicken to the skillet and toss in the sliced sun-dried tomatoes. Warm everything together for about 1-2 minutes to combine the flavors and heat through.
5. Mix in the Pasta and Pesto:
Add the cooked pasta to the skillet with the chicken and sun-dried tomatoes. Stir in the cilantro pesto, adding a little of the reserved pasta water at a time. This helps create a creamy, well-coated dish. Mix until everything is combined nicely.
6. Final Touches:
Remove the skillet from the heat. Sprinkle the remaining Parmesan cheese over the top and garnish with fresh chopped cilantro for a pop of color and flavor.
7. Serve & Enjoy:
Your Cilantro Chicken and Pesto Pasta is ready! Serve it immediately and enjoy the mix of flavors. It’s fresh, tasty, and sure to impress!
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! If you’re short on time, store-bought pesto is a great substitute. Just use about 1/2 to 3/4 cup of store-bought pesto to replace the homemade version, and adjust to taste.
What Can I Substitute for the Chicken?
If you’re looking for a vegetarian option, you can use diced tofu or chickpeas instead of chicken. Just sauté them until they’re heated through and golden. Grilled shrimp would also be a great addition if you prefer seafood!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to moisten it and warm gently on the stove or in the microwave.
Can I Freeze This Dish?
While you can freeze the pasta, it’s best to freeze the pesto separately to maintain its fresh flavor. If you freeze the full dish, consume it within 2 months for best quality, and reheat it gently when ready to serve.