This dish is a tasty mix of juicy chicken and vibrant pesto pasta. The fresh cilantro adds a bright touch that makes every bite lively and fun!
I love how quick this meal comes together. Just cook the chicken, mix in the pesto, and toss with pasta. Perfect for busy weeknights when you need something delicious without the fuss!
Key Ingredients & Substitutions
Cilantro: Fresh cilantro gives this dish its vibrant flavor. If you’re not a fan of cilantro, try using parsley or basil instead. Both will bring a lovely freshness!
Chicken: Boneless, skinless chicken breasts are my go-to for easy cooking. You can substitute with shrimp or tofu for a different protein, depending on your preferences.
Pasta: Linguine or spaghetti works great here, but feel free to switch it up with whole wheat pasta or gluten-free options. Just adjust cooking times as needed.
Nuts: Pine nuts are traditionally used in pesto, but walnuts or even sunflower seeds can be good substitutes if you’re looking for something more economical or nut-free.
Parmesan cheese: Grated Parmesan adds a rich flavor. If you want to keep it dairy-free, try nutritional yeast. It won’t replicate the exact taste, but it adds a nice cheesy note to the dish.
How Do I Make Sure My Pesto is Smooth and Creamy?
A silky pesto makes all the difference in this dish! It’s key to creating that delicious sauce that clings beautifully to the pasta. Here’s how to achieve it:
- Start with fresh, clean cilantro. Any dirt can affect the texture.
- In your food processor, chop the dry ingredients (cilantro, nuts, garlic, cheese) before adding oil. This ensures even mixing.
- Slowly pour in the olive oil while the processor is running. This emulsion creates that creamy consistency.
- Don’t forget to taste! If it’s too thick, add a little more olive oil or some pasta water to loosen it up.
By following these tips, you’ll have a perfect pesto that brings everything together!
Cilantro Chicken And Pesto Pasta
Ingredients You’ll Need:
- 8 oz linguine or spaghetti pasta
- 2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
- 1 cup fresh cilantro leaves, packed
- 1/3 cup Parmesan cheese, grated, plus extra for garnish
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup olive oil, plus extra for cooking
- Salt and black pepper to taste
- 1 cup cherry tomatoes
- Optional: juice of half a lemon (for brightness)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. In that time, you’ll have tender chicken, fresh pasta, and a vibrant cilantro pesto, all ready for a delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Once boiling, add your pasta and cook it according to the package directions until it’s al dente (soft but still firm when you bite into it). Once done, drain the pasta, but remember to save about 1/2 cup of the pasta water for later!
2. Make the Cilantro Pesto:
While your pasta is cooking, let’s make the pesto! In a food processor, add the packed fresh cilantro leaves, grated Parmesan cheese, pine nuts (or walnuts), garlic, and a pinch of salt. Pulse everything together until the mixture is finely chopped.
3. Blend the Pesto:
With your food processor running, slowly pour in the olive oil. Keep mixing until it turns into a smooth and creamy pesto. Give it a taste! You can add more salt or squeeze in some lemon juice if you want a bit of brightness to the flavor.
4. Cook the Chicken:
Next, take a skillet and heat a drizzle of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for about 5-7 minutes, or until it’s golden brown and cooked through, making sure to stir occasionally.
5. Add the Cherry Tomatoes:
When the chicken is almost done, toss in the cherry tomatoes. Cook everything together for the last 2-3 minutes until the tomatoes are softened and a bit blistered, adding extra flavor!
6. Combine Pasta and Pesto:
In a large bowl, combine the drained pasta with your freshly made cilantro pesto. If the sauce is too thick, add a splash of the reserved pasta water to help loosen it up and make everything mix nicely.
7. Serve and Enjoy:
Now it’s time to serve! Spoon the pasta onto plates and top it with the cooked chicken and blistered cherry tomatoes. Don’t forget to sprinkle some extra grated Parmesan on top and add a few fresh cilantro leaves for garnish!
Enjoy this bright, flavorful pasta dish that combines the herbal freshness of cilantro pesto with tender chicken and sweet roasted tomatoes!
Can I Use a Different Type of Pasta for This Recipe?
Absolutely! While linguine or spaghetti are great choices, feel free to experiment with other pasta shapes like penne, fusilli, or even whole wheat pasta. Just adjust the cooking time as needed based on the type of pasta you choose.
What If I Don’t Have Pine Nuts?
No worries! You can easily substitute pine nuts with walnuts, almonds, or even sunflower seeds. Each will lend a unique flavor to the pesto while keeping it delicious!
How Should I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil and warm gently in a skillet or microwave, stirring occasionally to heat evenly.
Can I Make the Pesto Ahead of Time?
Definitely! You can prepare the cilantro pesto in advance and store it in an airtight container in the fridge for up to a week. To help prevent browning, drizzle a bit of olive oil over the surface before sealing. Just give it a good stir before using it in your pasta!
