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Key Ingredients & Substitutions

Pasta: I usually use spaghetti, but linguine works just as well. If you’re gluten-free, try zucchini noodles or gluten-free pasta for a lighter twist.

Chicken: Boneless chicken breasts are my go-to, but you can use thighs or even cooked rotisserie chicken for ease. In a pinch, tofu or chickpeas make great plant-based options.

Cilantro: Fresh cilantro is key for flavor. If you’re not a fan, parsley can replace it, though it’s less aromatic. You could also try spinach for a milder taste.

Pesto: Homemade is best, but store-bought works great too. If you’re short on pine nuts, walnuts or sunflower seeds are good alternatives in the pesto.

Sun-dried tomatoes: They add a nice tang, but you can skip them if you prefer a simpler pasta. Fresh cherry tomatoes can provide sweetness if you’d like a fresh twist.

How Can I Make the Best Pesto?

Making pesto is simple but requires attention to texture and balance. Here’s how to get it just right:

• Use a food processor to finely chop your herbs and nuts first. This helps avoid over-processing and keeps the consistency smooth.
• Slowly drizzle in olive oil while blending. This is crucial for achieving a creamy texture without clumps.
• Taste as you go! Adjust the salt and lemon juice to suit your preference; it can make a big difference.

Have fun with it—more garlic or nuts can really add a personal touch! Make sure to store leftovers in the fridge, covered with a thin layer of olive oil to maintain freshness.

Cilantro Chicken And Pesto Pasta

Ingredients You’ll Need:

For The Pasta:

• 8 oz spaghetti or linguine pasta

For The Chicken:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and freshly ground black pepper, to taste

For The Cilantro Pesto:

• 1 cup fresh cilantro leaves, packed
• 1/4 cup fresh basil leaves (optional)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice

For The Topping:

• 1/3 cup sun-dried tomatoes, chopped
• Fresh cilantro leaves, for garnish

How Much Time Will You Need?

This dish takes about 30 minutes total—10 minutes to prep and 20 minutes to cook. You’ll have a flavorful meal ready in no time!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your spaghetti or linguine and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside.

2. Sauté the Chicken:

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot skillet. Cook the chicken for about 5-7 minutes until it’s golden brown and cooked all the way through. Once done, remove the chicken from the heat and set it aside.

3. Make the Cilantro Pesto:

In a food processor, combine the fresh cilantro leaves, basil leaves (if using), Parmesan cheese, pine nuts or walnuts, garlic, and lemon juice. Pulse these ingredients a few times until they are roughly chopped. With the processor running, slowly pour in 1/3 cup of olive oil until the pesto is smooth and creamy. Taste it and add more salt or lemon juice if you prefer.

4. Combine The Ingredients:

In the same skillet or a large mixing bowl, toss the cooked pasta with the cilantro pesto, cooked chicken, and chopped sun-dried tomatoes until everything is evenly coated. This is where the flavors really come together!

5. Serve and Enjoy:

Your delicious cilantro chicken and pesto pasta is ready! Serve it immediately, garnished with additional grated Parmesan cheese and fresh cilantro leaves. Enjoy every bite!

This delightful dish combines the vibrant flavors of cilantro pesto with tender chicken and the unique sweetness of sun-dried tomatoes, creating a truly satisfying meal.

Can I Use Other Types of Pasta for This Recipe?

Absolutely! While spaghetti and linguine are great choices, you can use any pasta shape you prefer, such as penne or fusilli. Just adjust the cooking time according to package instructions.

Can I Make the Pesto Ahead of Time?

Yes, you can make the cilantro pesto a day in advance! Simply store it in an airtight container in the fridge, and drizzle a little olive oil on top to keep it fresh. Just give it a good stir before using.

How Do I Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water or olive oil to keep it from drying out.

Can I Freeze This Dish?

Yes, you can freeze the pasta and chicken mixture for up to 2 months. Just make sure to leave out the fresh cilantro and sun-dried tomatoes until you’re ready to serve. Thaw in the fridge overnight before reheating!