Cilantro Pesto Pasta with Grilled Chicken Recipe

Name: Cilantro Pesto Pasta with Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup cilantro leaves; 1/2 cup olive oil; 3 clove garlic, minced; 1/4 cup pine nuts, toasted; 1/4 cup romano (or parmesan) cheese, grated; 1/2 tsp salt & pepper; 1 tsp lime zest; 1 tbsp lime juice; 1 lb mini farfalle (bow tie) pasta; 4 -6 chicken breasts; 1 envelope McCormick lime mojito marinade (Thanks Ray Ray, now I'm hooked! lol)

Servings: persons

2 cup cilantro leaves
1/2 cup olive oil
3 clove garlic, minced
1/4 cup pine nuts, toasted
1/4 cup romano (or parmesan) cheese, grated
1/2 tsp salt & pepper
1 tsp lime zest
1 tbsp lime juice
1 lb mini farfalle (bow tie) pasta
4 -6 chicken breasts
1 envelope McCormick lime mojito marinade (Thanks Ray Ray, now I'm hooked! lol)

1
Mix McCormick marinade according to package directions and marinate chicken for 15-30 minutes.
2
Grill chicken on the grill outdoors or indoors on a stove top cast iron grill pan.
3
Let chicken rest for 5 to 6 minutes then cut chicken breasts into bite size pieces.
4
Set aside.
5
Toast pine nuts in a non stick dry skillet over medium high heat until slighty toasted and golden brown stirring constantly.
6
To a blender or a food processor add all ingredients for pesto except olive oil.
7
Slowly drizzle in olive oil from the top of the blender on low speed to form a thick sauce.
8
Set aside.
9
Cook pasta according to package directions, rinse and set aside.
10
Add pasta back to pasta pot.
11
Mix in pesto and stir to combine thoroughly over low heat to warm.
12
Add 3 cut up chicken breasts to pasta and pesto stirring again to incorporate well.
13
Use remaining cut up chicken breasts to garnish on top of the pasta.
14
Can top with freshly grated romano or parmesan cheese and fresh cilantro leaves if desired.

1020

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup cilantro leaves, 1/2 cup olive oil, 3 clove garlic, minced, 1/4 cup pine nuts, toasted, and more.

Yes, Cilantro Pesto Pasta with Grilled Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cilantro Pesto Pasta with Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions