Cilantro Serrano Pesto with Grilled Chicken and Penne
Bursting with bold flavors, this Cilantro Serrano Pesto with Grilled Chicken and Penne is a vibrant twist on traditional pesto pasta. Fresh cilantro and spicy serrano peppers give the homemade pesto a zesty kick, complemented by nutty Parmesan and creamy pine nuts for a rich, herbaceous sauce. Perfectly grilled chicken breasts, seasoned with a hint of lemon, add tender, smoky depth to the dish, while al dente penne pasta soaks up every bit of the pesto’s fresh, garlicky goodness. Quick and easy to prepare, this recipe is ideal for a weeknight dinner or an elevated meal for entertaining. Serve with a garnish of extra Parmesan and fresh cilantro for a restaurant-quality finish that’s sure to impress. Keywords: cilantro serrano pesto, grilled chicken pasta, penne recipes, spicy pesto pasta, easy dinner ideas.
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Recipe Information
Ingredients
- 2 cups Cilantro leaves
- 2 pieces Serrano peppers
- 0.5 cups Parmesan cheese (grated)
- 2 pieces Garlic cloves
- 0.25 cups Pine nuts
- 0.5 cups Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 pieces Chicken breasts
- 2 tablespoons Lemon juice
- 12 ounces Penne pasta
- 2 tablespoons Olive oil (for grilling)
- 1 tablespoon Salt (for pasta water)
Instructions
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the cilantro serrano pesto. In a food processor, combine cilantro leaves, serrano peppers (stemmed and seeded for less heat, or leave seeds in for more spice), Parmesan cheese, garlic cloves, pine nuts, salt, and black pepper.
Pulse the ingredients together until roughly chopped. Then, with the food processor running, slowly drizzle in 1/2 cup of olive oil until the pesto is smooth. Adjust seasoning with additional salt or pepper as needed. Set aside.
Preheat a grill pan or outdoor grill over medium-high heat. Rub chicken breasts with 2 tablespoons of olive oil, lemon juice, and a pinch of salt and pepper.
Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
In a large mixing bowl, combine the cooked penne pasta with the cilantro serrano pesto. Toss until the pasta is evenly coated. If the pesto seems too thick, use the reserved pasta water to loosen it to your desired consistency.
Serve the pesto-coated penne in bowls and top with slices of grilled chicken. Optionally, garnish with extra Parmesan cheese and a sprinkle of chopped cilantro.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
