This cilantro lime pesto chicken pasta with butternut squash is the perfect autumn pasta dish. Zesty homemade cilantro pepita pesto and roasted butternut squash are tossed with pasta and served alongside chili lime roasted chicken in this delicious and wholesome dinner.
If you love pesto, also try my Salmon Pesto Quinoa Bake, Egg, Pesto, and Sweet Potato Breakfast Burritos, and Creamy Chicken Pesto Tortellini Soup.
We are big fans of a hearty pasta dinner in our household! This recipe checks off all the boxes: It’s healthy, wholesome, and can stand alone as a meal thanks to the addition of delicious chili lime roasted chicken.
This dinner recipe consists of a few different elements, but you can prepare several of them far in advance. For instance, you can marinate the chicken four hours before roasting it, and you can prepare the pesto a day in advance.
A tip: The chili lime chicken is a great preparation for chicken in and of itself. I often enjoy it for dinner along with roasted sweet potatoes, greens, and avocado.
Ingredients you’ll need for this cilantro lime pesto chicken pasta
For the chili lime chicken, you’ll need:
- Boneless skinless chicken breasts
- Extra-virgin olive oil
- Limes
- Balsamic vinegar
- Chili powder
- Smoked paprika
- Cumin
- Oregano
- Honey
- Salt
- Pepper
For the cilantro lime pesto, you’ll need:
- Pepitas
- Cilantro
- Jalapeño
- Garlic
- Limes
- Extra-virgin olive oil
- Parmesan cheese
- Salt
- Pepper
For the roasted butternut squash, you’ll need:
- Butternut squash
- Extra-virgin olive oil
- Salt
- Pepper
And, of course, you’ll need a pound of your favourite variety of pasta, and perhaps some arugula for serving.
how to make this pesto chicken squash pasta
First, marinate the chicken. In a large bowl or container with a lid, combine the olive oil, lime juice, balsamic vinegar, chili powder, smoked paprika, cumin, oregano, honey, salt, and pepper. Whisk to combine. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the oven to 425 F. Place the cubed squash on a rimmed baking sheet and toss with the olive oil, salt, and pepper. Arrange in an even layer and roast for 30 minutes, or until tender.
Meanwhile, place the chicken on a rimmed baking sheet. Roast for 25 minutes, or until a meat thermometer registers at 165 degrees F.
Next, make the pesto. In a food processor fitted with the ‘S’ blade, process the pepitas into a meal. Add the cilantro, chopped jalapeño, garlic, lime juice, oil, parmesan, salt, and pepper. Process until smooth. If it seems too thick, add a couple tablespoons of water to help it along. Transfer into an airtight container.
Cook the pasta according to the instructions on the package. Drain and return to the pot. Toss with all of the pesto and squash. Serve alongside chicken and arugula.
more delicious pasta recipes
- Lemon Pesto Zucchini Pasta with Whipped Ricotta
- Corn, Bacon, and Jalapeno Pasta Salad
- Creamy Goat Cheese Lemon Pasta with Green Peas, Artichokes and Leeks
If you enjoy this cilantro lime pesto chicken pasta, please leave a comment and review! You can also follow along on Instagram, Facebook, and Pinterest, as well as subscribe to my email list!
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Cilantro Lime Pesto Chicken Pasta with Squash
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
This cilantro lime pesto chicken pasta with butternut squash is the perfect autumn pasta dish. Zesty homemade cilantro pepita pesto and roasted butternut squash are tossed with pasta and served alongside chili lime roasted chicken in this delicious and wholesome dinner.
Ingredients
Chili Lime Chicken
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 ½ teaspoons dried oregano
- 1 tablespoon honey
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 ½ lbs (680 grams) boneless skinless chicken breasts
Roasted Butternut Squash
- 4 cups peeled and cubed butternut squash (1-inch cubes)
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Cilantro Lime Pesto and Pasta
- ½ cup pepitas
- 2 cups cilantro
- 1 jalapeno, seeded, if desired, and finely chopped
- 1 large garlic clove, minced
- ¼ cup freshly squeezed lime juice
- ¼ cup extra-virgin olive oil
- ⅓ cup shredded Parmesan cheese
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 pound pasta (rotini, fusilli, spaghetti, linguine)
Instructions
-
First, marinate the chicken. In a large bowl or container with a lid, combine the olive oil, lime juice, balsamic vinegar, chili powder, smoked paprika, cumin, oregano, honey, salt, and pepper. Whisk to combine. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
-
Preheat the oven to 425 F. Place the cubed squash on a rimmed baking sheet and toss with the olive oil, salt, and pepper. Arrange in an even layer and roast for 30 minutes, or until tender.
-
Meanwhile, place the chicken on a rimmed baking sheet. Roast for 25 minutes, or until a meat thermometer registers at 165 degrees F.
-
Next, make the pesto. In a food processor fitted with the ‘S’ blade, process the pepitas into a meal. Add the cilantro, chopped jalapeño, garlic, lime juice, oil, parmesan, salt, and pepper. Process until smooth. If it seems too thick, add a couple of tablespoons of water to help it along. Transfer into an airtight container.
-
Cook the pasta according to the instructions on the package. Drain and return to the pot. Toss with all of the pesto and squash. Serve alongside chicken and arugula.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
Keywords: cilantro lime pesto chicken pasta with squash recipe
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