Save Pin The first time I made this cilantro lime chicken pasta, I wasnt expecting much—just another weeknight dinner to throw together. But when that bright green sauce hit the warm pasta and the aroma of fresh cilantro and lime filled my tiny kitchen, I actually stopped and took a photo before even tasting it. Sometimes the simplest combinations end up being the ones that stick around.
Last summer my sister came over for dinner looking completely exhausted from work. I set this down on the table, still warm from the pot, and watched her face light up as she took the first bite. She didnt say anything for a full minute, just kept eating, and finally admitted it was exactly what she didnt know she needed.
Ingredients
- Rotini pasta: The corkscrew shape grabs onto the sauce perfectly, but dont stress—penne or fusilli work just as well
- Shredded chicken breast: Rotisserie chicken is your friend here, but poaching two breasts while the pasta boils works beautifully too
- Greek yogurt: Creates that velvety texture without being too heavy—full fat gives the best results
- Fresh cilantro: Dont be tempted to use dried, the fresh herb brightness is what makes this dish sing
- Lime juice and zest: Both are essential—the zest brings all that concentrated citrus perfume
- Garlic: Two cloves gives you a gentle backbone of flavor without overpowering the fresh herbs
- Cumin and chili powder: Just enough warmth to make things interesting, not enough to call it spicy
Instructions
- Get your pasta going:
- Drop that rotini into salted boiling water and cook it until its got a little bite left—you want it to finish cooking in the sauce later
- Make the magic sauce:
- Throw the yogurt, cilantro, lime juice, zest, garlic, olive oil and spices into your blender and let it rip until youve got this gorgeous vibrant green mixture
- Bring it all together:
- Dump your warm pasta and shredded chicken into a big bowl, pour over that sauce, and toss until every single piece is coated
- Taste and trust yourself:
- Grab a fork, take a bite, and add more salt or lime juice if it needs that extra something
- Plate it up:
- Serve it right away while its still creamy and warm, topped with crumbled cheese and extra cilantro if youre feeling fancy
Save Pin This pasta has become my go-to for those nights when I want something that feels special but doesnt require three hours and a mountain of dishes. My partner actually requested it for his birthday dinner, which is saying something considering he usually wants steak.
Making It Your Own
Sometimes I throw in a diced jalapeño when I blend the sauce if Im craving extra kick. You could also add corn, black beans, or diced bell peppers to bulk it up and make it stretch even further.
The Pasta Salad Hack
This dish transforms beautifully into a cold pasta salad—just chill everything after tossing and it becomes perfect for potlucks or lunch prep. The flavors actually get better after a few hours in the fridge.
Serving Ideas
I love serving this alongside some crusty bread to soak up any extra sauce, or with a simple green salad dressed with more lime vinaigrette. It also pairs surprisingly well with grilled corn on the cob in the summer.
- Keep extra limes on hand for squeezing over individual bowls
- The leftovers make an excellent lunch the next day, cold or gently reheated
- Dont skip the cotija or feta if you can help it—that salty crumble on top is everything
Save Pin Hope this becomes one of those recipes you find yourself making on repeat, without even looking at the instructions. Thats when you know its a keeper.
Recipe FAQs
- → Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular yogurt, but the sauce will be thinner. For a creamier consistency, strain regular yogurt through cheesecloth for several hours or use an equal amount of Greek yogurt for best results.
- → How do I make this dish ahead of time?
Prepare the sauce and cook the chicken and pasta separately up to 24 hours in advance. Store each component in separate containers. Combine them just before serving, or toss together and refrigerate for up to 2 days for a chilled pasta salad version.
- → What's the best way to cook the chicken?
Rotisserie chicken offers maximum convenience and time savings. Alternatively, poach boneless chicken breasts in simmering water for 12-15 minutes until cooked through, then shred with two forks. Both methods yield tender, flavorful results.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the chili powder for milder flavor, or add diced jalapeño to the sauce for more heat. Taste the sauce before tossing with pasta and adjust salt, lime juice, and spices to your preference.
- → What are good pasta alternatives?
Penne, fusilli, or farfalle work wonderfully. For a lighter option, try chickpea or lentil pasta for added protein. Choose shapes that hold sauce well to capture all the cilantro-lime flavors in each bite.
- → Is this suitable for meal prep?
Yes, this dish stores well in airtight containers for up to 4 days refrigerated. The flavors actually deepen as it sits. Reheat gently on the stovetop with a splash of water or lemon juice to refresh the sauce consistency.