Cilantro Lime Chicken Pasta

The first time I made this pasta, it was supposed to be a quick Tuesday dinner after work. I grabbed a rotisserie chicken from the store on a whim, and when I got home, realized I had limes and cilantro begging to be used. The sauce came together so fast that I actually doubted myself for a moment. But that first bright, creamy bite completely changed my mind about weeknight pasta forever.

My sister was visiting from out of town when I served this for the first time. She took one bite, set her fork down dramatically, and demanded I write down the recipe immediately. Now whenever she comes over, this is the first thing she asks about. It has become our comfort food tradition.

Ingredients

• Rotini pasta: The spiral shape catches the creamy sauce in every crevice, ensuring each bite is perfectly coated
• Shredded chicken breast: Rotisserie chicken saves time but poaching your own works beautifully too
• Greek yogurt: Creates an incredibly creamy sauce without the heaviness of traditional cream-based sauces
• Fresh cilantro: Dont skimp here because this herb provides the bright, fresh backbone of the entire dish
• Lime juice and zest: Both are essential because the zest packs concentrated aromatic oils while the juice adds acidity
• Garlic: Use fresh garlic for the best flavor because powdered garlic cannot replicate that punchy bite
• Extra-virgin olive oil: Helps the sauce cling to the pasta while adding fruity notes
• Cumin and chili powder: These spices add subtle warmth without making the dish spicy
• Cotija or feta cheese: The salty crumble on top is the perfect finishing touch

Instructions

Cook the pasta perfectly:

Bring a large pot of generously salted water to a rolling boil and cook rotini according to package directions until al dente, then reserve about a half cup of pasta water before draining.

Blend the vibrant sauce:

Add Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper to a blender and process until completely smooth and bright green.

Bring it all together:

Combine the hot pasta and shredded chicken in a large bowl, pour the sauce over top, and toss gently until every piece is coated in that gorgeous green mixture.

Finish with flair:

Taste and adjust the seasoning if needed, then serve immediately with crumbled cheese, extra cilantro, and lime wedges for squeezing.

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Last summer, I brought this to a neighborhood potluck and came home with an empty bowl and three recipe requests on a napkin. Something about that fresh lime flavor just screams warm weather, even though it is comforting enough for winter too.

Making It Your Own

This recipe is incredibly forgiving, which is why it has become my go-to for improvising with whatever I have on hand. The basic formula of creamy tangy sauce with pasta and chicken works beautifully with so many variations.

Serving Suggestions

I love pairing this with a simple green salad dressed with olive oil and vinegar to let the pasta shine. Some crusty bread for soaking up any extra sauce never hurts either.

Storage And Meal Prep

This pasta keeps beautifully in the refrigerator for up to four days, making it excellent for meal prep Sundays. The sauce actually thickens slightly when chilled, which I personally prefer.

• Squeeze fresh lime over leftovers to wake up the flavors before serving
• Add a splash of water or yogurt when reheating to loosen the sauce
• The pasta salad version can be made a day ahead and tastes even better

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This recipe has saved me on countless busy nights and impressed more dinner guests than I can count. Sometimes the simplest combinations are the ones that stick with us the longest.

Recipe FAQs

→ Can I make this pasta dish ahead of time?

Yes, this dish works beautifully as meal prep. Store it in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce as it sits, so you may want to toss it with a splash of lime juice or olive oil before serving leftovers.

→ What other pasta shapes work well?

While rotini is ideal for holding the creamy sauce, you can substitute penne, fusilli, or even bow tie pasta. Short pasta shapes with ridges or curves work best to capture the vibrant cilantro-lime yogurt sauce in every bite.

→ Can I use a different protein?

Absolutely. Shredded rotisserie chicken offers convenience, but you can use poached chicken breasts, leftover grilled chicken, or even cooked shrimp. For a vegetarian version, try black beans or chickpeas instead.

→ How do I make the sauce spicy?

Add heat by incorporating a fresh jalapeño or serrano pepper into the blender when making the sauce. You can also increase the chili powder to 1 teaspoon or add a pinch of cayenne pepper for an extra kick.

→ Is this dish served hot or cold?

It's delicious both ways. Serve it immediately after tossing for a warm, creamy pasta dinner, or chill it in the refrigerator for at least 2 hours to enjoy as a refreshing pasta salad for lunch or picnics.

→ Can I freeze leftovers?

Freezing isn't recommended as the Greek yogurt sauce may separate when thawed, affecting the texture. This dish is best enjoyed fresh or refrigerated for a few days.