Save Pin The first time I made this cilantro lime chicken pasta, I was honestly just trying to use up a rotisserie chicken and a bunch of cilantro that was about to turn. But when that bright green sauce hit the hot pasta and the whole kitchen smelled like lime and garlic, I knew this wasn't just cleanup cooking anymore. My roommate walked in and literally said 'what IS that amazing smell' before even taking her shoes off.
I brought this to a friend's potluck last summer and watched three different people ask for the recipe before they even finished their first serving. The best part was watching my friend's usually picky seven-year-old go back for thirds. Something about the tangy lime and that hint of chili powder just makes people keep coming back.
Ingredients
- Rotini pasta: The spirals catch every drop of that vibrant sauce and hold onto it beautifully
- Cooked shredded chicken breast: Rotisserie chicken is your friend here, already seasoned and perfectly tender
- Plain Greek yogurt: Creates that creamy base while adding protein and tang without the heaviness of cream
- Fresh cilantro leaves: Don't be shy with it because the herbs make the sauce sing
- Fresh lime juice and zest: Both are essential because the zest carries the aromatic oils while the juice provides the bright acidity
- Garlic cloves: Fresh minced garlic gives you that punch that powder just can't replicate
- Extra-virgin olive oil: Helps the sauce cling to every curve of pasta and rounds out the flavors
- Ground cumin and chili powder: These warm spices balance the bright citrus and give the sauce depth
- Salt and black pepper: Remember to taste the finished sauce because lime can be unpredictable in its salt needs
- Cotija or feta cheese: The salty crumble on top is like the exclamation point on the whole dish
Instructions
- Get your pasta going first:
- Drop that rotini into generously salted boiling water and cook it until it's just a tiny bit firmer than you'd usually eat it because it'll finish cooking in the sauce later
- Make the magic green sauce:
- Toss the Greek yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt, and pepper into your blender and whirl it until you've got this gorgeous bright green sauce that smells like a Mexican market
- Bring it all together:
- In your biggest bowl, gently fold together the warm pasta, shredded chicken, and that incredible sauce until every piece is coated and the whole thing looks impossibly inviting
- Taste and trust yourself:
- Grab a fork, take a bite, and add more salt or lime juice if it needs that extra something to make it perfect
- Finish with flair:
- Serve it up while it's still warm with crumbled cheese scattered on top, extra cilantro if you've got it, and those lime wedges on the side for squeezing
Save Pin My mom called me halfway through making this for myself one night and I ended up talking her through the recipe over the phone. Now she makes it more often than I do and sends me photos of her version with extra cheese like she's showing off her homework.
Make It Your Own
I've discovered that swapping in penne or fusilli works perfectly fine if rotini isn't your thing, and honestly any pasta shape that has ridges or curves will grab onto that sauce just as beautifully. The key is choosing something with texture so nothing goes to waste in your bowl.
Spice It Up
Sometimes I'll throw a chopped jalapeño into the blender with everything else when I'm craving more heat. The seeds are where the fire lives, so keep them in if you're brave or scoop them out if you prefer a gentle warmth. Either way, that little kick makes the lime and cilantro pop even more.
Serving Ideas
This dish works beautifully chilled as a pasta salad for summer picnics, which is actually how I first started making it. The yogurt sauce becomes almost like a creamy dressing and the flavors get even brighter after a few hours in the fridge. Just bring it to room temperature before serving so everyone can taste what's really going on.
- Pair with crusty bread to mop up any extra sauce
- A simple green salad with a citrus vinaigrette balances the creaminess perfectly
- Chilled white wine or sparkling water with lime makes the ideal beverage match
Save Pin This recipe has become my go-to for nights when I want something that feels like comfort food but still tastes fresh and exciting. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, this dish is delicious served chilled as a pasta salad. Prepare it up to a day in advance and store in an airtight container in the refrigerator. The flavors may deepen as it sits.
- → What type of chicken works best?
Rotisserie chicken is the most convenient option and saves time. Alternatively, poach and shred chicken breasts at home for a fresher option. Both methods yield tender, flavorful results.
- → Can I adjust the spice level?
Absolutely. For extra heat, add a chopped jalapeño to the sauce. You can also increase or decrease the chili powder and cumin based on your preference.
- → What pasta shapes can I substitute?
While rotini works beautifully, you can use penne, fusilli, or any short pasta shape. The sauce clings well to textured pasta, so choose based on your preference.
- → How do I make the sauce smooth and creamy?
Use a blender or food processor to combine the Greek yogurt, cilantro, lime juice, garlic, and spices. Blending creates a smooth, vibrant green sauce that coats the pasta evenly.
- → Is this dish suitable for meal prep?
Yes, it's excellent for meal prep. Keep the pasta and sauce separate if preparing more than a day ahead, then combine when ready to eat. This prevents the pasta from becoming too soft.