Cilantro Lime Chicken Pasta

The first time I made this pasta, my kitchen smelled like lime and garlic in the best possible way. I was experimenting with Greek yogurt as a cream sauce alternative and ended up with something better than the original. My husband took one bite and asked if I'd been hiding cooking skills from him. The colors alone make it worth making, that bright green against the twirly rotini.

I brought this to a friends summer potluck last year, and the bowl was empty before I could even grab a serving. Someone asked if it was from a fancy food blog. The best part was watching kids who usually turn their noses up at green things going back for thirds. Now its my go to whenever I need to feed a crowd without spending hours in the kitchen.

Ingredients

• 12 oz (340 g) rotini pasta: The spiral shape grabs onto sauce perfectly and holds onto the shredded chicken
• 2 cups (about 10 oz / 280 g) cooked, shredded chicken breast: Rotisserie chicken is your friend here, but any cooked shredded breast works
• 1 cup (240 g) plain Greek yogurt: Creates a velvety sauce without the heaviness of cream
• 1/3 cup (8 g) fresh cilantro leaves, chopped: Dont skip this, its the backbone of the flavor
• 2 tbsp fresh lime juice: About one lime, freshly squeezed makes all the difference
• 1 tsp lime zest: This brightens the entire dish
• 2 cloves garlic, minced: Fresh is non negotiable here
• 2 tbsp extra-virgin olive oil: Helps the sauce coat every noodle
• 1/2 tsp ground cumin: Adds that earthy undertone
• 1/2 tsp chili powder: Just enough warmth without overwhelming
• 1/2 tsp salt, or to taste: The Greek yogurt needs a little help in the seasoning department
• 1/4 tsp black pepper: Freshly ground hits different
• 1/4 cup (30 g) cotija or feta cheese, crumbled: Optional but recommended
• Extra chopped cilantro: For that restaurant finish
• Lime wedges: Let people squeeze their own extra

Instructions

Boil your pasta:

Cook the rotini in a large pot of salted boiling water until al dente, usually about 8 minutes. Dont forget to reserve a splash of pasta water before draining, it can save a too thick sauce later.

Blend the green magic:

Toss the Greek yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt, and pepper into your blender or food processor. Blitz until it turns this incredible bright green and looks completely smooth.

Bring it together:

Dump the drained pasta and shredded chicken into a large bowl, then pour that gorgeous sauce over everything. Toss gently but thoroughly until every single piece is coated in that lime cilantro goodness.

Taste and adjust:

This is crucial, give it a try and add more salt or lime juice if it needs that extra pop. The sauce should be tangy and creamy in equal measure.

Finish and serve:

Plate it up while still warm, then hit it with crumbled cotija or feta, extra cilantro, and those lime wedges on the side.

Save

Last Tuesday, I came home exhausted and made this at 9pm, standing over the stove in my pajamas. Something about the lime cutting through the creamy yogurt just felt like a hug. My roommate wandered in and we ended up eating straight from the bowl, talking about everything and nothing. Thats when I knew this wasnt just another pasta recipe.

Make It Your Own

The beauty of this sauce base is how forgiving it is. Ive added avocado for extra creaminess, thrown in a jalapeño when I wanted more heat, even swapped the cilantro for basil when thats all I had. The lime and yogurt combo holds up to endless variations without losing what makes it special.

Serving Ideas

This pasta shines as a main dish but also works as a side for grilled fish or shrimp. On hot days, serve it chilled as a pasta salad, maybe add some cherry tomatoes or corn. The flavors are bold enough to stand alone or play nice with other dishes on the table.

Storage and Prep

The sauce keeps in the fridge for up to 5 days, so I often double batch it. Store it in a glass jar and give it a good shake before using. The assembled pasta is best within 3 days, though honestly, it rarely lasts that long in my house. Reheat gently with a splash of water to bring back that silky consistency.

• Cook your pasta one minute less than the package says, it will finish cooking in the sauce
• If the cilantro flavor is too strong at first, wait ten minutes and taste again
• This recipe doubles beautifully for meal prep or feeding a bigger crowd

Save

Whether you are feeding a crowd or just yourself on a Tuesday night, this pasta hits that perfect spot between comforting and exciting. Give it a try and watch it become a regular in your rotation.

Recipe FAQ

→ Can I use fresh chicken instead of rotisserie?

Yes, you can poach or grill chicken breasts at home, then shred them. This takes about 15-20 minutes and allows you to control the seasoning. Ensure the chicken is fully cooked before shredding.

→ What can I substitute for Greek yogurt?

Regular plain yogurt works but may be thinner. Sour cream or a combination of both creates excellent texture. For dairy-free, use coconut yogurt or cashew cream blended until smooth.

→ How do I make this spicier?

Add a minced jalapeño or serrano pepper to the sauce, or increase chili powder to taste. For subtle heat, add red pepper flakes. Start with small amounts and adjust to your preference.

→ Can I prepare this ahead of time?

Yes, the cilantro-lime sauce can be made 1-2 days ahead and refrigerated. Store cooked pasta separately to prevent sogginess. Combine just before serving, or serve chilled as a pasta salad within 1-2 days.

→ What pasta shapes work best?

Rotini, penne, and fusilli all hold the sauce beautifully. Avoid very delicate shapes like angel hair. Larger tubes like rigatoni also work well for capturing the creamy yogurt sauce.

→ What are suitable side dishes?

Serve with a crisp green salad, grilled vegetables, or crusty bread to soak up any extra sauce. A light white wine or sparkling lime agua fresca complements the fresh cilantro and lime flavors.