Cilantro Lime Chicken Pasta

The first time I made this cilantro lime chicken pasta, I was actually trying to use up a rotisserie chicken and a massive bunch of cilantro from my CSA box that was threatening to wilt in the crisper drawer. My kitchen smelled like lime zest and garlic within minutes, and my roommate wandered in asking what restaurant I had ordered from.

I have served this dish at summer potlucks three times now, and every single person has asked for the recipe. There is something about that tangy lime cutting through the rich Greek yogurt that makes people instantly comfortable, like they are eating at a friend's kitchen table instead of a formal dinner party.

Ingredients

• Rotini pasta: The spiral shape catches the sauce in every little curl, and I have found that whole wheat rotini holds up beautifully without getting mushy
• Shredded chicken breast: Rotisserie chicken is my secret weapon for busy weeknights, but poaching two chicken breasts while the pasta boils works perfectly too
• Greek yogurt: Plain Greek yogurt creates that velvety texture we all crave, and the tang complements the lime instead of fighting with it
• Fresh cilantro: Do not even think about dried cilantro here, you need those tender leaves blended right into the sauce for that vibrant green color
• Lime juice and zest: Both the juice and zest are non negotiable because the zest holds all those aromatic oils that make the dish sing
• Garlic: Two cloves might seem aggressive, but the yogurt mellows it out and the garlic becomes a background note instead of a punch in the face
• Cumin and chili powder: These warm spices ground the bright citrus and give the sauce just enough depth to keep you coming back for another bite

Instructions

Get your pasta going:

Drop that rotini into a big pot of salted boiling water and cook it until it is just past al dente because it will absorb some of that sauce later

Make the magic sauce:

Toss the yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt, and pepper into your blender and let it run until it turns this gorgeous bright green

Bring it all together:

Dump the drained pasta and shredded chicken into a large bowl, pour that vibrant sauce over everything, and toss it like you mean it until every spiral is coated

Taste and trust yourself:

Grab a fork and take a bite, then adjust the salt or add another squeeze of lime if it needs more brightness

Finish it off:

Serve it up right away while it is still creamy and warm, topped with crumbled cheese, extra cilantro, and lime wedges for anyone who wants to go all in

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This pasta has become my go to when friends need a meal delivered after having a baby or recovering from surgery. Something about the fresh flavors feels nurturing without being heavy, and people always mention how much brighter it made their day.

Making It Your Own

I have played around with this recipe enough to know that you can swap in penne or fusilli if that is what your pantry holds. The sauce clings to any shape with ridges or curls, though I will say that smooth pasta like spaghetti does not do it justice.

Temperature Tricks

While this dish shines served warm, I have accidentally discovered it makes an incredible cold pasta salad. The flavors seem to intensify overnight in the fridge, and the yogurt sauce becomes even more refreshing when chilled.

Serving Suggestions

I like to serve this with a simple side of roasted corn or a crisp green salad with a vinaigrette to play off the creamy elements. If you want to make it a complete plate, some crusty bread for soaking up any extra sauce is never a mistake.

• Grill some extra chicken on the side if you are feeding big eaters
• A squeeze of fresh lime right before serving wakes everything back up
• The cheese garnish is optional but honestly recommended

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Every time I make this pasta, I am reminded that the simplest combinations often end up being the ones we crave most.

Recipe FAQ

→ Can I make this dish ahead of time?

Yes, this dish works beautifully as a chilled pasta salad. Prepare the sauce and combine with pasta and chicken, then refrigerate for up to 2 days. The flavors actually deepen as it sits. Add the cheese and cilantro garnish just before serving.

→ What can I substitute for Greek yogurt?

You can use sour cream for a tangier sauce, or a mixture of mayonnaise and lime juice for a creamier texture. For a dairy-free option, try a cashew cream or coconut yogurt blended with lime juice and cilantro.

→ How do I make this spicier?

Add a diced jalapeño or serrano pepper directly to the sauce before blending, or increase the chili powder to 1 teaspoon. For extra heat, include a pinch of cayenne pepper or a few dashes of hot sauce.

→ What protein alternatives work well?

Shrimp is an excellent substitute, as is grilled fish or tofu for a vegetarian option. For a lighter version, try white beans or chickpeas blended into the sauce for added texture and protein.

→ Can I use dried cilantro instead of fresh?

Fresh cilantro provides the best flavor and vibrant color for this sauce. Dried cilantro loses potency when heated. If you must substitute, use only 1 teaspoon dried cilantro and consider adding fresh herbs as garnish instead.

→ How do I prevent the sauce from getting watery?

Use full-fat Greek yogurt rather than non-fat varieties, which tend to separate. If the pasta releases excess moisture, drain it well before tossing with sauce. Add the sauce just before serving to maintain the best consistency.