Cilantro Lime Chicken Pasta

The first time I made this cilantro lime chicken pasta, it was a Tuesday evening when I needed something bright and fast. I'd bought a rotisserie chicken earlier that day and had a massive bunch of cilantro that was threatening to wilt in the crisper drawer. The sauce came together so vibrantly green that I actually stopped to take a photo before even tossing it with the pasta.

I served this to my brother who claims to hate cilantro, and he went back for seconds. He said the lime and yogurt mellowed out the herb's usual punchiness into something fresh and addictive. Now it's his most requested dinner when he visits.

Ingredients

• Rotini pasta: The corkscrew shape catches every bit of that gorgeous green sauce, and I prefer whole wheat for extra nuttiness
• Cooked shredded chicken: Rotisserie chicken is my shortcut, but poaching two breasts while the pasta boils works beautifully too
• Greek yogurt: Plain Greek yogurt creates that creamy base without being heavy, and it holds up better than regular yogurt when heated
• Fresh cilantro: Don't skip the stems, they pack so much flavor, just give them a rough chop before blending
• Lime juice and zest: Both are essential, the zest brings perfume while the juice provides the tangy backbone
• Garlic: Fresh minced garlic adds a sharp bite that balances the creamy elements
• Extra virgin olive oil: This helps the sauce cling to the pasta and adds richness
• Ground cumin: A warm, earthy note that keeps things from tasting too one dimensional
• Chili powder: Just enough heat to make things interesting without overwhelming the fresh flavors
• Salt and black pepper: Adjust these last, after tasting the complete sauce
• Cotija or feta cheese: The salty crumble on top is the perfect finish, like a little exclamation point

Instructions

Cook your pasta:

Drop the rotini into a large pot of generously salted boiling water and cook until al dente, usually about 8 to 10 minutes, then drain well

Blend the vibrant sauce:

Combine the Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper in a blender or food processor, then blend until completely smooth and emerald green

Bring it all together:

In a large mixing bowl, add the cooked pasta and shredded chicken, then pour over that gorgeous sauce and toss until every piece is coated

Taste and adjust:

Take a bite and add more salt or lime juice if needed, remembering that the flavors will meld as it sits

Finish and serve:

Plate it up while still warm, topped with crumbled cheese, extra cilantro, and lime wedges for squeezing at the table

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This pasta has become my go to for summer potlucks because it travels well and people always ask for the recipe. Something about the bright green color makes it feel like a celebration on a plate.

Making It Ahead

I've learned that the sauce actually develops more depth if made a few hours ahead and kept refrigerated. The flavors have time to get to know each other, and the garlic mellows out beautifully.

Pasta Shape Matters

While the recipe calls for rotini, I've used fusilli with great success. The key is choosing something with nooks and crannies that will hold onto the sauce, so avoid smooth shapes like spaghetti or linguine.

Serving Suggestions

This pasta works as a main dish, but I've also served it alongside grilled corn or a simple green salad. The fresh flavors pair well with anything that's not competing with the lime and cilantro.

• Keep extra lime wedges at the table for guests who love an extra squeeze
• A dollop of sour cream on top adds richness if you want to go all in
• This makes excellent leftovers, though the sauce will thicken overnight in the fridge

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Hope this bright, creamy pasta brings as much joy to your table as it has to mine. Some meals are just meant to make people smile.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually tastes better after the flavors have had time to meld. You can prepare it up to 24 hours in advance and store it in the refrigerator. It also works beautifully served chilled as a pasta salad for picnics or potlucks.

→ What can I use instead of Greek yogurt?

Sour cream or Mexican crema can be substituted for Greek yogurt, though the sauce will be slightly less tangy. For a dairy-free version, try using coconut yogurt or a cashew cream base, keeping in mind the flavor profile will change slightly.

→ Is this dish spicy?

The base version has just a mild kick from the chili powder. If you prefer more heat, add a chopped jalapeño to the sauce or increase the chili powder. The spice level is easily adjustable to your preference.

→ Can I use other pasta shapes?

Absolutely. While rotini works great because it holds the creamy sauce well, you can substitute penne, fusilli, farfalle, or even shells. Just cook whatever pasta you choose according to package directions until al dente.

→ What's the best way to shred the chicken?

A rotisserie chicken from the grocery store is the most convenient option. Alternatively, you can poach chicken breasts in simmering water for 15-20 minutes until cooked through, then shred with two forks. The shredded texture helps the chicken mix evenly with the pasta and sauce.

→ Can I freeze leftovers?

While you can freeze leftovers, the yogurt-based sauce may separate slightly upon thawing. If freezing, store in an airtight container for up to 2 months. Thaw in the refrigerator overnight and stir well before serving to reincorporate the sauce.