Cilantro Lime Chicken Pasta

The first time I made this pasta, I was trying to use up a rotisserie chicken and half a container of Greek yogurt that were both staring at me from the refrigerator. I whipped up the sauce, took one taste of that bright, tangy, herb-packed mixture, and immediately forgot about the chicken for a solid minute while I stood there eating it off a spoon. Sometimes the best dinners start with happy accidents in the kitchen.

Last summer, I served this at a casual dinner with friends and watched it disappear faster than anything else on the table. My friend Sarah who claims to hate yogurt in savory dishes kept asking what I put in the sauce, and I just kept refilling her bowl while grinning. Sometimes the simplest combinations are the ones that surprise people the most.

Ingredients

• Rotini pasta: The spiral shape catches the creamy sauce in every little crevice, and I have found that 12 ounces is the perfect ratio for this amount of sauce without leaving anything dry
• Cooked shredded chicken breast: Rotisserie chicken is my secret weapon here because it is already seasoned and tender, but poached breasts work beautifully if you have the extra time
• Greek yogurt: Plain Greek yogurt creates that velvety texture while adding protein and tang, and it does not separate like regular yogurt can when mixed with acidic ingredients
• Fresh cilantro: Do not skip the fresh herbs here because dried cilantro cannot deliver that bright, punchy flavor that makes this sauce sing
• Lime juice and zest: Both the juice and zest are crucial because the zest holds all those aromatic oils while the juice provides the acid that cuts through the creaminess
• Garlic: Two cloves might seem like a lot if you are not used to raw garlic, but the yogurt mellows it beautifully while still giving you that aromatic backbone
• Cumin and chili powder: These warm spices round out the flavors and give the sauce just enough depth to keep it interesting without overpowering the fresh herbs
• Cotija or feta cheese: The salty crumble on top is not just for looks because that little punch of saltiness ties everything together

Instructions

Cook the pasta to perfection:

Boil your rotini in generously salted water until it is just barely al dente because it will continue cooking when you toss it with the warm sauce later. Drain it well but do not rinse because you want those starches to help everything cling together.

Blend up that vibrant sauce:

Throw your Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper into a blender or food processor. Let it run until the sauce turns this gorgeous bright green and looks completely smooth, which usually takes about 30 seconds to a minute depending on your machine.

Bring it all together:

In your largest mixing bowl, combine the hot pasta with that shredded chicken and pour over every drop of that beautiful green sauce. Toss everything gently but thoroughly until each piece of pasta is coated and the chicken is evenly distributed throughout.

Taste and adjust:

Grab a fork and take a bite, then add more salt or pepper if it needs a little something extra. I usually find it needs just a pinch more salt to really pop, but trust your own taste buds here.

Serve it up:

Get this onto plates while it is still warm because the sauce tastes best when it has that slight creaminess from the heat. Top each portion with crumbled cotija, an extra pinch of cilantro, and a lime wedge on the side for anyone who wants to squeeze on more acid.

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My oldest daughter now requests this for her birthday dinner every year, which is saying something considering she used to refuse to eat anything green. Watching her go back for thirds and ask if we can have it again tomorrow reminds me why I started cooking in the first place.

Making It Your Own

I have played around with this recipe more times than I can count, and it is incredibly forgiving. Sometimes I throw in a diced jalapeño if I am craving something with a kick, or I swap in spinach for half the cilantro when I want something slightly more mild. The beauty of this sauce is that it is a template, not a rulebook.

Perfect Pasta Every Time

One thing I have learned after making this dozens of times is that the pasta really needs to be cooked just right. If you overcook it, the dish becomes a bit mushy because the soft pasta does not hold up to the creamy sauce as well. I always set my timer for one minute less than the package recommends and check from there.

Serving Suggestions and Storage

This pasta works beautifully alongside grilled vegetables or a simple green salad with a vinaigrette to cut through the richness. In the summer, I love serving it chilled as a pasta salad with some diced cucumber and cherry tomatoes mixed in. If you do have leftovers, store them in an airtight container and eat them cold because the texture changes when reheated.

• The sauce tastes even better after it has had time to sit, so feel free to make it a few hours ahead
• If you are taking this to a potluck, bring the sauce separately and toss everything right before serving
• Leftovers make for an incredible next day lunch, especially with a little extra squeeze of fresh lime

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There is something deeply satisfying about a dish that comes together this quickly but still feels like a treat. I hope this recipe finds its way into your regular rotation the way it has in mine.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or yogurt when reheating to loosen the sauce.

→ Can I use a different type of pasta?

Absolutely. Penne, fusilli, or farfalle work beautifully. The key is choosing a shape that holds onto the creamy sauce well.

→ Is the sauce spicy?

The sauce has mild heat from the chili powder. For more spice, add a chopped jalapeño when blending or increase the chili powder to taste.

→ Can I serve this cold?

Yes, this works wonderfully as a pasta salad. Chill for at least 2 hours before serving and garnish just before eating to keep textures fresh.

→ What can I substitute for Greek yogurt?

Sour cream or plain regular yogurt can be used, though Greek yogurt provides the best tang and protein content. For a dairy-free version, try plain coconut yogurt.

→ Do I have to cook the chicken first?

Using a store-bought rotisserie chicken makes this incredibly convenient. Alternatively, poach chicken breasts in salted water for 15-20 minutes, then shred.