Save The first time I made this cilantro lime chicken pasta, I was trying to use up a rotisserie chicken and half a tub of Greek yogurt that had been sitting in my fridge for days. I threw everything into the blender without measuring, and when that vibrant green sauce coated the pasta, I couldn't believe I'd stumbled into something so fresh and creamy by accident.
Last summer, my sister came over for dinner after she'd had a particularly rough week at work. I made this pasta, and she took one bite, closed her eyes, and said it tasted like sunshine. We sat on the back porch with wine and seconds, and she made me promise to write down the recipe before she left.
Ingredients
- 12 oz rotini pasta: The spiral shape holds onto the sauce beautifully, catching all that cilantro lime goodness in every bite
- 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, or poach and shred your own if you prefer
- 1 cup plain Greek yogurt: This creates the creamy base while adding protein and tang
- 1/3 cup fresh cilantro leaves, chopped: Fresh cilantro is nonnegotiable here, it's the backbone of that bright flavor
- 2 tbsp fresh lime juice: About one lime will give you that perfect zesty kick
- 1 tsp lime zest: Don't skip this, it adds an extra layer of lime intensity
- 2 cloves garlic, minced: Fresh garlic gives you that sharp bite that balances the creaminess
- 2 tbsp extra-virgin olive oil: This helps the sauce coat the pasta evenly
- 1/2 tsp ground cumin: Earthy and warm, it grounds all those bright flavors
- 1/2 tsp chili powder: Just a hint of heat that lingers pleasantly
- 1/2 tsp salt, or to taste: Essential to bring all the flavors together
- 1/4 tsp black pepper: Adds a subtle warmth and depth
- 1/4 cup cotija or feta cheese, crumbled: Optional but recommended, the salty crumbles are perfect against the tangy sauce
Instructions
- Get your pasta going first:
- Cook the rotini in a large pot of salted boiling water until just al dente, then drain and set aside while you make the sauce
- Blend up that magic green sauce:
- In your blender or food processor, combine the Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper, then blend until you have a smooth, vibrant green sauce that smells like summer
- Bring it all together:
- In a large bowl, toss the cooked pasta and shredded chicken with the sauce until everything is evenly coated and glossy
- Taste and adjust:
- Give it a try and add more salt or pepper if needed, though the sauce is usually perfectly balanced as written
- Plate it up pretty:
- Serve immediately with crumbled cotija or feta, extra chopped cilantro, and lime wedges on the side for squeezing
Save This has become my go-to for bringing dinner to friends who've just had babies or are recovering from surgery. It travels well, reheats beautifully, and feels like a hug in a bowl without being too heavy.
Make It Your Own
If you want to amp up the heat, throw a chopped jalapeño into the blender with the sauce. The first time I tried this, I used two jalapeños and my husband who loves spicy food was still sweating, so start with one.
Pasta Swaps
While rotini is my favorite because those spirals hold sauce so well, I've used penne, fusilli, and even bow ties with great success. Just pick something with texture so the sauce has something to grab onto.
Serving Suggestions
Sometimes I serve this with a simple green salad dressed with lime vinaigrette to echo those bright flavors. Other times, grilled corn on the side feels perfect, especially in summer when everything is sweet and fresh.
- A chilled glass of Sauvignon Blanc pairs beautifully with the lime and cilantro notes
- Warm crusty bread helps soak up any extra sauce clinging to the bowl
- This pasta works just as well at room temperature as it does hot, making it great for potlucks
Save There's something so satisfying about a dish that looks impressive but comes together this easily. I hope it becomes a regular in your dinner rotation like it has in mine.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, this sauce works beautifully with penne, fusilli, or any medium-sized pasta. The key is choosing a shape that holds the creamy sauce well. Cook according to package directions and toss while warm for best coating.
- → What's the best way to cook the chicken?
Rotisserie chicken offers convenience and excellent flavor. Alternatively, poach chicken breasts in simmering water for 12-15 minutes until cooked through, then shred by hand. Both methods yield tender, flavorful results suitable for this dish.
- → How do I adjust the sauce consistency?
If the sauce is too thick, thin it with a splash of milk or reserved pasta water. If too thin, add more Greek yogurt in small increments. The sauce should coat the pasta smoothly without pooling at the bottom of the bowl.
- → Can I add heat to this dish?
Absolutely. Mince a fresh jalapeño and blend it into the sauce for a gentle kick, or increase the chili powder to 3/4 teaspoon. For extra heat, add red pepper flakes or a pinch of cayenne pepper to taste.
- → Is this suitable as a cold pasta salad?
Yes, it's delicious served chilled. Allow the dish to cool completely, then refrigerate for up to 2 days. Before serving, you may need to add a splash of milk to refresh the sauce consistency, as pasta absorbs moisture over time.
- → What cheese works best as a garnish?
Cotija cheese adds a salty, crumbly texture that complements the bright sauce. Feta, queso fresco, or crumbled goat cheese are excellent alternatives. Avoid heavily melting cheeses, as they can muddy the fresh cilantro-lime flavors.