Cilantro Lime Chicken Pasta

The first time I made this sauce, I accidentally doubled the cilantro because my bunch was massive and I just kept chopping. My kitchen smelled like a garden and that happy mistake became the standard ratio in our house ever since. Something about the bright green swirl against the creamy pasta makes people pause before they even take a bite.

Last summer my neighbor dropped by unexpectedly while I was blending the sauce. She stood in my doorway asking what smelled so fresh and ended up staying for dinner. We ate on the back porch with cheap wine and she texted me the next morning saying she dreamed about the pasta.

Ingredients

• Rotini pasta: The spiral shape grabs the creamy sauce perfectly in every forkful
• Cooked shredded chicken breast: Rotisserie chicken saves time but poaching your own works beautifully too
• Greek yogurt: Creates that luscious texture without being as heavy as cream
• Fresh cilantro: Do not use dried, the fresh herb brightness is absolutely non negotiable here
• Lime juice and zest: Both the juice and zest add layers of citrus punch
• Garlic: Fresh minced garlic gives way more flavor than the powdered stuff
• Extra virgin olive oil: Helps the sauce cling to the pasta and adds richness
• Cumin and chili powder: Just enough warmth to balance the tang without making it spicy
• Cotija or feta cheese: That salty crumble on top is the perfect finish

Instructions

Get your pasta going:

Drop that rotini into salted boiling water and cook it until it is just tender, then drain it well

Make the magic sauce:

Throw your yogurt, cilantro, lime juice and zest, garlic, olive oil, and spices into the blender and whirl it until it turns this gorgeous vibrant green

Bring it all together:

Toss the hot pasta and shredded chicken in a big bowl with that sauce until every single piece is coated

Taste and adjust:

Grab a fork and test it, adding more salt or lime if your taste buds say it needs a little something extra

Finish it off:

Serve it up right away while the pasta is still warm, topped with crumbled cheese, extra cilantro, and lime wedges on the side

Pin It

My toddler usually demands plain noodles with butter, but when she saw that green sauce she actually asked to try it. Now she requests this dinner weekly and I have started packing it in her lunchbox because it is just as good cold.

Make It Your Own

Sometimes I throw in a diced jalapeño when I want a little kick, especially on nights when my husband and I are eating alone. The heat cuts through the creaminess in the most wonderful way without overwhelming the fresh lime flavor.

Pasta Salad Magic

This recipe discovered its second life at a potluck when I made too much and served it chilled the next day. People kept asking for the recipe, convinced it was some fancy deli creation I had spent hours preparing. Now I deliberately double the batch when I need a crowd pleasing side dish.

Prep Ahead Tips

The sauce keeps for three days in the fridge, so I often make a double batch on Sunday to use throughout the week. It is also incredible drizzled over grilled fish or used as a dip for veggies.

• Shred your chicken in advance and store it in the fridge
• Chop extra cilantro while you have the cutting board out
• Keep limes on hand because fresh juice really does make a difference

Pin It

Hope this bright, tangy pasta finds its way into your regular rotation too.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare the sauce up to 24 hours in advance and store it in the refrigerator. Cook the pasta and shred the chicken ahead, then toss everything together just before serving for the best texture.

→ What type of chicken works best?

Rotisserie chicken is incredibly convenient and adds great flavor. Alternatively, you can poach or bake chicken breasts specifically for this dish. The key is to shred it into bite-sized pieces for easy tossing.

→ Can I use regular yogurt instead of Greek?

Greek yogurt is recommended because its thicker consistency creates a creamier sauce that clings better to the pasta. Regular yogurt can be used but may result in a thinner consistency.

→ Is this dish served hot or cold?

This dish is delicious served warm, right after tossing everything together. It also works wonderfully chilled as a pasta salad, making it perfect for meal prep or potlucks.

→ How can I add more heat?

Add a chopped jalapeño or serrano pepper to the sauce when blending. You can also increase the chili powder or add a pinch of cayenne pepper to the yogurt mixture.