Cilantro Lime Chicken Pasta

The first time I made this cilantro lime chicken pasta, I was trying to use up a rotisserie chicken and a massive bunch of cilantro from my CSA box that was starting to wilt. My blender was practically screaming at me to puree all that green goodness, and when I poured that vibrant sauce over the noodles, even I was shocked by how gorgeous it looked. My husband took one bite and literally said, 'this needs to happen every week,' and honestly, he wasn't wrong. Something about the cool tangy yogurt against warm pasta just works.

Last summer, I brought this to a friend's potluck and watched three different people ask for the recipe within 10 minutes of arriving. What cracked me up was that everyone assumed it took forever to make, but I'd literally thrown it together during my toddler's nap time. The lime zest is what really makes people stop and ask questions, like, 'what IS that bright note I can't quite place?' Now it's my go-to when I need to impress without actually trying that hard.

Ingredients

• 12 oz rotini pasta: The spiral shape catches the sauce in every little crevice, which is honestly crucial here, plus it feels more fun than regular spaghetti
• 2 cups cooked shredded chicken breast: Rotisserie chicken is your friend here, or you can poach some breasts ahead of time, but please don't skip the protein, it makes this a real meal
• 1 cup plain Greek yogurt: Use full fat for the creamiest result, and trust me, this transforms into the most velvety sauce imaginable
• 1/3 cup fresh cilantro leaves: Don't be shy with it, this is the star of the show, and fresh herbs make all the difference between good and amazing
• 2 tbsp fresh lime juice: Fresh is absolutely mandatory, bottled juice just doesn't have that bright punch we're after
• 1 tsp lime zest: This little detail adds an aromatic citrus quality that juice alone can't achieve
• 2 cloves garlic: Minced fresh garlic gives it a nice kick, though my friend who hates garlic still loved this, so don't stress too much
• 2 tbsp extra-virgin olive oil: This helps the sauce coat the noodles beautifully and adds a subtle richness
• 1/2 tsp ground cumin: Just enough to give it that warm earthy backbone without overpowering the fresh flavors
• 1/2 tsp chili powder: Adds a gentle warmth that rounds out the tang, though you can bump it up if you like heat
• 1/2 tsp salt and 1/4 tsp black pepper: Season to taste, but remember the cheese garnish will add saltiness too
• 1/4 cup cotija or feta cheese: Totally optional, but that salty crumble on top is like the cherry on a sundae

Instructions

Boil your pasta water:

Get a large pot of salted water boiling and cook your rotini until it's perfectly al dente, then drain it well and set it aside while you make the magic happen.

Blend up that gorgeous green sauce:

Throw your Greek yogurt, cilantro, lime juice and zest, garlic, olive oil, cumin, chili powder, salt and pepper into a blender or food processor and blitz it until it's the most beautiful vibrant green you've ever seen.

Toss everything together:

Dump your warm pasta and shredded chicken into a large bowl, pour that gorgeous sauce over everything, and toss it all together until every single noodle is coated in that creamy goodness.

Taste and adjust:

Take a bite and decide if it needs more salt, pepper, or lime juice, then serve it up while it's still warm with whatever garnishes make your heart happy.

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My kids actually fought over the last serving of this pasta last week, which is basically a miracle in our house. Something about that bright green sauce makes it feel special and restaurant-quality, even though it comes together in under 30 minutes on a Tuesday night. Now it's become our go-to when we want comfort food that doesn't weigh us down.

Making It Your Own

The beauty of this recipe is how forgiving it is while still feeling fancy. I've made it with penne, fusilli, and even bow ties when that's what I had in the pantry, and honestly, they all work beautifully. Once I added a diced jalapeño to the sauce because my sister was visiting and loves heat, and that small tweak made it feel like a completely different dish.

Serving Suggestions

This pasta is surprisingly filling on its own, but I love serving it with a simple side salad dressed with a light vinaigrette to cut through the richness. In summer, it's incredible as a cold pasta salad served alongside grilled anything, and I've even brought it to brunch where people acted like I invented something revolutionary.

Storage And Reheating

This keeps beautifully in the fridge for 3 to 4 days, stored in an airtight container, which is why I often double the recipe for easy lunches throughout the week. When reheating, add a tiny splash of water or milk and warm it gently, because high heat can make the yogurt sauce separate and that's just sad.

• If you know you're serving this later, toss the pasta with just half the sauce and add the rest right before serving to keep everything fresh
• The sauce thickens in the fridge, so a quick stir usually loosens it right back up
• This freezes surprisingly well if you leave the cheese garnish off until you reheat it

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Hope this bright and creamy pasta becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely. Penne, fusilli, or even bow tie pasta work great as substitutes for rotini. Choose shapes with plenty of surface area to hold the creamy sauce.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually develop further overnight, making it an excellent option for meal prep or leftover lunches.

→ Can I make this dairy-free?

Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream. For the cheese garnish, try nutritional yeast or omit entirely.

→ Is this spicy?

The dish has mild warmth from the chili powder and cumin. For more heat, add a chopped jalapeño to the sauce or increase the chili powder to taste.

→ Can I freeze this pasta?

Freezing isn't recommended as the yogurt-based sauce may separate when thawed. However, it refrigerates beautifully and tastes even better the next day.

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

Use two forks to pull apart cooked chicken breasts, or grab a rotisserie chicken from the store for convenience. A stand mixer with the paddle attachment also shreds chicken quickly.