Pin It The first time I made this cilantro lime chicken pasta, my kitchen smelled like a Mexican cantina on a Sunday afternoon. I had rotisserie chicken leftover from taco night and a massive bunch of cilantro that was threatening to wilt in the crisper drawer. The sauce turned this shocking neon green that made my daughter suspicious, but one bite converted her completely.
Last summer, my neighbor dropped by unexpectedly while I was tossing this pasta together. She ended up staying for dinner and requesting the recipe before she even finished her first bowl. Something about the bright, zesty flavors just makes people linger at the table longer than usual.
Ingredients
- Rotini pasta: The corkscrew shape catches the creamy yogurt sauce in every crevice, ensuring each bite is fully coated
- Cooked shredded chicken breast: Rotisserie chicken works beautifully here, but poaching two breasts in salted water yields incredibly tender meat that absorbs the sauce beautifully
- Greek yogurt: Plain Greek yogurt creates the velvety base while adding protein and a pleasant tang that balances the lime
- Fresh cilantro: Do not substitute dried cilantro as the fresh herb leaves provide the signature bright flavor and vibrant color
- Fresh lime juice and zest: Both the juice and zest are essential for the full citrus punch that cuts through the rich yogurt
- Garlic: Two cloves give a savory depth without overwhelming the fresh flavors
- Ground cumin and chili powder: These warm spices add subtle complexity and a hint of smokiness
- Cotija or feta cheese: The salty crumble on top adds texture and a punch of savory flavor
Instructions
- Cook the pasta:
- Boil the rotini in generously salted water until al dente, then drain and immediately toss with a splash of olive oil to prevent sticking
- Prepare the sauce:
- Blend the Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper until completely smooth and vibrantly green
- Combine everything:
- In a large bowl, gently fold the cooked pasta and shredded chicken into the sauce until every piece is evenly coated
- Season to perfection:
- Taste the pasta and adjust with more salt, lime juice, or even a pinch of chili powder if you want extra heat
- Plate and garnish:
- Serve immediately while the pasta is still warm, topped with crumbled cotija cheese, fresh cilantro leaves, and lime wedges for squeezing
Pin It This pasta became our go-to Monday night dinner when swimming practice ends late and everyone is starving but we still want something that feels special.
Making It Ahead
The flavors actually develop beautifully if you let the pasta sit for an hour or two before serving. The cilantro and lime penetrate the chicken, making each bite more flavorful than the last.
Serving Suggestions
I like to serve this with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Grilled corn on the side or some roasted vegetables also round out the meal nicely.
Storage and Leftovers
This pasta keeps well in the refrigerator for up to three days, though the sauce will continue to thin. The texture actually works beautifully as a cold pasta salad for lunch the next day.
- Store in an airtight container and give it a good stir before serving cold
- If reheating, add a splash of milk or water to loosen the sauce
- The flavors taste even better the second day as everything marinades together
Pin It There is something almost magical about how such simple ingredients transform into a dish that feels this special and satisfying.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, this pasta is delicious served chilled as a pasta salad. Prepare the entire dish, cover, and refrigerate for up to 2 days. The flavors actually deepen as it sits. Toss again before serving and add fresh cilantro and lime wedges for brightness.
- → What type of chicken works best?
Rotisserie chicken is the most convenient option and saves significant prep time. Alternatively, poach chicken breasts in simmering water or broth for about 15 minutes until fully cooked, then shred with two forks. Both methods yield tender, flavorful results.
- → How can I add more heat to this dish?
Chop a fresh jalapeño and blend it directly into the yogurt sauce for a spicy kick. Start with half a jalapeño and adjust to your preference. You can also increase the chili powder from 1/2 teaspoon to 3/4 teaspoon for gradual heat.
- → What are good pasta alternatives?
Penne and fusilli work wonderfully with this sauce. Both shapes hold the creamy yogurt sauce well. You can also use farfalle or rigatoni for different textures. Cook according to package directions for al dente results.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred because its thicker consistency creates a creamier, more luxurious sauce. Regular yogurt can work but may produce a thinner consistency. Use slightly less regular yogurt or drain it through cheesecloth for 1-2 hours to concentrate it.
- → What garnishes work best for serving?
Crumbled cotija cheese adds a salty, tangy element, while feta offers a creamier alternative. Fresh cilantro leaves brighten each bite, and lime wedges allow guests to adjust tartness. Toasted pumpkin seeds or panko breadcrumbs add textural contrast if desired.