Cilantro Lime Chicken Pasta

The first time I made this pasta, I was trying to use up a rotisserie chicken and a massive bunch of cilantro that was threatening to wilt in my crisper drawer. My kitchen smelled like lime and garlic within minutes, and I remember standing over the blender watching the sauce turn this shocking bright green that felt almost too pretty to eat.

I brought this to a friend's backyard dinner last summer and watched her usually picky toddler go back for thirds. The way the tangy lime cuts through the rich yogurt creates this addictive balance that keeps everyone coming back for just one more bite.

Ingredients

• Rotini pasta: The spiral shape catches every bit of that vibrant sauce in its crevices
• Cooked shredded chicken: Rotisserie chicken is your best friend here but poached breasts work beautifully too
• Greek yogurt: Creates an incredibly creamy base without the heaviness of cream
• Fresh cilantro: Do not skip this or substitute dried herbs the fresh flavor is non negotiable
• Lime juice and zest: Both the juice and zest bring different layers of bright acidity
• Garlic: Minced fresh garlic adds that aromatic kick that balances the creaminess
• Cumin and chili powder: These spices add just enough warmth without making it spicy
• Cotija or feta: The salty crumble on top pulls everything together

Instructions

Boil the pasta:

Cook the rotini in a large pot of salted boiling water until perfectly al dente then drain well

Blend the sauce:

Combine yogurt cilantro lime juice lime zest garlic olive oil cumin chili powder salt and pepper in a blender until smooth and vibrantly green

Combine everything:

Toss the hot pasta and shredded chicken with the sauce until every noodle is coated

Season and serve:

Taste and adjust salt if needed then top with crumbled cheese extra cilantro and lime wedges

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This recipe became my go-to for new parents because it reheats beautifully and actually tastes better the next day when the flavors have had time to mingle.

Make It Yours

Sometimes I throw in diced bell peppers or corn for extra crunch and color. The sauce base is forgiving enough to handle whatever vegetables you need to use up.

Serving Suggestions

I love serving this alongside a simple green salad with a vinaigrette or some roasted asparagus. The light fresh flavors pair perfectly with anything grilled too.

Storage and Meal Prep

This pasta keeps beautifully in the refrigerator for up to four days and actually develops more flavor as it sits. The sauce never separates or gets watery like some cream based sauces do.

• Store in an airtight container and add fresh garnishes before serving
• This also makes an excellent cold pasta salad for summer picnics
• Freeze the sauce separately if you want to meal prep components ahead

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There is something so satisfying about a weeknight dinner that feels special without requiring any actual fuss. This pasta has saved me on countless busy evenings.

Recipe Questions & Answers

→ Can I make this pasta ahead of time?

Yes, this dish works beautifully for meal prep. The flavors actually develop and intensify overnight. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or olive oil to refresh the creaminess.

→ What type of chicken works best?

Rotisserie chicken offers the most convenient option with excellent flavor. You can also use poached, baked, or grilled chicken breasts. Simply shred the meat before tossing with the pasta and sauce.

→ Can I substitute the Greek yogurt?

Sour cream or Mexican crema can replace Greek yogurt for a similar tangy profile. For a dairy-free version, try coconut yogurt or cashew cream, though the flavor and texture will vary slightly.

→ Is this dish spicy?

The chili powder provides mild warmth rather than significant heat. For more spice, add a chopped jalapeño to the sauce blend or increase the chili powder to taste. The fresh lime and cool yogurt balance any heat beautifully.

→ Can I serve this cold?

Absolutely! This pasta transforms into a delicious chilled salad. Perfect for potlucks, picnics, or summer lunches. The yogurt-based sauce holds its texture well when refrigerated, making it an excellent make-ahead option.

→ What other pasta shapes work well?

Penne, fusilli, or farfalle catch the creamy sauce beautifully. Short pasta shapes with ridges or curves work best to hold onto the cilantro-lime yogurt coating. Avoid long strands like spaghetti or linguine.