Cilantro Lime Chicken Pasta

The first time I made this bright, zesty pasta, my kitchen smelled like a Mexican street food market. My roommate walked in and asked what I was cooking that smelled so fresh and vibrant. That dinner turned into one of those meals where everyone goes back for seconds and the conversation just flows naturally around the table.

Last summer, I served this at a backyard dinner party and watched my friend's eyes light up after the first bite. She said it tasted like sunshine on a plate. Since then, its become my go to when I want something that feels special but doesnt require hours of hovering over the stove.

Ingredients

• Rotini pasta: The corkscrew shape catches the sauce beautifully in every crevice
• Shredded chicken breast: Rotisserie chicken works perfectly here and saves precious time
• Greek yogurt: Creates that luscious creamy base while packing in protein
• Fresh cilantro: Dont be shy with it, this herb is the star of the show
• Lime juice and zest: Both are essential for that bright, tangy punch
• Garlic: Use fresh cloves, nothing beats that aromatic punch
• Cumin and chili powder: These warm spices ground the dish with subtle depth

Instructions

Cook the pasta to perfection:

Boil rotini in salted water until just al dente, then drain well. The pasta should still have a slight bite since it will soak up sauce later.

Blend the vibrant sauce:

Puree yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt and pepper until smooth and brilliantly green. Taste and adjust the lime level.

Bring it all together:

Toss hot pasta and chicken with the sauce in a large bowl until every piece is coated. The residual heat helps the sauce cling to the noodles.

Season and serve:

Adjust salt and pepper to taste, then plate immediately topped with crumbled cheese, extra cilantro and lime wedges.

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My mother in law still talks about the time I made this for her. She kept saying she could not believe something so creamy was actually good for her. Now she requests it every time she visits, and I happily oblige because I love seeing how much joy it brings her.

Making It Your Own

I once added roasted corn and black beans to turn this into a hearty tex mex bowl. The sweetness of the corn played beautifully against the tangy lime sauce. Do not be afraid to experiment with what you have in your pantry.

Make Ahead Magic

This pasta actually tastes even better the next day as the flavors meld together. I often make a double batch and portion it out for easy lunches throughout the week. Just add a splash of water when reheating to loosen the sauce.

Perfect Pairings

A crisp white wine like sauvignon blanc cuts through the creaminess perfectly. For a non alcoholic option, try sparkling water with extra lime wedges.

• Warm crusty bread to soak up every drop of sauce
• A simple green salad with citrus vinaigrette
• Grilled vegetables for a complete summer meal

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This recipe has become one of those staples I can make without even thinking, but it never fails to impress. Hope it brings as many bright moments to your table as it has to mine.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, this works beautifully as meal prep. The flavors actually develop and meld when stored overnight in the refrigerator. Serve chilled as a pasta salad or gently reheat with a splash of water to loosen the sauce.

→ What can I substitute for Greek yogurt?

Sour cream or Mexican crema work well for similar tanginess and creaminess. For a dairy-free option, try cashew cream or coconut yogurt, though the flavor profile will shift slightly.

→ How spicy is this dish?

As written, it's mild with just warmth from the chili powder and cumin. The sauce itself isn't spicy—add a chopped jalapeño, red pepper flakes, or diced serrano to the blender if you prefer more heat.

→ Can I use different pasta shapes?

Absolutely. Penne, fusilli, farfalle, or gemelli all catch the creamy sauce well. Short pasta with ridges or nooks works better than long strands like spaghetti for holding onto the thick cilantro-lime coating.

→ What's the best way to shred chicken?

A rotisserie chicken offers the most convenient option. Alternatively, poach boneless breasts in simmering water for 15-20 minutes until cooked through, then shred with two forks or use a stand mixer with the paddle attachment for perfectly pulled texture.

→ Can I freeze leftovers?

The pasta texture may become slightly grainy after freezing due to the yogurt sauce. For best results, freeze the sauce separately and toss with freshly cooked pasta when ready to serve.