Cilantro Lime Chicken Pasta

The first time I made this pasta, my kitchen smelled like lime and garlic for days after, and I didnt mind one bit. I was looking for something different than the usual tomato-based pasta dishes, and this bright, creamy creation happened almost by accident. The vibrant green sauce caught my kids attention immediately, and even my cilantro-hating husband asked for seconds. Now its the dinner I make when I want something that feels light but still satisfying.

Last summer, I served this at a backyard dinner party and watched my skeptical friend who claims to hate creamy pasta dishes go back for thirds. The way the tangy lime cuts through the rich yogurt creates this perfect balance that keeps everyone coming back. My sister now makes it for her meal prep every Sunday, and her coworkers always ask what shes eating.

Ingredients

• 12 oz rotini pasta: The corkscrew shape holds onto the sauce beautifully, and I find it works better than smooth pasta shapes
• 2 cups cooked shredded chicken breast: Rotisserie chicken is my shortcut, but poaching two breasts works perfectly if you have the extra time
• 1 cup plain Greek yogurt: Full fat makes the sauce silkier, but low fat still gives great protein and tang
• 1/3 cup fresh cilantro leaves: Dont skip the stems, they pack the most flavor and blend into smoothness
• 2 tbsp fresh lime juice: Fresh is crucial here, bottled lime juice lacks the bright acidity this dish needs
• 1 tsp lime zest: This adds an aromatic punch that juice alone cant provide
• 2 cloves garlic: Minced finely so no one bites into a raw chunk
• 2 tbsp extra-virgin olive oil: Helps the sauce cling to the pasta and adds richness
• 1/2 tsp ground cumin: Provides that subtle earthy warmth that ties everything together
• 1/2 tsp chili powder: Just enough background heat without overwhelming the fresh flavors
• 1/2 tsp salt: Start here and adjust, the cheese garnish will add more saltiness
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference

Instructions

Cook the pasta to perfect tenderness:

Bring a large pot of salted water to boil and cook rotini according to package directions, then drain well in a colander.

Blend the vibrant sauce:

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

Bring it all together:

Toss the hot pasta and shredded chicken in a large bowl with the sauce until every piece is coated evenly.

Adjust to your taste:

Taste the pasta and add more salt or lime juice if needed before serving.

Save

This pasta has become my go-to for new neighbors and coworkers, and the empty bowls always speak louder than any compliment. Theres something about the combination of bright flavors and comfort food that makes people feel at home.

Making It Your Own

Ive found that penne or fusilli work beautifully if rotini isnt in your pantry. The sauce is incredibly forgiving, and Ive made it with parsley and lemon when cilantro and limes werent available.

Serving Suggestions

A simple green salad with vinaigrette balances the richness perfectly, and roasted corn on the side echoes the summer vibes. For heartier appetites, crusty bread helps soak up any extra sauce.

Leftovers and Storage

This pasta actually tastes better the next day as the flavors meld together. Store in an airtight container for up to three days, and enjoy it cold for lunch if you prefer.

• Add a splash of milk when reheating to restore creaminess
• The sauce will separate slightly, but a quick stir brings it back together
• Serve chilled for lunch with extra cilantro on top

Save

This dish started as a kitchen experiment and ended up a family favorite, and I hope it brings the same bright, comforting energy to your table.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish actually tastes better after the flavors have had time to meld. Prepare it up to 24 hours in advance and store it in the refrigerator. It's delicious served cold as a pasta salad, or gently reheated with a splash of milk or water to loosen the sauce.

→ What can I substitute for Greek yogurt?

Sour cream or Mexican crema work well as substitutes for the Greek yogurt, though they'll be slightly tangier. For a dairy-free option, try plain coconut yogurt or a cashew cream base. The sauce texture may vary slightly with substitutions.

→ Is this gluten-free?

Traditional wheat pasta contains gluten, but you can easily make this gluten-free by using your favorite gluten-free pasta shape. Ensure all other ingredients, especially seasonings and pre-cooked chicken, are certified gluten-free.

→ How do I store leftovers?

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken when chilled, so add a small amount of olive oil or water when reheating. This dish also makes excellent cold lunches throughout the week.

→ Can I use different pasta shapes?

Absolutely. Penne, fusilli, farfalle, or bow tie pasta all work beautifully. Choose shapes with ridges or curves that will catch the creamy sauce. Smaller shapes like macaroni or shells are great for a more bite-sized version.

→ How spicy is this dish?

The mild level of spice comes from just half a teaspoon of chili powder, making it family-friendly. For more heat, add jalapeño, red pepper flakes, or increase the chili powder. The bright lime and cilantro balance the spice perfectly.