Cilantro Lime Chicken Pasta

The first time I made this cilantro lime chicken pasta, it was actually an accident. I had meant to make a traditional pesto but realized halfway through that I was out of basil and pine nuts, staring at a wilting bunch of cilantro my neighbor had dropped off that morning. The result was so shockingly good that my husband asked if I could please make that mistake again sometime soon.

Last summer I brought this to a potluck when it was too hot to even think about turning on my oven for more than boiling pasta. My friend Sarah, who claims to hate cilantro, went back for thirds and finally admitted she might have been wrong all these years. Watching people scrape their plates clean while asking for the recipe has become my favorite part of making this dish.

Ingredients

• Rotini pasta: The corkscrew shape catches the creamy sauce in every little curl, though I have used penne in a pinch and it still works beautifully
• Cooked shredded chicken breast: Rotisserie chicken from the grocery store saves so much time, but poaching your own breasts in seasoned water gives you more control over the flavor
• Plain Greek yogurt: Use full fat for the creamiest texture, though 2 percent works fine if you are watching calories
• Fresh cilantro leaves: Do not even think about using dried cilantro here, the fresh herb is what makes the sauce sing
• Fresh lime juice and zest: Both are crucial for that bright punch that cuts through the creamy yogurt
• Garlic cloves: Minced finely so they blend completely into the sauce without any harsh chunks
• Extra virgin olive oil: This helps the sauce coat the pasta evenly and adds a lovely fruitiness
• Ground cumin and chili powder: Just enough to give a subtle warmth without making it spicy
• Salt and black pepper: Start with the amounts listed, then trust your taste buds at the end
• Cotija or feta cheese: The salty crumble on top is the perfect finishing touch

Instructions

Get your pasta going:

Drop that rotini into a big pot of salted boiling water and cook it until it is tender but still has a little bite. Drain it well and give it a quick drizzle of olive oil so it does not stick together while you make the sauce.

Blend up the magic sauce:

Toss the yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt, and pepper into your blender or food processor. Let it run until the sauce turns the most gorgeous bright green and looks completely smooth.

Bring it all together:

Dump the cooked pasta and shredded chicken into a large mixing bowl, pour that gorgeous green sauce over everything, and toss it gently until every single piece of pasta is coated.

Taste and adjust:

Grab a fork and take a bite, then add more salt or pepper if you think it needs it. This is also the moment to toss in some chopped jalapeño if you want to kick up the heat.

Serve it up:

Pile the pasta into bowls and shower it with crumbled cheese, extra cilantro, and lime wedges so everyone can squeeze on more juice if they like.

Save

My daughter has started requesting this for her birthday dinner every year, which is pretty much the highest compliment a seven year old can pay to a recipe. Seeing her face light up when she sees that bright green sauce on the table makes all the chopping and blending worth it.

Making It Your Own

Sometimes I swap in spinach for half the cilantro when my garden is overflowing with it, which gives the sauce a slightly milder flavor that picky eaters tend to prefer. The color stays just as beautiful and you get an extra serving of vegetables without anyone noticing.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creamy sauce perfectly, or you could go with a light beer if that is more your style. On the side, a simple green salad with a vinaigrette is all you need because the pasta itself is so satisfying.

Make Ahead Magic

You can blend the sauce up to two days in advance and keep it in a sealed container in the refrigerator, which has saved me more than once when I have had unexpected guests drop by. The flavors actually get better as they sit together, developing a deeper, more rounded taste.

• Store the sauce separately from the pasta and combine just before serving to prevent everything from getting mushy
• If you are meal prepping, keep the garnishes in their own little containers so they stay fresh and crunchy
• This freezes beautifully without the cheese, so consider making a double batch and stashing half for later

Save

This pasta has become my go to for bringing dinner to friends who need a meal, because it travels well and feels special without requiring any fancy presentation. There is something about comfort food that tastes like sunshine that makes everything a little bit better.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, this pasta works beautifully as a make-ahead dish. In fact, serving it chilled as a pasta salad is delicious. The flavors meld together even better after sitting for a few hours in the refrigerator.

→ What type of chicken works best?

Rotisserie chicken is ideal for convenience and adds great flavor. You can also poach chicken breasts at home and shred them. Both methods work well with the creamy cilantro-lime sauce.

→ Can I adjust the spice level?

Absolutely. The recipe includes chili powder for mild heat. Add a chopped jalapeño to the sauce when blending if you prefer more heat, or reduce the chili powder for a milder version.

→ What pasta shapes can I use instead of rotini?

Penne or fusilli work wonderfully as substitutes. The key is choosing a shape with plenty of surface area and grooves to hold onto the creamy yogurt-based sauce.

→ How long does the sauce keep in the refrigerator?

The cilantro-lime yogurt sauce will keep for 3-4 days when stored in an airtight container. The sauce may thicken when chilled—thin it with a splash of water or lime juice before tossing with pasta.

→ Is this dish freezer-friendly?

The yogurt-based sauce doesn't freeze well as it can separate when thawed. However, you can freeze the cooked chicken and pasta separately, then make fresh sauce when ready to serve.