Cilantro Lime Chicken Pasta (Printable)

Creamy rotini with shredded chicken in a tangy cilantro-lime yogurt sauce

# What You’ll Need:

→ Pasta and Chicken

01 - 12 oz rotini pasta
02 - 2 cups cooked, shredded chicken breast

→ Cilantro-Lime Yogurt Sauce

03 - 1 cup plain Greek yogurt
04 - 1/3 cup fresh cilantro leaves, chopped
05 - 2 tbsp fresh lime juice
06 - 1 tsp lime zest
07 - 2 cloves garlic, minced
08 - 2 tbsp extra-virgin olive oil
09 - 1/2 tsp ground cumin
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper

→ Optional Garnishes

13 - 1/4 cup cotija or feta cheese, crumbled
14 - Extra chopped cilantro
15 - Lime wedges

# How-To Steps:

01 - Boil rotini pasta in a large pot of salted water until al dente, then drain and set aside.
02 - Combine Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and black pepper in a blender. Blend until smooth and vibrant green.
03 - Toss cooked rotini and shredded chicken with the cilantro-lime yogurt sauce in a large bowl until evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately garnished with cotija or feta cheese, extra cilantro, and lime wedges if desired.

# Expert Tips:

01 -
  • The creamy yogurt sauce somehow manages to feel rich while staying light enough for a weeknight dinner
  • Everything comes together in under 40 minutes, including the time it takes to shred the chicken
  • The bright, zesty flavors make it feel like restaurant food but it costs a fraction of the price
02 -
  • The sauce will thicken up if it sits too long, so thin it with a splash of pasta water or lime juice before serving leftovers
  • Overblending the sauce can make it separate, so just pulse until it comes together smoothly
  • This pasta is actually fantastic served chilled the next day as a cold pasta salad for lunch
03 -
  • Room temperature yogurt blends more smoothly than cold straight from the fridge
  • Zest your lime before squeezing it so much easier to handle
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