Cilantro Lime Chicken Pasta (Printer View)

Vibrant pasta featuring tender chicken in a fresh cilantro-lime yogurt sauce. Creamy, tangy, and packed with flavor.

# What You'll Need:

→ Pasta and Chicken

01 - 12 ounces rotini pasta
02 - 2 cups cooked shredded chicken breast, rotisserie or poached

→ Cilantro-Lime Yogurt Sauce

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

→ Optional Garnishes

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

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain in a colander and set aside.
02 - While pasta cooks, combine Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and black pepper in a blender or food processor. Blend until smooth with a vibrant green color.
03 - Transfer cooked pasta and shredded chicken to a large bowl. Pour cilantro-lime yogurt sauce over the mixture and toss until evenly coated.
04 - Taste the dish and adjust salt, pepper, or lime juice as needed to achieve desired flavor balance.
05 - Plate immediately and garnish with crumbled cotija or feta cheese, additional cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, making weeknight dinners feel effortless instead of frantic.
  • The yogurt sauce is creamy without being heavy, so you can enjoy a big bowl without feeling weighed down.
  • Leftovers taste even better the next day when the lime and garlic have had time to mingle.
  • You can serve it warm for dinner or cold for lunch, which means it works double duty in your meal prep.
02 -
  • Don't skip the lime zest, I did once and the sauce tasted flat even with extra juice, the zest has oils that bring the whole thing to life.
  • Blend the sauce until it's completely smooth or you'll end up with chunks of garlic that hit you unexpectedly, nobody wants that surprise.
  • If you're serving this cold later, add a splash of water or extra lime juice before serving because the yogurt thickens as it sits in the fridge.
03 -
  • Reserve a cup of pasta water before draining, if the sauce is too thick after tossing, a splash of that starchy water will loosen it without diluting the flavor.
  • Zest the lime before you juice it, it's much easier to work with a whole lime than trying to zest a juiced half.
  • If you're making this ahead, keep the sauce separate and toss it with the pasta and chicken just before serving so the pasta doesn't absorb all the moisture.
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