Save to Pinterest The first time I made this cilantro lime chicken pasta, I was trying to use up a rotisserie chicken and a massive bunch of cilantro from my CSA box. My husband walked in mid-blend and asked why I was making green sauce, then proceeded to eat three bowls.
I served this at a summer potluck last year and watched my friend Sarah take a skeptical bite, then immediately ask for the recipe. She texted me two days later saying her family had requested it three nights in a row.
Ingredients
- 12 oz rotini pasta: The corkscrew shape catches every drop of that gorgeous green sauce in its crevices
- 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, but poached breasts stay tender and mild
- 1 cup plain Greek yogurt: Creates that creamy base while keeping things lighter than heavy cream
- 1/3 cup fresh cilantro leaves: Do not skip this or use dried, the fresh herb flavor is the whole point
- 2 tbsp fresh lime juice: Bright acidity that cuts through the creamy yogurt and wakes up the whole dish
- 1 tsp lime zest: Adds concentrated citrus aroma without extra liquid
- 2 cloves garlic: Minced fresh gives the best punch, but a teaspoon of jarred minced works in a pinch
- 2 tbsp extra-virgin olive oil: Helps the sauce cling to the pasta and adds richness
- 1/2 tsp ground cumin: Earthy warmth that plays beautifully with the cilantro
- 1/2 tsp chili powder: Just enough subtle heat to make things interesting
- 1/2 tsp salt: Start here and adjust to your taste
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
Instructions
- Get the pasta going:
- Cook the rotini in a large pot of salted boiling water until al dente, then drain and set aside while you make the magic happen
- Blend up the green goodness:
- Combine Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper in a blender and whiz until smooth and vibrantly green
- Bring it all together:
- Toss the hot pasta and shredded chicken with the sauce in a large bowl until every piece is coated in that creamy cilantro lime goodness
- Taste and tweak:
- Grab a fork and adjust the salt or add an extra squeeze of lime if it needs more zing
- Plate it up:
- Serve right away with crumbled cotija, extra chopped cilantro, and lime wedges for squeezing over the top
Save to Pinterest This dish has become my go-to for new moms and families who need dinner. Something about the fresh flavors and comforting creaminess feels like a hug in a bowl, plus it reheats beautifully for lunch the next day.
Making It Your Own
The beauty of this recipe is how it adapts to what you have on hand. I have swapped in penne when rotini was nowhere to be found, and Greek chicken leftovers work just as well as rotisserie.
Serving Suggestions
This pasta holds its own as a complete meal but pairs beautifully with a simple green salad dressed with vinaigrette. In summer I serve it chilled for picnics, warm in winter, and room temperature for potlucks.
Storage and Meal Prep Tips
The sauce keeps for three days in the fridge but the color will darken slightly. Store the pasta, chicken, and sauce separately if you are prepping ahead, then toss just before serving.
- Reserve a handful of fresh cilantro to garnish before serving to bring back that bright green pop
- Warm leftovers gently with a splash of water to loosen the sauce
- This freezes surprisingly well if you leave the garnishes off until reheating
Save to Pinterest There is something so satisfying about a recipe that turns simple ingredients into something that feels special. This pasta is proof that fresh herbs and a little citrus can transform an ordinary weeknight into something worth lingering over.
Recipe Questions & Answers
- → Can I use fresh chicken instead of rotisserie?
Yes, you can poach and shred chicken breasts at home. Simmer boneless chicken breasts in salted water for 12-15 minutes until cooked through. This gives you fresh, tender chicken perfect for this dish.
- → How do I make the cilantro-lime sauce smoother?
Use a blender or food processor to combine all sauce ingredients until completely smooth. For an extra creamy texture, strain Greek yogurt through cheesecloth for 1-2 hours before blending.
- → Can this be served cold?
Absolutely. This dish is delicious served chilled as a pasta salad. Prepare it ahead, refrigerate for up to 2 days, and serve straight from the fridge with fresh cilantro and lime.
- → What pasta shapes work best?
Rotini works wonderfully, but you can substitute penne, fusilli, or farfalle. Any shape that holds the creamy sauce well will work beautifully in this dish.
- → How do I add more heat?
For extra spice, add a minced jalapeño to the sauce during blending. You can also increase the chili powder to 1 teaspoon or add a pinch of cayenne pepper to taste.