Cilantro Lime Chicken Pasta

The first time I made this pasta, I was actually trying to use up a massive bunch of cilantro that was taking over my refrigerator crisper drawer. I'd bought it on impulse at the farmers market, naturally, and suddenly found myself staring at more herbs than any reasonable person needs. The blender whirred, and suddenly my entire kitchen smelled like a Mexican cantina on a sunny afternoon. My roommate wandered in, drawn by the aroma, and we ended up eating the entire batch standing at the counter while discussing whether lime juice could technically count as a vegetable serving.

Last summer, I brought this to a friend's backyard potluck, and honestly, I was a little nervous about serving pasta salad that wasn't the typical mayonnaise-heavy situation everyone expects. But then I watched people gravitating toward it, going back for seconds, third helpings, and suddenly being very interested in my phone number for the recipe. The zesty brightness just cuts through everything, and there's something about fresh cilantro that makes people feel like they're eating something intentionally good for them.

Ingredients

• Rotini pasta: The spiral shape catches the sauce in those little crevices, and I've found it holds up better than delicate shapes when tossed with the creamy yogurt mixture
• Cooked shredded chicken breast: Rotisserie chicken from the grocery store is your secret weapon here, but if you have time to poach and shred your own, the texture is incredibly tender and absorbs the sauce beautifully
• Plain Greek yogurt: This creates that luscious, tangy base that's lighter than heavy cream but still coats every strand of pasta
• Fresh cilantro leaves: Don't even think about dried herbs here, because that bright, grassy freshness is literally the whole personality of this dish
• Fresh lime juice and zest: The juice brings acid, but the zest holds all those fragrant oils that make the sauce sing
• Garlic cloves: Minced fresh garlic gives you that punchy aromatic backbone you just can't fake with garlic powder
• Extra-virgin olive oil: This helps emulsify everything and adds a fruity richness that balances the tangy yogurt
• Ground cumin and chili powder: These earthy spices ground the bright flavors and give the sauce a subtle warmth without making it spicy
• Salt and black pepper: Remember that the Greek yogurt and lime are quite assertive, so you might need a bit more salt than you'd expect
• Cotija or feta cheese: That salty crumble on top is like the finishing punctuation mark on the whole dish, adding texture and a final punch of flavor

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Cook the pasta perfectly:

Drop your rotini into a big pot of generously salted boiling water and cook until it's just al dente, because the pasta will continue absorbing sauce later and you don't want mushy noodles

Blend that gorgeous sauce:

Pile all the sauce ingredients into your blender or food processor and let it run until you've got this vibrant green mixture that looks like something you'd find at a trendy café

Bring it all together:

In a large bowl, gently fold the cooked pasta and shredded chicken into that bright sauce until everything's evenly coated and looks absolutely irresistible

Taste and trust your palate:

Grab a forkful and adjust the seasonings if it needs more salt, lime juice, or a tiny pinch more chili powder

Finish with flair:

Serve it up while it's still slightly warm, topped with crumbly cheese, extra cilantro, and those lime wedges for anyone who wants to squeeze on extra brightness

Save

My dad, who is notoriously suspicious of anything that involves Greek yogurt in savory applications, took one bite and immediately asked if he could take the leftovers to work the next day. There's something about how the tangy sauce clings to each piece of chicken that transforms regular shredded poultry into something crave-worthy.

Making It Your Own

Sometimes I'll throw in a diced jalapeño or a pinch of cayenne to the blender if I'm craving more heat. The beauty of this sauce is that it's incredibly forgiving, and you can adjust the spice level to match whatever mood you're in that evening.

The Make-Ahead Secret

I've discovered that this pasta actually develops even more flavor if you let it sit in the refrigerator for a few hours before serving. The sauce permeates the pasta, the cilantro mellows slightly, and suddenly you've got a cold pasta salad that's somehow even better than the fresh version.

Perfect Pairings

This pasta works beautifully alongside grilled corn on the cob or a simple tomato salad with balsamic glaze. The bright, fresh flavors play nicely with anything that's been grilled or charred.

• Keep some extra lime wedges on hand because someone always wants an extra squeeze
• The leftovers reheat surprisingly well if you add a tiny splash of water or lime juice before microwaving
• Don't skip the cheese garnish because that salty bite really makes everything pop

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Save

Hope this bright, zesty pasta finds its way to your table soon. Every time I make it, I'm reminded that the simplest ingredients, treated with a little care and fresh herbs, can create something that makes people genuinely happy.

Recipe FAQ

→ Can I make this pasta dish ahead of time?

Yes, prepare up to 24 hours in advance and store chilled. The pasta will absorb more sauce as it sits, so you may want to reserve extra sauce to refresh before serving. It's also delicious served cold as a pasta salad.

→ What can I use instead of Greek yogurt in the sauce?

Sour cream or Mexican crema work well as substitutes. For a dairy-free option, try plain coconut yogurt or cashew cream. The texture and tanginess will vary slightly but still complement the lime and cilantro flavors.

→ Is rotisserie chicken okay to use?

Absolutely. Rotisserie chicken is perfect for this dish and saves significant prep time. Just shred the meat and toss it in. You'll need about 2 cups, which is roughly half a standard store-bought rotisserie chicken.

→ How can I add more spice to this pasta?

Add a diced jalapeño or serrano pepper to the blender when making the sauce. You can also increase the chili powder to 1 teaspoon, add a pinch of cayenne, or serve with hot sauce on the side for customizable heat.

→ What other pasta shapes work well here?

Penne, fusilli, and bow tie pasta all hold the creamy sauce beautifully. Short pasta shapes with ridges or nooks catch the yogurt sauce best. Avoid long strands like spaghetti, as the sauce won't coat evenly.

→ Can I freeze this cilantro lime chicken pasta?

Freezing isn't recommended as the yogurt sauce may separate and become grainy when thawed. The dish is best enjoyed fresh or refrigerated for up to 3 days. The flavors actually improve after resting overnight in the refrigerator.