Save to Pinterest The first time I made this cilantro lime chicken pasta, I was actually trying to recreate a dish I'd had at a friend's summer barbecue. I couldn't remember exactly what she'd put in it, so I started throwing ingredients into my food processor and hoped for the best. When that bright green sauce came together and I tossed it with the pasta and chicken, the whole kitchen filled with this incredible fresh aroma. My husband wandered in, took one look at the vibrant green coating the pasta, and immediately asked for seconds before even taking a bite.
Last summer, I started making this pasta every Sunday for meal prep, and it quickly became the thing my coworkers would hover around my lunch table hoping I'd share. The best part was watching people's faces when they took that first bite, expecting something ordinary and getting hit with this explosion of bright, fresh flavors instead. One friend finally confessed she'd been trying to recreate it at home for weeks, so now I make a double batch whenever she comes over for dinner.
Ingredients
- Rotini pasta: The spiral shape is perfect here, catching all that vibrant green sauce in every crevice so you get flavor in every single bite
- Cooked shredded chicken breast: Rotisserie chicken from the store works beautifully and saves so much time on busy weeknights
- Greek yogurt: This creates the creamy base while keeping things lighter than heavy cream and adding a nice protein boost
- Fresh cilantro: Don't even think about using dried here, the fresh leaves are what make that sauce so incredibly vibrant and aromatic
- Fresh lime juice and zest: Both the juice and the bright green zest are essential for that punchy citrus kick that cuts through the creaminess
- Garlic: Two cloves gives you that savory depth without overpowering the fresh flavors
- Extra virgin olive oil: This helps the sauce coat everything beautifully while adding that rich, fruity finish
- Ground cumin and chili powder: These warm spices add just enough complexity to make people wonder what your secret ingredient is
- Cotija or feta cheese: The salty crumble on top is optional but seriously recommended for that restaurant style finish
Instructions
- Get your pasta going:
- Drop that rotini into a big pot of generously salted boiling water and cook it until it's just tender, then drain it well but don't rinse it.
- Make the magic green sauce:
- While your pasta bubbles away, toss the Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper into your blender or food processor and blitz until you've got this gorgeous, smooth, vibrant green sauce that smells like summer.
- Bring it all together:
- In your largest mixing bowl, combine the warm pasta and shredded chicken with that bright green sauce and toss everything together until every single piece is coated in that beautiful cilantro lime goodness.
- Taste and adjust:
- This is the moment to grab a fork and test it, adding more salt or maybe an extra squeeze of lime if it needs that extra zing.
- Serve it up:
- Pile those green coated noodles onto plates and shower them with crumbled cheese, extra cilantro leaves, and those lime wedges for squeezing over the top.
Save to Pinterest This pasta has become my go to for those nights when friends drop by unexpectedly and I need something that looks impressive but comes together in under 30 minutes. There's something so satisfying about watching people's eyes light up when they see that bright green sauce coating the pasta, like I've made something complicated and fancy when really it's just throwing things in a blender and tossing it together.
Make It Your Own
I've discovered that this sauce base is incredibly forgiving and adaptable. Sometimes I throw in a handful of spinach if I want to bulk up the greens, or add a jalapeño if I'm craving some real heat. My sister-in-law swears by swapping the Greek yogurt for sour cream when she wants something richer.
Serving Suggestions
This pasta works beautifully as a main dish, but I've also served it alongside grilled corn and black beans for a full-on Tex-Mex feast. On hot summer days, I'll make it in the morning and serve it chilled as a pasta salad at potlucks, where it's always the first thing to disappear from the table.
Storage and Prep
The sauce keeps beautifully in the fridge for up to three days, though the bright green color will fade slightly. I often make a double batch of the sauce on Sunday to use throughout the week for quick lunches or emergency dinners when cooking feels impossible.
- If you're planning to serve this cold, toss the pasta with a drizzle of olive oil after draining to prevent sticking
- The sauce thickens up in the fridge, so thin it with a splash of water or lime juice when reheating
- This recipe doubles perfectly for meal prep or feeding a crowd
Save to Pinterest There's something so joyful about a bowl of pasta that's this vibrant and fresh, and I love how it makes dinner feel like a little celebration even on the most ordinary Tuesday nights.
Recipe FAQs
- → Can I make this pasta ahead of time?
Yes, this dish works beautifully as a make-ahead meal. The flavors actually develop and intensify when chilled. You can prepare it up to 24 hours in advance and serve it cold as a pasta salad, or gently reheat it with a splash of milk or water to loosen the sauce.
- → What can I substitute for Greek yogurt?
Sour cream or plain regular yogurt can replace Greek yogurt, though the sauce will be thinner. For a dairy-free option, try cashew cream or coconut yogurt, keeping in mind the flavor profile will shift slightly with coconut.
- → Is this dish spicy?
The base dish has mild heat from just 1/2 teaspoon of chili powder. You can easily adjust the spice level by adding more chili powder, incorporating a chopped jalapeño into the sauce, or sprinkling red pepper flakes over the finished dish.
- → Can I use other pasta shapes?
Absolutely. Penne, fusilli, farfalle, or even short shells work well here. Choose shapes with plenty of surface area and nooks to hold the creamy sauce effectively.
- → How do I store leftovers?
Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some sauce as it sits, so add a splash of lime juice or water when reheating to restore the creamy consistency.
- → Can I freeze this dish?
Freezing isn't recommended as the yogurt-based sauce can separate and become grainy when thawed. For best results, enjoy this dish fresh or refrigerated within a few days.