Cilantro Lime Chicken Pasta

My neighbor knocked on my door one Tuesday holding a bag of limes and half a bunch of cilantro, asking if I had any use for them before she left for vacation. I had leftover rotisserie chicken in the fridge and a box of pasta in the cupboard. What started as a favor turned into one of those accidental wins where you throw things together and wonder why you ever followed complicated recipes. The sauce came together in under three minutes, and by the time I tossed everything in a bowl, I knew this was going into regular rotation.

I made this for my sister after her first week back at work post-maternity leave. She sat at my kitchen table, exhausted, and ate two full bowls without saying much. When she finally looked up, she just said, this tastes like something I would order. I took that as the highest compliment. Sometimes the best meals are the ones that feel restaurant-special but come together with almost no effort.

Ingredients

• Rotini pasta: The spirals grab onto the creamy sauce better than smooth noodles, and they make every bite satisfying and saucy.
• Cooked, shredded chicken breast: Rotisserie chicken is your shortcut here, but if you poach your own, let it cool in the broth so it stays juicy.
• Plain Greek yogurt: This is the creamy base that holds everything together without feeling heavy, and it adds a subtle tang that balances the lime.
• Fresh cilantro leaves: Don't skip fresh, the flavor is grassy, bright, and essential to the sauce.
• Fresh lime juice: Bottled lime juice will make this taste flat, squeeze a real lime and you'll taste the difference immediately.
• Lime zest: The zest adds aromatic oil and depth that juice alone can't give you.
• Garlic: Two cloves minced fine, they mellow out in the sauce but still give that warm, savory backbone.
• Extra-virgin olive oil: It smooths out the yogurt and helps the sauce cling to the pasta.
• Ground cumin: Just half a teaspoon brings warmth and a hint of earthiness.
• Chili powder: Adds a gentle background heat without making the dish spicy.
• Salt and black pepper: Season to taste, but don't be shy, the yogurt can handle it.
• Cotija or feta cheese: Crumbled on top, this adds salty little pops of richness.
• Extra chopped cilantro and lime wedges: For garnish, because a squeeze of fresh lime at the table makes everything better.

Instructions

Boil the Pasta:

Cook the rotini in a big pot of salted boiling water until it's al dente, following the package time. Drain it well and set it aside while you make the sauce.

Blend the Sauce:

Toss the Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper into a blender or food processor and blend until it's smooth and bright green. The smell alone will make you hungry.

Toss Everything Together:

In a large bowl, combine the cooked rotini and shredded chicken, then pour the cilantro-lime sauce over the top and toss until every piece is coated. Use your hands or tongs, just make sure it's evenly mixed.

Taste and Adjust:

Take a bite and see if it needs more salt, lime, or a pinch of chili powder. Trust your taste buds.

Serve and Garnish:

Plate it up and top with crumbled cotija or feta, extra cilantro, and lime wedges on the side. Serve it warm or let it chill if you're in the mood for cold pasta salad.

Save to Pinterest

This became my go-to dish when friends text saying they're stopping by in an hour. It looks vibrant and impressive on the table, but I'm usually still in my pajamas when I start cooking it. There's something special about a recipe that makes you look like you tried hard when really, you just opened the fridge and got lucky.

How to Store and Reheat

Keep leftovers in an airtight container in the fridge for up to three days. The sauce thickens as it sits, so when you reheat it, add a splash of water or broth and warm it gently in the microwave or on the stovetop. Honestly though, I usually eat it cold for lunch the next day and it's just as good, maybe even better.

Swaps and Variations

If you're not a cilantro person, try basil or parsley instead, the sauce will taste different but still fresh and herby. Swap the chicken for shrimp, grilled steak, or even chickpeas if you want to go meatless. You can also toss in some cherry tomatoes, corn, or diced bell peppers for extra color and crunch.

What to Serve It With

This pasta is filling enough to stand alone, but if you want to round out the meal, serve it with a simple side salad, garlic bread, or roasted vegetables. A cold beer or sparkling water with lime fits the vibe perfectly.

• A crisp green salad with a lime vinaigrette echoes the citrus and keeps things light.
• Warm tortilla chips and salsa make it feel like a fiesta.
• Grilled corn on the cob with chili butter is a summer dream pairing.

Save to Pinterest

This is the kind of recipe that makes you feel like a confident cook even on your most chaotic days. Keep the ingredients on hand and you'll always have a backup plan that actually tastes like something special.

Recipe Questions

→ Can I use a different pasta shape?

Yes, absolutely. While rotini works well, you can substitute penne, fusilli, or any medium-sized pasta shape. Avoid very long pasta like spaghetti, as it doesn't coat as evenly with the yogurt sauce.

→ How do I make the sauce spicier?

For extra heat, add a finely chopped jalapeño directly to the blender when making the sauce, or increase the chili powder to 3/4 teaspoon. Start with small additions and taste as you go.

→ Can this be served cold?

Definitely. This dish is delicious served chilled as a pasta salad. Simply prepare as directed, let it cool to room temperature, refrigerate for at least 1 hour, and serve with fresh lime wedges.

→ What's the best way to prepare the chicken?

Rotisserie chicken is the most convenient option. Alternatively, poach chicken breasts in simmering water for 12-15 minutes, then shred. Both methods yield tender, moist chicken perfect for this dish.

→ Can I make this ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. Refresh with a squeeze of fresh lime juice and additional cilantro before serving.

→ What can I use instead of Greek yogurt?

Regular plain yogurt works in a pinch, though the sauce will be slightly thinner. Avoid sweetened yogurt varieties. For a dairy-free option, use a plain coconut or cashew yogurt.