Cilantro Lime Chicken Pasta

# List of Ingredients:

→ 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 cotija or feta cheese, crumbled

14 - Extra chopped cilantro

15 - Lime wedges

# How-To Steps:

01 - Cook rotini pasta in a large pot of salted boiling water according to package directions. Drain 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 and vibrant green.

03 - In a large bowl, toss cooked rotini and shredded chicken with the cilantro-lime yogurt sauce until evenly coated.

04 - Taste and adjust seasoning as needed.

05 - Serve immediately, garnished with cotija or feta cheese, extra cilantro, and lime wedges if desired.

# Expert Suggestions:

01 -

It feels indulgent and creamy but uses Greek yogurt instead of heavy cream, so you can have seconds without regret.
The cilantro-lime sauce is so bright and punchy it wakes up boring weeknight dinners.
You can make it in the time it takes to boil pasta, which means less than 30 minutes from start to finish.
Leftovers taste even better the next day, especially if you eat them cold straight from the fridge.

02 -

If your sauce feels too thick, add a tablespoon of pasta water or a splash of milk to loosen it up before tossing.
Don't blend the sauce for too long or the yogurt can get watery, just pulse until smooth.
Taste the sauce before mixing it in, it should be punchy and a little salty because the pasta will dilute it.

03 -