Cilantro Lime Chicken Pasta

The first time I made this sauce, my kitchen smelled like a lime grove and my husband wandered in asking what I was up to. I had no idea this bright green creation would become our go-to when we want something comforting but not heavy. It started on a Tuesday when I had leftover rotisserie chicken and a wilting cilantro bunch that needed rescuing. Sometimes the best discoveries happen when you are just trying to use things up before they go bad.

Last summer my sister came over for dinner and was skeptical about green sauce on pasta. One bite in and she was already asking for the recipe to make for her family that weekend. Now she texts me photos every time she makes it, usually with some variation she has tried. It has become one of those recipes that travels through friend groups because people actually remember it.

Ingredients

• 12 oz rotini pasta: The corkscrew shape holds onto sauce perfectly and feels satisfying to eat
• 2 cups cooked shredded chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 1 cup plain Greek yogurt: This creates the creamy base while adding protein and tang
• 1/3 cup fresh cilantro leaves chopped: Do not skip this, it makes the sauce taste fresh and bright
• 2 tbsp fresh lime juice: Use fresh limes, bottled juice never tastes quite right here
• 1 tsp lime zest: This packs all the aromatic lime oil flavor without extra liquid
• 2 cloves garlic minced: Fresh garlic gives it that restaurant quality depth
• 2 tbsp extra virgin olive oil: Helps the sauce coat the pasta and adds richness
• 1/2 tsp ground cumin: Just enough to give a subtle earthy warmth
• 1/2 tsp chili powder: Provides a gentle kick that wakes up the palate
• 1/2 tsp salt or to taste: Start here and adjust based on your preference
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/4 cup cotija or feta cheese crumbled: Optional but adds a lovely salty finish

Instructions

Cook the pasta to perfection:

Bring a large pot of salted water to boil and cook rotini according to package directions until al dente. Reserve a bit of pasta water before draining, then set aside.

Make the vibrant green sauce:

Add Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper to a blender. Blend until completely smooth and bright green, scraping down sides as needed.

Bring everything together:

Toss the hot pasta and shredded chicken in a large bowl with the sauce until every piece is evenly coated. The residual heat from the pasta helps the sauce cling beautifully.

Season and serve:

Taste and add more salt or lime juice if needed, then serve immediately topped with crumbled cheese, extra cilantro, and lime wedges.

Save

I made this for a friend who was recovering from surgery and she told me it was the first thing that actually tasted good to her in days. Food has this way of being more than nourishment sometimes. Now whenever someone I love needs a little comfort, this is what I bring them.

Making It Your Own

After making this dozens of times, I have learned that small tweaks keep it exciting. Sometimes I add a diced jalapeño to the sauce when we want more heat. Other times I swap in penne or fusilli based on what is in the pantry. The recipe is forgiving enough that you can play with it.

Serving Suggestions

This pasta works beautifully with a simple green salad dressed with vinaigrette. The acidity cuts through the creaminess and rounds out the meal. I also love roasted vegetables on the side, especially when they are seasoned similarly with lime and chili.

Make Ahead Tips

You can blend the sauce up to two days in advance and store it in an airtight container. The flavors actually develop and get even better overnight. Just give it a good stir before tossing with hot pasta.

• Leftovers keep well for 3 to 4 days in the refrigerator
• This dish also works served chilled as a pasta salad for potlucks
• Thinner pasta works better if planning to serve it cold

Save

I hope this bright, creamy pasta finds its way into your regular rotation like it did in ours.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes, this pasta works well for meal prep. Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so toss with a splash of water or lime juice before serving cold or reheating gently on the stovetop.

→ What can I substitute for Greek yogurt?

Sour cream works as a direct substitute for the Greek yogurt base. For a lighter version, use plain yogurt or a combination of half yogurt and half light sour cream. The sauce will still be creamy and tangy, though slightly less thick than the Greek yogurt version.

→ Is this dish spicy?

The dish has mild heat from the chili powder and black pepper, but it's not overly spicy. For more heat, add a chopped jalapeño to the sauce blend or increase the chili powder to 1 teaspoon. You can also serve with hot sauce on the side for those who prefer extra kick.

→ Can I use fresh chicken instead of cooked?

Absolutely. Season and cook 2 boneless, skinless chicken breasts (about 1.5 pounds) in a skillet with olive oil for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then shred with two forks. You can also poach the chicken in simmering water for 15-20 minutes before shredding.

→ What other herbs work in the sauce?

While cilantro provides the signature flavor, you can substitute fresh parsley for a milder taste or use a mix of cilantro and basil. For a completely different flavor profile, try fresh dill or mint. Keep the total herb quantity at about 1/3 cup chopped for the best sauce consistency.

→ Can I make this dairy-free?

Use a dairy-free yogurt alternative such as coconut yogurt or almond-based yogurt in place of Greek yogurt. The sauce may be slightly thinner, so start with less lime juice and add more as needed. Omit the cheese garnish or use a dairy-free cheese alternative.