Save My neighbor showed up one evening with a container of leftover rotisserie chicken and a bunch of wilting cilantro, insisting I do something with them before they went to waste. I had pasta in the pantry and Greek yogurt in the fridge, so I started blending things together without much of a plan. The kitchen filled with the sharp, grassy smell of cilantro and lime, and when I tossed everything together, the sauce clung to every twist of pasta like it was meant to be there all along. We ate it standing at the counter, and she declared it better than anything she'd ordered out that week.
I made this for a casual dinner party once, doubling the recipe and serving it family style in a big ceramic bowl. People kept going back for seconds, scraping the sides to get every bit of that green sauce. One friend who claimed she didn't like cilantro ate two servings and admitted maybe she'd been wrong about it all along. It became the dish I'd bring to potlucks because it traveled well, looked impressive, and never left me stressed in someone else's kitchen.
Ingredients
- Rotini pasta: The spirals catch and hold the sauce in every crevice, making each bite creamy and flavorful instead of letting it all pool at the bottom of the bowl.
- Cooked, shredded chicken breast: Rotisserie chicken is my shortcut on busy nights, but poached chicken breasts work beautifully if you have the time and want to control the seasoning.
- Plain Greek yogurt: This is the base of the sauce, giving it tang and body without the heaviness of cream or mayo.
- Fresh cilantro leaves: The soul of the dish, it turns the sauce that vibrant green and adds a brightness you can't fake with dried herbs.
- Fresh lime juice and zest: The juice brings acidity that wakes everything up, while the zest adds an aromatic punch that lingers.
- Garlic: Two cloves give just enough bite without overpowering the freshness of the lime and cilantro.
- Extra-virgin olive oil: It smooths out the sauce and helps the flavors meld together instead of tasting sharp or separated.
- Ground cumin and chili powder: These warm spices add depth and a subtle smokiness that balances the tang of the yogurt.
- Salt and black pepper: Essential for bringing all the flavors into focus, taste and adjust before you toss it with the pasta.
- Cotija or feta cheese: A salty, crumbly finish that adds richness and a little textural contrast on top.
Instructions
- Boil the pasta:
- Cook the rotini in a big pot of salted water until it's just tender with a little bite left. Drain it well and let it sit in the colander while you finish the sauce so it's not sitting in water.
- Blend the sauce:
- Toss the yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt, and pepper into a blender and let it go until the whole thing turns smooth and bright green. It should look almost too vibrant to be real.
- Toss everything together:
- In a large bowl, combine the drained pasta, shredded chicken, and the cilantro-lime sauce, stirring until every piece is coated. The sauce will cling to the spirals and coat the chicken like a creamy dream.
- Taste and adjust:
- Give it a quick taste and add more salt, lime juice, or a pinch of chili powder if it needs a boost. Trust your palate here.
- Serve:
- Plate it up right away, topped with crumbled cotija or feta, extra cilantro, and lime wedges on the side. The cheese melts just slightly into the warm pasta and makes every bite richer.
Save One summer evening, I packed this pasta into containers and brought it to a park picnic with friends. We ate it cold, sitting on blankets as the sun went down, and someone said it tasted like the best parts of summer in a bowl. I realized then that this wasn't just dinner, it was the kind of recipe that made people feel cared for without you having to say much at all.
Making It Your Own
If you want more heat, blend in a whole jalapeño with the seeds removed, or leave a few seeds in if you're feeling bold. I've also stirred in roasted corn, diced bell peppers, and halved cherry tomatoes to bulk it up and add color. For a vegetarian version, skip the chicken and toss in roasted chickpeas or black beans instead. The sauce is forgiving and works with just about anything you have sitting around that needs using up.
Storing and Serving Later
This pasta keeps in the fridge for up to three days in an airtight container, and honestly, it's one of those rare dishes that tastes better after the flavors have had time to sit together. The yogurt can thicken as it chills, so stir in a splash of water or lime juice to loosen it before serving. You can eat it cold like a pasta salad or warm it gently in a skillet over low heat, stirring often so the yogurt doesn't split.
What to Serve Alongside
I usually keep it simple and serve this with a crisp green salad dressed with lime and olive oil, or a handful of tortilla chips on the side for scooping. Grilled vegetables like zucchini or corn on the cob make it feel like a full summer spread. If you want to lean into the freshness, slice up some ripe avocado and fan it over the top right before serving.
- A cold beer or sparkling water with lime wedges is perfect for washing it all down.
- Leftovers make an excellent next-day lunch, especially if you pack them with a few extra lime wedges.
- If you're serving a crowd, set out the garnishes in small bowls and let everyone build their own plate.
Save This pasta has become my go-to when I want something that feels special but doesn't ask much of me. It's proof that you don't need fancy ingredients or complicated techniques to make something people remember.
Recipe FAQ Section
- → Can I use a different type of pasta?
Yes, penne or fusilli work beautifully as substitutes for rotini. Any short pasta shape holds the creamy sauce well.
- → How do I make this dish spicier?
Add a chopped jalapeño to the sauce when blending for extra heat. You can also increase the chili powder or add a pinch of cayenne pepper to taste.
- → What's the best way to cook the chicken?
Rotisserie chicken from the store offers convenience and saves time. Alternatively, poach chicken breasts in water or broth for 12-15 minutes, then shred them by hand once cooled.
- → Can this be made ahead or stored?
This dish keeps well in the refrigerator for 3-4 days in an airtight container. It's actually delicious served cold as a pasta salad the next day.
- → What cheese works best for this dish?
Cotija cheese adds a authentic tangy flavor that complements the cilantro-lime sauce. Crumbled feta is an excellent alternative for a milder, creamier taste.
- → Is this dish suitable for meal prep?
Absolutely. Prepare the components separately and store them in containers. Combine with the sauce just before serving to maintain the best texture and flavor.