Cilantro Lime Chicken Pasta (Print Version)

Tender shredded chicken and rotini tossed in a tangy cilantro-lime yogurt sauce. Fresh and flavorful dinner ready in 40 minutes.

# Components:

→ Pasta and Chicken

01 - 12 oz rotini pasta
02 - 2 cups cooked shredded chicken breast

→ 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

# Method:

01 - Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package directions until al dente. Drain in a colander and set aside.
02 - While pasta cooks, combine Greek yogurt, cilantro, lime juice, lime zest, minced garlic, olive oil, cumin, chili powder, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green in color.
03 - Transfer cooked rotini and shredded chicken to a large mixing bowl. Pour the cilantro-lime yogurt sauce over the pasta and chicken, then toss thoroughly until evenly coated.
04 - Taste the mixture and adjust salt, pepper, or lime juice as needed to achieve desired flavor balance.
05 - Transfer to serving dishes immediately. Top with crumbled cotija or feta cheese, additional fresh cilantro, and lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, with no fuss and barely any cleanup.
  • The tangy yogurt sauce feels indulgent but keeps things light and fresh instead of heavy.
  • Leftovers taste even better the next day, cold straight from the fridge or gently reheated.
  • You can make it as mild or as spicy as you want by adjusting the chili powder or tossing in fresh jalapeños.
02 -
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and makes a huge difference.
  • Blend the sauce until it's completely smooth or the garlic and cilantro will leave chunky bits that don't distribute evenly.
  • If the sauce feels too thick, thin it with a tablespoon or two of pasta water instead of more yogurt so it stays tangy.
  • Toss the pasta while it's still warm so the sauce coats better, but let it cool slightly if you plan to serve it as a cold salad.
03 -
  • Reserve a cup of pasta water before draining, it's your secret weapon for adjusting the sauce consistency without diluting the flavor.
  • Use the freshest cilantro you can find, older bunches taste soapy and dull instead of bright and grassy.
  • If you're meal prepping, store the sauce separately and toss it with the pasta and chicken right before eating so it stays creamy.
  • A microplane is the best tool for zesting the lime, it gets just the fragrant oils without any bitter white pith.
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