Cilantro Lime Chicken Pasta (Print View)

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

# Components:

→ Pasta and Chicken

01 - 12 oz 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 crumbled cotija or feta cheese
14 - Extra chopped cilantro
15 - Lime wedges

# Preparation Steps:

01 - Bring a large pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and reserve.
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 with a vibrant green color.
03 - Transfer cooked rotini and shredded chicken to a large bowl. Pour cilantro-lime sauce over the mixture and toss thoroughly until evenly coated.
04 - Taste the dish and adjust salt, pepper, or lime juice as needed to achieve desired flavor balance.
05 - Transfer to serving bowls and garnish with crumbled cheese, additional cilantro, and lime wedges. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes bright and indulgent at the same time, like you cheated the system by using yogurt instead of cream.
  • You can have dinner on the table in less time than it takes to decide what to order, and it feels more special than takeout ever could.
02 -
  • Don't blend the sauce while the pasta is still cooking or it'll sit too long and thicken up, add a splash of pasta water to loosen it if that happens.
  • If you taste the sauce straight from the blender and it seems too tangy, don't panic, once it coats the pasta and chicken it mellows out and balances perfectly.
03 -
  • Reserve a cup of pasta water before draining, it's starchy and salty and perfect for thinning out the sauce if it gets too thick.
  • Use the ripest lime you can find, roll it on the counter before juicing to get every last drop out, and zest it before you cut it or you'll lose half the oils.
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