Save to Pinterest The first time I made this bright green sauce, my kitchen actually smelled like a taco truck had parked right in the middle of it. I was blending up cilantro and lime, trying to recreate this pasta dish my friend raved about from a little spot downtown, and I honestly thought I had added way too much herbs. But then that tangy, creamy mixture hit the hot pasta and suddenly understood why this combination works so ridiculously well together.
Last summer I made this for my sister who claims to hate pasta salad, and she went back for thirds. I had doubled the recipe because we were feeding a crowd, and watching people hover around the serving bowl asking what was in that sauce made me realize this was going into regular rotation.
Ingredients
- 12 oz rotini pasta: The corkscrew shape grabs onto that creamy sauce perfectly, though any short pasta works in a pinch
- 2 cups cooked shredded chicken breast: Rotisserie chicken is your secret weapon here, already seasoned and tender
- 1 cup plain Greek yogurt: Creates that velvety texture without any heavy cream
- 1/3 cup fresh cilantro leaves, chopped: Fresh is absolutely nonnegotiable here, dried cilantro would ruin everything
- 2 tbsp fresh lime juice: Brightens the whole dish and cuts through the richness
- 1 tsp lime zest: Adds concentrated citrus flavor that juice alone cannot provide
- 2 cloves garlic, minced: Mellowed by the yogurt but still adds depth
- 2 tbsp extra-virgin olive oil: Helps the sauce cling to every noodle
- 1/2 tsp ground cumin: Adds that earthy, smoky backbone
- 1/2 tsp chili powder: Just enough warmth to make things interesting
- 1/2 tsp salt, or to taste: Start here and adjust based on your chicken seasoning
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
- 1/4 cup cotija or feta cheese, crumbled: Salty, crumbly perfection on top
Instructions
- Get your pasta going:
- Drop the rotini into a big pot of salted boiling water and cook until al dente, then drain it well.
- Make the magic sauce:
- Toss the yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper into a blender and blitz until it turns into this gorgeous vibrant green mixture.
- Bring it all together:
- Dump the hot pasta and shredded chicken into a large bowl, pour that bright sauce over everything, and toss until every single piece is coated.
- Taste and adjust:
- Grab a fork, take a bite, and add more salt or pepper if it needs a little something extra.
- Finish it off:
- Serve it up right away while the pasta is still warm, sprinkled with crumbly cheese, extra cilantro, and lime wedges on the side.
Save to Pinterest This recipe has become my go-to for those nights when I want something that feels special but does not require three hours of prep time or a sink full of dishes.
Make It Your Own
I have tried adding a diced jalapeño to the sauce when I wanted more heat, and it was exactly the kick I was looking for. Sometimes I toss in sweet bell peppers or corn for extra texture and color.
Serving Suggestions
This pasta holds its own as a main dish, but I love serving it alongside grilled vegetables or a simple green salad with a vinaigrette. The cool, creamy sauce pairs beautifully with anything hot off the grill.
Leftover Magic
Unlike many pasta dishes, this one transforms beautifully into lunch the next day. The flavors intensify overnight, and it works just as well served chilled as a pasta salad.
- Pack extra lime wedges when taking this for lunch
- Give it a good stir before serving cold
- The sauce keeps the pasta from drying out in the fridge
Save to Pinterest Every time I serve this, someone asks for the recipe, and I love watching people realize that something so vibrant and flavorful comes together so quickly.
Common Recipe Questions
- → Can I use a different pasta shape?
Yes, penne or fusilli work well as alternatives to rotini for this dish.
- → Is it possible to add heat to the sauce?
Adding a chopped jalapeño to the cilantro-lime yogurt sauce will introduce a spicy kick.
- → Can this dish be served cold?
Absolutely, it makes a delicious pasta salad when chilled, perfect for warm days.
- → What type of chicken works best here?
Rotisserie chicken is convenient, but poached and shredded chicken breast also works beautifully.
- → What garnishes enhance the flavor?
Crumpled cotija or feta cheese, extra chopped cilantro, and lime wedges add brightness and texture.