Save The blender hummed green that first Tuesday, and I wondered if I'd gone too far with the cilantro. My roommate walked in, sniffed the air, and said it smelled like summer had crashed into our tiny kitchen. She wasn't wrong. The lime zest clung to my fingers for hours, and I kept catching little bursts of it every time I brushed my hair back. That pasta disappeared so fast we made it again two days later, doubling the batch and still scraping the bowl.
I made this for my cousin who claimed she hated anything green and tangy. She ate two servings without asking what was in the sauce, then texted me the next morning asking for the recipe. I realized then that this dish has a way of sneaking past people's defenses. The creamy texture calms the lime, the cumin adds warmth you don't expect, and suddenly everyone's quiet because they're too busy twirling pasta.
Ingredients
- Rotini pasta: Those little spirals grab onto every bit of sauce, so nothing gets left behind on the plate.
- Cooked, shredded chicken breast: Rotisserie chicken is your weeknight hero here, already juicy and seasoned, saving you a whole step.
- Plain Greek yogurt: This is what makes the sauce creamy and tangy without feeling heavy, and it clings to the pasta like it was designed for this exact job.
- Fresh cilantro leaves: Don't skip fresh, the dried stuff won't give you that vibrant green color or the bright, grassy punch.
- Fresh lime juice and zest: Juice gives the tang, zest gives the perfume, use both or you're only halfway there.
- Garlic, minced: Two cloves is just enough to make your kitchen smell like you know what you're doing.
- Extra-virgin olive oil: It smooths out the yogurt and adds a silky richness that makes the sauce feel restaurant quality.
- Ground cumin and chili powder: These two spices warm up the lime and cilantro, turning something fresh into something cozy and layered.
- Salt and black pepper: Taste as you go, yogurt can dull flavors so be generous with the salt at the end.
- Cotija or feta cheese: Optional, but the salty crumbles on top add little bursts of richness that make every bite different.
Instructions
- Boil the pasta:
- Cook the rotini in a big pot of well salted water, tasting a piece a minute before the package says it's done. You want it tender but still with a little chew, because it'll sit in the sauce for a bit before serving.
- Blend the sauce:
- Toss everything into the blender, yogurt first so the blades don't jam, then cilantro, lime, garlic, oil, and spices. Blend until it's smooth and the color makes you feel like spring just showed up in your kitchen.
- Toss it all together:
- In a big bowl, mix the drained pasta and shredded chicken with the sauce, using tongs or two forks to coat every piece. The pasta should look glossy and green, with little flecks of cilantro everywhere.
- Taste and tweak:
- This is your moment to add more salt, a squeeze of lime, or a pinch of chili powder if you want more heat. Trust your tongue, not the recipe.
- Serve it up:
- Pile it into bowls, scatter cheese and cilantro on top, and tuck a lime wedge on the side. Serve it warm or let it chill in the fridge for a cold pasta salad tomorrow.
Save One evening I served this to a friend who was having a terrible week, and she sat at my counter eating straight from the bowl, not saying much, just twirling her fork and nodding. When she finally looked up, she said it tasted like hope. I laughed, but I knew what she meant. Sometimes a plate of something bright and easy is exactly the reset you need.
How to Store and Reheat
This pasta keeps in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a tablespoon or two of water or milk and stir it gently over low heat, or just eat it cold straight from the container like I do when I'm standing in front of the fridge at midnight.
Ways to Make It Your Own
If you want heat, blend in half a jalapeno with the seeds removed, or stir in a spoonful of hot sauce at the end. Swap the chicken for shrimp or leave it out entirely and toss in roasted chickpeas for a vegetarian version. I've also made this with penne when I didn't have rotini, and it worked just fine, the shape matters less than the sauce.
Serving Suggestions
This pasta is filling enough to stand alone, but it pairs beautifully with a simple side salad dressed in lime vinaigrette or a handful of tortilla chips on the side for scooping. I like to serve it with cold beer or sparkling water with lime, something that echoes the brightness of the dish.
- Add diced avocado on top for creamy richness.
- Toss in halved cherry tomatoes for little bursts of sweetness.
- Serve it warm for dinner or pack it cold for lunch the next day, it works both ways.
Save This dish reminds me that dinner doesn't have to be complicated to feel special. Keep a rotisserie chicken in the fridge and a lime in the bowl, and you're halfway to something that tastes like you spent all afternoon in the kitchen.
Recipe FAQ Section
- → Can I use a different type of pasta?
Yes, rotini works wonderfully, but penne, fusilli, or any medium-sized pasta will work equally well. Choose shapes that hold sauce effectively.
- → How do I make this dish ahead of time?
Prepare the sauce and cook the pasta and chicken separately. Store in airtight containers for up to three days. Combine just before serving to maintain the best texture.
- → What's the best way to shred chicken for this dish?
Rotisserie chicken is the quickest option. Alternatively, poach boneless chicken breasts in simmering water for 12-15 minutes, then shred with two forks while still warm.
- → How can I adjust the heat level?
Add a minced jalapeño to the sauce for extra spice, or increase the chili powder. Start with small amounts and taste as you go to reach your preferred heat level.
- → Is this suitable for meal prep?
Absolutely. This dish works beautifully as a cold pasta salad for lunch boxes. Store dressed pasta in containers and enjoy chilled, or reheat gently if preferred.
- → What are good substitutes for Greek yogurt?
Sour cream, regular yogurt, or a combination of mayonnaise and lime juice can replace Greek yogurt. Adjust quantities slightly as these have different consistencies.