Pin It I stumbled on this combination during a weeknight dinner crisis when I had rotisserie chicken, a half-used tub of Greek yogurt, and a lime that was on its last legs. The sauce came together so bright and creamy that my husband actually paused Netflix to ask what I'd made. Now it's in our regular rotation, especially when we need something that feels special but takes zero mental energy.
Last summer I made this for a friend who swears she hates cilantro, and she went back for seconds. The lime balances everything so beautifully that even skeptical eaters find themselves scraping their plates. Something about that vibrant green sauce against the golden pasta makes the whole table perk up.
Ingredients
- Rotini pasta: The corkscrew shape grabs onto every bit of that creamy sauce, though any short pasta works in a pinch
- Cooked shredded chicken: Rotisserie chicken is my secret weapon for weeknight speed, but poached breasts work beautifully too
- Greek yogurt: Plain Greek yogurt creates an incredibly silky sauce base while keeping things light and protein-packed
- Fresh cilantro: Don't be shy here, fresh cilantro is what makes the sauce sing with that bright, herbaceous punch
- Lime juice and zest: Both the juice and zest are essential, the zest holds all those fragrant oils that make the dish pop
- Garlic: Freshly minced garlic gives you that aromatic foundation, jarred stuff just doesn't measure up here
- Extra-virgin olive oil: This helps the sauce cling to the pasta and adds that luxurious mouthfeel
- Cumin and chili powder: These warm spices ground the bright flavors and add just a whisper of heat
- Cotija or feta cheese: The salty crumble on top creates these little bursts of flavor that cut through the creaminess
Instructions
- Cook the pasta to perfect tenderness:
- Boil your rotini in salted water until it's just past al dente, since it will soak up some of that sauce later. Drain well but don't rinse, you want those starches to help everything cling together.
- Whip up that vibrant green sauce:
- Toss the yogurt, cilantro, lime juice, zest, garlic, olive oil, cumin, chili powder, salt, and pepper into your blender. Let it run until the sauce turns this gorgeous bright green and smells like a Mexican restaurant kitchen.
- Bring everything together:
- Dump the hot pasta and shredded chicken into a large bowl, pour over that stunning green sauce, and toss until every single piece is coated. The residual heat from the pasta helps the sauce meld into all the nooks and crannies.
- Taste and adjust before serving:
- Take a quick bite and see if it needs more salt or a squeeze of lime, then serve it up while it's still warm with crumbled cheese and extra cilantro on top.
Pin It My mom called me mid-bite during our first attempt and I had to put her on speakerphone just so I could keep eating. She heard me raving about it and now she requests it whenever she visits, claiming it's the only pasta dish that doesn't leave her feeling heavy afterward.
Making It Your Own
Sometimes I throw in a diced jalapeño if I'm craving more kick, and my sister adds corn and black beans to turn it into a full Tex-Mex bowl. The beauty of this sauce is that it plays nicely with whatever you've got in the crisper drawer.
Serving Suggestions
I love pairing this with a simple green salad dressed with lemon vinaigrette, something sharp enough to cut through the creamy sauce. On colder nights, roasted broccoli or asparagus on the side makes it feel like a complete meal that still comes together quickly.
Make Ahead And Storage
This pasta actually transforms beautifully into a cold pasta salad the next day, the flavors meld and the sauce thickens into almost a dressing. I've packed it for lunch more times than I can count, and it holds up perfectly for meal prep sessions.
- Store any leftovers in an airtight container for up to three days
- Give it a quick splash of lime juice before serving leftovers to wake up the flavors
- The pasta will absorb more sauce as it sits, so you might want to stir in a spoonful of yogurt when reheating
Pin It Hope this becomes one of those recipes you find yourself making without even looking at the instructions, the kind that feels like an old friend the moment you take that first bite.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any pasta shape works well. Penne and fusilli are excellent alternatives to rotini and hold the sauce equally well.
- → What type of chicken works best?
Rotisserie chicken offers maximum convenience, though poached and shredded chicken breast provides a leaner option. Ensure the chicken is fully cooked and shredded into bite-sized pieces.
- → How do I make the sauce spicier?
Add a finely chopped jalapeño to the yogurt mixture before blending. Alternatively, increase the chili powder to 1 teaspoon or add a pinch of cayenne pepper for extra heat.
- → Can I substitute Greek yogurt?
Plain Greek yogurt provides the best texture and tang. Sour cream works as a substitute for a richer flavor, though it may be less nutritious.
- → Is this dish suitable for meal prep?
Yes, this pasta works excellently as a chilled salad for meal prep. Store in an airtight container for up to three days. The yogurt-based sauce prevents the pasta from drying out.
- → What cheese pairs best with this dish?
Cotija cheese adds a salty, crumbly texture that complements the creamy sauce beautifully. Feta cheese provides a tangy alternative with similar crumbly characteristics.