Save My neighbor handed me a bag of cilantro from her garden one afternoon, way more than I could use for tacos. I stood in the kitchen staring at it, then spotted leftover rotisserie chicken in the fridge. What started as a way to avoid waste turned into one of those accidental recipes that my family now requests by name. The cilantro-lime yogurt sauce came together so fast I thought I'd missed a step, but that bright green color and tangy kick told me everything was exactly right.
I made this for my sister during one of her marathon study sessions, and she ate it straight from the mixing bowl while flipping through notes. She looked up halfway through and said it tasted like summer vacation, which is probably the best compliment a pasta dish has ever received. Now every time she visits, she texts ahead asking if I still have cilantro and limes. It's become our unspoken tradition, a little plate of brightness during stressful weeks.
Ingredients
- Rotini pasta: The spirals catch and hold the creamy sauce in every twist, making each bite flavorful instead of letting the sauce pool at the bottom of the bowl.
- Cooked, shredded chicken breast: Rotisserie chicken is my secret weapon for speed, but poached chicken breast works beautifully if you have an extra ten minutes.
- Plain Greek yogurt: This is the creamy base that keeps things tangy and light, choose full-fat for the richest texture or low-fat if you prefer.
- Fresh cilantro leaves: The star of the sauce, it brings that unmistakable bright, herbaceous flavor that makes the whole dish sing.
- Fresh lime juice and zest: Both the juice and zest are essential, the zest adds aromatic oils that the juice alone can't deliver.
- Garlic: Two cloves might seem modest, but they blend into the sauce and add a mellow warmth without overpowering the lime.
- Extra-virgin olive oil: It helps the sauce blend smoothly and adds a subtle richness that balances the tanginess of the yogurt.
- Ground cumin and chili powder: These warm spices give the sauce a gentle depth and a hint of smokiness that complements the lime.
- Salt and black pepper: Simple seasonings that pull everything together, taste as you go and adjust to your preference.
- Cotija or feta cheese: A crumbly, salty garnish that adds little pockets of creamy contrast, completely optional but highly recommended.
Instructions
- Boil the Pasta:
- Cook the rotini in a large pot of salted boiling water according to the package directions until it's al dente. Drain it well and set it aside, but don't rinse it because you want that starchy surface to help the sauce cling.
- Blend the Sauce:
- While the pasta cooks, toss the Greek yogurt, cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and black pepper into a blender or food processor. Blend until the sauce is smooth and bright green, scraping down the sides if needed to get everything incorporated.
- Toss Everything Together:
- In a large bowl, combine the cooked rotini and shredded chicken, then pour the cilantro-lime yogurt sauce over the top. Toss gently but thoroughly until every piece of pasta and chicken is coated in that vibrant green sauce.
- Taste and Adjust:
- Give it a taste and add more salt, lime juice, or a pinch of chili powder if you want to tweak the flavor. This is your chance to make it exactly how you like it.
- Serve and Garnish:
- Serve the pasta immediately, topped with crumbled cotija or feta, extra chopped cilantro, and lime wedges on the side for anyone who wants an extra squeeze of brightness.
Save One summer evening, I packed this pasta into containers for a picnic at the park with friends. We sat on a blanket under the trees, and everyone kept going back for seconds even though we'd brought three other dishes. Someone said it tasted like the kind of meal you'd want after a long swim, fresh and satisfying without being fussy. That night, with the sun setting and the sound of laughter around me, this simple pasta felt like the best thing I'd ever made.
Making It Your Own
This recipe is endlessly flexible once you understand the basic structure. If you want more heat, blend a chopped jalapeño into the sauce or sprinkle red pepper flakes on top before serving. I've swapped the rotini for penne and fusilli depending on what's in the pantry, and both worked beautifully because any short pasta with ridges or curves will hold the sauce. You can even use whole wheat pasta if you prefer a nuttier flavor, just be ready for a slightly heartier texture.
Storing and Serving
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better after the flavors have had time to meld overnight. If you're planning to serve this as a cold pasta salad, make it a few hours ahead and let it chill completely, then give it a good stir and taste before serving because you might want to add a bit more lime juice or salt. I've brought this to potlucks and office lunches, and it always disappears first because it's one of those rare dishes that's just as good at room temperature as it is fresh from the bowl.
Tips for Success
The key to this dish is balancing the tanginess of the yogurt with the brightness of the lime and the warmth of the spices. Taste the sauce before you toss it with the pasta so you can adjust the seasoning while it's still easy to mix in more ingredients. If your cilantro is particularly strong or your limes are extra tart, you might need to dial things up or down slightly. Don't be afraid to trust your palate, this is one of those recipes that rewards a little intuition.
- Use rotisserie chicken to save time, or poach chicken breasts in seasoned water for about 15 minutes if you're starting from scratch.
- If the sauce seems too thick after blending, add a tablespoon of water or extra lime juice to loosen it up before tossing.
- For a dairy-free version, swap the Greek yogurt for a plant-based yogurt and skip the cheese garnish or use a vegan alternative.
Save This dish has become my answer to busy weeks and last-minute guests, a reliable recipe that feels special without demanding much effort. I hope it finds a place in your kitchen the way it has in mine, bringing a little brightness to your table whenever you need it.
Common Questions
- → Can I make this ahead of time?
Yes, this pasta is excellent for meal prep. You can store it in an airtight container in the refrigerator for up to 3 days. It's also delicious served chilled as a pasta salad, making it perfect for lunch prep or picnics.
- → What type of chicken works best?
Rotisserie chicken is the most convenient option and saves time. Alternatively, poach or grill chicken breasts at home for fresher control. Ensure the chicken is fully cooked and shredded into bite-sized pieces before mixing with the pasta.
- → How do I make the sauce smoother?
Use a blender or food processor to combine all sauce ingredients until completely smooth and vibrant green. This ensures the Greek yogurt emulsifies properly with the oil and lime juice for a creamy consistency.
- → Can I adjust the spice level?
Absolutely. For extra heat, add a finely chopped jalapeño or increase the chili powder to taste. For milder versions, reduce the chili powder or omit it entirely. You can also balance heat with additional Greek yogurt.
- → What pasta shapes work well?
Rotini is ideal for catching the sauce, but penne, fusilli, or bow-tie pasta also work beautifully. Choose shapes with ridges or curves to help the creamy sauce adhere to each piece of pasta.
- → Is this dish suitable for dietary restrictions?
This dish is naturally high in protein and low in carbs relative to its serving size. For gluten-free diets, substitute traditional pasta with gluten-free alternatives. For dairy-free, use non-dairy yogurt and omit the cheese topping.