Cilantro Lime Chicken Pasta: Zesty, Creamy, and Unforgettably Bold

I’ve chased the flavor of the perfect cilantro lime taco from a tiny, tucked-away shop in Austin for years. You know the one—that bright, zesty, electric combination of fresh cilantro and sharp lime that makes you feel alive. For the longest time, whenever I tried to capture that magic in a creamy pasta dish, it would just… fall flat. The sauce would be timid, the lime would disappear, and the cilantro would taste dull and cooked. It was missing its soul.

But after more than a dozen tests in my own kitchen, I found the secret. The missing piece of the puzzle wasn’t more lime or a mountain of cilantro. It was a single, finely minced jalapeño. That little bit of heat is the backbone the entire dish was crying out for. It doesn’t just make it “spicy”—it acts like a megaphone for the other ingredients, amplifying the lime, waking up the cilantro, and turning a simple chicken pasta into an absolute showstopper.

This isn’t just another recipe. This is the version that delivers on the promise of its name: a truly vibrant, zesty, and utterly creamy cilantro lime chicken pasta.

Why This Recipe Works

• A Kick That Amplifies: The jalapeño provides a subtle heat that makes the cilantro and lime flavors taste brighter and more pronounced, solving the “dull sauce” problem.
• Guaranteed Silky-Smooth Sauce: My specific method shows you how to combine the cream and lime without any risk of a watery, curdled disaster. It’s foolproof.
• Flavor That Stays Fresh: We add the cilantro and lime juice at the very end, off the heat. This is the crucial step to keeping their flavors bold, fresh, and zesty, not cooked and muted.
• Weeknight Hero: It delivers a restaurant-quality flavor experience using simple, accessible ingredients, all in about 30 minutes.

Key Ingredients & Smart Swaps

Of course. Let’s get into the “why” behind what makes this dish work. The right ingredients—in the right amounts—are the foundation of a recipe you can trust every single time.

The Stars of the Show: Why These Ingredients Matter

Two ingredients here do the heavy lifting to guarantee a superior result. Don’t be tempted to swap them unless you know the trade-offs!

• Heavy Cream: This is the non-negotiable secret to a silky, unbreakable sauce. Why? It’s all about the fat content. Heavy cream (or heavy whipping cream) has enough fat (over 36%) to emulsify beautifully and resist curdling or splitting when the acidic lime juice is added. Using milk or half-and-half is just asking for a watery, broken sauce. We don’t do that here.
• The Jalapeño: Think of this less as a heat source and more as a flavor amplifier. One small, finely minced jalapeño provides the perfect backbone of warmth that makes the lime zestier and the cilantro more aromatic. You’ll be amazed at how it elevates the entire dish from “good” to “unforgettable.”

Full Ingredient List

For the Chicken & Pasta

• 1 lb (16 oz) Fettuccine or Linguine: The shape is perfect for catching every bit of the creamy sauce.
• 1.5 lbs Boneless, Skinless Chicken Thighs: Cut into 1-inch bite-sized pieces. Thighs stay incredibly tender and juicy.
• 1 tbsp Olive Oil
• 2 tbsp Unsalted Butter
• Salt and Freshly Ground Black Pepper: To season every layer.

For the Creamy Cilantro-Lime Sauce

• 4 cloves of garlic: finely minced.
• 1 small jalapeño: seeds and ribs removed, finely minced.
• ¼ cup Chicken Broth: Low-sodium is best, so you can control the salt.
• 1 ½ cups Heavy Cream: This is the magic ingredient for a stable, rich sauce.
• 1 cup Freshly Grated Parmesan Cheese: Don’t use the pre-shredded kind; its anti-caking agents will make your sauce grainy. For the richest flavor and smoothest melt, it’s always worth using a real block of Parmesan. If you’ve ever wondered about the difference between Parmigiano-Reggiano and other hard cheeses, this guide is fantastic—and you’ll absolutely taste the quality in your final sauce.
• Juice AND Zest of 2 Medium Limes: Using both gives you a deep, layered lime flavor.
• 1 cup fresh cilantro: loosely packed and coarsely chopped. This seems like a lot, but it’s essential for a truly vibrant flavor.

Smart Swaps & Substitutions

I test my recipes to be perfect as-is, but I know kitchens are all about adapting! Here are some swaps you can make with confidence.

Essential Equipment

You don’t need anything fancy to pull this off, but a couple of key tools will make the process smoother and guarantee that signature, silky sauce we’re after.

A Large Skillet or Sauté Pan (12-inch is ideal)

• Why it’s essential: This is all about giving the chicken room to develop a gorgeous, golden-brown crust. If you crowd the chicken into a smaller pan, it will steam instead of sear, and you’ll lose out on a massive layer of flavor. A larger pan also gives you plenty of space to build that beautiful cream sauce without it sloshing over the sides when you add the pasta.

A Microplane or Fine Box Grater

• Why it’s essential: This is my number-one tip for a truly lump-free, velvety cream sauce. Pre-shredded cheese is coated in starches that will turn your sauce grainy. Grating your Parmesan fresh on the finest holes of a grater creates light, feathery shreds that melt like a dream the moment they hit the warm cream. A microplane is also the absolute best tool for zesting the lime, as it effortlessly removes the flavorful green peel while leaving the bitter white pith behind.

A Large Pot for Pasta

• Why it’s essential: Pasta needs to swim, not wade. Cooking your fettuccine in a generous amount of rapidly boiling, salty water ensures it cooks evenly and doesn’t clump together. We’ll also be scooping some of that starchy pasta water out to help the sauce cling to every single strand.

That’s it. Just your standard knives, cutting boards, and a whisk will see you through the rest. See? I told you this was easy.

Expert Tips for Flawless Results

Think of me as your co-pilot for this recipe. I’ve made all the mistakes so you don’t have to. Here are the answers to the questions you might not even know you have yet.

What’s the #1 Secret to a Creamy, Unbroken Sauce?

This is the big one. This is how you get a restaurant-quality cream sauce that’s silky and stable every single time, even when adding acidic lime juice.

The fear is real: you add lime juice to a cream sauce, and suddenly you have a curdled, watery mess. Here’s the simple science to prevent that forever. It’s a two-part trick:

1. Use High-Fat Cream: As we covered in the ingredients, heavy cream is your best friend. Its high fat content provides a rich, stable emulsion that is naturally resistant to curdling from acid.
2. Control Your Temperature: This is the master technique. Acid and heat are what cause a sauce to break. So, we manage them. After you’ve simmered your cream and melted in the Parmesan, turn the heat down to low or even off completely. Let the sauce cool for just a moment before you stir in the final lime juice and cilantro. This simple step takes away the heat shock and ensures the cream and acid play nicely together.

How Do I Keep the Cilantro and Lime Flavors So Bright and Fresh?

Have you ever made a dish like this and the lime just vanishes, or the cilantro tastes kind of bitter and cooked? I sure have.

Here’s the golden rule: Treat the lime juice and fresh cilantro like a garnish, not a core ingredient.

These are delicate, vibrant flavors, and high heat is their mortal enemy. Heat destroys the fresh, zesty compounds in the lime and wilts the cilantro, turning its flavor grassy and dull. Always, always stir in your fresh lime juice, zest, and chopped cilantro at the very last second, when the pan is off the heat. The residual warmth of the pasta and sauce is more than enough to bloom their aromas and blend their flavors perfectly without “cooking” them away.

My Sauce Is Too Thick / Too Thin! How Do I Fix It?

Don’t panic! Your sauce’s consistency is easy to adjust. The secret weapon is that starchy, cloudy water your pasta cooked in.

• If your sauce is too thick: Simply add a splash (about 1/4 cup) of your reserved pasta water and stir it in. The starch in the water helps loosen the sauce while keeping it creamy and emulsified, helping it cling to the pasta perfectly. Repeat with small splashes until it’s the consistency you love.
• If your sauce is too thin: The easiest fix is to add another handful of finely grated Parmesan and stir until it melts. You can also let the sauce simmer gently for another minute or two before you add the pasta and the final lime/cilantro.

How Can I Be Sure My Chicken Is Perfectly Cooked?

The goal is juicy, tender chicken—not dry or, even worse, undercooked.

Visually, you’re looking for the chicken to be opaque and lightly browned on all sides, with no pink remaining in the center. But for absolute peace of mind, there’s no substitute for an instant-read digital thermometer. It takes all the guesswork out of the equation. Chicken is perfectly and safely cooked when its internal temperature reaches 165°F (74°C). No guessing, just perfect chicken every time.

Step-by-Step Instructions

Alright, this is the fun part. Let’s walk through it together. Read these steps before you start, get your ingredients in place (that’s what the pros call mise en place), and I promise you, this will be a breeze.

1. Cook the Pasta & Prep Your Chicken:

Get a large pot of water on the boil. Once it’s roaring, salt it generously—it should taste like the sea. This season the pasta is from the inside out. Drop in your 1 lb of fettuccine and cook according to package directions until it’s al dente (still has a slight bite). CRUCIAL STEP: Before you drain the pasta, use a mug to reserve at least 1 ½ cups of the starchy cooking water. This is liquid gold for your sauce later. While the pasta cooks, pat your 1.5 lbs of chicken thighs dry with a paper towel and season them liberally on all sides with salt and pepper.

2. Sear the Chicken to Golden Perfection:

Place a large, 12-inch skillet over medium-high heat. Add the 1 tbsp of olive oil and 2 tbsp of butter. Once the butter is melted and sizzling, carefully place the seasoned chicken in the pan in a single layer. Don’t move it! Let it cook undisturbed for 3-4 minutes per side. You’re listening for a confident sizzle and looking for a deep, golden-brown crust to form. That crust is pure flavor! Once beautifully browned and cooked through to 165°F, remove the chicken from the skillet and set it aside on a plate.

3. Build Your Flavor Base:

Lower the heat to medium. Add the 4 cloves of minced garlic and the 1 finely minced jalapeño to the skillet. Stir them through the leftover chicken drippings and butter for about 30-60 seconds. You’re done the second you start to smell that nutty, irresistible garlic aroma perfuming your kitchen. Don’t let it burn! Now, pour in the ¼ cup of chicken broth to deglaze the pan. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the skillet. Let the broth bubble and reduce by about half.

4. Create the Silky Cream Sauce:

Reduce the heat to low and pour in the 1 ½ cups of heavy cream. Stir everything together and let it come to a gentle simmer. Allow the sauce to bubble softly for 3-4 minutes, stirring occasionally, until it has thickened just enough to coat the back of your spoon.

5. The Grand Finale: Bring It All Together (Off-Heat!)

This is the most important step. TURN OFF THE HEAT. Remove the skillet from the hot burner entirely. Add the cooked chicken and the drained fettuccine to the sauce in the pan. Toss everything to coat. Now, sprinkle in the 1 cup of freshly grated Parmesan cheese and toss continuously until the cheese is melted and the sauce is smooth. The residual heat is plenty to melt it perfectly. Finally, with the pan still off the heat, add the last layer of bright, fresh flavor: pour in the juice and zest of 2 limes and the 1 cup of chopped cilantro.

6. Finish and Serve Immediately: Give it one final, magnificent toss. If the sauce looks a little too thick, add a splash of your reserved pasta water and stir until it loosens into a perfectly luscious, clingy sauce. Serve right away, garnished with a little extra cilantro and a sprinkle of Parmesan. Enjoy the masterpiece you just created.

Pro Variations to Customize

Think of the original recipe as your trusted foundation. Now, let’s build on it!

Make It Fiery & Smoky

If you’re like me and love a little extra complexity and a deeper, smoldering heat, this variation is for you. It leans right into that “Fiery & Flavorful” profile we cherish and turns up the volume on the dish’s taco shop-inspired roots.

• How to do it: In Step 3, along with the minced garlic and jalapeño, stir in 1 to 2 teaspoons of finely minced chipotle pepper in adobo sauce. These canned peppers are an absolute powerhouse of smoky flavor. Be sure to stir it for the full 30-60 seconds to let that smoky flavor bloom in the hot butter before you deglaze with the chicken broth.

Add a Bright & Nutty Crunch

Sometimes you want to boost a dish not with more heat, but with more texture and freshness. This variation adds a cool, creamy element and a delightful, savory crunch that complements the silky sauce perfectly.

• How to do it: At the very end, in Step 6, after you’ve tossed everything together off the heat, gently fold in 1 medium avocado, cubed, and sprinkle ½ cup of toasted, salted pepitas (pumpkin seeds) over the top just before serving. The contrast between the warm, creamy pasta and the cool, fresh avocado is simply divine.

Storing, Freezing & Reheating

Follow these simple rules, and your leftovers will be something to look forward to, not a sad, separated mess.

Storing in the Refrigerator

Once the pasta has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. The flavors may even meld and deepen a bit overnight, which is a delicious bonus!

A Note on Freezing: Please Don’t!

I strongly advise against freezing this dish. Cream-based sauces are notoriously poor candidates for freezing. The magic of our sauce is the stable emulsion we created between the fat in the cream and the other liquids. When you freeze and then thaw a sauce like this, that emulsion breaks. The ice crystals that form cause the fat and water molecules to separate. Upon reheating, you’ll be left with a grainy, oily, and watery sauce. Trust me, it’s not a pleasant experience, so it’s best to enjoy this dish fresh.

The Best Way to Reheat: Gentle & Slow on the Stovetop

Skip the microwave. Its harsh, uneven heat is the fastest way to ruin the sauce’s texture, often causing it to separate and become oily. The stovetop is your only friend here, and it’s nearly foolproof.

1. Place the leftover pasta in a small skillet or saucepan over low heat.
2. Add a splash of milk, chicken broth, or a touch of heavy cream. This is the crucial step to revive the sauce and bring back its original silky consistency.
3. Cover the pan and let it heat gently for about 5-7 minutes, stirring occasionally. The cover traps steam, helping to warm the pasta and chicken through without drying anything out.
4. Once it’s steaming and heated to your liking, the sauce should have returned to its former glory. Give it a final stir and serve immediately. It will taste nearly as good as it did on night one.

What to Serve With This Dish

You want sides that are either bright and fresh to cut through the richness or simple and ready to scoop up that incredible sauce.

• A Peppery Arugula Salad
  • The flavor logic: This is my top choice. The sharp, peppery bite of fresh arugula tossed in a simple lemon vinaigrette provides the perfect, fresh contrast to the creamy pasta. It cuts through the richness and keeps the whole meal from feeling too heavy.
• Quick Corn & Black Bean Salad
  • The flavor logic: Lean right into those taco-shop roots! Just combine a can of drained corn, a can of rinsed black beans, some finely diced red onion, and another squeeze of fresh lime juice. It’s a five-minute side that adds a wonderful texture and a pop of sweetness.
• Warm Garlic Bread or Tortilla Chips
  • The flavor logic: Let’s be real—you can’t let a single drop of that cilantro-lime cream sauce go to waste. A classic slice of warm garlic bread is the perfect tool for the job. Or, for a fun, crunchy twist, serve it with a side of sturdy tortilla chips for scooping.

If you love how this pasta masters the balance of a luxurious cream sauce with a serious kick of spice, then the next recipe you absolutely have to try is my fan-favorite Blackened Chicken Alfredo. It takes that same creamy, spicy philosophy and gives it a deep, smoky Cajun twist you’ll adore.

Frequently Asked Questions (FAQs)

Sauce & Citrus Questions

Herb Swaps & Make-Ahead Tips

The Science of a Perfect Cilantro-Lime Cream Sauce

This is my favorite part—the “kitchen science” that will make you a more intuitive and confident cook. Understanding why a technique works is the key that unlocks your ability to create incredible food, not just follow recipes. Let’s break down the two pillars of this flawless sauce.

The Secret to a Silky, Stable Sauce: The Science of the Emulsion

The moment every cook dreads: you add the final ingredient, and your beautiful, creamy sauce suddenly becomes a watery, curdled mess. This happens for a specific scientific reason, and once you understand it, you can prevent it forever.

At its heart, a cream sauce is a beautiful emulsion. Think of it as tiny globules of rich butterfat suspended perfectly in water, all held together by proteins. What keeps it silky is that the fat is held in a stable, happy balance.

This happy balance has two mortal enemies: high heat and strong acid (our lime juice). When you hit the delicate proteins in the cream with both at the same time, they panic. They tense up, clump together, and release the fat they were holding onto. The result? The fat separates into an oily layer, and the water is left behind, creating that dreaded grainy, broken texture.

This is precisely why our method insists on two things:

1. Using high-fat heavy cream, which creates a much more robust and stable emulsion to begin with. There’s more fat and less water, giving you a bigger buffer against breaking.
2. Adding the lime juice off the heat. By taking the shock of high heat out of the equation, we allow the acid to blend into the sauce gently, without causing those proteins to seize. It’s the simple, scientific guarantee of a perfectly silky sauce.

High Heat is the Enemy of Fresh Flavor

Now that the texture is locked in, we have to protect the taste. The vibrant, electric flavors we love in fresh lime juice and cilantro come from highly delicate, volatile aromatic compounds. When you subject them to the high, sustained heat of a bubbling sauce, two things happen:

1. They Evaporate: Like steam from a kettle, these delicate compounds quickly boil off and escape into the air. The bright “zing” literally vanishes from your pan, leaving behind a dull, one-dimensional flavor.
2. They Transform (for the worse): The heat also chemically alters the compounds that remain. The fresh, peppery notes of cilantro can turn bitter and grassy, while the sharp tang of lime becomes muted and almost sour. You’ve essentially “cooked out” all the magic.

This is why my final instruction is the most important: TURN OFF THE HEAT.

By using the more gentle residual heat that’s already in the sauce, we can gently “bloom” the herbs and lime, releasing their incredible aromas and weaving their flavors into the sauce without destroying them. That is the complete science behind a sauce that is both flawlessly silky and unforgettably vibrant.

You Made It! Now Make It Your Own

Your turn! I put my heart into testing and perfecting these recipes, and the biggest reward is knowing they’re being enjoyed in kitchens just like yours. If you make this Cilantro Lime Chicken Pasta, please leave a star rating and a comment below!

I’d especially love to know: What’s your favorite taco topping that you think would be an amazing addition to this pasta? Cotija cheese? A sprinkle of tajin? Let me know your creative ideas!

If you’re obsessed with finding the perfect fiery and flavorful weeknight meal, you’ll find dozens of my best creations on my Spicy Chicken Pasta Recipes page. And for your next dinner adventure, you have to try my vibrant Rasta Pasta or the knockout Chili’s Cajun Chicken Pasta Copycat.

Easy Pasta, Every Time.

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About the Author:

Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

This recipe was last tested and updated in September 2025 to ensure perfect results.

Cilantro Lime Chicken Pasta Recipe

Craving a cilantro lime chicken pasta that actually pops with flavor? My secret method guarantees a silky, non-curdled sauce and a vibrant, spicy kick. This is the recipe you’ve been searching for!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Tex-Mex

Servings 6 servings

Calories 850 kcal

Equipment

• Large Skillet or Sauté Pan (12-inch)
• Microplane or Fine Box Grater
• Large Pot (for pasta)

Ingredients

  

For the Chicken & Pasta

• 1 lb Fettuccine or Linguine
• 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch bite-sized pieces
• 1 tbsp Olive Oil
• 2 tbsp Unsalted Butter
• Salt and Freshly Ground Black Pepper to season

For the Creamy Cilantro-Lime Sauce

• 4 cloves Garlic finely minced
• 1 small Jalapeño seeds and ribs removed, finely minced
• ¼ cup Chicken Broth low-sodium
• 1 ½ cups Heavy Cream
• 1 cup Freshly Grated Parmesan Cheese
• Juice AND Zest of 2 Medium Limes
• 1 cup Fresh Cilantro loosely packed and coarsely chopped

Instructions

 

• Cook the Pasta & Prep Your Chicken: Get a large pot of water on the boil. Once it’s roaring, salt it generously. Drop in your 1 lb of fettuccine and cook according to package directions, until it’s al dente. CRUCIAL STEP: Before you drain the pasta, use a mug to reserve at least 1 ½ cups of the starchy cooking water. While the pasta cooks, pat your 1.5 lbs of chicken thighs dry and season them liberally on all sides with salt and pepper.
• Sear the Chicken to Golden Perfection: Place a large, 12-inch skillet over medium-high heat. Add the 1 tbsp of olive oil and 2 tbsp of butter. Once the butter is melted and sizzling, carefully place the seasoned chicken in the pan in a single layer. Let it cook undisturbed for 3-4 minutes per side until a deep, golden-brown crust forms. Once cooked through to 165°F, remove the chicken from the skillet and set it aside on a plate.
• Build Your Flavor Base: Lower the heat to medium. Add the 4 cloves of minced garlic and the 1 finely minced jalapeño to the skillet. Stir them through the leftover drippings for about 30-60 seconds, until fragrant. Pour in the ¼ cup of chicken broth to deglaze the pan. Use a wooden spoon to scrape up all the browned bits from the bottom. Let the broth bubble and reduce by about half.
• Create the Silky Cream Sauce: Reduce the heat to low and pour in the 1 ½ cups of heavy cream. Stir everything together and let it come to a gentle simmer. Allow the sauce to bubble softly for 3-4 minutes, stirring occasionally, until it has thickened slightly.
• The Grand Finale: Bring It All Together (Off-Heat!): TURN OFF THE HEAT. Remove the skillet from the hot burner entirely. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything to coat. Sprinkle in the 1 cup of freshly grated Parmesan cheese and toss continuously until the cheese is melted. Finally, pour in the juice and zest of 2 limes and the 1 cup of chopped cilantro.
• Finish and Serve Immediately: Give it one final toss. If the sauce is too thick, add a splash of your reserved pasta water and stir until it loosens into a luscious sauce. Serve right away, garnished with extra cilantro and Parmesan.

Notes

• The Secret to a Silky Sauce: The science to avoiding a watery sauce is controlling heat and acid. By using high-fat heavy cream and adding the lime juice ONLY after turning off the heat, you prevent the dairy proteins from curdling, guaranteeing a smooth texture.
• The Secret to Bright Flavor: The fresh taste of cilantro and lime comes from delicate compounds that high heat destroys. Adding them at the very end, off the heat, preserves their vibrant, zesty flavor.
• Storing & Reheating: Store in an airtight container for up to 3 days in the refrigerator. Do not freeze cream sauces. Reheat gently in a pan on the stovetop over low heat with a splash of milk or broth to revive the sauce’s texture.

Keyword 30 minute weeknight dinner, Cilantro Lime Pasta, creamy chicken pasta, Jalapeño Pasta, spicy pasta

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