Imagine a bowl of al dente pasta drenched in a silky, herb‑infused sauce that sings of citrus and freshness. That’s the magic of Creamy Cilantro Lime Pasta—a dish that turns everyday ingredients into a celebration of flavor.
What makes this recipe stand out is the perfect marriage of tangy lime juice, aromatic cilantro, and a velvety cream base. The sauce clings to each strand, delivering a burst of bright, slightly smoky notes that keep you reaching for more.
This pasta is ideal for busy professionals, families looking for a quick dinner, or anyone craving a light yet satisfying meal. Serve it for a casual weeknight supper, a weekend brunch, or even as a potluck star.
The cooking process is straightforward: cook the pasta, whisk together a quick sauce, toss everything together, and finish with a sprinkle of zest and herbs. In less than thirty minutes you’ll have a restaurant‑quality plate ready to wow.
Why You'll Love This Recipe
Bright, Zesty Flavor: Fresh cilantro and lime create a lively, aromatic profile that lifts the creamy sauce without overwhelming it.
Speedy Weeknight Solution: With a total time under 35 minutes, this dish fits perfectly into hectic schedules while still feeling special.
Versatile Base: The sauce works beautifully with spaghetti, linguine, or even gluten‑free pasta, letting you adapt it to pantry staples.
Healthy Boost: Cilantro adds antioxidants, lime provides vitamin C, and the modest cream keeps the dish indulgent yet balanced.
Ingredients
The foundation of this pasta is a blend of fresh herbs, citrus, and a touch of cream that together create a sauce both rich and refreshing. The pasta itself provides a neutral canvas, while the optional protein adds heartiness. Every component is chosen to balance acidity, creaminess, and herbaceous brightness, ensuring a harmonious bite every time.
Main Ingredients
- 12 oz linguine or spaghetti
- 1 lb boneless, skinless chicken breast, sliced thin (optional)
Sauce Components
- 1 cup heavy cream
- Zest of 2 limes
- Juice of 2 limes (about ¼ cup)
- ½ cup fresh cilantro leaves, loosely packed
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
Seasonings & Garnish
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red‑pepper flakes (optional)
- Extra cilantro leaves and lime wedges for garnish
These ingredients work together to create a sauce that’s simultaneously creamy, tangy, and herbaceous. The lime zest and juice cut through the richness of the cream, while the cilantro adds a fresh, slightly peppery note. Parmesan deepens the umami, and a pinch of red‑pepper flakes offers a subtle heat that rounds out the flavor profile.
Step-by-Step Instructions
Preparing the Pasta & Protein
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 9‑11 minutes. While the pasta cooks, season the sliced chicken with a pinch of salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium‑high heat, then sear the chicken for 3‑4 minutes per side until golden and cooked through. Transfer the chicken to a plate and set aside.
Making the Cilantro Lime Sauce
- Saute aromatics. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Toss in the minced garlic and cook for 30 seconds, just until fragrant. This brief sauté releases garlic’s flavor without burning.
- Deglaze & add cream. Pour in the heavy cream, stirring to loosen any browned bits stuck to the pan. Those bits, called fond, are flavor gold and will enrich the sauce.
- Incorporate citrus. Stir in lime zest, lime juice, and the grated Parmesan. Simmer gently for 2‑3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Blend cilantro. Transfer the sauce to a blender or use an immersion blender; add the cilantro leaves, red‑pepper flakes (if using), and a pinch of salt. Blend on low until the sauce is smooth and bright green. Return to the skillet and keep warm over low heat.
Combining & Finishing
Drain the pasta, reserving ½ cup of cooking water. Toss the hot pasta into the skillet with the cilantro lime sauce, adding reserved water a tablespoon at a time until the sauce clings perfectly. Slice the rested chicken into bite‑size strips and fold them into the pasta. Finish with an extra drizzle of lime juice, a sprinkle of fresh cilantro, and a pinch of black pepper. Serve immediately while the sauce is glossy and the pasta is steaming.
Tips & Tricks
Perfecting the Recipe
Reserve pasta water. The starchy water helps bind the sauce to the noodles, creating a silky coating without extra butter.
Don’t over‑cook the chicken. Sear quickly on high heat, then finish in the sauce; this keeps it juicy and prevents dryness.
Blend sauce while warm. Warm sauce blends more easily, giving a smoother texture and preserving the bright green hue of cilantro.
Flavor Enhancements
Add a splash of chicken broth for extra depth, or stir in a teaspoon of toasted cumin for a subtle smoky undertone. A dollop of cream cheese can make the sauce extra luscious without overwhelming the citrus.
Common Mistakes to Avoid
Avoid adding the lime juice too early; the acid can cause the cream to curdle. Also, never rinse the pasta after draining—starch is essential for sauce adhesion.
Pro Tips
Use fresh cilantro. Fresh leaves give a brighter flavor and vivid color compared to dried cilantro.
Pre‑zest the lime. Zest before juicing to avoid bitterness; the zest contains essential oils that amplify aroma.
Finish with butter. A small knob of cold butter swirled in at the end adds gloss and a velvety mouthfeel.
Variations
Ingredient Swaps
Swap chicken for shrimp, thinly sliced pork tenderloin, or a plant‑based protein like tempeh. Replace heavy cream with coconut milk for a dairy‑free twist, or use Greek yogurt for a tangier, lighter sauce. Feel free to experiment with other herbs—basil or mint can add a new dimension.
Dietary Adjustments
For gluten‑free meals, choose rice noodles or certified gluten‑free pasta. To make the dish vegan, omit the chicken, use a plant‑based cream (such as cashew or oat), and replace Parmesan with nutritional yeast. Low‑carb eaters can serve the sauce over spiralized zucchini or shirataki noodles.
Serving Suggestions
Pair the pasta with a crisp cucumber‑mint salad, roasted corn on the cob, or a simple avocado‑lime salsa. A side of garlic‑bread or toasted naan is perfect for mopping up any extra sauce, while a glass of chilled Sauvignon Blanc balances the citrusy richness.
Storage Info
Leftover Storage
Allow the pasta to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. If you anticipate a longer hold, portion the leftovers into freezer‑safe bags, flatten them, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of broth or water to revive the sauce’s creaminess. Stir frequently until warmed through, about 4‑5 minutes. In a microwave, cover the portion with a damp paper towel and heat on medium power for 1‑2 minutes, stirring halfway.
Frequently Asked Questions
Creamy Cilantro Lime Pasta delivers a vibrant, restaurant‑style experience with minimal effort. By mastering the balance of citrus, herbs, and cream, you’ll create a dish that’s both comforting and exciting. Feel free to tweak proteins, swap herbs, or adjust the heat to suit your palate—cooking is an adventure, after all. Enjoy every bright, silky bite and share the joy with those around you!
