Cilantro Lime Chicken One-Pot Pasta

No ratings yet

Rotini and cumin-spiced chicken thighs simmered in chicken broth, finished off heat with fresh lime juice, zest, and cilantro for a bright 34-minute Mexican-inspired dinner.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 22

Total Time 34

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

Chicken

1½ lbs boneless skinless chicken thighs, cubed
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt

Pasta & Liquid

12 oz rotini
3½ cups low-sodium chicken broth
2 tablespoon olive oil

Aromatics

5 cloves garlic, minced
1 medium yellow onion, diced
1 jalapeño, seeded and minced (optional)

Finish

Juice of 2 limes (about ¼ cup)
Zest of 1 lime
1 cup fresh cilantro, roughly chopped

Equipment

Wide Dutch oven or deep skillet (at least 5-quart)
Instant-read thermometer

Method

Toss chicken with cumin, chili powder, garlic powder, and salt. Heat oil in a Dutch oven over medium-high; sear chicken 3–4 min until golden. Flip, cook 2 min more. Remove to a plate.
Reduce heat to medium. Cook onion 3 min. Add garlic and jalapeño; cook 1 min.
Add broth; stir and scrape up browned bits. Bring to a boil.
Add rotini and return chicken with juices. Simmer vigorously uncovered 12–14 min, stirring every 2 min, until pasta is al dente and chicken reads 165°F.
Remove from heat. Stir in lime juice, zest, and cilantro. Let stand 2 minutes and serve.

Notes

Lime juice goes in OFF heat — heat destroys the bright citrus aroma.
Chicken thighs preferred; if using breast, pull 2 min early.
Add cilantro off heat to preserve its volatile aromatic oils.
Top with crumbled cotija cheese at serving for authentic Mexican character.
Paste liquid levels mid-cook by adding broth ¼ cup at a time if absorbed too fast.

Tried this recipe?