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Chicken Pasta with Creamy Cilantro-Lime Alfredo Sauce

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Chicken Pasta with Creamy Cilantro-Lime Alfredo Sauce – delicious spaghetti in a creamy white cheese sauce with lots of flavor! The sauce is made by cooking garlic, adding freshly squeezed lime juice and cilantro and then mixing everything in a homemade alfredo sauce!

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If you’re looking for quick and easy chicken dinner ideas – this is the perfect recipe. It only takes about 30 minutes to make and uses very simple, basic ingredients. You’ll love the lime, garlic, and cilantro flavors combined in this creamy dish!


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Chicken Pasta with Creamy Cilantro-Lime Alfredo Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Chicken Pasta with Creamy Cilantro-Lime Alfredo Sauce


  • Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

  • 2 tablespoons olive oil
  • 1 lb chicken breast, sliced
  • salt and pepper
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice (use less if bottled juice)
  • 1/4 cup chicken broth
  • 1 tablespoon fresh cilantro, chopped
  • 2/3 cups heavy cream
  • 2/3 cups milk
  • 1/2 cup mozzarella or parmesan cheese, grated
  • 8 oz spaghetti pasta (use gluten free for gluten free version)
  • reserved cooked pasta water
  • 1 teaspoon fresh cilantro, chopped


  1. Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
  2. To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
  3. Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
  4. Cook pasta according to package instructions, drain, reserving some cooked pasta water.
  5. Add pasta to the sauce, along with the half of the chicken. Mix everything in and season pasta with more salt, if needed.
  6. Top with the remaining half of the chicken and more chopped cilantro.



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{ 16 comments… add one }
  • Peggy P August 6, 2015, 1:22 am

    You don’t say how much pasta to make. My guess would be a pound?

  • Jim Davis August 6, 2015, 9:08 am

    Going to try this recipe but wondering what the purpose/use of reserving some of the cooked pasta water? Recipe just says to reserve some but does not say why or for what?

    • Shirley September 2, 2015, 8:03 pm

      Hi Jim,

      The reserved pasta water is usually used when the pasta is too dry and there is not enough sauce when you combine the cooked pasta to the sauce. You may or may not need it but it’s good to put away about 1 cup, just in case. I hope this helps.

    • K October 17, 2015, 3:43 pm

      I usually always reserve some pasta water because if your sauce gets too thick, you can add some pasta water. You shouldn’t just add water because it would dilute the taste, but pasta water is already heavily salted and boiled in the pasta.

  • Cheryl November 9, 2015, 9:43 pm

    Thisl recipe does not say how much dried pasta to cook nor to use the pasta sauce to thin if necessary. Is anything else missing?

  • Lynn January 5, 2016, 8:53 pm

    I’m with the others… How much pasta? And how much water should we preserve?? You need to edit the post so all the readers are in

    • Darla Harris August 18, 2016, 12:10 am

      I saw 8 oz for amount of pasta. Also, the pasta water is to help thicken the sauce a little. The starchy water helps. That’s a little trick Rachel Ray uses.

  • Lynn January 5, 2016, 9:20 pm

    Julia – there’s some key info missing here, you need to update this post…

    Everyone else – its a half pound of pasta. I used spaghetti and it was just about perfect, almost too much. If you cook your pasta perfectly then you do not need to preserve any of the water. On and it was DELICIOUS!!! I’m making it again! It’s really good with broccoli or asparagus!! Just a light amount of butter, lime, salt and pepper and presto! Amazing food!!!

  • Jayne March 12, 2016, 2:21 pm

    I’m going to try this using zucchini noodles! It sounds delicious!

  • Vivian March 14, 2016, 9:04 am

    This was fabulous!! Will make it again over and over. The flavors of the lime,cilantro and cream were a perfect blend.

  • Tayler April 11, 2016, 9:17 pm

    Doesn’t say how much is in one serving, one cup?

  • Janet May 17, 2016, 4:58 pm

    Made this recipe. It was tasty. But next time I would double up on the sauce.

  • Dromomaniac August 29, 2016, 7:53 pm

    Wow, this is a GREAT recipe – my whole family loved it and it was so quick and easy to make! I’ve saved it & im sure it will be a family favourite. Thank you!

  • Bronte September 3, 2016, 10:04 pm

    Made this for dinner tonight – it was delicious. The lime flavor gave this creamy dish a refreshing feel!

  • Patricia October 23, 2016, 6:19 pm

    This is a great recipe, easy and quick.
    I just adjusted to my family members.
    We need more than 8.oz. of pasta

  • Rebecca October 12, 2017, 6:15 pm

    When I added the milk and cream it separated! Still tasted ok but not appetizing. I followed the directions—what did I do wrong?!

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