Zesty Pasta Con Pollo with Garlic, Tomato, and Fresh Cilantro
Not every chicken pasta needs a cream sauce to feel satisfying, and this one proves it, building all its flavor from garlic, tomato, and a bright hit of lime instead.
Pasta con pollo keeps things light but still deeply savory, tossing seared chicken and pasta in a garlicky tomato sauce finished with fresh cilantro.
Why You Will Love This Recipe
- No cream needed, so the flavor stays bright instead of heavy.
- Fresh lime and cilantro keep every bite light and zesty.
- The garlicky tomato sauce comes together in the same skillet as the chicken.
- Ready in about 30 minutes, perfect for a quick weeknight dinner.
- A lighter alternative to the usual creamy chicken pasta rotation.
Ingredients
- 12 ounces penne pasta
- 2 large chicken breasts, sliced into strips
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 small onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken broth
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro, for garnish
- 1/4 teaspoon red pepper flakes, optional
Crockery and Time To Create
- Large pot for boiling pasta
- Large deep skillet
- Tongs
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 4
Ingredient Substitutions and Variations
- Turkey breast, sliced: replaces chicken breast for a leaner protein option.
- Chicken thighs, sliced: replace chicken breast for a juicier, richer bite.
- Fire-roasted diced tomatoes: replace regular diced tomatoes for a smokier depth.
- Gluten-free penne: replaces regular pasta for a gluten-free version.
- Fresh lemon juice: replaces lime juice for a slightly different citrus note.
- Turkey sausage links, sliced: adds a savory addition alongside the chicken for extra depth.
Step-by-Step Instructions
Cook the Pasta Boil the penne in salted water until al dente, about 11 minutes. Reserve 1/2 cup of the pasta water, then drain and set the noodles aside.
Sear the Chicken Season the chicken strips with chili powder, salt, and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
Sauté the Onion and Bell Pepper In the same skillet, add the remaining tablespoon of olive oil along with the diced onion and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until softened and glossy.
Bloom the Garlic Add the minced garlic to the skillet and cook for 60 seconds, stirring constantly, until fragrant.
Build the Tomato Sauce Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
Nestle the Chicken Into the Sauce Return the seared chicken strips to the skillet, nestling them into the bubbling tomato sauce and simmering for 2 to 3 minutes until warmed through.
Toss in the Pasta Add the drained penne directly into the skillet. Toss gently with tongs, adding splashes of the reserved pasta water as needed, until the pasta is fully coated in the sauce. Stir in the red pepper flakes if using.
Fold in the Cilantro Add the chopped cilantro to the skillet, folding it gently through the pasta until evenly distributed.
Finish and Serve Squeeze the fresh lime juice over the pasta and toss once more. Plate immediately while hot, finishing with an extra sprinkle of cilantro before serving.
Pro Tips for Best Results
- Let the onion and bell pepper cook until truly softened for the best sweetness in the sauce.
- Scrape up the browned bits when adding the tomatoes, since that’s where a lot of the flavor lives.
- Save the pasta water before draining, since it helps loosen the sauce to the right consistency.
- Add the lime juice off the heat so its brightness doesn’t cook away.
- Fold in the cilantro gently to keep it from bruising and turning dark.
Common Mistakes to Avoid
- Overcooking the chicken: pull it from the heat the moment it’s cooked through to keep it juicy.
- Rushing the vegetables: they need a few minutes to soften properly and build sweetness, so don’t skip ahead.
- Skipping the pasta water: without it, the sauce can turn too thick and clumpy once it cools slightly.
- Adding the lime juice too early: simmering it in dulls the brightness, so stir it in right at the end.
What to Serve With
- Warm crusty bread: perfect for scooping up any extra sauce left on the plate.
- A simple avocado salad: creamy avocado pairs beautifully with the bright, zesty flavors.
- Sparkling limeade: a refreshing drink that echoes the citrus in the dish.
Storage and Reheating
- Refrigerator: store in an airtight container for up to 3 days.
- Freezer: freeze in a covered container for up to 2 months.
- Reheating: warm gently in a skillet over low heat with a splash of chicken broth, stirring until heated through.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 540 kcal |
| Protein | 34 g |
| Carbohydrates | 58 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 90 mg |
| Sodium | 620 mg |
| Fiber | 3 g |
| Sugar | 6 g |
| Nutrition values are estimates only and may vary based on specific ingredients and portion sizes used. | |
Health Benefits
The chicken breast keeps this dish high in lean protein without any heavy cream sauce weighing it down.
Tomatoes and lime both contribute vitamin C, while bell pepper adds even more, making this a genuinely bright, nutrient-rich dinner.
Conclusion
This pasta con pollo is the dinner I make when I want something zesty, satisfying, and a little lighter than my usual creamy pasta rotation. Give it a try this week, save it for your next quick dinner, and share it with anyone who loves a good garlicky tomato sauce.
