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Tequila Lime Pasta with Chicken
5 from 5 votes

Tequila Lime Pasta with Chicken

This Tequila Lime Pasta with Chicken is a new mexican twist on pasta!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 567kcal


For the Chicken:

  • 1 lb. boneless skinless chicken breasts
  • ¼ cup tequila
  • 2 limes - zested and juiced
  • 2 tablespoon olive oil
  • 1 teaspoon cayenne pepper - cut in half if you prefer less spice
  • 1.5 teaspoon cumin
  • 1 teaspoon salt
  • 4 tablespoon fresh parsley
  • 1 teaspoon dried oregano

For the Sauce:

  • 1 jalapeno - seeded and diced
  • 1 lb. fettuccine pasta - or pasta of choice
  • ½ cup half and half - or cream
  • ½ cup plain fat-free Greek yogurt
  • 2 tablespoon butter
  • 1 lime - zest and juice
  • 2 bell peppers - seeded and sliced into thin strips
  • 1 lb. asparagus - ends trimmed and chopped into 1 inch pieces
  • 3 shallots - peeled and chopped
  • cup chicken stock
  • salt + pepper - to taste
  • Fresh parsley - chopped (for garnish)
  • Green onions - chopped (for garnish)
  • Freshly grated Parmesan cheese - for serving


  • In a large mixing bowl, combine all marinade ingredients and 1/4 cup water. Mix well. Add chicken and coat with the sauce. Cover, refrigerate and allow the chicken to marinate for at least 30 minutes to overnight.
  • Bring a large pot of water to a rolling boil and cook pasta according to package instructions.
  • Meanwhile, as the water comes to a boil and the pasta cooks, cook the chicken. Prepare according to your favorite cooking method (stovetop, oven or grill). All easy, I prepared my chicken by heating a large skillet over medium-high heat. Once hot, add oil to the pan and cook chicken for approximately 8 minutes on each side, or until chicken is no longer pink in the middle. Remove to a plate and set aside. Reserve marinade juices for later use.
  • In a large wide, deep pan, heat 1 tablespoon of butter over medium heat. Add the shallot, bell pepper and asparagus and cook for 1-2 minutes. Remove to a separate plate and set aside. Add the reserved marinade to the pan and bring the juice to a boil. Allow it to cook for at least 2-3 minutes, ensuring that all raw chicken juice had been cooked and alcohol has been cooked off.
  • Add in jalapeno, lime juice and zest, parsley, chicken stock, yogurt, half and half (or full cream) and final tablespoon of butter. Stir well.
  • Gently mix in the pasta noodles as well as 3-4 tablespoons of reserved pasta water. Coat the noodles with sauce. Finally, add cooked chicken and vegetables. Gently mix.
  • Garnish with fresh chopped parsley and green onion and a generous sprinkle of grated Parmesan cheese.


Calories: 567kcal | Carbohydrates: 67g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 566mg | Potassium: 869mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2460IU | Vitamin C: 73.1mg | Calcium: 120mg | Iron: 4.5mg
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