Chili Lime Chicken with Creamy Garlic Penne Pasta

This is one of those dinner recipes that feels like a celebration even on a weeknight. Bright, tangy chili lime chicken meets a silky, garlicky penne pasta sauce for a dish that’s comforting, fast, and full of flavor. The chicken is marinated in a zesty lime-chili blend, seared to a caramelized finish, and then paired with a luscious cream cheese and butter-based garlic sauce. Fresh tomatoes and parsley bring brightness, and grated parmesan adds the savory finish if you like. It’s the kind of meal that earns seconds—and a place in your recipe rotation.

Why you’ll love this recipe

The contrast here is everything: the citrusy, slightly spicy chicken against a rich and creamy pasta creates balance in every bite. The sauce is thickened with a little flour and enriched with cream cheese so it clings to the penne beautifully. This recipe is straightforward, uses pantry-friendly spices, and comes together in about 30–40 minutes once the chicken has had a short soak in the marinade. It’s approachable for home cooks and impressive enough to serve guests.

Ingredients

• ▢5-6 chicken tenders (or 2-3 breasts)
• ▢1/4 cup olive oil
• ▢3 Tablespoons fresh lime juice
• ▢2 teaspoons chili powder
• ▢2 teaspoons light brown sugar
• ▢1 teaspoon cumin
• ▢1 teaspoon paprika
• ▢1 teaspoon onion powder
• ▢1 teaspoon garlic powder
• ▢1 teaspoon salt
• ▢1/2 teaspoon freshly ground black pepper
• ▢pinch cayenne pepper
• ▢16 ounces uncooked penne pasta
• ▢4 Tablespoons butter
• ▢1/2 onion, chopped
• ▢2 teaspoons garlic, minced
• ▢2 heaping Tablespoons all-purpose flour
• ▢1 cup low-sodium chicken broth
• ▢1 cup milk
• ▢salt and freshly ground black pepper (to taste)
• ▢4 ounces cream cheese, cubed
• ▢2 tomatoes, diced
• ▢2 teaspoons fresh chopped parsley, minced
• ▢freshly grated parmesan cheese, optional

Prep notes

Allow about 10 minutes for active prep and 20–25 minutes for cooking. If using chicken breasts, trim and slice them into strips roughly the size of tenders so they cook evenly. Keep all measured ingredients ready so the sauce comes together without delay. The chicken benefits from at least 10 minutes in the lime-chili marinade; if you have more time, marinate up to 2 hours in the refrigerator for deeper flavor.

Step-by-step instructions

The directions below are rewritten into clear, step-by-step instructions that follow the order implied by the ingredients and typical cooking flow.

1. Marinate the chicken: In a medium bowl combine 1/4 cup olive oil, 3 Tablespoons fresh lime juice, 2 teaspoons chili powder, 2 teaspoons light brown sugar, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of cayenne pepper. Whisk until the brown sugar dissolves and the mixture is uniform. Add 5–6 chicken tenders (or sliced strips from 2–3 breasts) and toss to coat thoroughly. Let the chicken marinate at room temperature for 10 minutes or refrigerate up to 2 hours for more flavor.
2. Cook the pasta: While the chicken marinates, bring a large pot of salted water to a boil. Add 16 ounces uncooked penne pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
3. Sear the chicken: Heat a large skillet over medium-high heat. When hot, add a small drizzle of olive oil or a little of the reserved marinade (discard any used marinade that has touched raw chicken). Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding. Sear the chicken 3–4 minutes per side, or until it develops a golden brown crust and is cooked through (internal temperature should reach 165°F / 74°C if using a thermometer). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
4. Begin the sauce: In the same skillet, reduce heat to medium and add 4 Tablespoons butter. When the butter melts, add 1/2 chopped onion and cook until softened, about 3–4 minutes, stirring occasionally. Add 2 teaspoons minced garlic and cook for 30–45 seconds until fragrant.
5. Make a roux: Sprinkle 2 heaping Tablespoons all-purpose flour over the butter-onion mixture and stir constantly for 1–2 minutes. This cooks the flour and removes the raw taste while creating the base for a smooth sauce.
6. Add liquids and thicken: Slowly whisk in 1 cup low-sodium chicken broth, making sure to break up any lumps. Then whisk in 1 cup milk. Continue whisking and cook over medium heat until the sauce begins to thicken, about 3–5 minutes. If the sauce becomes too thick, whisk in a splash of the reserved pasta water a little at a time until you reach a silky consistency.
7. Finish the sauce: Reduce heat to low and stir in 4 ounces cream cheese (cubed) until fully melted and incorporated. Taste and season with salt and freshly ground black pepper to your preference. The cream cheese will make the sauce rich and creamy and help it cling to the penne.
8. Combine pasta and sauce: Add the drained penne to the skillet with the creamy garlic sauce. Toss gently to coat each piece of pasta. If needed, loosen the sauce with a bit more reserved pasta water until the pasta is glossy and saucy.
9. Add tomatoes and parsley: Stir in 2 diced tomatoes and 2 teaspoons fresh chopped parsley, allowing the tomatoes to warm through for 1–2 minutes. This adds freshness and color to the dish.
10. Assemble and serve: Slice the seared chili lime chicken if you used larger breasts, then nestle the pieces or tenders on top of the creamy garlic penne. Sprinkle with freshly grated parmesan cheese if you like and a final pinch of parsley. Serve immediately while hot.

Troubleshooting and tips

• Too thin sauce: If the sauce is runny, let it simmer a few minutes more to reduce and thicken. You can also whisk in an additional 1 teaspoon of flour dissolved in a tablespoon of cold milk, then simmer until thickened.
• Too thick: Stir in reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
• Evenly cooked chicken: If using chicken breasts, pound to even thickness or slice into strips so everything cooks at the same rate as tenders.
• Make-ahead: You can marinate the chicken up to 2 hours ahead and refrigerate. Cook pasta and sauce just before serving for best texture; reheated cream-based sauces can thicken, so loosen with a splash of milk or reserved pasta water when warming.

Serving suggestions

This dish is lovely on its own, but consider serving it with a simple green salad dressed with lemon vinaigrette or roasted vegetables like asparagus or broccoli for a complete meal. A crusty baguette also works nicely to mop up any extra sauce.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a splash of milk or water to restore creaminess. The chicken will stay tender when reheated carefully.

Flavor variations

• Spicy kick: Add an extra pinch of cayenne or a few red pepper flakes to the marinade if you want more heat.
• Herbaceous: Stir in a handful of chopped basil or cilantro when finishing the sauce for a fresh twist.
• Cheesy boost: Mix 1/2 cup shredded cheddar or mozzarella into the sauce for a different creamy profile.

Final words

This Chili Lime Chicken with Creamy Garlic Penne Pasta checks so many boxes: quick enough for a busy night, rich enough for a cozy weekend, and bright enough to keep every bite interesting. The lime-chili marinade elevates simple chicken, while the cream cheese and butter sauce transform ordinary penne into something indulgent. Try it for dinner this week—you’ll find it’s easy to love and even easier to make again.