There’s something undeniably comforting about a bowl of pasta paired with bright, zesty chicken. This Chili Lime Chicken with Creamy Garlic Penne Pasta balances vibrant citrus and smoky spice on tender chicken, tossed with a luscious, garlicky cream sauce that clings to every piece of penne. It’s the kind of weeknight recipe that feels a little special but comes together without fuss — perfect for dinners when you want flavor without hours in the kitchen.

Why you’ll love this dish

Bold but balanced flavors: The chili, cumin, paprika, and a squeeze of fresh lime give the chicken a bold, tangy kick that complements the rich, creamy pasta.
Simple pantry ingredients: Most ingredients are likely already in your kitchen, and the technique is approachable for cooks of all levels.
Comfort with a fresh twist: Creamy noodles meet citrus-marinated chicken for a combination that’s satisfying and lively at once.

Ingredients

Use the ingredient list below exactly as written for best results.

▢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
▢4 ounces cream cheese, cubed
▢2 tomatoes, diced
▢2 teaspoons fresh chopped parsley, minced
▢freshly grated parmesan cheese, optional

Prep and timing

Active time: about 25–35 minutes
Total time: about 35–45 minutes
Serves: 3–4

Step-by-step directions

Follow these clear, ordered steps to make Chili Lime Chicken with Creamy Garlic Penne Pasta. The directions rewrite the original procedure into precise actions while keeping ingredient amounts unchanged.

Make the chili-lime marinade: In a medium bowl, whisk together 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 until smooth and evenly combined.
Marinate the chicken: Place 5–6 chicken tenders (or 2–3 breasts) in a shallow dish or zip-top bag. Pour the marinade over the chicken, turning to coat each piece thoroughly. Let the chicken marinate for at least 10 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
Cook the penne: 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 directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
Cook the marinated chicken: Heat a large skillet over medium-high heat. Add a thin film of olive oil if needed. Add the marinated chicken tenders (or breasts) and cook until they are browned and cooked through, about 3–4 minutes per side for tenders and 6–8 minutes per side for breasts, depending on thickness. Internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and let rest for a few minutes, then slice or chop into bite-size pieces.
Start the creamy garlic sauce: In the same skillet, reduce heat to medium and add 4 Tablespoons butter. When the butter melts, add 1/2 onion, chopped, and sauté until the onion is translucent and soft, about 4–5 minutes. Add 2 teaspoons garlic, minced, and cook for 30 seconds until fragrant.
Make the roux and thicken: Sprinkle 2 heaping Tablespoons all-purpose flour over the onion and garlic, stirring constantly for about 1 minute to cook the raw flour taste out and form a light roux.
Add liquids and simmer: Gradually whisk in 1 cup low-sodium chicken broth and 1 cup milk until the mixture is smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3–5 minutes. Season the sauce with salt and freshly ground black pepper to taste.
Finish the sauce with cream cheese: Reduce heat to low and stir in 4 ounces cream cheese, cubed, a few pieces at a time. Stir constantly until the cream cheese melts and the sauce is glossy and smooth. If the sauce becomes too thick, whisk in a splash of the reserved pasta cooking water until you reach your desired consistency.
Combine pasta and sauce: Add the cooked penne to the skillet with the creamy garlic sauce, tossing to coat each piece of pasta. If needed, add more reserved pasta water to loosen the sauce so it clings beautifully to the noodles.
Add chicken and tomatoes: Gently fold the sliced or chopped chili-lime chicken and 2 diced tomatoes into the pasta until everything is evenly distributed and heated through.
Garnish and serve: Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Sprinkle 2 teaspoons fresh chopped parsley, minced, over the top and add freshly grated parmesan cheese if desired. Serve immediately while hot.

Tips for success

Marinate the chicken for longer if you have time — up to 2 hours — for more pronounced lime and spice flavors.
Use the reserved pasta water to adjust sauce consistency; the starchy water helps the sauce adhere to the penne.
For a lighter version, swap half the milk for a lower-fat milk while keeping the cream cheese to maintain creaminess.
Cut the chicken into consistent sizes so it cooks evenly and reaches the recommended internal temperature safely.
If you prefer more heat, increase the pinch of cayenne pepper slightly or add a dash of hot sauce when combining the pasta and sauce.

Make-ahead and storage

You can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce as it warms. The chicken and sauce both reheat well, but fresh herbs and grated cheese are best added right before serving to maintain brightness and texture.

Serving ideas

Pair this Chili Lime Chicken with Creamy Garlic Penne Pasta with a crisp green salad dressed in a light vinaigrette to cut through the richness.
Serve with crusty bread or garlic toast to soak up any leftover sauce on the plate.
A side of roasted vegetables (broccoli, asparagus, or bell peppers) adds color and an extra vegetable component.

Final thoughts

Chili Lime Chicken with Creamy Garlic Penne Pasta is a reliable weeknight winner: quick, tangy, and indulgently creamy. The marinade brings bright citrus and warm spice to the chicken, while the silky garlic-cream sauce makes every bite feel luxurious. Once you try this combination, it’ll become a go-to for nights when you want something both comforting and full of flavor.

Enjoy your meal, and don’t be afraid to tweak the seasoning to match your heat and acid preferences — a little extra lime or a touch more chili powder will personalize this dish without changing what makes it so satisfying.

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Chili Lime Chicken with Creamy Garlic Penne Pasta

Zesty chili-lime grilled chicken served over a creamy garlic penne with tomatoes and parsley.

Prep Time20

Cook Time20

Total Time40

Servings: 6 servings

Ingredients

5-6 chicken tenders (or 2–3 chicken breasts)
1/4 cup olive oil
3 tablespoons fresh lime juice
2 teaspoons chili powder
2 teaspoons light brown sugar
1 teaspoon ground 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 tablespoons all-purpose flour (heaping)
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 parsley, chopped
freshly grated Parmesan cheese (optional)

Instructions

In a shallow bowl whisk together olive oil, lime juice, chili powder, brown sugar, cumin, paprika, onion powder, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne to make the marinade.
Add the chicken tenders (or breasts) to the marinade, turning to coat; marinate at least 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
Heat a grill or grill pan to medium. Grill the marinated chicken, covered if using a grill, until browned on the first side, then flip and cook until cooked through (internal temperature 165°F); remove and let rest.
In a large skillet over medium-high heat melt the butter. Add the chopped onion and cook 3–4 minutes until softened.
Add the minced garlic and cook about 30 seconds until fragrant, then sprinkle in the flour and stir to combine.
Gradually whisk in the chicken broth and milk until smooth and starting to thicken.
Stir in the cubed cream cheese until melted and the sauce is creamy; season with salt and freshly ground black pepper to taste.
Add the cooked penne, diced tomatoes, and chopped parsley to the sauce and toss to coat evenly.
Slice or place the grilled chicken on top of the pasta and sprinkle with freshly grated Parmesan if desired; serve immediately.