Bright, tangy, and comforting all at once — this Chili Lime Chicken with Creamy Garlic Penne Pasta is the kind of dinner that makes weeknights feel special. Juicy, spice-rubbed chicken melds with a silky garlic cream sauce and al dente penne for a bowl that’s both lively and deeply satisfying. The recipe walks the line between fresh citrus and warming spices, balanced by a rich, cheesy sauce studded with tomatoes and parsley.

Why you’ll love this dish

This recipe brings together two favorite ideas: a bold, citrusy chicken and a cozy, creamy pasta. It’s quick enough for busy nights but impressive enough for guests. The chili-lime marinade keeps the chicken juicy and packed with flavor, while the cream cheese–enriched sauce clings to every piece of penne. Fresh tomatoes and parsley add bright contrast, and a final grating of parmesan is entirely optional if you like a sharper finish.

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

Make-ahead and serving tips

If you want an easier weeknight prep, marinate the chicken for up to 2 hours in advance so the flavors sink in.
Reserve a cup of the starchy pasta cooking water if you prefer a looser sauce — add a splash as needed when tossing the pasta.
Top servings with extra lime wedges for brighter citrus notes.
Leftovers refrigerate well for up to 3 days and reheat gently on the stove with a splash of milk to refresh the sauce.

Step-by-step directions

Follow these steps in order for best results. Quantities and ingredient names match the list above.

Make the chili-lime marinade and coat 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. Stir until the sugar and salt begin to dissolve.

Add 5–6 chicken tenders (or 2–3 breasts, sliced if thick) to the bowl and toss to coat evenly. Let the chicken sit in the marinade for at least 15 minutes; if you have more time, marinate up to 2 hours in the refrigerator for deeper flavor.
Cook the penne.
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. Drain the pasta, reserving about 1 cup of the pasta cooking water if you’d like to adjust the sauce later. Set the pasta aside.
Cook the chicken.
Heat a large skillet over medium-high heat. Add a thin film of olive oil or use a nonstick spray if desired. Add the marinated chicken tenders in a single layer (work in batches if needed to avoid overcrowding). Cook the chicken 3–5 minutes per side, depending on thickness, until the outside is nicely browned and the internal temperature reaches 165°F (if using a thermometer). Transfer the cooked chicken to a plate and cover loosely to rest.
Make the creamy garlic base.
In the same skillet, reduce heat to medium and add 4 Tablespoons butter. Once the butter melts, add 1/2 onion, chopped, and sauté until softened and translucent, about 4–5 minutes. Add 2 teaspoons garlic, minced, and cook for 30–45 seconds until fragrant.

Sprinkle 2 heaping Tablespoons all-purpose flour over the aromatic onion mixture and stir constantly for 1–2 minutes. This cooks the flour and creates a roux that will thicken the sauce.
Build the cream sauce.
Slowly whisk in 1 cup low-sodium chicken broth until smooth and starting to thicken. Then whisk in 1 cup milk. Continue to cook, stirring frequently, until the sauce is slightly thickened and coats the back of a spoon, about 3–5 minutes. Season the sauce with salt and freshly ground black pepper to taste.

Turn the heat to low and stir in 4 ounces cream cheese, cubed, until fully melted and the sauce is velvety. If the sauce becomes too thick, add up to 1/2 cup of the reserved pasta water a few tablespoons at a time until you reach the desired consistency.
Combine pasta, sauce, and chicken.
Add the drained penne pasta to the skillet and toss to coat each piece in the creamy garlic sauce. Add the cooked chicken tenders into the pan and gently toss or fold to combine. If the sauce needs loosening, add more reserved pasta water or a splash of milk.
Finish and garnish.
Fold in 2 tomatoes, diced, and 2 teaspoons fresh chopped parsley, minced. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Serve immediately with freshly grated parmesan cheese on the side, if desired.

Notes on ingredient swaps and dietary preferences

The ingredient list is written to be broadly approachable and simple to source. If you prefer a lighter sauce, swap whole milk for a lower-fat milk, but note the sauce will be slightly less rich. For a dairy-free version, replace the butter and cream cheese with plant-based alternatives and use a neutral oil; the texture will differ, but the overall flavor profile remains delightful.

Serving suggestions

Serve with a crisp green salad dressed in a citrus vinaigrette to echo the lime in the chicken.
A side of roasted vegetables — asparagus, broccoli, or peppers — adds color and texture to the plate.
Garnish with extra lime wedges for guests who want a brighter finish.

Make it a meal

This Chili Lime Chicken with Creamy Garlic Penne Pasta is great on its own, but you can stretch it for family-style dinners by adding a simple grain salad or crusty bread to sop up any extra sauce. The fresh tomatoes and parsley keep each bite lively, and the balanced spice from the chili and cayenne never overwhelms the creamy pasta.

Final thoughts

Comfort food meets citrusy freshness in this Chili Lime Chicken with Creamy Garlic Penne Pasta. It’s an ideal weeknight recipe when you want something fast but flavorful — the marinade is straightforward, the pasta cooks quickly, and the sauce comes together with pantry staples plus a few fridge essentials like cream cheese and milk. Make it once, and you’ll find yourself coming back to this bright, creamy bowl again and again.

Chili Lime Chicken with Creamy Garlic Penne Pasta

Tender chili-lime grilled chicken served over a creamy garlic penne pasta for a bright, satisfying weeknight meal.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

5-6 pieces 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 medium onion, chopped
2 teaspoons garlic, minced
2 heaping tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup milk
to taste salt and freshly ground black pepper
4 ounces cream cheese, cubed
2 medium tomatoes, diced
2 teaspoons fresh parsley, chopped minced
freshly grated Parmesan cheese (optional)

Equipment

shallow bowl
Grill or grill pan
Large Pot
Large Skillet
Whisk
Wooden spoon or spatula
Knife
Cutting Board

Method

Whisk the 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 in a shallow bowl to make the marinade.
Add the chicken tenders (or sliced breasts) to the marinade, toss to coat, and marinate for at least 15 minutes.
Meanwhile, cook the penne in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
Heat a grill or grill pan over medium heat and lightly oil the grates. Grill the marinated chicken, covered if possible, until browned on the first side and cooked through after flipping, about a few minutes per side depending on thickness. Transfer to a plate 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 30 seconds, then sprinkle in the flour and stir to combine to form a roux.
Slowly whisk in the chicken broth and milk until smooth, then add the cubed cream cheese and stir until melted and the sauce is creamy.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked penne, diced tomatoes, and chopped parsley to the skillet and toss to coat evenly with the sauce.
Slice or place the grilled chicken on top of the pasta and sprinkle with freshly grated Parmesan, if using, before serving.