This plate is one of those weeknight wins that still feels a little special. Bright, tangy chili-lime chicken sits on top of a silky, garlicky cream sauce that clings to penne. The contrast between the char on the grill and the comforting richness of the pasta makes it a crowd-pleaser without a lot of fuss.

I like this recipe because it separates the bold, simple marinade from the gentle, slow-building sauce. You can marinate the chicken while the pasta cooks and have the entire meal on the table in under an hour. The steps are straightforward and forgiving — a small shortcut here or there won’t break the dish.

Below you’ll find the exact ingredients and the step-by-step method I follow every time. There are practical swaps, gear notes, troubleshooting tips and serving ideas so you can adapt this for busy nights, weeknight date nights, or a relaxed weekend dinner.

Ingredients

5–6 chicken tenders (or 2–3 breasts) — main protein; tenders cook faster and are easy to slice, breasts work if you prefer thicker pieces.
1/4 cup olive oil — emulsifies the marinade and helps the chicken brown.
3 Tablespoons fresh lime juice — bright acidic element that balances the richness of the sauce.
2 teaspoons chili powder — provides the base of the chili-lime flavor.
2 teaspoons light brown sugar — adds a subtle sweetness to offset the lime and spice.
1 teaspoon cumin — warm, earthy note in the marinade.
1 teaspoon paprika — mild smokiness and color.
1 teaspoon onion powder — concentrated onion flavor without the texture.
1 teaspoon garlic powder — rounded garlic backbone in the marinade.
1 teaspoon salt — seasons the chicken and brings all marinade flavors forward.
1/2 teaspoon freshly ground black pepper — for a little bite.
pinch cayenne pepper — optional heat lift; adjust to taste.
16 ounces uncooked penne pasta — carries the cream sauce; any short pasta will work.
4 Tablespoons butter — starts the sauce and adds richness.
1/2 onion, chopped — sweats into the sauce and adds sweetness.
2 teaspoons garlic, minced — fresh garlic for the sauce; more if you like it garlicky.
2 heaping Tablespoons all-purpose flour — thickens the sauce into a silky consistency.
1 cup low-sodium chicken broth — builds the base of the sauce while keeping salt control.
1 cup milk — mellows the broth and creates a creamy texture.
salt and freshly ground black pepper — to taste when seasoning the finished sauce.
4 ounces cream cheese, cubed — brings body and creaminess to the sauce.
2 tomatoes, diced — fresh pops of acidity and texture added to the pasta.
2 teaspoons fresh chopped parsley, minced — bright herb note to finish the dish.
freshly grated Parmesan cheese, optional — for finishing and a savory umami lift if desired.

What’s in the Bowl

Think of the bowl as two complementary halves: the chili-lime chicken and the creamy garlic penne. The chicken brings tang and char; the pasta brings soothing, cheesy comfort. Together, they hit acid, fat, salt and a touch of sweetness.

The marinade is citrus-forward with earthy spices and a hint of brown sugar to balance the lime. The pasta sauce is a classic butter-onion roux stretched with chicken broth and milk, finished with cream cheese for silkiness and diced tomatoes for freshness.

Cook Chili Lime Chicken with Creamy Garlic Penne Pasta Like This

In a shallow 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 to make the marinade.
Add 5–6 chicken tenders (or 2–3 chicken breasts) to the bowl and turn to coat in the marinade. Marinate at room temperature for at least 15 minutes (or refrigerate up to the same day if needed).
While the chicken is marinating, bring a large pot of salted water to a boil and cook 16 ounces uncooked penne pasta according to package directions. Drain the pasta and set aside.
Preheat a grill to medium heat and oil the grates if desired. Remove the chicken from the marinade and discard any excess marinade.
Place the chicken on the hot grill, cover with the grill lid, and cook until browned on the bottom (a few minutes). Flip, cover, and continue cooking until the chicken is cooked through (internal temperature 165°F / 74°C or no pink in the center). Transfer the cooked chicken to a plate and let rest for 5 minutes.
Meanwhile, make the sauce: melt 4 tablespoons butter in a large skillet over medium-high heat.
Add 1/2 chopped onion to the skillet and cook, stirring occasionally, for 3–4 minutes until the onion is tender.
Add 2 teaspoons minced garlic and cook for 30 seconds, then add 2 heaping tablespoons all-purpose flour and stir well to combine.
Gradually whisk in 1 cup low-sodium chicken broth and 1 cup milk until the mixture is smooth and beginning to thicken.
Add 4 ounces cream cheese (cubed) to the skillet and stir until the cream cheese is fully melted and the sauce is smooth. Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked penne pasta, 2 diced tomatoes, and 2 teaspoons fresh chopped parsley to the sauce. Toss gently in the skillet until the pasta and tomatoes are evenly coated with the sauce.
Slice or arrange the rested grilled chicken over the pasta. Serve immediately, sprinkled with freshly grated Parmesan cheese if desired.

Reasons to Love Chili Lime Chicken with Creamy Garlic Penne Pasta

It balances bright and rich in one bowl. The lime cuts through the creaminess, so the dish never feels heavy. The grilled chicken adds texture and a smoky note that contrasts nicely with the soft, saucy penne.

This meal scales easily. Double the pasta and sauce for guests. Serve the chicken whole for weeknight convenience or sliced for a pretty family-style presentation. It’s adaptable and reliable — two qualities I reach for when planning dinner.

What to Use Instead

If you don’t have chicken tenders, the recipe already lets you use 2–3 chicken breasts. Any short pasta will stand in for penne (rigatoni, ziti, or shells). If you prefer a lighter sauce, reduce the cream cheese slightly and increase the chicken broth by a splash and simmer until you reach the desired consistency.

Need more heat? Increase the cayenne or add a pinch of red pepper flakes to the sauce. For a milder version, drop the brown sugar by half. Small swaps keep the structure of the dish intact while changing its personality.

What’s in the Gear List

Large pot for boiling pasta — big enough to give pasta room to move.
Shallow bowl for the marinade — easy to turn chicken and coat evenly.
Grill (or grill pan) — medium heat is ideal for char without drying.
Large skillet — for making the sauce and tossing the pasta.
Whisk and wooden spoon — for smoothing the roux and stirring the sauce.
Tongs and an instant-read thermometer — useful for flipping and checking chicken.

Steer Clear of These

Don’t overcook the chicken. If you rely only on time instead of temperature, you risk drying it out. Use an instant-read thermometer to check for 165°F / 74°C.

A gritty sauce usually means the cream cheese didn’t fully melt or the flour clumped. Make sure the flour is well combined with the butter and that you add the liquids gradually, whisking to keep the mixture smooth.

Holiday-Friendly Variations

For a holiday table, keep the core technique but dress it up: slice the grilled chicken and arrange in a fan over the pasta, sprinkle with extra chopped parsley and a shower of freshly grated Parmesan. Add roasted cherry tomatoes or sliced roasted red peppers to the pasta for color and a roasted sweetness that pairs well with the lime-marinated chicken.

If you want to serve family-style at a gathering, make the sauce and pasta in the largest skillet you own and place the grilled chicken on a board for guests to slice. It looks special and simplifies plating.

Recipe Notes & Chef’s Commentary

Marinating time: 15 minutes at room temperature is the minimum the recipe specifies and it works well for tenders. If you marinate longer in the fridge, bring the chicken back to room temperature before grilling so it cooks evenly.

Salt: the marinade already contains 1 teaspoon of salt. Taste the sauce before adding more. The optional Parmesan at the end is salty, so add it sparingly if you plan to finish each plate with cheese.

Sauce thickness: the roux (butter + flour) plus the cream cheese should give you a medium-thick, clingy sauce. If it thickens too much while standing, loosen with a splash of milk or chicken broth and warm gently while stirring.

Leftovers & Meal Prep

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. The sauce firms up when chilled; reheat gently on the stovetop over medium-low heat with a splash of milk or chicken broth to restore creaminess. Avoid the microwave at high power — it can separate the sauce.

For meal prep, keep chicken and pasta separate until reheating. Reheat the chicken briefly in a hot pan to refresh the char and serve atop warmed pasta.

Frequently Asked Questions

Can I bake the chicken instead of grilling? Yes. Roast at 400°F (200°C) until the internal temperature reaches 165°F (74°C). You’ll miss the char but keep the same marinade and timing adjustments.

Is there a dairy-free option? The sauce relies on cream cheese and butter for texture. You can make a dairy-free white sauce using a plant-based butter and a non-dairy cream or thickener, but results will differ from the original.

Can I make this gluten-free? Use a gluten-free pasta and substitute a gluten-free flour or cornstarch slurry (mixed with cold liquid) to thicken the sauce instead of all-purpose flour.

Serve & Enjoy

Plate a generous mound of creamy garlic penne, place the sliced chili-lime chicken over the top, and finish with a scatter of diced tomatoes, fresh parsley, and a light dusting of Parmesan if you like. Serve with a crisp green salad and a wedge of lime for anyone who wants extra brightness.

Eat immediately while the pasta is warm and the flavors are lively. This is a weekday favorite for good reason: bold chicken, comforting sauce, and a simple method that leaves room for conversation at the table.

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