Some recipes just stick with you. This one was shared with me by my sister-in-law; it originally came from her friend Shauna, who always seems to know how to make simple food taste amazing. Her Salsa Chicken Pasta has become an instant hit in our house, especially with my daughter, who requests it often.

Over time, I've made a few small tweaks, such as adding TAJÍN to the chicken marinade for a citrusy kick, and using pasta water to loosen the salsa butter and help it coat the pasta just right. 

It takes a bit of time between the chopping and cooking the chicken, but once everything comes together, the fresh flavours make it worth it.

Salsa Chicken Pasta

(Serves 4–6)

Ingredients

Salsa:

• 8-10 ripe plum tomatoes, seeded and diced
• 1-2 medium jalapeño, seeds removed and finely diced
• 2 tbsp finely chopped cilantro (optional)
• 1 medium red onion, finely diced (save a bit to garnish)
• 2 cloves garlic, minced
• Juice of 1/2 lime
• Salt to taste

Chicken 

• 4 boneless skinless chicken breasts, pounded flat 
• 1/4 cup olive oil or avocado oil
• Juice of 2 limes
• 1 tsp salt
• 1 tsp Tajín (optional, my addition for a little extra flavour)

Butter:

• 1 cup unsalted butter, at room temperature, whipped until pale and fluffy (see Why Whip the Butter? below)

Pasta:

• 1 lb rigatoni or penne (regular or gluten-free)
• 1–2 cups reserved pasta water

 Optional Garnish:

• Diced red onion
• Fresh cilantro leaves
• Grated Parmesan or Cojita Cheese

Directions

1.  Marinate the Chicken
In a bowl, whisk together the olive oil, lime juice, salt, and Tajín (if using). Add the chicken and toss to coat. Let the chicken marinate for at least 30 minutes. Grill or pan-cook until fully cooked. Set aside (don’t slice it yet; we’ll add it to the sauce later).

2. Make the Salsa
While the chicken marinates, combine the tomatoes, jalapeño, cilantro, red onion, garlic, lime juice, and salt in a medium bowl. Stir well and let the flavours come together.

3. Cook the Pasta & Make the Sauce
Bring a large pot of salted water to a boil and cook the pasta according to package directions.

While the pasta cooks, warm the salsa in a large skillet over medium heat. Stir in the whipped butter, one tablespoon at a time, until melted and the sauce starts to come together and thicken slightly.

Slice the cooked chicken into strips and add it to the pan with the salsa butter. Gently stir everything to warm it through; you want it hot, but not cooking any further. Reduce the heat to low and let it sit while the pasta finishes cooking.

Before draining the pasta, reserve 1 to 2 cups of the pasta water.

4. Combine & Serve
Add the drained pasta to the pan and gently toss everything together. Start by adding about 1/2 cup of the reserved pasta water to help the sauce coat the pasta. Adjust as needed; add more water if you want a looser, saucier finish.

The pasta water also brings everything together, adding a bit of flavour and starch that stretches the butter sauce without needing to add more butter.

Top with extra red onion, fresh cilantro, and Parmesan or Cojito, if desired, then serve and enjoy. 

Why Whip the Butter?

Whipping the butter before adding it to the sauce helps it blend in smoothly and prevents separation. When butter is whipped until pale and fluffy, typically for 2 to 4 minutes with a hand or stand mixer, it emulsifies more easily into the sauce. This means you avoid a greasy taste or oily texture and achieve a smoother, more balanced finish. It’s a small step that makes a big difference.

Let Me Know If You Try It

This one’s definitely a favourite in our house, and I’d love to hear if you give it a try. Whether you stick with the chicken or go for shrimp, it’s one of those recipes that’s worth the bit of extra prep. Let me know how it turns out and if you put your own spin on it, I’d love to hear what you did!