Creamy Poblano Pasta With Chicken
Ingredients
- 3-4 thin sliced chicken breasts
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 4 small to medium sized poblano peppers
or 2 large
- 2 cloves garlic
- 1 cup full fat sour cream
- 4 oz cream cheese
room temp, 1/2 cup
- 1 cup cilantro leaves
roughly one bunch, some stems are fine
- 2 tsp salt
- 2 tbsp lime juice
- 12 ounces pasta shape of choice
- crumbled cotija cheese to taste for topping
optional
Directions
- 1
Mix together everything for the chicken marinade and mix the chicken breasts in. Allow to marinade at least 30 minutes, up to 24 hours.
- 2
Once ready to cook, set your oven broiler to high and put the poblanos on a sheet tray in the oven. After about 5 minutes, flip the poblanos and add the garlic cloves to the sheet tray. Broil another 5-10 minutes, until they are charred and nearly blackened.
- 3
Remove the poblanos and garlic and place in a mixing bowl with a plate flipped over the top to seal it, or place it all in a large gallon ziplock bag and seal. This will allow them to “sweat” so you can remove the skin and seeds easily.
- 4
Once they have cooled, remove the skin and seeds from the poblanos and add them, the garlic, and the remaining sauce ingredients to a food processor or high powered blender. Blend until smooth.
- 5
Bring a large pot of salted water to boil. Cook your pasta according to the instructions on the box. Once it is done, reserve 1/4 cup pasta water.
- 6
While the pasta is cooking, place a large skillet over medium heat and add a little olive oil. Cook the chicken until it is cooked through – about 6-7 minutes each side, depending on the size of your chicken. The internal temp should reach 165 F with a meat thermometer. Remove and set aside.
- 7
Once the pasta is done, toss it in the green sauce and add in a little pasta water and thin as needed. Slice the chicken and serve on top! Top with crumbled cotija cheese if desired.
Creamy Poblano Pasta With Chicken
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About this Recipe
Craving a flavorful twist on your usual pasta night? This creamy poblano pasta with chicken offers a delicious escape, bringing a restaurant-inspired richness right to your kitchen. It’s the perfect way to transform everyday ingredients into something truly special.
The magic of this dish lies in its luscious, homemade creamy poblano sauce. Inspired by memorable restaurant flavors, this recipe shines by perfectly balancing the mild, earthy spice of poblano peppers with the bright tang of lime and the richness of sour cream and cream cheese. The carefully selected spices like cumin and chili powder elevate the chicken, ensuring every bite is deeply satisfying.
Prepare for a truly comforting and unique pasta experience. You'll find a beautifully creamy sauce coating your favorite pasta shape, infused with the subtle, smoky warmth of poblano peppers and the vibrant freshness of cilantro and lime. The tender, seasoned chicken breast adds a savory heartiness, making this a complete and satisfying meal. It’s a harmonious blend of creamy, savory, and subtly spicy that feels both exotic and familiar.
Customization & Variations
This creamy poblano pasta is wonderfully adaptable to your preferences. If you prefer a milder sauce, simply use fewer poblano peppers. For an extra kick, you could even leave a few seeds in! Feel free to use your favorite pasta shape—penne, fettuccine, or rotini would all work beautifully. If you don't have cotija cheese for the topping, a sprinkle of grated Parmesan or a dollop of extra sour cream makes a fine substitute.
Serve this dish as the star of your next weeknight dinner or for a casual gathering with friends. Its bold flavors pair wonderfully with a simple green salad or some warm tortillas on the side. Garnish generously with crumbled cotija cheese and fresh cilantro for an inviting presentation.