Creamy Poblano Chicken Pasta

If you’re craving a comforting pasta dish with a little spice and a whole lot of creamy goodness, this Creamy Poblano Chicken Pasta is exactly what you need. This recipe brings together tender chicken, smoky roasted poblano peppers, and a luscious cream sauce that clings beautifully to every bite of your favorite pasta. It’s a weeknight dinner winner, guaranteed to satisfy your taste buds without spending hours in the kitchen. Whether you’re cooking for family or meal prepping for the week, this dish is a flavorful crowd-pleaser that you’ll want to make again and again.

Why I Love This Recipe

What makes this Creamy Poblano Chicken Pasta stand out is the perfect balance of smoky, spicy, and creamy flavors. The roasted poblano peppers add a subtle heat and a depth of flavor that pairs so well with the tender chicken and cheesy sauce. Plus, it’s incredibly versatile—you can swap pasta shapes or adjust the spice level to suit your preferences. It’s also a fantastic way to sneak in some veggies while indulging in a rich and satisfying meal. The comforting texture of the creamy sauce combined with the aromatic spices like cumin and paprika makes this dish feel like a warm hug on a plate.

If you’re a fan of dishes like Chicken And Roasted Red Pepper Pasta, you’re definitely going to love this twist that brings bold flavors and a creamy finish together effortlessly.

Ingredient Rundown

• 8 ounces pasta of choice: Pick your favorite pasta shape—penne, rigatoni, or even fettuccine works great to hold onto the sauce.
• 2 tablespoons olive oil: For sautéing the chicken and vegetables, adding a nice depth of flavor.
• 2 chicken breasts, sliced: Lean protein that cooks quickly and soaks up all those delicious seasonings.
• 2 poblano peppers, roasted and diced: These give the dish its signature smoky, mildly spicy kick.
• 1 onion, chopped: Adds sweetness and texture.
• 3 garlic cloves, minced: Garlic elevates every savory dish and pairs perfectly with the spices.
• 1 cup heavy cream: Creates a rich and creamy sauce that’s indulgent but balanced.
• 1 cup chicken broth: Adds moisture and flavor to the sauce without overpowering it.
• 1 teaspoon cumin: Brings warmth and earthiness.
• 1 teaspoon paprika: Adds mild smokiness and a beautiful color.
• Salt and pepper to taste: Essential for seasoning everything just right.
• 1 cup shredded cheese (cheddar or Mexican blend): Melts into the sauce, making it cheesy and comforting.
• Fresh cilantro for garnish: Adds a fresh, bright finish to the dish.

Equipment & Tools

• Large pot: For boiling the pasta.
• Large skillet or sauté pan: To cook the chicken and make the sauce.
• Knife and cutting board: For chopping vegetables and slicing chicken.
• Colander: To drain the pasta.
• Wooden spoon or spatula: For stirring the sauce and mixing everything together.
• Measuring cups and spoons: To ensure accurate ingredient amounts.

Creamy Poblano Chicken Pasta, Made Easy

Step 1: Roast and Prepare the Poblanos

Start by roasting your poblano peppers. You can do this over an open flame on a gas stove, under the broiler, or on a grill. Turn the peppers until the skin blisters and chars evenly. Place them in a sealed bowl or plastic bag for 10 minutes to steam, which makes peeling easier. Remove the skins, dice the peppers, and set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of pasta water, and set aside.

Step 3: Sauté the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and season with salt, pepper, cumin, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4: Cook the Aromatics and Poblanos

In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and roasted poblano peppers, cooking for another 2 minutes until fragrant.

Step 5: Make the Cream Sauce

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it thicken slightly, about 5 minutes. Season with additional salt and pepper if needed.

Step 6: Combine and Melt Cheese

Return the cooked chicken to the skillet and stir in the shredded cheese until melted and the sauce is creamy. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 7: Toss with Pasta and Serve

Add the cooked pasta to the skillet and toss everything together until well coated. Garnish with freshly chopped cilantro for a burst of color and freshness. Serve immediately and enjoy!

Variations for Dietary Needs

• Make it lighter: Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
• Dairy-free: Substitute the cream with coconut cream and use dairy-free cheese alternatives.
• Vegetarian option: Replace chicken with sautéed mushrooms or roasted tofu for a meatless version.
• Spice level: Add a pinch of cayenne pepper or chopped jalapeños for extra heat, or reduce poblano peppers if you prefer milder flavors.

Mistakes Even Pros Make

• Not roasting the poblanos properly – the smoky flavor is key to this dish, so don’t skip this step or under-roast.
• Overcooking the chicken – slice thinly and cook just until done to keep it juicy and tender.
• Adding cheese too early – cheese melts best when added at the end to create a smooth sauce without clumping.
• Not reserving pasta water – a splash of pasta water helps loosen the sauce and helps it cling to the pasta.

Save It for Later

This Creamy Poblano Chicken Pasta reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to revive the creaminess and heat gently on the stove or microwave. You can also freeze portions for up to a month, but the texture may change slightly—just thaw overnight in the fridge before reheating.

Helpful Q&A

Can I use other types of peppers instead of poblanos?

Yes! While poblanos have a unique smoky and mild heat, you can substitute with Anaheim or bell peppers for milder flavor, or jalapeños if you want more spice. Just roast them the same way to bring out their flavors.

What type of cheese works best in this recipe?

A shredded cheddar or Mexican cheese blend melts beautifully and complements the smoky poblano flavor. You can also try Monterey Jack or mozzarella for a milder, creamier cheese experience.

Is this recipe freezer-friendly?

Absolutely! This dish freezes well without losing much flavor. Just be sure to thaw it in the fridge overnight and add a bit of extra liquid when reheating to maintain the sauce’s creamy consistency.

Can I make this recipe gluten-free?

Yes! Simply swap the pasta for your favorite gluten-free variety. The sauce and other ingredients are naturally gluten-free, so it’s an easy and delicious modification.

Cook This Next

• Roasted Pepper And Feta Salad – A fresh and tangy side that pairs wonderfully with creamy pasta dishes.
• Creamy Pumpkin Alfredo Chicken Pasta – If you love creamy sauces with a twist, this seasonal favorite is a must-try.
• Chicken And Roasted Red Pepper Pasta – Another vibrant pasta dish that highlights roasted peppers and tender chicken.

Next Steps

Now that you’ve mastered this Creamy Poblano Chicken Pasta, don’t hesitate to experiment with different peppers and cheeses to make it your own. Try pairing it with a simple green salad or some crusty bread to complete your meal. Share this recipe with your friends and family—they’ll thank you for introducing them to such a delicious and comforting dinner. Keep exploring new flavors, and happy cooking!

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