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Homemade Creamy Poblano Chicken Pasta recipe photo

Creamy Poblano Chicken Pasta

This Creamy Poblano Chicken Pasta is a comforting weeknight winner with smoky poblano peppers, tender chicken, and a luscious cream sauce clinging to your favorite pasta.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Creamy, Easy, Pasta, Quick, Spicy
Servings: 4 servings

Ingredients

  • 8 ounces pasta of choice
  • 2 tablespoons olive oil for sautéing chicken and vegetables
  • 2 chicken breasts sliced
  • 2 poblano peppers roasted and diced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 cup shredded cheese cheddar or Mexican blend
  • fresh cilantro for garnish

Instructions

Roast and Prepare the Poblanos

  • Roast the poblano peppers over an open flame, under the broiler, or on a grill until the skin blisters and chars evenly. Place them in a sealed bowl or plastic bag for 10 minutes to steam. Remove the skins, dice the peppers, and set aside.

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.

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.

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.

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.

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.

Toss with Pasta and Serve

  • Add the cooked pasta to the skillet and toss everything together until well coated. Garnish with freshly chopped cilantro. Serve immediately and enjoy!

Equipment

  • Large pot
  • Large skillet
  • Knife
  • Cutting Board
  • Colander
  • Wooden spoon
  • Measuring cups and spoons

Notes

  • Roast poblano peppers thoroughly to develop their smoky flavor and make peeling easier.
  • Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
  • Add cheese at the end to melt smoothly and avoid clumping in the sauce.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added liquid for creaminess.
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