Creamy Roasted Poblano Pasta

Course Main Course
Cuisine Mexican
Keyword creamy pasta, poblano pasta, mexican pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Nicole


  • 3 poblano peppers
  • 2 medium thin chicken breasts
  • 1 1/4 tsp coarse kosher salt, divided
  • 3/4 tsp ground cumin
  • 2 tsp olive oil
  • 8 oz fresh tagliatelle (you can also use dried)
  • 1/2 cup packed cilantro
  • 1/2 cup chicken stock
  • 1 cup heavy cream, divided
  • 1 large garlic clove
  • pinch crushed red pepper flakes
  • 1 cup fresh or frozen corn


  1. Char poblano peppers on all sides over a gas flame. If you don't have a gas stove, char them under the broiler. Once all of the pepper is charred, place in a bowl and cover with plastic wrap. Let them sit for 5 minutes. Peel skin off, take stem and seeds out. Season chicken on both sides with 1/2 teaspoon salt, a little bit of black pepper, and ground cumin. Set aside.

  2. While the peppers steam, bring large pot of water to a rolling boil. Season liberally with salt. Cook pasta until just shy of aldente, with fresh pasta this should only be about 3 minutes. Reserve about 1/2 to 3/4 cup of the starchy pasta water. Drain pasta. Set aside. 

  3. While pasta cooks, add two peppers, cilantro, 1/2 cup chicken stock and 1/2 cup heavy cream to a blender. Blend until smooth. Slice third pepper into strips. 

  4. Once pasta is drained, add poblano cream sauce from the blender to the pot, along with remaining heavy cream, garlic, 1/2 teaspoon salt, and red pepper flakes. Bring to a boil and reduce to a simmer until slightly thickened, about 3 minutes. Add cooked pasta, sliced peppers, remaining 1/4 teaspoon salt, and corn. Toss until pasta has absorbed sauce. Season to taste with salt and pepper. Garnish with chopped cilantro. 

  5. As the sauce cooks, heat a medium skillet to a medium heat. Add chicken. Cook 3-4 minutes per side until cooked through. Sliced and serve on top of pasta.