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Creamy Roasted Poblano Pasta

This Creamy Roasted Pobalno Pasta is packed with smoky poblano peppers, garlic, onino, and just a touch of cream. The spicy, super flavorful sauce is tossed with silky fettuccine noodles and served with grilled chicken.

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
Calories 575 kcal
Author Nicole

Ingredients

  • 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

Instructions

  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. 

Nutrition Facts
Creamy Roasted Poblano Pasta
Amount Per Serving (1 serving)
Calories 575 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Cholesterol 166mg55%
Sodium 874mg38%
Potassium 664mg19%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 6g7%
Protein 24g48%
Vitamin A 1358IU27%
Vitamin C 75mg91%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.