Creamy Roasted Poblano Pasta

This Creamy Roasted Poblano Pasta is packed with smoky poblano peppers, garlic, onion, 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

Cook Time 30

Total Time 45

Servings people

Calories 575kcal

Author Nicole

Cost $25

Equipment

stock pot
blender

Ingredients

3 medium poblano peppers
2 medium chicken breasts, (about 1 pound)
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 low sodium chicken stock
1 cup heavy cream, divided
1 large garlic clove
pinch crushed red pepper flakes
2 tsp olive oil
1 cup fresh or frozen corn

Instructions

Char poblano peppers on all sides over a medium-high gas flame. If you don't have a gas stove, preheat the oven to broil. Make sure one rack in the oven is placed directly near the top of the oven where the broiler is. Place the peppers on a baking sheet. Slide them under the broiler. Watch carefully. When one side of the pepper is charred, slide the pan out and turn the pepper. Return to the oven and blacken/char them on all sides. Once all of the peppers are blackened/charred, place in a bowl and cover with plastic wrap. Let them sit for 5 minutes to steam. Peel the skin off of the peppers, use a knife to remove the stems and seeds.
While the peppers steaming, season the chicken on both sides with 1/2 teaspoon salt, a little bit of black pepper, and ground cumin. Set aside. Bring a 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.
While water comes to a boil and pasta cooks, add two roasted poblano peppers, cilantro, 1/2 cup chicken stock and 1/2 cup heavy cream to a blender. Blend until smooth. Slice third pepper into strips.
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. If needed, add some reserved pasta water to loosen the sauce up. Season to taste with salt and pepper. Garnish with chopped cilantro.
As the sauce simmers, heat a medium skillet to a medium heat. Drizzle with 2 teaspoons of olive oil. Add chicken. Cook 3-4 minutes per side until cooked through. Slice the chicken and serve on top of pasta. Garnish with extra cilantro.

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