Roasted poblanos bring a gentle smokiness that feels cozy and comforting without overpowering the dish, making them perfect for creamy sauces. In this pasta, they’re blended until silky smooth and paired with tender, seasoned chicken for a meal that feels both indulgent and approachable. It’s the kind of recipe that comes together easily on a weeknight but still feels special enough to serve when you want something a little elevated—simple ingredients, big comfort, and just enough flair to keep things interesting.

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Creamy Roasted Poblano Chicken Pasta

This creamy roasted poblano chicken pasta combines smoky fire-roasted poblanos with tender seasoned chicken and a silky garlic cream sauce. It’s comforting, protein-packed, and perfect for a cozy dinner that still feels elegant.

Course dinner, Main Course

Cuisine American, Mexican-Inspired

Keyword comfort food pasta, creamy chicken pasta, creamy poblano pasta, easy weeknight pasta, mild green chile pasta, poblano chicken pasta, poblano cream sauce, roasted poblano pasta, roasted poblano sauce, smoky poblano recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 650kcal

Cost $16 for entire recipe

Equipment

• Baking sheet or foil-lined pan (for roasting poblanos)
• Large pot (for cooking pasta)
• Large skillet or sauté pan
• Blender or food processor
• Tongs
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Ingredients

Chicken

• 1 lb boneless skinless chicken breast (or thighs), sliced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

Roasted Poblano Sauce

• 1½-2 large poblano peppers
• 2 tablespoons olive oil
• 4 cloves garlic peeled
• ½ small onion chopped
• ¾ cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• ½ teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• Optional: pinch cumin or smoked paprika

Pasta

• 12 oz pasta penne, fettuccine, rigatoni, or linguine

Instructions

Roast the Poblanos

• Broil or flame-roast poblanos until skins blister. Cover and steam 10 minutes, then peel, seed, and remove stems.

Cook the Pasta

• Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

Cook the Chicken

• Season chicken with salt, smoked paprika, pepper, and garlic powder.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (5–7 minutes). Remove and set aside.

Sauté Aromatics

• In the same skillet, add olive oil if needed. Sauté onion and garlic until soft and fragrant.

Blend the Sauce

• Add roasted poblanos, onion, garlic, cream, broth, salt, pepper, and optional spices to a blender. Blend until smooth.

Simmer & Finish

• Return sauce to skillet over low heat. Stir in Parmesan and simmer 5 minutes until thickened.

Combine Everything

• Add chicken and cooked pasta to sauce. Toss to coat, thinning with reserved pasta water if needed.

Notes

• Mild, Not Spicy: Poblanos are naturally mild. Roasting adds smoky depth without heat. For spice lovers, add a pinch of cayenne or a sliced jalapeño to the sauce.
• Roasting Tip: Let the roasted poblanos steam in a covered bowl before peeling—this makes the skins slip off easily and keeps the flesh tender.
• Sauce Consistency: If the sauce thickens too much, thin it with reserved pasta water a few tablespoons at a time until silky and smooth.
• Chicken Options: Chicken breasts keep the dish lean, while chicken thighs add extra juiciness and richness.
• Cream Substitutes: Half-and-half works well for a lighter sauce. For dairy-free, use cashew cream or full-fat coconut milk (adds a subtle sweetness).
• Cheese Swap: Parmesan adds umami, but Pecorino Romano or Asiago also work beautifully.
• Make It Vegetarian: Skip the chicken and add sautéed mushrooms, white beans, or crispy tofu for protein.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk or broth.
• Freezing: The sauce freezes well on its own. Freeze up to 2 months; thaw and reheat before tossing with fresh pasta.

❓ Frequently Asked Questions

Is poblano pasta spicy?

No—poblano peppers are mild and smoky rather than spicy. This pasta has rich flavor without heat, making it family-friendly.

Can I make the sauce ahead of time?

Yes. The roasted poblano sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before tossing with pasta.

What pasta shape works best with poblano cream sauce?

Short pasta like penne or rigatoni holds the sauce well, while long pasta like fettuccine or linguine gives a silky, elegant finish.

Can I use jarred roasted peppers instead of fresh poblanos?

Fresh poblanos are recommended for the best smoky flavor, but in a pinch, jarred roasted green chiles can work with a slightly different taste.

How do I prevent the cream sauce from separating?

Keep the heat low after blending and avoid boiling the sauce. Gentle simmering keeps it smooth and creamy.

Is this recipe good for meal prep?

Yes. This pasta reheats well for 2–3 days, making it a great option for lunches or quick dinners.

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