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.
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.