This creamy poblano pasta with chicken is such a flavorful way to change up your next pasta night at home!
I have been craving a delicious homemade creamy poblano pasta sauce for so long now! I had something similar at a restaurant and immediately added it to my list of recipes to recreate for the blog. Courtney from www.courtneymade.com  is helping me bring some recipe ideas to life for the blog and this is one of them! She is very talented in recipe development. So, I’m excited to have her execute some recipes for on here. My husband and I both loved this one. It’s flavorful, creamy and insanely satisfying.
This pasta pairs perfectly with chicken. However, I think it would also be great with some shrimp! I tried the recipe with linguini and fusilli corti bucati pasta. I preferred the fusilli corti bucata. But, that’s totally my personal preference. Any pasta will work for this recipe!
Other recipes you will love:
- Beef poblano chili 
- Slow-cooker white chicken poblano chili 
- Jalapeño pimento pasta salad 
- Creamy lemon pepper pasta 
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- 3–4 thin sliced chicken breasts
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
Creamy Poblano Pasta:
- 4 small to medium sized poblano peppers (or 2 large)
- 2 cloves garlic
- 1 cup full fat sour cream
- 4 oz (1/2 cup) cream cheese, room temp
- 1 cup cilantro leaves, roughly one bunch, some stems are fine
- 2 tsp salt
- 2 tbsp lime juice
- 12 ounces pasta shape of choice
- crumbled cotija cheese to taste for topping, optional
- Mix together everything for the chicken marinade and mix the chicken breasts in. Allow to marinade at least 30 minutes, up to 24 hours.
- Once ready to cook, set your oven broiler to high and put the poblanos on a sheet tray in the oven. After about 5 minutes, flip the poblanos and add the garlic cloves to the sheet tray. Broil another 5-10 minutes, until they are charred and nearly blackened.
- Remove the poblanos and garlic and place in a mixing bowl with a plate flipped over the top to seal it, or place it all in a large gallon ziplock bag and seal. This will allow them to “sweat” so you can remove the skin and seeds easily.
- Once they have cooled, remove the skin and seeds from the poblanos and add them, the garlic, and the remaining sauce ingredients to a food processor or high powered blender. Blend until smooth.
- Bring a large pot of salted water to boil. Cook your pasta according to the instructions on the box. Once it is done, reserve 1/4 cup pasta water.
- While the pasta is cooking, place a large skillet over medium heat and add a little olive oil. Cook the chicken until it is cooked through – about 6-7 minutes each side, depending on the size of your chicken. The internal temp should reach 165 F with a meat thermometer. Remove and set aside.
- Once the pasta is done, toss it in the green sauce and add in a little pasta water and thin as needed. Slice the chicken and serve on top! Top with crumbled cotija cheese if desired.
Keywords: poblano, pasta, chicken