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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 575 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  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. If needed, add some reserved pasta water to loosen the sauce up. Season to taste with salt and pepper. Garnish with chopped cilantro. 
  5. 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.

Nutrition Information

Serving 1serving Calories 575kcal (29%) Carbohydrates 56g (19%) Protein 24g (48%) Fat 29g (45%) Saturated Fat 15g (75%) Cholesterol 166mg (55%) Sodium 874mg (36%) Potassium 664mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1358IU (27%) Vitamin C 75mg (83%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 575

% Daily Value*

Serving 1serving
Calories 575kcal 29%
Carbohydrates 56g 19%
Protein 24g 48%
Fat 29g 45%
Saturated Fat 15g 75%
Cholesterol 166mg 55%
Sodium 874mg 36%
Potassium 664mg 14%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1358IU 27%
Vitamin C 75mg 83%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.