If you love dishes that combine cozy comfort with a touch of smoky flair, you are going to fall head over heels for this Creamy Roasted Poblano Pasta Recipe. It marries tender chicken, perfectly roasted poblano peppers, and a luscious, creamy sauce that hugs every strand of tagliatelle in the most delightful way. Each bite delivers a soulful blend of smoky, spicy, and velvety goodness, making it an ideal dish for cozy dinners or impressing friends with minimal fuss. Trust me, this pasta is destined to become a beloved staple in your recipe collection.
Ingredients You’ll Need
These ingredients are straightforward but oh so essential. Each one plays a crucial role in building the rich flavors and inviting texture that make this dish shine, from the smoky peppers to the fresh cilantro that adds brightness.
- 3 medium poblano peppers: Charred to perfectly smoky sweetness, they form the soul of the sauce.
- 2 medium chicken breasts (about 1 pound): Adds hearty protein and pairs wonderfully with the creamy sauce.
- 1 1/4 tsp coarse kosher salt, divided: Enhances all flavors without overwhelming the delicate balance.
- 3/4 tsp ground cumin: Adds a subtle earthiness and depth of flavor, complementing the poblanos.
- 2 tsp olive oil: Used to cook the chicken, giving it a golden, flavorful crust.
- 8 oz fresh tagliatelle: Tender and silky, it perfectly carries the creamy sauce; dried pasta works in a pinch.
- 1/2 cup packed cilantro: Provides fresh herbal brightness that cuts through the creaminess.
- 1/2 cup low sodium chicken stock: Adds richness and balances the sauce’s flavors.
- 1 cup heavy cream, divided: Creates the silky, luscious texture that defines this pasta dish.
- 1 large garlic clove: Adds aromatic warmth and a slight bite to the sauce.
- Pinch crushed red pepper flakes: Delivers a gentle, teasing heat to awaken the palate.
- 1 cup fresh or frozen corn: Sweet bursts of texture that contrast beautifully against the creamy sauce.
How to Make Creamy Roasted Poblano Pasta Recipe
Step 1: Roast and Peel the Poblanos
Start by charring the poblano peppers to get that signature smoky flavor. You can use a gas stove flame or your oven’s broiler on a high rack. Turn each pepper until all sides are blackened. Then, cover them in a bowl with plastic wrap to let the steam loosen their skins. After about 5 minutes, peel off the skin carefully, remove stems, and discard seeds. This process unlocks the smoky depth that defines this pasta.
Step 2: Season Chicken and Cook Pasta
While the poblanos cool, season the chicken breasts generously with half of the kosher salt, ground cumin, and a dash of black pepper. Meanwhile, bring a large pot of water to a rolling boil, seasoning it liberally with salt as it mimics seawater and flavors the pasta beautifully. Cook the tagliatelle just shy of al dente — fresh pasta only needs around 3 minutes. Don’t forget to save about half a cup of that starchy pasta water; it’s magic for adjusting your sauce’s consistency later.
Step 3: Blend the Creamy Poblano Sauce
Take two of the roasted poblano peppers and toss them into a blender along with the cilantro, chicken stock, half a cup of heavy cream, and a clove of garlic. Blend until you get a silky smooth sauce that’s bursting with color and flavor. Slice the third roasted pepper into thin strips for tossing into the pasta later — it adds a delightful texture and pops of smoky flavor.
Step 4: Combine Sauce and Pasta
Pour the blended poblano cream sauce back into the pot, then add the remaining half cup of heavy cream, red pepper flakes, and a bit more kosher salt. Bring it up to a boil and then let it gently simmer for about 3 minutes until it thickens slightly. Fold in the cooked pasta, sliced roasted poblanos, sweet corn, and the remaining salt. Toss everything until the noodles are luxuriously coated in the creamy sauce. Add reserved pasta water as needed to loosen the sauce to your perfect consistency. Season with salt and pepper to taste, and sprinkle with a handful of chopped cilantro for freshness.
Step 5: Cook and Slice the Chicken
Heat a skillet over medium heat with 2 teaspoons of olive oil. Cook the seasoned chicken breasts for 3 to 4 minutes per side until they’re golden brown and completely cooked through. Let them rest briefly, then slice thinly and serve atop your creamy roasted poblano pasta. Garnish with extra fresh cilantro for a pop of color and brightness.
How to Serve Creamy Roasted Poblano Pasta Recipe
Garnishes
Fresh cilantro leaves are a classic choice, adding vivid color and a refreshing herbal note that complements the smoky, creamy sauce perfectly. For an extra touch, sprinkle some finely grated Cotija or Parmesan cheese, or a squeeze of fresh lime juice to brighten every bite.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in tangy vinaigrette to balance the richness. Roasted vegetables like asparagus or a simple sauté of garlic spinach also work wonderfully, providing a mix of textures and fresh flavors to round out the meal.
Creative Ways to Present
Serve this pasta family-style in a large rustic bowl, inviting everyone to dive in, or plate it elegantly with neatly arranged chicken slices on top. Consider drizzling a little chili oil or a dusting of smoked paprika on the plate edges for added visual appeal and flavor.
Make Ahead and Storage
Storing Leftovers
This creamy roasted poblano pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because the sauce is rich and indulgent, it tends to reheat well without drying out, as long as you stir in a splash of cream or reserved pasta water.
Freezing
While fresh pasta dishes are best enjoyed fresh, you can freeze leftovers in a sealed container for up to one month. For best results, freeze without the chicken, and add freshly cooked chicken upon reheating to maintain a perfect texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Add a splash of cream or reserved pasta water to revive the silky sauce and keep the pasta from clumping. Microwave reheating is possible but may require frequent stirring to heat evenly.
FAQs
Can I use dried pasta instead of fresh tagliatelle?
Absolutely! Dried pasta will work just fine. Just adjust the cooking time according to the package instructions and be careful not to overcook it, since fresh pasta generally takes less time.
How spicy is this Creamy Roasted Poblano Pasta Recipe?
The heat level here is mild and approachable. Poblanos have a gentle smoky kick, and the pinch of red pepper flakes adds just a subtle warmth that most people will find pleasantly balanced, not overpowering.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and substitute the chicken stock with vegetable stock. You might also add some sautéed mushrooms or roasted cauliflower for extra heartiness without losing that creamy, smoky flavor.
Is it necessary to peel the poblano peppers?
Peeling the poblanos after roasting is key to removing any tough, bitter skins and ensuring a smooth, velvety sauce. It also enhances the texture and brings out the best smoky flavor that’s crucial to this recipe.
Can I prepare any parts of this dish ahead of time?
You can roast and peel the poblanos up to a day ahead, storing them in the fridge until you’re ready to blend the sauce. Precooking and slicing the chicken in advance is also convenient, just reheat gently when serving.
Final Thoughts
This Creamy Roasted Poblano Pasta Recipe is a true celebration of comforting, smoky, and creamy flavors that come together effortlessly. Whether you’re looking for a weeknight crowd-pleaser or a make-ahead dish that feels special, this recipe fits the bill beautifully. Dive in with confidence, and I’m sure it will become a cherished favorite on your table just as it has on mine.
Print
Creamy Roasted Poblano Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Description
A flavorful and creamy roasted poblano pasta dish featuring charred poblano peppers blended into a smooth sauce, tender seared chicken breasts, corn, and fresh tagliatelle pasta. This recipe combines smoky, spicy, and creamy elements for a comforting yet vibrant meal perfect for dinner.
Ingredients
Vegetables and Herbs
- 3 medium poblano peppers
- 1/2 cup packed cilantro
- 1 large garlic clove
- 1 cup fresh or frozen corn
Protein
- 2 medium chicken breasts (about 1 pound)
Spices and Seasonings
- 1 1/4 tsp coarse kosher salt, divided
- 3/4 tsp ground cumin
- Pinch crushed red pepper flakes
- Black pepper, to taste
Pantry
- 2 tsp olive oil (plus 2 tsp for cooking chicken)
- 8 oz fresh tagliatelle (or dried tagliatelle)
- 1/2 cup low sodium chicken stock
- 1 cup heavy cream, divided (1/2 cup + 1/2 cup)
Instructions
- Char the Poblano Peppers: Hold each poblano pepper over a medium-high gas flame, turning continuously until all sides are evenly charred. If using an oven, preheat to broil and place peppers near the top rack, turning them as they char on each side. Once charred, place peppers in a bowl and cover tightly with plastic wrap. Let them steam for 5 minutes, then peel off the skins, remove stems and seeds.
- Prepare the Chicken and Pasta: Season chicken breasts on both sides with 1/2 teaspoon salt, ground cumin, and black pepper. Bring a large pot of salted water to a rolling boil and cook the pasta just shy of al dente (about 3 minutes for fresh). Reserve 1/2 to 3/4 cup pasta water before draining. Set pasta aside.
- Make the Poblano Cream Sauce: In a blender, combine two of the roasted poblano peppers, cilantro, chicken stock, and 1/2 cup heavy cream. Blend until smooth. Slice the remaining third pepper into strips for later use.
- Cook the Sauce and Combine with Pasta: In the pot used for pasta, add the blended poblano cream sauce, remaining 1/2 cup heavy cream, garlic, 1/2 teaspoon salt, and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer and thicken slightly, about 3 minutes. Add the drained pasta, sliced peppers, remaining 1/4 teaspoon salt, and corn. Toss well to coat pasta in the sauce, adding reserved pasta water as needed to loosen. Season with additional salt and pepper to taste. Garnish with chopped cilantro.
- Cook the Chicken: Heat a medium skillet over medium heat and drizzle with 2 teaspoons olive oil. Add the seasoned chicken breasts and cook for 3 to 4 minutes per side, or until cooked through and no longer pink inside. Slice chicken and serve atop the pasta. Garnish with extra cilantro for freshness.
Notes
- Char the peppers carefully to avoid burning; they should be blackened but not burnt to a crisp.
- If using dried pasta, increase cooking time per package instructions until just shy of al dente.
- Reserve pasta water to adjust sauce consistency as needed.
- Chicken breasts can be grilled instead of skillet-cooked for added smoky flavor.
- For a vegetarian version, omit chicken and use vegetable stock instead of chicken stock.
