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
Scale
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.
