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Mexican Chicken Poblano Pasta Recipe

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Mexican Chicken Poblano Pasta bursts with delicious, subtly spicy Latin flavors. It’s the perfect Mexican comfort food dish!Close up of Mexican Chicken Poblano Pasta in a skillet with an orange handleA Mexican comfort food dish made with pasta is every bit as satisfying as an Italian one.

In this recipe, pasta is mixed with shredded chicken, roasted peppers, and a most delicious homemade Ancho Chile Enchilada Sauce Recipe. (It’s my favorite enchilada sauce!)

Imagine how awesome Chicken Poblano Pasta would be presented somewhere between the quintessential guacamole and salsa selections, as well as the tacos and nachos — for an awesome Mexican dinner party.

This pasta is super delicious — it’s subtly spicy, creamy, hearty, and fresh — all at once!

three poblano peppers with a black background

What are Poblano Chile Peppers?

  • Poblano peppers are not very hot peppers. They generally range from mild to medium and have a lovely subtle smoky flavor.
  • Poblano peppers got their name because they originated in the state of Puebla in central Mexico.
  • They have thick, dark-green skin and a wide base which tapers to a point.
  • In their dried form, poblanos are called ancho chile peppers.
  • Poblanos are most commonly used for chile rellenos.

poblano peppers on burlap surface

Recipe Tips

  • While I love making my own enchilada sauce, roasting my own peppers, and cooking the chicken, I get that life is busy and you might want to make this more quickly. You can! 🙂 Use your favorite canned or bottled enchilada sauce, jarred, roasted peppers, and a rotisserie chicken.
  • You can use any pasta you like. I use gluten-free penne, so my sweet gluten-free son can partake.

roasted chopped poblano peppers and onions in a saute pan

What to Serve with Chicken Poblano Pasta

Though really, this one pan dish can also stand on its own.

Mexican Chicken Poblano Pasta in a skillet with an orange handle

Mexican Chicken Poblano Pasta always draws a crowd and is a fantastic creative recipe for casual entertaining.

Whether or not you serve it for a casual gathering of friends, a Cinco de Mayo party, or just for a random weeknight dinner, I hope you enjoy every last bite of this delectable Mexican Chicken Pasta recipe!

Mexican Chicken Poblano Pasta Recipe

Valentina K. Wein
Delicious and subtly spicy Latin flavors are intertwined with thick noodles, to create an amazing Mexican pasta recipe with chicken.
Please note that the prep time does not include making the enchilada sauce, which will add about 30 minutes.. (Here's the recipe.) You can make it as far as a week ahead. You can also use your favorite prepared enchilada sauce.
5 from 10 votes
Print Recipe
Prep Time 40 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 291 kcal

Ingredients
  

  • 12 ounces dry Penne pasta (or shape of your choice)
  • olive oil for the pan
  • 2 medium-large (about 1/2-pound) poblano peppers
  • 1 1/4 pound (about 2) chicken breasts, boneless, skinless, cut into bite-sized pieces
  • 1 1/2 cups yellow onion, thinly sliced
  • 2 teaspoons garlic, minced
  • 1 1/2 cups Ancho Chile Enchilada Sauce (click here for the recipe), or your favorite bottled variety
  • 1/3 cup crema Mexicana
  • 1/2 cup loosely packed cilantro, washed and dried
  • 4 scallions, washed and dried, thinly sliced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite. Reserve 1/2 cup of the cooking water and drain the pasta in a colander. Then put the pasta back into the pot with the reserved liquid and set aside.
  • Place the poblanos, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to work with. Use your hands to peel off the skin and remove the stems. Use a paring knife to make a slit vertically down each pepper to open it. Remove the seeds and trim away the membranes from the inside. Cut them into bite-sized pieces and set aside. (You should have about 1 cup.)
  • Coat a large sauté pan with olive oil and place it over medium heat. Season both sides of the chicken breasts with salt and pepper and place them in the pan. Sauté just until they're cooked through, about 4 minutes per side. Remove them from the pan and set aside until they're cool enough to touch. Shred it into bite-sized pieces with your hands.
  • Add the onion and garlic, and cook, stirring often, over medium-high heat until soft and nicely caramelized, about 10 minutes.
  • Turn the heat to low and then add the roasted poblanos, enchilada sauce,  crema Mexicana, shredded chicken, and the pasta (along with the liquid it's in) and gently mix everything together. Season to taste with salt and pepper. (Here's how.)
  • Garnish with the cilantro and scallions. Serve!

Notes

I love making my own sauce, but if you need to save time, use your favorite store-bought enchilada sauce.
It's pretty quick and easy (and I think tastier), to roast your own peppers, but again, if you need to save time, you can buy them (you would need about 1 cup).
Keywords comfort food recipes for fall and winter, unique pasta recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

  2. David says

    And I have Indian friends who make Indian pasta. This sounds terrific, Valentina, and I just happened to have made pasta dough this morning AND have chicken AND have roasted poblanos fresh from the market AND have cilantro in the garden. All I need to do is make your enchilada sauce and dinner is done!

    Reply

      • David says

        Did you know, Valentina, that Italians don’t use chicken in their pastas? I don’t know why – maybe they just haven’t had your version! We did try this and liked it a lot. Of course, I had to make changes to get around the garlic but no one suffered terribly! Thanks for the reminder of this recipe – want to make it again!

        Reply

        • valentina says

          Thanks so much, David. The photos needed some sprucing up so I was excited to share it again with a fresh look. 😀 So happy you liked it! (I can’t seem to keep garlic out of many of most of my recipes — just remove it any time!!!) And I did not know that about Italian pasta dishes. So interesting.

          Reply

  3. Rob says

    This is an excellent dish. I used chicken thighs and fettuccine, but otherwise followed the recipe exactly, including making the delicious sauce. One of the best pasta dishes I’ve had. Thanks!

    Reply

    • valentina says

      Rob, thanks so much for sharing! So happy you tried this recipe, and of course that you enjoyed it! 😀

      Reply

  4. Veena Azmanov says

    What a delicious Chicken Poblano Pappardelle Pasta! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later. Yum!

    Reply

  6. Jessica Robinson says

    Sounds like a really flavorful dish perfect for our weeknights! Loving the flavors. So cool with the dried peppers. I’ve seen those in the grocery store and never bought them! Such a great dish!

    Reply

    • valentina says

      Thanks so much Jessica. I hope you experiment using the dried peppers. They have such a great smoky flavor.:-)

      Reply

  7. Sharon says

    Burritos move over because this pasta is taking your place! I really love the homemade sauce that goes with this too. Can’t wait to make this for sure.

    Reply

  11. Eha says

    Always delighted to try something a slightly different fusion from across the Pond ! Can buy dried ancho chiles and shall make my own sauce. Like Rob chicken thighs and fettucine will probably join that on the weekend menu. Or may reach for my ever-present Hokkien . . .

    Reply

  12. Coco in the Kitchen says

    I absolutely LOVE poblano peppers!
    My husband planted them for me , one year, but they were too closely placed to the cayennes and sucked all the heat from them.

    Now, you’ve got 2 of my favs together, poblanos and pasta.
    I know what I’m putting on the table tonight! xo

    Reply

    • valentina says

      Hi Colette, I love connecting with you and was so happy to see those DELICIOUS looking meatballs you made with those crazy creamy mashed potatoes. YUM. Thank you for the visit and I hope you love this pasta as much as my family and I do. 🙂 Happy weekend. xo

      Reply

  13. Ron says

    A lovely dish Valentina and one I know we’ll enjoy. I love Mexican pasta dishes and look forward to making this one. What about adding prawns and fresh chorizo sausage instead of chicken. What do you think?

    Reply

    • valentina says

      I think my jaw dropping at the mere thought of adding prawns and/or chorizo means a big yes! Do it. Really that sounds delicious. Almost reminiscent of a paella of sorts. Thanks for checking out the recipe. Cheers. 🙂

      Reply

  14. mimi rippee says

    I love this so much. There are no rules with cooking. If you love the flavors of a cuisine, you can use those ingredients in any kind of dish! I have a Thai-inspired risotto on my blog, and I didn’t get any backlash!!!

    Reply

    • valentina says

      Oh my gosh, Thai inspired risotto sounds amazing. Definitely going to have to look that one up. I’m always wanting to say things like, “look, I know this isn’t authentic, but . . .” So I’m happy you get it. Hope you’re having a great weekend. cheers!

      Reply

  17. David @ Spiced says

    I love poblanos, and chile rellenos is always high on the list whenever we go out for Mexican food. I’m all about this recipe, Valentina! This sounds like the ultimate comfort food, and I’d be all about curling up on the couch with a bowl of this pasta. Looks fantastic, my friend! Interesting note about the origin of the poblano…I never knew that!

    Reply

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