Name: Creamy Chicken Poblano Pasta
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Ingredients: 12 ounces dry Penne pasta (or shape of your choice); olive oil for the pan; 2 medium-large (about ½ pound) poblano peppers (or 1 cup canned roasted green chiles); 1¼ pounds (about 2) boneless, skinless chicken breasts (or use a rotisserie chicken); 1½ cups yellow onion, (thinly sliced); 2 teaspoons garlic, (minced); 1½ cups Ancho Chile Enchilada Sauce (OR your favorite bottled variety); ⅓ cup crema Mexicana or sour cream; ½ cup loosely packed cilantro, (washed and dried); 4 scallions, (washed and dried, thinly sliced); salt and freshly ground black pepper to taste

Jump to Recipe

This creamy Chicken Poblano Pasta can be whipped up and on the table in just 40 minutes. It bursts with delicious, subtly spicy Latin flavors, and it's the perfect Mexican-inspired comfort food dish!

Chicken Poblano Pasta in an orange cast iron skillet.

This isn't a traditional Mexican recipe. It’s my pasta-loving spin on smoky poblanos and enchilada sauce.

A Mexican-inspired comfort food dish made with pasta is every bit as satisfying as an Italian one.

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!

Chicken Poblano Pasta will always draw a crowd. It's a fantastic, creative recipe for casual entertaining, and it's also perfect for a cozy family night.

What are Poblano Chile Peppers?

3 raw poblano chiles with a dark background.

What do they taste like? 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.

Ingredient Notes

Pasta - I use penne, but any shape you like will work. For a gluten-free version, use gluten-free pasta. (That's how I make it for my son with celiac disease. :-D)
Poblano peppers - Look for firm, glossy, dark green peppers with no soft spots. We'll be roasting them first, which will bring out their smoky flavor. (How to do it is below!)
Chicken - Boneless, skinless chicken breasts, or a rotisserie chicken if you want to save time.
Yellow onion and garlic - These get cooked until soft and nicely caramelized for a delicious rich, sweet flavor.
Enchilada sauce - My homemade Ancho Chile Enchilada Sauce is my favorite, but you can use your own favorite, too.
Crema Mexicana or sour cream - This is what makes it creamy. Crema Mexicana is a bit richer and milder than sour cream, but either is delicious.
Cilantro and scallions - For a fresh, pretty garnish on top.

(See recipe card below for quantities.)

Poblano Chile Substitutes

You should be able to find poblanos in most markets, but if you don't see them, the best substitutes are Anaheim, mild Hatch, or bell peppers. (Hatch are only in season in August and September.)

Recipe Tip

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! 🙂 Feel free to use your favorite canned or bottled enchilada sauce, canned roasted green chiles, and a rotisserie chicken. I love this homemade Ancho Chile Enchilada Sauce recipe (pictured below).

Rich and creamy Ancho enchilada sauce in a green bowl.

How to Roast Poblano Peppers

Roasting poblanos brings out their lovely smoky flavor, and it's easier than you might think. You char them over a flame, let them steam in a bag for 10 minutes, then peel, seed, and chop them. For step-by-step photos, here's my guide on How to Roast and Peel a Pepper.

How to Make It

- Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite (al dente). Reserve ½ cup of the pasta water and drain the pasta in a colander. Then put the pasta back into the pot with the reserved liquid and set aside.

- Roast the poblanos (see above).

- Coat a large skillet 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 them into bite-sized pieces with your hands. (Or skip this step with rotisserie chicken!)

Pile of shredded chicken on a piece of parchment paper.

- Add the onion and garlic to a large sauté pan, 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.

Roasted chopped poblano peppers and onions in a saute pan,

- Then add the enchilada sauce, crema Mexicana or sour cream, shredded chicken, and the pasta (along with the liquid it's in) and gently mix everything together.

- Season to taste with salt and pepper, garnish with cilantro and scallions, and serve!

Variations

Spicy version. Add crushed red chili flakes, a pinch of cayenne, or a little Cholula to taste.
Other proteins. It's also fantastic with ground chicken, pork, or beef. (Add the raw meat to the pan just after the onions are soft, and cook it through before moving on to the next steps.)
Add cheese. Sprinkle the finished dish with Cotija or Queso Fresco.
Gluten-free? As I said, you can use any pasta you like. I like this gluten-free penne.

What to Serve With This Pasta Dish

Really, this one-pan dish can also stand on its own, but if you want to add to it, below are a few delicious ideas:

Top view of Chicken Poblano Pasta in skillet with fresh cilantro.

Making It Ahead and Storage

Make ahead: You can roast the poblanos up to 2 days ahead and cook and shred the chicken the day before, keeping both refrigerated in airtight containers.
Leftovers: Refrigerate in an airtight container for up to 4 days.
Reheating: Warm it gently on the stove over low heat, or in the microwave.

Frequently Asked Questions

Is this an authentic Mexican recipe?
Nope, it's Mexican-inspired.

Are poblano peppers spicy?
Not very. They range from mild to medium, with a subtle smoky flavor. Roasting them makes them even more mellow.

Other Delicious Chicken Dinners

Whether you serve it for a casual gathering of friends, a Cinco de Mayo party, or just a random weeknight dinner, I hope you love it!

Orange sauté pan with penne pasta and poblanos

Creamy Chicken Poblano Pasta

Valentina K. Wein

This creamy, Mexican-inspired Chicken Poblano Pasta is loaded with roasted poblanos, shredded chicken, and enchilada sauce, and it's on the table in about 40 minutes.

5 from 10 votes

Prep Time 40

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mexican-Inspired

Servings

Calories 351 kcal

Equipment

Ingredients

12 ounces dry Penne pasta (or shape of your choice)
olive oil for the pan
2 medium-large (about ½ pound) poblano peppers or 1 cup canned roasted green chiles
1¼ pounds (about 2) boneless, skinless chicken breasts or use a rotisserie chicken
1½ cups yellow onion, thinly sliced
2 teaspoons garlic, minced
1½ cups Ancho Chile Enchilada Sauce OR your favorite bottled variety
⅓ cup crema Mexicana or sour cream
½ 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. Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite. Reserve ½ 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.
Roast the peppers. 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.) You can also skip this and use canned roasted green chiles to save time.
Cook the chicken (if not using rotisserie). 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 them into bite-sized pieces with your hands.
Sauté onions and garlic and combine ingredients. Add the onion and garlic to a large sauté pan, 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 or sour cream, 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

Shortcuts: Use canned roasted green chiles, your favorite bottled enchilada sauce, and a rotisserie chicken to make it even faster.

Make ahead: Roast the poblanos up to 2 days ahead, and cook and shred the chicken the day before. Keep both refrigerated in airtight containers.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat, or in the microwave.

Spicy version: Add crushed red chili flakes, a pinch of cayenne, or a little Cholula to taste.

Other proteins: Ground chicken, pork, or beef work too. Add the raw meat to the pan once the onions are soft, and cook it through before adding the rest.

Gluten-free: Use gluten-free pasta.

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Keywords chicken poblano pasta, creamy poblano chicken pasta, mexican chicken pasta

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Creamy Mexican-Inspired Chicken Poblano Pasta