Delicious and subtly spicy Latin flavors are intertwined with thick noodles, to create an amazing Mexican pasta recipe with chicken. It’s the perfect Mexican comfort food dish, and I’m serving it up for Cinco de Mayo!A Mexican comfort food dish made with pasta is every bit as satisfying an Italian one. (Trust me on this — I had this for dinner last night!)
If you really want to shine and mix up the buffet at the Cinco de Mayo party, I highly recommend bringing this Chicken Poblano Pappardelle Pasta.
It’s the best Mexican pasta recipe with chicken I’ve ever made. Thick, soft pasta noodles are mixed into a most delicious homemade Smoky Pasilla Enchilada Sauce.
This pasta is uber delicious — it’s subtly spicy, creamy, hearty, and fresh — all at once!
What are Pasilla Chile Peppers?
- Pasilla chile peppers are the dried form of the Chilaca chili pepper, a long and narrow pepper.
- Named for their dark, wrinkled skin, they vary in heat from mild to medium-hot, and are rich in flavor.
- In the U.S., Poblanos are often called Pasillas, but from my research, they are indeed different peppers.
photo credit: Melissa’s.com
More recipes with Pasilla chile peppers:
Wondering what to serve with this Mexican Pasta with Chicken for Cinco de Mayo? Here are a few super delicious ideas . . .
- Fried Meyer Lemon Caesar Salad
- Spicy Caesar Little Gems
- Roasted Citrus Vegetable Salad
- Mexican Chocolate Crème Brûlée
Whether or not you serve it for Cinco de Mayo, enjoy every last bite of this delectable Mexican pasta recipe with chicken.
It’s a crowd pleaser!
Please note that the prep time does not include making the enchilada sauce or roasting the peppers, which will add about 1 hour. (Here's the enchilada sauce recipe.)
- 8 ounces dry Pappardelle pasta
- olive oil for the pan
- 1 1/4 cup yellow onion, thinly sliced
- 1 pound chicken breasts, boneless, skinless, cut into bite-sized pieces
- 2 large roasted red orange or yellow bell pepper (click here for How to Roast a Pepper), peeled, seeded and cut into bite-sized pieces
- 1 1/2 cups Smoky Pasilla Enchilada Sauce (click here for the recipe)
- 1/3 cup crema Mexicana
- 1 cup loosely packed cilantro, washed and dried, roughly chopped (plus a few sprigs for garnish)
- salt and freshly ground black pepper to taste
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.
Coat a large sauté pan with olive oil, add the onion, and cook, stirring often, over medium-high heat until soft and nicely caramelized, about 15 minutes.
Add the chicken and mixing it every minute or so, sauté just until it's cooked through, about 5 minutes.
Add the pasta (along with the liquid it's in), to the sauce and gently mix everything together.
Garnish with fresh cilantro springs and serve.
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).