Creamy Poblano Chicken Pasta Skillet

• 12 oz pasta (like penne or farfalle)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups roasted poblano peppers, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add chicken, season with salt and pepper, and cook until golden brown, about 6 minutes.
4. 4 Remove chicken from skillet and set aside.
5. 5 In the same skillet, sauté onion and garlic until softened.
6. 6 Add poblano peppers and cook for 2 minutes.
7. 7 Stir in chicken broth, heavy cream, smoked paprika, and bring to a simmer.
8. 8 Return chicken to the skillet, along with cooked pasta. Stir well.
9. 9 Reduce heat to low, stir in cheeses until melted and creamy.
10. 10 Season to taste with salt and pepper.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add diced tomatoes for a fresher twist.
• Toss in cooked shrimp for a seafood option.

Substitutions

• Substitute Monterey Jack with pepper jack for extra kick.
• Use half-and-half if you don't have heavy cream.

Pairings

• A crisp Sauvignon Blanc
• A zesty lime margarita

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Use fresh poblano peppers if you prefer a mild heat; roast and peel them yourself.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or cream to restore the sauce.

Serving Suggestions

• Pairs beautifully with a simple green salad.
• Serve with warm crusty bread on the side.

FAQ