Green Chile Chicken Pasta with Garlic Bread

Instructions

1. 1

   Cook Pasta (10-12 minutes): Bring 4 quarts of water and 1 tbsp of salt to a rolling boil in a large pot. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2

   Cook Chicken (6-8 minutes): While the pasta cooks, pat the chicken cubes dry with a paper towel. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

   • Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper.
   • Carefully add the chicken to the hot skillet in a single layer, ensuring not to overcrowd the pan.
   • Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F or 74°C).
   • Remove the cooked chicken from the skillet with a slotted spoon and set aside on a plate.
3. 3

   Sauté Aromatics (4-5 minutes): Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, ground cumin, and smoked paprika. Cook for another minute, stirring constantly, until fragrant.

4. 4

   Build the Sauce (5-6 minutes): Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Stir in the undrained diced green chiles and the heavy cream. Bring the sauce to a gentle simmer and let it cook for 5-6 minutes, stirring occasionally, until it has thickened slightly.

5. 5

   Finish the Sauce (2-3 minutes): Reduce the heat to low. Remove the skillet from the heat temporarily and gradually stir in the shredded Monterey Jack cheese, a handful at a time, until it is completely melted and the sauce is smooth. This prevents the sauce from becoming grainy. Stir in the fresh lime juice, the remaining 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning if necessary.

6. 6

   Combine and Serve (2 minutes): Return the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together gently until the pasta and chicken are well-coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh cilantro and optional crumbled cotija cheese.