Green Chile Chicken Pasta
A creamy, zesty pasta dish that brings Southwestern flavors to your dinner table. Tender chicken and pasta are tossed in a rich sauce made with roasted green chiles, cheese, and a hint of lime.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.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
Step 2
- a.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.
- b.Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper.
- c.Carefully add the chicken to the hot skillet in a single layer, ensuring not to overcrowd the pan.
- d.Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F or 74°C).
- e.Remove the cooked chicken from the skillet with a slotted spoon and set aside on a plate.
- 3
Sauté Aromatics (4-5 minutes): Reduce the heat to medium
- a.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
Step 4
- a.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
Finish the Sauce (2-3 minutes): Reduce the heat to low
- a.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
Step 6
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, smokier flavor, use fire-roasted green chiles if you can find them.
- 2To prevent a grainy sauce, remove the skillet from the heat before stirring in the cheese and add it gradually.
- 3Shredding your own cheese from a block results in a much smoother sauce. Pre-shredded cheeses contain anti-caking agents that can make the sauce gritty.
- 4Save time by using a store-bought rotisserie chicken; simply shred the meat and add it in Step 6.
- 5Don't skip reserving the pasta water! The starch in the water helps the sauce cling to the pasta and is perfect for thinning the sauce without making it watery.
Adapt it for your goals.
Vegetarian
Omit the chicken and use 1 lb of sliced mushrooms or two 15-oz cans of drained and rinsed black beans. Sauté the mushrooms with the onions, or stir in the beans with the pasta at the end.
SpicierSpicier
Sauté 1-2 finely chopped jalapeños or serrano peppers along with the onion for an extra kick of heat.
Lighter VersionLighter Version
For a lower-fat option, substitute the heavy cream with half-and-half or evaporated milk. The sauce will be slightly thinner but still delicious.
Different ProteinDifferent Protein
This recipe works wonderfully with 1 lb of peeled and deveined shrimp (add in the last 2-3 minutes of sauce simmering) or 12 oz of sliced andouille or chorizo sausage (browned before the onions).
Why this is on our healthy list.
High in Protein
The chicken breast provides a significant amount of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Source of Capsaicin
Green chiles contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Energy-Boosting Carbohydrates
The pasta serves as an excellent source of complex carbohydrates, which are broken down into glucose to provide sustained energy for your body and brain.
Frequently asked questions
A typical serving of this Green Chile Chicken Pasta contains approximately 750-850 calories, depending on the specific ingredients used, such as the fat content of the cream and cheese.