Green Chile Chicken Pasta
Smoky, roasted green chiles and tender chicken come together in a creamy, mildly spicy pasta sauce that clings to every bite. This Southwest-inspired weeknight dinner is hearty and full of flavor, ready in about 30 minutes.
For 4 servings
- boil · ~10 min
Cook the pasta.
Bring a large pot of water to a rolling boil. Add salt for the pasta water, then cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest.
- fry · ~8 min
Sear the chicken.
Season the chicken pieces with a pinch each of salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 3 to 4 minutes per side. Transfer to a plate.
TIPDon't crowd the pan — brown in batches if needed so the chicken sears instead of steaming. - saute · ~5 min
Build the sauce base.
1.In the same skillet, add the chopped onion and sauté until soft and translucent, about 3 minutes.2.Add the minced garlic and cumin powder, and cook for 30 seconds until fragrant.3.Stir in the roasted green chiles and cook for 1 minute.TIPUse the moisture from the onions to scrape up the browned bits from the chicken — they add flavor. - mix · ~7 min
Make the creamy sauce.
1.Sprinkle the all-purpose flour over the onion-chile mixture and stir continuously for 1 minute to cook the flour.2.Gradually pour in the milk while whisking to prevent lumps.3.Add the cream cheese and stir until melted and smooth. Let the sauce bubble gently for 2 to 3 minutes until it thickens slightly.TIPWarm the milk slightly before adding to prevent the sauce from seizing. - assemble · ~3 min
Combine pasta, chicken, and sauce.
Return the chicken to the skillet, add the drained pasta, and fold everything together. Stir in the shredded Monterey Jack cheese and lime juice. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- garnish
Garnish with chopped cilantro and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast fresh Hatch or Anaheim chiles under the broiler until charred, then steam in a bowl to loosen skins for the best smoky flavor.
- 2Warm the milk slightly before adding it to the flour mixture to prevent lumps and ensure a silky sauce.
- 3Reserve extra pasta water beyond the ½ cup — starchy water is the secret to adjusting sauce consistency without thinning flavor.
- 4Cook the pasta one minute less than al dente — it will finish cooking in the hot sauce and stay firm.
- 5Let the cream cheese come to room temperature before stirring so it melts into the sauce smoothly without clumps.
- 6Add the lime juice just before serving; its brightness fades with prolonged heat.
- 7This dish thickens as it cools, so serve immediately or loosen with a splash of milk when reheating.
Adapt it for your goals.
Low-oil
Replace the olive oil with a splash of chicken broth or water to sauté the aromatics, and use low-fat milk and reduced-fat cream cheese to cut calories while keeping the creamy texture.
vegetarianVegetarian
Omit the chicken and add a can of drained black beans or roasted cauliflower florets for protein and heft, making it a satisfying meat-free meal.
spicySpicy
Swap half the mild green chiles for serrano or jalapeño peppers, or add a pinch of cayenne pepper with the cumin, for those who crave more heat.
gluten freeGluten-free
Use gluten-free pasta (such as brown rice or corn pasta) and replace the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend to thicken the sauce.
Why this is on our healthy list.
Lean Protein Fuel
Chicken breast provides a high-quality, low-fat source of protein that supports muscle repair and keeps you full.
Calcium from Dairy
The milk, cream cheese, and Monterey Jack contribute calcium for strong bones and teeth.
Vitamin C from Chiles
Roasted green chiles are rich in vitamin C, which supports immune function and helps the body absorb iron.
Antioxidants in Cilantro
Fresh cilantro adds a dose of antioxidants and may aid in gentle heavy-metal detoxification.
Frequently asked questions
Yes, use two 4-ounce cans of roasted, diced green chiles (drained) as a quick substitute. The flavor will be milder than fresh-roasted.
