CREAMY GREEN SPAGHETTI in a POBLANO AND CILANTRO SAUCE TOPPED WITH GRILLED CHICKEN

If you’re looking for a pasta dish that feels a little special but is still easy enough for a weeknight, this one is for you. Creamy, lightly smoky poblano peppers blended with cilantro and lime create a fresh green sauce that coats every strand of spaghetti beautifully. Topped with juicy pan-seared chicken, this dish is comforting, flavorful, and guaranteed to impress without stress. Give it a try—and don’t forget to share how it turned out for you.

Ingredients (for 2–3 servings)

• 6 oz spaghetti

• 2 medium poblano peppers

• 2 small chicken breasts

• ½ cup heavy cream

• 2 tablespoons sour cream

• 2 oz cream cheese

• 2 cloves garlic

• ¼ small onion

• 2 tablespoons olive oil (divided)

• 3 tablespoons butter

• 1 tablespoon chicken bouillon or base

• Juice of 1 lime

• ½ cup fresh cilantro (loosely packed)

• Salt and black pepper, to taste

• Optional topping: queso fresco, extra cilantro

Instructions
Clean the poblano peppers by making a slit down the side and removing the seeds. Place them directly over high heat (on a rack or skillet) and roast, turning occasionally, until the skins are blistered and charred. Transfer to a bowl, cover, and let steam for about 10–15 minutes. Once cooled, peel off the skins and remove the stems.

While the peppers rest, lightly pound the chicken breasts to an even thickness. Rub each piece with a small amount of olive oil, then season with salt and pepper. Heat a skillet over medium-high heat with one tablespoon of olive oil. Cook the chicken for about 4–5 minutes per side, until golden and cooked through. Remove from heat, cover loosely, and let rest before slicing.

Bring a pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, toss lightly with a little olive oil, and set aside.

To make the sauce, place the peeled poblanos in a blender along with the heavy cream, sour cream, cream cheese, garlic, onion, chicken bouillon, lime juice, and a small splash of water. Blend until smooth. Add the cilantro last and pulse briefly so small green flecks remain visible.

In a large pan over medium heat, melt the butter. Pour in the poblano-cilantro sauce and cook gently, stirring often, until warmed through and slightly thickened. Add the cooked spaghetti and toss gently until evenly coated.

Slice the rested chicken and arrange it on top of the pasta. Finish with crumbled queso fresco and extra cilantro if desired. Serve warm.

Notes or Tips

• Removing the seeds before roasting makes peeling faster and keeps the sauce mild and smooth.

• Add the milk or cream slowly to control the thickness of the sauce.

• Do not overcook the chicken—it will stay juicier if you let it rest before slicing.

• This sauce also works beautifully with shrimp or sautéed mushrooms.

If you make this dish, let me know—do you like your poblano sauce extra creamy or a little lighter and greener?