Smoky Roasted Poblano Cream Pasta with Seared Chicken

When comfort food meets bold flavor, something truly magical happens. This Smoky Roasted Poblano Cream Pasta with Seared Chicken is a dish that brings restaurant-style finesse into your home kitchen. It starts with roasted poblano peppers—known for their mild heat and earthy character—and turns them into a luscious cream sauce. Pair that with tender strips of seared chicken breast, fresh corn, and tagliatelle noodles, and you’ve got a dinner that feels gourmet without the stress.

This meal is ideal for anyone who loves creamy pasta but wants to explore flavors beyond the usual Alfredo. It’s smoky, creamy, a touch spicy, and deeply satisfying. Even better, it’s a forgiving recipe that’s great for beginners. You’ll learn how to roast peppers, make a quick cream sauce, and time your pasta just right—all without overwhelming steps or ingredients.

Let’s dive into how you can bring this bold, comforting dish to life.

Ingredients and Preparation

Here’s everything you’ll need to make this dish, organized for ease:

Produce

• 3 medium poblano peppers – Roasted for smokiness and depth.
• 1 clove garlic, peeled – Blended into the sauce.
• ½ cup fresh cilantro – Adds a fresh herbal balance.
• 1 cup corn kernels – Fresh or frozen; gives bursts of sweetness.

Protein

• 2 medium chicken breasts (about 1 pound total) – Sliced and seared until golden.

Dairy and Liquids

• 1 cup heavy cream, divided – For the creamy poblano sauce.
• ½ cup low-sodium chicken stock – Helps blend the sauce.

Pasta and Spices

• 8 oz tagliatelle pasta – Fresh or dried both work.
• 1¼ teaspoons kosher salt, divided – Always season in layers.
• ¾ teaspoon ground cumin – Adds warmth to the sauce.
• Pinch red pepper flakes – Optional, for a subtle heat.
• Freshly ground black pepper, to taste.

Oil

• 4 teaspoons olive oil, divided – For sautéing and searing.

Preparation Steps Before You Cook:

• Wash and dry the poblanos, cilantro, and chicken.
• Shuck corn if using fresh.
• Slice chicken breasts into thin strips for faster cooking.
• Bring a large pot of salted water to a boil for the pasta.
• Have a blender or food processor ready for the sauce.

Step-by-Step Instructions

1. Roast the Poblanos

• Method:
  If you have a gas stovetop, place the poblanos directly over the flame. Use tongs to rotate until blackened and blistered on all sides (about 10 minutes).
  If using a broiler, place peppers on a baking sheet under high heat, turning occasionally.
• Steam and Peel:
  Place roasted poblanos in a bowl and cover with plastic wrap. Let them steam for 10 minutes—this loosens the skins. Then peel off the charred skin, remove the stems and seeds, and roughly chop.

2. Cook the Pasta

• Add the tagliatelle to the boiling salted water and cook until al dente (check the package instructions).
• Before draining, reserve ½ cup of pasta water—this can loosen your sauce later if needed.

3. Make the Poblano Cream Sauce

• In a blender, combine:
  • Roasted poblanos
  • ½ cup heavy cream
  • ½ cup chicken stock
  • Garlic clove
  • Cilantro
  • ½ teaspoon salt
  • Cumin
  • Red pepper flakes (optional)
• Blend until smooth and creamy. Taste and adjust salt if needed.

4. Sear the Chicken

• Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
• Add the sliced chicken, seasoning with ½ teaspoon salt and a few cracks of black pepper.
• Sear until browned and cooked through, about 6–8 minutes total. Remove from the pan and set aside.

5. Sauté the Corn

• In the same skillet, add 1 teaspoon olive oil and the corn kernels.
• Cook over medium heat until just softened and lightly charred in spots (about 4 minutes). Remove and set aside.

6. Finish the Sauce in the Pan

• Lower the heat to medium-low.
• Add 1 teaspoon olive oil and the remaining ½ cup of heavy cream to the skillet.
• Pour in the poblano puree. Stir and let it simmer gently for 3–5 minutes to thicken slightly.

7. Combine Everything

• Add the drained tagliatelle to the skillet.
• Gently toss in the poblano cream sauce until the pasta is fully coated.
• Add back the cooked chicken and sautéed corn.
• If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is reached.

8. Taste and Serve

• Season with additional salt and pepper if needed.
• Serve warm, garnished with a few extra cilantro leaves or even a squeeze of lime juice if desired.

Beginner Tips and Notes

• Roasting Alternatives: If roasting poblanos directly over a flame isn’t an option, the broiler method works just as well. Just keep turning them for even blackening.
• Peeling Poblanos Easily: Steaming them after roasting is crucial. Don’t skip it, or you’ll struggle with peeling the skin.
• Fresh vs Frozen Corn: Fresh is ideal in summer months, but frozen works fine—just make sure to thaw and drain before sautéing.
• Blender Safety: If your poblano mixture is hot from the stock or just-roasted peppers, make sure to vent the blender lid to avoid steam build-up.
• Pasta Options: While tagliatelle is excellent here, fettuccine or linguine can also work well. Even short pasta like penne can be used if that’s what you have.
• Chicken Swap: If you prefer a vegetarian version, replace the chicken with sautéed mushrooms or tofu.

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Serving Suggestions

This pasta is hearty enough to stand on its own, but you can round out your meal with these sides:

• A Crisp Green Salad: Use arugula or mixed greens with a light lemon vinaigrette to balance the richness of the sauce.
• Grilled Vegetables: Zucchini, bell peppers, and asparagus pair well with the smoky flavors.
• Garlic Bread or Toasted Baguette: Great for soaking up the poblano cream sauce.
• Roasted Sweet Potatoes: Their sweetness offers a nice contrast to the smokiness.

Drink Pairings:

• A chilled glass of Sauvignon Blanc or a light Mexican lager would enhance the meal without overwhelming the flavors.

Final Thought

Smoky, creamy, and layered with flavor, this roasted poblano cream pasta is a dish that delivers beyond expectations. It’s bold enough for a special night yet simple enough to make on a weekday. Whether you’re new to the kitchen or a seasoned cook looking for something new, this recipe teaches useful techniques—roasting peppers, building a sauce from scratch, and finishing pasta the right way.

With seared chicken and sweet corn, the dish strikes a perfect balance of smoky, savory, and slightly sweet. Don’t be surprised if it becomes a repeat request at your dinner table.

Let the aroma of charred poblanos and simmering cream guide your next meal—you won’t regret it.