Creamy Poblano Pasta (Pasta Verde)

Chicken and Pasta

• 1 pound penne rigate or rigatoni
• 1 pound boneless skinless chicken breasts or thighs (cut into 1-inch pieces)
• 1¼ teaspoons fine sea salt (divided, plus more for the pasta water and to taste)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper (divided)
• 2 tablespoons avocado oil (divided)
• 1 tablespoon unsalted butter
• 8 ounces cremini or button mushrooms (sliced ¼ inch thick)

Roasted Poblano Sauce

• 6 large poblano peppers
• ½ small white onion (coarsely chopped, about ½ cup)
• 2 garlic cloves (coarsely chopped)
• 1 cup Mexican crema (or full-fat sour cream, at room temperature)
• 1 cup whole milk
• 1 teaspoon granulated chicken bouillon (preferably low-sodium)
• ¼ cup cilantro leaves and tender stems (lightly packed)
• 1 cup reserved pasta water (divided, plus more as needed)

Cheese and Garnish

• 1 cup Chihuahua or Monterey Jack cheese (freshly shredded)
• 1 cup Oaxaca cheese (pulled into short strands, or use additional Chihuahua or Monterey Jack)
• ½ cup queso fresco (crumbled)
• 2 tablespoons cilantro (chopped)

Instructions

1. Roast the Poblanos: Position an oven rack directly beneath the broiler and line a rimmed baking sheet with aluminum foil. Arrange the poblanos on the baking sheet and broil for 12–15 minutes, turning every few minutes, until the skins are blistered and blackened on all sides.6 large poblano peppers
2. Steam the Poblanos: Transfer the roasted peppers to a heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 10–15 minutes, until the skins loosen and the peppers are cool enough to handle.roasted poblano peppers
3. Peel and Divide the Poblanos: Rub away the loose blackened skins with your fingers or a paper towel. Remove the stems, seeds, and firm interior veins, then pat the peppers dry. Set aside 4 poblanos for the sauce. Slice the remaining 2 poblanos lengthwise into strips approximately ½ inch wide.steamed poblano peppers
4. Prepare the Oven and Baking Dish: Reduce the oven temperature to 375°F. Lightly grease a deep 9-by-13-inch baking dish with avocado oil or nonstick cooking spray. The dish should hold at least 3½ quarts.
5. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook it for approximately 2 minutes less than the package directions for al dente. Reserve at least 2 cups of the pasta cooking water, then drain the pasta without rinsing it.1 pound penne or rigatoni
6. Season the Chicken: Season the chicken pieces with ¾ teaspoon of the fine sea salt, garlic powder, and ¼ teaspoon of the black pepper.1 pound chicken, ¾ tsp fine sea salt, ½ tsp garlic powder, ¼ tsp black pepper
7. Brown the Chicken: Heat 1 tablespoon of the avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until browned and nearly cooked through. The thickest pieces should register approximately 155–160°F. Transfer the chicken to a large mixing bowl.1 tbsp avocado oil, seasoned chicken
8. Brown the Mushrooms: Add the remaining tablespoon avocado oil and the butter to the skillet. Once the butter melts, arrange the mushrooms in an even layer. Cook without stirring for 3–4 minutes, then continue cooking for another 3–4 minutes, stirring occasionally, until deeply browned and their released moisture has evaporated.1 tbsp avocado oil, 1 tbsp butter, 8 oz mushrooms
9. Season the Mushrooms: Season the mushrooms with ¼ teaspoon of the fine sea salt. Transfer them to the mixing bowl with the chicken.¼ tsp fine sea salt
10. Cook the Aromatics: Reduce the heat to medium. Add the white onion to the skillet and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.½ small white onion, 2 garlic cloves
11. Blend the Poblano Sauce: Transfer the cooked onion and garlic to a blender. Add the 4 whole roasted poblanos, Mexican crema, whole milk, chicken bouillon, cilantro, ½ cup reserved pasta water, remaining ¼ teaspoon fine sea salt, and remaining ¼ teaspoon black pepper. Blend for 30–45 seconds, until completely smooth.4 roasted poblanos, 1 cup Mexican crema, 1 cup whole milk, 1 tsp chicken bouillon, ¼ cup cilantro, ½ cup pasta water, ¼ tsp fine sea salt, ¼ tsp black pepper
12. Cook the Sauce: Pour the poblano sauce back into the skillet. Warm over medium-low heat for 4–5 minutes, stirring frequently, until the raw onion flavor is gone and the sauce is hot. Do not let it boil aggressively.blended poblano sauce
13. Adjust the Sauce: The sauce should pour easily and have approximately the consistency of heavy cream. Stir in additional reserved pasta water 2 tablespoons at a time if it is noticeably thicker. Taste and adjust with additional salt only if needed.reserved pasta water and fine sea salt as needed
14. Combine the Filling: Add the drained pasta and sliced poblano strips to the mixing bowl with the chicken and mushrooms. Pour in the hot poblano sauce and add the Chihuahua or Monterey Jack cheese. Fold gently until everything is evenly coated.drained pasta, 2 sliced poblanos, chicken, mushrooms, poblano sauce, 1 cup Chihuahua or Monterey Jack cheese
15. Check the Consistency: The mixture should look slightly saucier than the finished casserole. If the pasta has already absorbed most of the visible sauce, fold in additional reserved pasta water ¼ cup at a time.reserved pasta water as needed
16. Fill the Baking Dish: Transfer the pasta mixture to the prepared baking dish and spread it into an even layer without packing it down.assembled pasta mixture
17. Add the Oaxaca Cheese: Distribute the Oaxaca cheese evenly over the casserole.1 cup Oaxaca cheese
18. Bake Covered: Cover the baking dish loosely with aluminum foil. Bake for 15 minutes.assembled casserole
19. Finish Uncovered: Remove the foil and continue baking for 10–15 minutes, until the sauce bubbles around the edges, the cheese is completely melted and lightly golden, and the center of the casserole reaches 165°F. For additional browning, broil for 1–2 minutes while watching continuously.baked poblano pasta
20. Rest the Casserole: Remove the casserole from the oven and let it rest uncovered for 10 minutes. The sauce will continue settling around the pasta as it stands.finished casserole
21. Garnish and Serve: Finish with queso fresco and chopped cilantro. Spoon into warm bowls or onto plates and serve immediately.½ cup queso fresco, 2 tbsp cilantro