Ingredients:

  • 3 large (approx. 6 oz / 170g) poblano peppers
  • 2 cloves (10g) garlic, peeled
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) lime juice
  • 1/2 tsp (3g) salt
  • 1 lb (450g) penne or fettuccine pasta
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) black pepper
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1/4 cup (30g) Cotija cheese or crumbled feta
  • 1 lime, cut into wedges

Instructions:

  1. Place poblano peppers under the oven broiler, turning occasionally, until the skins are blistered and blackened in spots.
  2. Place the hot peppers in a bowl and cover with plastic wrap for 5 minutes to steam. Peel off the charred skins, remove seeds, and roughly chop.
  3. Transfer the chopped peppers to a blender with garlic, chicken broth, heavy cream, Parmesan, lime juice, and salt. Blend until the mixture is a velvety, light-green puree.
  4. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
  5. In a large skillet, heat olive oil over medium-high heat. Season chicken cubes with smoked paprika and black pepper, then sear until golden-brown and cooked through (approx. 6–8 minutes). Remove chicken from the pan and set aside.
  6. Pour the blended poblano cream sauce into the same skillet used for the chicken. Bring to a gentle simmer over medium-low heat for 3–5 minutes.
  7. Stir in the cooked pasta and seared chicken. If the sauce is too thick, add 2–4 tbsp of reserved pasta water until the desired consistency is reached.
  8. Garnish with chopped cilantro, crumbled Cotija or feta cheese, and serve with lime wedges.