This creamy chicken and poblano pasta combines fire-roasted poblano peppers with tender chicken thighs in a rich tomato cream sauce, delivered as a one-pot meal that balances Mexican spices with comfort-food creaminess.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Over an open flame or under a broiler, roast the poblano peppers on all sides until the skin is blackened and blistered.
Immediately transfer the hot peppers to a large plastic bag and seal it. Let them steam for about 10-15 minutes to loosen the skins.
Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds.
Chop the roasted and cleaned poblano peppers into bite-sized pieces and set aside.
In a large pot or Dutch oven over medium-high heat, cook the diced chicken until it's no longer pink.
Add the chopped onions and the chopped roasted poblano peppers to the pot with the chicken. Sauté for 3-5 minutes until the onions soften.
Stir in the salt, black pepper, cumin, both chili powders, oregano, and chicken bouillon powder. Cook for 1 minute until fragrant.
Pour in the green enchilada sauce, tomato sauce, and heavy whipping cream. Stir well to combine and bring to a simmer.
Stir in the chopped fresh cilantro.
Add the cooked rotini pasta to the sauce and stir until the pasta is fully coated.
Serve hot, garnished with crumbled cotija cheese and more fresh cilantro if desired.
Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth. Freezes well up to 2 months (freeze before adding cream, then stir in cream upon reheating).
Yes, but thighs stay more tender and moist in cream sauce. If using breasts, reduce cooking time by 5–8 minutes and check for doneness at 165°F to avoid drying out.
Char poblanos directly over a gas flame or under the broiler until blackened (2–3 minutes per side), then place in a sealed plastic bag for 5 minutes to steam. Peel off the skin, remove seeds, and chop.
Penne, rigatoni, or fettuccine work well. Avoid very thin shapes that may break down in the cream sauce.
Cook pasta slightly al dente, assemble without pasta in an airtight container, and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce, then toss with fresh pasta.
Use gluten-free pasta and verify that chicken bouillon powder is certified gluten-free; the spices and other ingredients are naturally gluten-free.
Taco Macaroni
35 min
Bacon-Wrapped Hot Dogs With Sautéed Onions And Jalapeños
25 min
Mexican Chicken and Rice Casserole
20 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mahi
77 min
Quick Chicken Burrito Bowl
30 min
Taco Salad with Chipotle Vinaigrette
30 min
