Creamy Poblano Chicken Ditalini
Dive into the comforting flavors of our Creamy Poblano Chicken Ditalini, a one-pan wonder that combines tender chicken and creamy pasta with the earthy kick of poblano peppers.
Equipment
- 1 Large Skillet
- 1 Blender
- 1 mixing spoon
Ingredients
Main Ingredients
- 2 poblano peppers
- 1 lb chicken breasts diced
- 2 cups ditalini pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1 onion chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
Spices
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
Preparation
- Roast the poblano peppers over an open flame or in a 400°F oven until charred. Peel, deseed, and blend them with chicken broth and garlic until smooth.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until golden brown. Remove and set aside.
- In the same skillet, add chopped onions and sauté until translucent. Add the blended poblano sauce and stir well.
Cooking Pasta
- Stir in ditalini pasta and heavy cream. Season with cumin, paprika, salt, and pepper. Let it simmer, stirring occasionally, until pasta is cooked.
- Return the cooked chicken to the skillet and let it simmer with the sauce and pasta for a few minutes, ensuring everything is well coated.
Serving
- Serve the creamy pasta hot, garnished with cilantro or cheese if desired.
Storage
- Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop with a splash of broth or cream.
Notes
Pro Tips: Use heavy cream for the best texture. Balance flavors with seasoning adjustments. Make ahead by preparing sauce and chicken in advance. Ingredient Substitutions: Use another small pasta if ditalini is unavailable. Swap chicken thighs for breasts. How to Serve: Garnish with cilantro or cheese. Pair with a salad or garlic bread. Storage & Freshness: Store in an airtight container in the fridge. Reheat gently on the stovetop. Make-Ahead Tips: Prepare the sauce and chicken ahead, and combine with pasta when ready to serve.