Why You’ll Love This Recipe

Creamy Poblano Pasta is a rich and flavorful dish that perfectly balances the smoky heat of poblano peppers with a creamy, cheesy sauce. The dish is simple to prepare but packs a punch, making it ideal for a cozy weeknight dinner or a special meal to impress your guests. The combination of buttery, creamy sauce with the subtle heat from the poblano and jalapeño peppers will leave you craving more with each bite.

Ingredients

1 pound pasta (rigatoni, penne, or your favorite pasta)
3 tablespoons butter
3 medium poblano chiles (or 4 small, or 2 large), diced (measure in cups)
½ onion, diced
½ jalapeño (optional, adjust for spice level: ½ for medium heat, ¼ for mild, or omit for no spice)
2 garlic cloves, minced
3 tablespoons flour
1 ¾ cups chicken broth
¼ cup heavy cream
½ teaspoon salt
Freshly cracked black pepper
½ cup Parmesan cheese for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the pasta: Cook the pasta according to the package directions. Drain and set aside, reserving a little pasta water for later if needed.
Cook the peppers and onions: In a large skillet, melt the butter over medium heat. Add the diced poblano chiles, onion, and jalapeño (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Add garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Make the creamy sauce: Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
Add cream and seasonings: Stir in the heavy cream, salt, and freshly cracked black pepper. Let the sauce simmer for another 2-3 minutes to meld the flavors together.
Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
Serve: Top the creamy poblano pasta with freshly grated Parmesan cheese and a little extra black pepper, if desired. Serve immediately.

Servings and Timing

Servings: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegan: Substitute the butter with olive oil and use plant-based cream and cheese alternatives to make this dish vegan-friendly.
Extra heat: If you love spice, increase the amount of jalapeño or add a pinch of cayenne pepper to the sauce.
Smoky flavor: Add a dash of smoked paprika for an extra smoky kick to complement the poblanos.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen up the sauce. You can also microwave it, though the texture may slightly change.

FAQs

Can I use a different type of pasta?

Yes, you can substitute the rigatoni or penne with any pasta you like, such as fettuccine, spaghetti, or farfalle.

How can I make this dish spicier?

To increase the spice level, add more jalapeño, use hotter chili varieties, or include a pinch of cayenne pepper.

Is it possible to make this recipe gluten-free?

Yes, you can make it gluten-free by using gluten-free pasta and substituting the flour with a gluten-free flour blend or cornstarch.

Can I make this dish ahead of time?

While it’s best served fresh, you can make the creamy poblano sauce ahead of time and store it in the fridge for up to 2 days. Just reheat and toss with freshly cooked pasta when ready to serve.

Can I use a different kind of cheese?

While Parmesan is recommended for topping, you can also use Pecorino Romano or Asiago for a different flavor. For a creamier finish, you could mix in some shredded mozzarella or cheddar.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. For a vegetarian option, be sure to use vegetable broth instead of chicken broth.

How can I add more protein to this dish?

You can add cooked chicken, shrimp, or even tofu for a protein boost that complements the creamy sauce.

Can I use canned poblano peppers?

Canned poblano peppers will work, though fresh poblano peppers provide a better flavor and texture. If using canned, be sure to drain them well before adding to the sauce.

What should I serve with this pasta?

This creamy poblano pasta pairs wonderfully with a side salad, garlic bread, or roasted vegetables for a complete meal.

Can I make the sauce spicier without using jalapeños?

Yes, you can add more chipotle chili powder or use a bit of cayenne pepper for an extra spicy kick.

Conclusion

Creamy Poblano Pasta offers a fantastic balance of smoky, spicy, and creamy flavors, all wrapped up in a comforting pasta dish. It’s easy to prepare, rich in taste, and perfect for a weeknight meal that feels a little bit special. Whether you’re a fan of mild heat or love a little spice, this dish is sure to become a family favorite.

Creamy Poblano Pasta

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Author: Julia
Total Time: 30 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

Creamy Poblano Pasta is a comforting, flavorful dish with a creamy sauce balanced by the smoky heat of poblano peppers and the richness of cheese. Perfect for a cozy weeknight dinner, this easy-to-make dish is full of flavor and heat!

Instructions

Prepare the pasta: Cook the pasta according to the package instructions, drain, and set aside, reserving a little pasta water if needed.
Cook the peppers and onions: In a large skillet, melt the butter over medium heat. Add diced poblanos, onion, and jalapeño (if using), and cook for 5-7 minutes until softened.
Add garlic: Stir in minced garlic and cook for another 1-2 minutes, until fragrant.
Make the creamy sauce: Sprinkle flour over the vegetables, stir, and cook for 1 minute. Gradually add chicken broth, stirring to avoid lumps. Let it simmer for 5 minutes until the sauce thickens.
Add cream and seasonings: Stir in heavy cream, salt, and pepper, and let it simmer for another 2-3 minutes.
Combine pasta and sauce: Toss the cooked pasta into the sauce, mixing well. Add reserved pasta water if needed to adjust the sauce’s consistency.
Serve: Top with freshly grated Parmesan and more black pepper if desired. Serve immediately.

Notes

For a vegan version, substitute butter with olive oil and use plant-based cream and cheese alternatives.

Add extra heat with more jalapeño or cayenne pepper.

You can substitute the pasta type based on preference (fettuccine, spaghetti, etc.).

Use gluten-free pasta and a gluten-free flour blend for a gluten-free option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American