Creamy Roasted Poblano Pasta

Ingredients

• 3 mediumpoblano peppers
• 2 medium (about 454 g [1 lb])chicken breasts
• 6 g (1¼ tsp), dividedcoarse kosher salt
• ¾ tspground cumin
• 10 ml (2 tsp)olive oil
• 227 g (8 oz)fresh tagliatelle (or dried)
• 15 g (½ cup packed)fresh coriander
• 120 ml (½ cup)low-sodium chicken stock
• 240 ml (1 cup), divideddouble cream
• 1 large clovegarlic
• 1 pinchcrushed red pepper flakes
• 10 ml (2 tsp)olive oil
• 150 g (1 cup)fresh or frozen corn

Instructions

1. 1

   Char the poblanos

   Char the peppers on all sides over a medium-high gas flame. If you do not have a gas hob, heat the grill to high and position an oven rack near the top. Put the peppers on a baking sheet and grill them, turning as each side blackens; watch them closely. Once charred all over, transfer them to a bowl, cover with cling film and leave to steam for 5 minutes. Peel off the skins, then remove the stems and seeds with a knife.

2. 2

   Cook pasta

   While the peppers steam, season the chicken on both sides with ½ teaspoon salt, a little black pepper and the cumin; set aside. Bring a large pan of water to a rolling boil and salt it generously. Cook the pasta until just shy of al dente; fresh pasta should take about 3 minutes. Reserve ½ to ¾ cup of the starchy cooking water, then drain the pasta and set it aside.

3. 3

   Blend the sauce

   While the water comes to the boil and the pasta cooks, blend two of the roasted poblanos with the coriander, chicken stock and ½ cup of the cream until smooth. Slice the remaining pepper into strips.

4. 4

   Simmer and toss

   Once the pasta is drained, add the blended poblano sauce to the pan with the remaining cream, garlic, ½ teaspoon salt and red pepper flakes. Bring to the boil, then lower the heat and simmer until slightly thickened, about 3 minutes. Add the pasta, sliced poblano, remaining ¼ teaspoon salt and corn; toss until the pasta has absorbed the sauce. If needed, loosen it with some reserved pasta water, then season to taste with salt and pepper. Garnish with chopped coriander.

5. 5

   Cook the chicken

   While the sauce simmers, heat a medium frying pan over medium heat and drizzle in 2 teaspoons olive oil. Add the chicken and cook for 3–4 minutes per side, until cooked through. Slice it and serve on top of the pasta, with extra coriander to garnish.

What is roasted poblano pasta?

Poblanos are mild Mexican chillies with a distinctive earthy flavour, and charring gives them a smoky edge. This pasta brings them together with cream, garlic and herbs in a smooth sauce.

Here, two peppers are blended into the sauce while a third is sliced for texture. Tagliatelle and corn make it a substantial dish, with chicken served on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 24g protein, 56g carbs, 29g fat.

The pasta and corn provide most of the carbohydrates, while the cream and olive oil contribute much of the fat. Chicken supplies protein, with a smaller amount also coming from the pasta and cream. Pair a serving with a crisp green salad or vegetables to round out the plate.

Char for smoky flavour

Even charring: Turn the peppers as their skins blacken so the heat reaches all sides. The covered 5-minute rest steams them and helps loosen the skins.

Careful peeling: Remove the charred skin, stems and seeds before blending or slicing. A few flecks of skin are fine, but removing most of it keeps the sauce smooth.

Build a smooth sauce

Blended base: The peppers, coriander, stock and half the cream form the sauce’s flavourful foundation. Blend until smooth before adding it to the pan.

Gentle simmer: Add the remaining cream, garlic and seasoning, then simmer for about 3 minutes. This gives the sauce time to thicken slightly without reducing it too far.

Keep the pasta silky

Slightly undercook: Stop cooking the pasta just before it is fully al dente, as it will finish in the sauce. Fresh tagliatelle needs only about 3 minutes in boiling water.

Starchy water: Reserve ½ to ¾ cup before draining. Add a splash if the sauce needs loosening, then toss until it coats the pasta.

Cook the chicken alongside

Seasoning: Cumin, salt and black pepper flavour the chicken without overpowering the poblanos. Season both sides before it goes into the hot frying pan.

Timing: Cook the chicken for 3–4 minutes per side while the sauce simmers. Slice it once cooked through and arrange it over the pasta.

Serve it while warm

The creamy sauce and sweet corn make this pasta satisfying on its own, while the sliced chicken adds a savoury topping. Finish with chopped coriander for a fresh herbal note.

For a lighter-feeling plate, serve it with a crisp green salad or simply dressed vegetables. Add them on the side rather than stirring them into the sauce.

Recipe notes & tips

• Keep a close eye on the poblanos under the grill, as their skins can char quickly.
• Cover the charred peppers for the full 5 minutes so the skins loosen before peeling.
• Salt the pasta water generously, as it seasons the tagliatelle as it cooks.
• Reserve the pasta water before draining; it is harder to loosen the sauce without it.
• Start cooking the chicken while the sauce simmers to bring both parts together promptly.
• Use the second measure of olive oil for the chicken, not the sauce.

Variations

• Use dried pasta: Cook it according to its packet instructions and stop just before al dente.
• Adjust the heat: Use fewer red pepper flakes for a milder sauce.
• Add extra corn: Stir in more kernels for extra sweetness and texture.
• Make it vegetarian: Leave out the chicken and use vegetable stock instead.
• Finish with coriander: Add a little more chopped coriander just before serving.

Common mistakes to avoid

• Skipping the pepper rest: Cover the charred peppers for 5 minutes so their skins are easier to remove.
• Walking away from the grill: Watch the peppers closely and turn them as each side chars.
• Overcooking fresh pasta: Boil it for about 3 minutes, then finish it in the sauce.
• Forgetting the pasta water: Reserve ½ to ¾ cup before draining to adjust the sauce.
• Reducing the sauce too much: Simmer only until it thickens slightly, about 3 minutes.
• Crowding the chicken pan: Use a pan large enough for both breasts to cook evenly.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock if the sauce has thickened; make sure the chicken is hot throughout.

Frequently asked questions