Creamy Chicken Poblano Pasta: Step-by-Step Guide

• Start by bringing a large pot of salted water to a boil. Add your choice of 8 oz. pasta—whether fettuccine or penne—and cook according to package instructions until al dente. Drain the pasta, reserving about half a cup of the pasta water for later use. Set pasta aside while you prepare the sauce.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning lightly with salt and pepper. Cook for about 5-7 minutes until the chicken is golden and cooked through. Remove chicken from the pan and set aside.
• In the same skillet, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Then stir in the diced poblano peppers, cooking for another 5 minutes until they soften and release their smoky aroma.
• Lower the heat to medium and pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir in 1 teaspoon cumin and 1 teaspoon paprika, mixing well. Let the sauce simmer gently for 5 minutes to meld the flavors and thicken slightly.
• Return the cooked chicken to the skillet, then add 1 cup of shredded cheddar cheese. Stir until the cheese melts smoothly into the creamy sauce. If the sauce feels too thick, add reserved pasta water a little at a time to reach your desired consistency.
• Add the cooked pasta directly to the skillet, tossing to coat every piece in the luscious sauce. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro for a bright, herbal finish. Serve immediately for the best flavor and texture.