Green Poblano Spaghetti

Creamy green poblano spaghetti is a bold and flavorful pasta dish made with roasted poblano peppers blended into a rich, velvety sauce with cream, garlic, onion, and cheese. Tossed with tender spaghetti, this comforting recipe delivers smoky heat, fresh herb flavor, and a smooth, savory finish that makes it perfect for weeknight dinners or special occasions.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: Blender

Ingredients

• ¾ cup milk

• 8 ounces cream cheese

• 1 cup sour cream

• 1 tablespoon garlic powder

• 4 poblano peppers, skinned and seeded

• 2 tablespoons chicken Knorr

• 1-2 bunches cilantro, washed

• 1 small onion

• 2 Serrano peppers or jalapenos, deseeded and cleaned

• 1 pound spaghetti

• 1 stick butter

• Salt & Pepper to taste

  Optional for Serving

• Sliced chicken breast

• Tortillas

• Lime wedges

Directions

1. Cook the Spaghetti

   Bring 6 quarts of salted water to a boil.

   Cook the spaghetti according to package directions until al dente.

   Drain and set aside.

2. Prepare the Poblanos

   Lightly oil the poblano peppers.

   Blacken them over an open flame or under a broiler until charred on all sides.

   Place in a covered bowl or bag and let them sweat for 10 minutes.

   Peel off the skin, remove seeds, and set aside.

3. Blend the Ingredients

   In a blender or food processor, combine:

   Milk

   Cream cheese

   Sour cream

   Garlic powder

   Chicken Knorr

   Cilantro

   Onion

   Serranos or jalapeños

   Prepared poblanos

   Blend until smooth and creamy.

4. Combine Ingredients

   In a large skillet or saucepan, melt the butter over medium heat.

   Pour in the blended sauce and cook until heated through and slightly reduced, stirring occasionally.

   Taste and adjust with salt and pepper if needed.

   Add the cooked spaghetti to the sauce and toss until fully coated.

5. Serve

   Serve hot with optional chicken breast, warm tortillas, and lime wedges.

   Optional Restaurant-Style Finish

   Add a splash of pasta water if the sauce becomes too thick.

   Finish with grated queso fresco, cotija, or Monterey Jack for extra richness.

   For a smokier flavor, leave a little char on the poblanos before blending.