Creamy Chicken Chili Pasta (Print Version)
# Ingredients:
→ Base
01 -
1 yellow onion, diced
02 -
2 poblano peppers, seeds removed and diced
03 -
2 tablespoons olive oil or salted butter
04 -
4 garlic cloves, minced
05 -
1 pound chicken (use breast or thigh, no skin or bones)
→ Seasonings
06 -
½ teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
A sprinkle of black pepper and salt
09 -
1 teaspoon ground cumin
→ Sauce & Pasta
10 -
1 pound short noodles of your choice
11 -
1 can white beans, drained and rinsed
12 -
½ cup jarred salsa verde
13 -
4 ounces softened cream cheese
14 -
2 cups stock or broth
15 -
2 cups shredded gooey cheese (cheddar, pepper jack, or colby)
16 -
1 can (4 ounces) diced green chilies
→ Garnish
17 -
Fresh cilantro on top
18 -
Chopped green onions on top
# Instructions:
01 -
Warm up your oven to 425°F while you prep.
02 -
Heat oil or butter in a big pot over medium-high. Toss in onions and chicken, let cook for 5 minutes. Stir through garlic, poblano, and seasonings. Continue another 5 minutes.
03 -
Pour in broth, loosely cover, and let it simmer 5 to 10 minutes until the chicken is cooked. Pull the chicken out and shred it using forks.
04 -
Dump pasta and 2 cups extra water into the same pot. Bring it to a boil, then simmer and stir often for about 10 minutes until the noodles are just right.
05 -
Return shredded chicken to the pot along with cream cheese, beans, salsa, chilies, and 1 cup shredded cheese. Stir together, sprinkle the rest of the cheese on top, and bake for 5 to 10 minutes till cheesy goodness melts.
# Notes:
01 -
Dinner made in one pot with chili vibes and cheesy pasta goodness.
02 -
Swap the melty cheese for whatever you love!
03 -
Choose thighs or breasts based on your preference.