Oh, man, this is a good one. Salsa Verde Chicken Pasta is loaded with flavors of cilantro and basil, cream cheese and sour cream. Additionally, you’ve got the chicken and pasta in there. It’s a meal in itself and super delicious.
The Serrano peppers in this meal give just the right amount of heat without killing me.
I love that.
I also love using rotisserie chicken, and pasta is always good.
Plus, 95% of this recipe is throwing stuff in the blender. How easy is that?
Making Salsa Verde Chicken Pasta
First, cook the pasta to al dente in salted water according to package directions.
I’ve used fettuccine, linguine, and spaghetti, and they all work beautifully.
Also, I cook anywhere from 8 – 12 oz. of pasta depending on how much I need.
That works out to roughly 4 – 6 servings.
So, while the pasta is cooking, get the blender out.
No, not for margaritas, but that’s a great idea.
Add to the blender the cream cheese, tomatillos, garlic, peppers, cilantro, bouillon granules, salt, sour cream, water, basil, black pepper, and 1/4 of an onion.
Specifically, make sure the cream cheese is softened, and the serrano peppers need to be seeded, too.
Next, blend the sauce until it’s smooth and creamy.
Back to the onion, chop an additional 3/4 cup and set aside. If there’s any more onion left, save for another time.
Next, get out a large pan or skillet. A 10-incher works great.
Melt the butter in the pan, then add the reserved 3/4 cup onion.
Saute until soft, then you’ll add some sauce.
How much sauce to use.
Depending on how much pasta you made, depends on how much sauce you’ll add to the pan.
If you made 8 oz., add about 1/2 – 3/4 of the sauce.
If you made 12 oz. of pasta, you can start with 3/4 of the sauce, but you’ll likely need it all.
Also, if you plan on having leftovers, use more sauce as it absorbs into the pasta in the fridge.
Magic things happen in the fridge when we’re not looking.
Add the chicken.
The chicken can be shredded or roughly chopped, your choice.
Use leftovers, buy a rotisserie, or quickly cook some chicken.
If the chicken is leftovers from the fridge, make sure you give it enough time to heat up in the sauce.
Drain the pasta and add to the pan. Toss carefully to coat the pasta evenly.
If you’re feeling fancy that day, garnish with either fresh basil leaves or cilantro leaves.
Or both, I won’t tell.
What do I do with leftover sauce?
I like to add a little to reheat leftovers, or use it as a dip or sandwich spread.
More Mexican inspired recipes:
- Shredded Beef Wet Burritos
- Homemade Green Chicken Enchiladas
- Baked Chicken Taquitos
- Black Bean and Corn Salad
- Chicken Chilaquiles Casserole
Plus, you’ll find more under the Mexican category under “Recipes.”
Make sure you check out the Churro Dessert Bars while you’re there. (wink)
Salsa Verde Chicken Pasta
- 8 oz. fettuccine, (or spaghetti, linguine, etc.)
- 8 oz. cream cheese, softened
- 3 tomatillos, quartered
- 3 cloves garlic
- 2 Serrano peppers, deseeded
- 1 cup cilantro
- 1 tsp. chicken bouillon granules, (or one cube)
- 1 tsp. salt
- 1/2 cup sour cream
- 1/2 cup water
- 1/4 cup basil leaves
- 1/4 tsp. black pepper
- 1 onion, divided
- 3 Tbsp. butter
- 2 cups cooked chicken, roughly chopped
- Cook the pasta in salted water according to package directions.
- Meanwhile, in blender combine cream cheese, tomatillos, garlic, Serrano peppers, cilantro, bouillon, salt, sour cream, water, basil, pepper, and 1/4 of onion. (Chop remaining onion to yield 3/4 cup and set aside.) Blend sauce ingredients until smooth.
- Melt butter in 10-inch pan or skillet. Saute reserved onions until soft. Pour in about 3/4 of blended sauce. (See Notes below.)
- Add chicken. Heat on low simmer for approx. 5 minutes. Chicken should be hot.
- Drain pasta and add to sauce in skillet. Gently toss to evenly coat pasta.
- Garnish with chopped basil or cilantro if desired. Enjoy!
Salsa Verde Chicken Pasta
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Until next time, happy cooking and have a blessed day.
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