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5 from 3 votes

Salsa Verde Chicken Pasta

A creamy Mexican sauce with just the right amount of heat with cooked chicken and pasta.
Prep Time30 minutes
Active Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cinco de mayo, one bowl
Yield: 6
Calories: 465kcal

Materials

  • 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

Instructions

  • 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!

Notes

There may be more sauce than you need of you make 8 oz. of pasta, especially if there are no leftovers. If there are leftovers, the pasta tends to absorb the sauce and you may want to add more sauce when you re-heat.
I use all the sauce when I cook 12 oz. of pasta.
Any leftover sauce can be used as a dip or spread on sandwiches.

Nutrition

Calories: 465kcal | Carbohydrates: 34g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 733mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1117IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg