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