Comida Kraft
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Creamy Poblano Chicken & Pasta

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6 servings

Add extreme deliciousness to your next chicken-and-pasta night with an easy-to-make sauce starring roasted poblano chiles and cream cheese sauce.

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What You Need

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Make It

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  • Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
  • Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
  • Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.


Substitute roasted red bell peppers for the poblano peppers

How to Roast Peppers

Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.


Omit the broth and use 1/2 cup of the reserved spaghetti cooking water to make the cream cheese sauce instead.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 400
Total fat 13g
Saturated fat 7g
Cholesterol 105mg
Sodium 520mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 3g
Protein 36g
% Daily Value
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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