Creamy Chicken and Tomatillo Verde Pasta is a vibrant fusion dish that brings together the tangy brightness of tomatillo salsa verde with rich cream and tender pasta. The result is a comforting yet lively meal that balances creamy textures with fresh, slightly smoky flavors.This pasta stands out for its unique flavor profile. Tomatillos add a citrusy sharpness that cuts through the creaminess, while juicy chicken provides heartiness and protein.
Chicken and Tomatillo Verde Pasta:
It’s a refreshing twist on traditional creamy pasta dishes, perfect when you want something different but still comforting.Ideal for weeknight dinners or casual entertaining, this dish is easy to make and packed with bold flavor. If you love creamy pastas but crave a little zing, this recipe is a must-try.
History:
Tomatillo-based sauces are a cornerstone of Mexican cuisine, commonly used in salsas and stews. As global home cooking evolved, salsa verde began appearing in fusion dishes, including pasta. Pairing tomatillo verde sauce with cream and pasta reflects modern culinary creativity—combining Mexican ingredients with Italian-style pasta techniques to create something fresh, comforting, and exciting.
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Creamy Chicken and Tomatillo Verde Pasta
Ingredients
- 300 g pasta (penne, rotini, or fettuccine)
- 2 tablespoons olive oil
- 300 g boneless chicken breast, sliced
- Salt and black pepper, to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomatillo salsa verde (store-bought or homemade)
- ¾ cup fresh cream or heavy cream
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika (optional)
- ¼ cup reserved pasta cooking water
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
- Heat olive oil in a large pan over medium heat.
- Season chicken with salt and pepper, then sauté until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion until soft and translucent.
- Add garlic and cook until fragrant.
- Stir in salsa verde, cumin, and smoked paprika. Simmer for 5 minutes.
- Return chicken to the pan and simmer for 5–7 minutes.
- Add cooked pasta and toss until coated, adding pasta water as needed.
Notes
- Use mild or spicy salsa verde based on preference.
- Do not boil after adding cream—gentle heat only.
- Chicken thighs can replace breast for extra juiciness.
- Pasta water helps emulsify the sauce.
- Fresh tomatillo sauce gives best flavour.
- Sauce thickens as it cools.
- Adjust salt carefully—salsa verde may already be salty.
- Serve immediately for best texture.
Tips for Chicken and Tomatillo Verde Pasta:
- Add roasted corn for sweetness.
- A squeeze of lime brightens the sauce.
- Use Cotija cheese for authentic Mexican flavor.
- Swap chicken for shrimp if desired.
- Whole-wheat pasta works well here.
- Add spinach for extra nutrition.
- Fresh cilantro enhances the verde flavor.
- Pair with a simple green salad.
FAQs for Chicken and Tomatillo Verde Pasta:
Q: Can I make this dish spicy?
Yes, use spicy salsa verde or add jalapeños.
Q: Is this recipe freezer-friendly?
The sauce is best fresh; freezing may affect cream texture.
Q: Can I use milk instead of cream?
Yes, but the sauce will be lighter and less rich.
Q: What pasta shape works best?
Short pasta like penne or rotini holds the sauce well.
Q: Can I make it vegetarian?
Yes, replace chicken with mushrooms or zucchini.
Conclusion:
Creamy Chicken and Tomatillo Verde Pasta is a bold, comforting fusion dish that brings together the best of two culinary worlds. Tangy tomatillos, creamy sauce, tender chicken, and pasta create a meal that’s exciting, satisfying, and easy to make. Perfect for breaking routine while staying cozy, this recipe is sure to become a favorite.