Creamy Chicken and Tomatillo Verde Pasta
Creamy Chicken and Tomatillo Verde Pasta is rich, tangy, and satisfying.It features tender chicken cooked in salsa verde.The tomatillos bring brightness and acidity.Cream creates a smooth, comforting sauce.The dish is bold yet balanced in flavor.Perfect for quick dinners with a twist.
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.