One-Pot Green Chile Chicken Pasta with Salsa Verde
A creamy, spicy one-pot pasta dish combining tender chicken with tangy salsa verde and mild green chiles. The pasta cooks directly in the seasoned liquid, absorbing maximum flavor while creating a rich, cheese-laden sauce. Perfect for busy weeknight dinners when you want bold Southwestern flavors without multiple pots to clean. The combination of cream cheese and Mexican cheese blend creates an indulgent base that balances the heat from the chiles and taco seasoning.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup onion, chopped
- 1 teaspoon garlic, chopped
- 3 ½ cups water
- ½ cup medium green salsa verde, from 16-oz jarregular salsa1:1different flavor
less tangy
- 1 can (4 oz) Old El Paso Chopped Green Chiles
- 8 oz uncooked penne pasta, about 2 1/2 cups
- 1 packet (1 oz) Old El Paso Original Taco Seasoning Mix
- 4 oz cream cheese, cubed, from 8-oz package
- 1 cup shredded Mexican cheese blend, 4 oz
- 2 cups cooked chicken, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- diced tomatoes(optional)
- green onion, sliced(optional)
Instructions
- 1
Heat oil in Dutch oven over medium-high heat and cook onion until tender and starting to brown
- 2
Add garlic and cook until fragrant
- 3
Add water, salsa verde, green chiles, pasta and taco seasoning mix and bring to simmer
- 4
Reduce heat to medium-low and cook uncovered stirring occasionally until most liquid is absorbed
- 5
Stir in cream cheese and three-quarters of the shredded cheese until melted
- 6
Stir in chicken and cook stirring constantly until heated through
- 7
Top with remaining cheese, cilantro, tomatoes and green onion before serving
Tips
Use rotisserie chicken for convenience, or quickly poach chicken breasts in seasoned water while prep ingredients.
Don't skip stirring occasionally during pasta cooking to prevent sticking and ensure even liquid absorption.
Let the dish rest 2-3 minutes before serving to allow the sauce to thicken slightly.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with splash of water if needed.
Can prep ingredients up to 1 day ahead. Cook fresh for best texture.
Serve immediately while hot with optional toppings.
Common Mistakes
Don't use high heat during pasta cooking to avoid scorching the bottom.
Add cream cheese gradually to avoid lumping and ensure smooth melting.
Substitutions
Gluten-Free Swaps
General Alternatives
less tangy
FAQ
Can I use fresh green chiles instead of canned?
Yes, use about 1/4 cup roasted and chopped fresh green chiles. Roast them first over an open flame or under the broiler until charred, then peel and chop.
What if the pasta seems too dry during cooking?
Add water 1/4 cup at a time and continue cooking. The pasta should be tender with just a little liquid remaining to create the creamy sauce.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The pasta may absorb more liquid when cold, so add a splash of water or broth when reheating.