One-Pan Creamy Salsa Verde Chicken Pasta

One-Pan Creamy Salsa Verde Chicken Pasta is creamy, cheesy, slightly spicy, and a must-try! It’s quick and easy to make, requires few simple ingredients, and cooks in one pan!

One of our dinner staples at home is a delicious salsa verde chicken dish made of chicken breasts, heavy cream and, you guessed it, salsa verde.

G requests for it at least 2 to 3 times a week, he just can’t get enough of the tender meat smothered in a creamy and slightly spicy sauce! I, for one, am just happy to oblige. Other than being amazing, it’s so easy to make with simple ingredients, less than 30 minutes of cook time, and in one pan!

Since I like to serve the chicken and the sauce over pasta anyway, I thought I might as well cook everything together. One less thing to wash is always a good thing, right? And boy, this one-pan creamy salsa verde chicken pasta did turn out to be a fabulous twist on an already fabulous dish.

As in the chicken dish which inspired this one-pan creamy salsa verde chicken pasta recipe, I used store-bought salsa verde to keep in theme with “one-pan” only. I do have a recipe for salsa verde, if you’re so inclined to make your own from scratch. Homemade is definitely better. 🙂

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One-Pan Creamy Salsa Verde Chicken Pasta

3.67 from 15 votes

One-Pan Creamy Salsa Verde Chicken Pasta is creamy, cheesy, slightly spicy, and a must-try! It's quick and easy to make, requires few simple ingredients, and cooks in one pan!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Entree

Cuisine: American

Servings: 4 Servings

Calories: 713kcal

Author: Lalaine

Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• salt and pepper to tastesalt and pepper to taste
• 1 tablespoon oil1 tablespoon oil
• 1 cup salsa verde (I used Herdez brand)1 cup salsa verde (I used Herdez brand)
• 2 cups chicken broth2 cups chicken broth
• 1 cup heavy cream1 cup heavy cream
• 8 ounces uncooked penne pasta8 ounces uncooked penne pasta
• salt and pepper to tastesalt and pepper to taste
• 1 cup shredded Monterey Jack cheese1 cup shredded Monterey Jack cheese
• cilantro, stemmed and choppedcilantro, stemmed and chopped

Instructions

• In a bowl, season chicken with salt and pepper to taste.
  In a bowl, season chicken with salt and pepper to taste.
• In a pan over medium high heat, heat oil. Add chicken and cook, stirring occasionally, until lightly browned. Add salsa verde and stir to coat chicken.
  In a pan over medium high heat, heat oil. Add chicken and cook, stirring occasionally, until lightly browned. Add salsa verde and stir to coat chicken.
• Add chicken broth and heavy cream, Season with salt and pepper to taste. Bring to a simmer. Add pasta and stir to combine. Lower heat, cover and simmer for about 15 to 20 minutes or until chicken is cooked through, pasta is al dente and sauce is reduced. Add cheese and stir to combine. Garnish with cilantro, if desired. Serve hot.
  Add chicken broth and heavy cream, Season with salt and pepper to taste. Bring to a simmer. Add pasta and stir to combine. Lower heat, cover and simmer for about 15 to 20 minutes or until chicken is cooked through, pasta is al dente and sauce is reduced. Add cheese and stir to combine. Garnish with cilantro, if desired. Serve hot.

Nutrition

Calories: 713kcal | Carbohydrates: 48g | Protein: 40g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 179mg | Sodium: 1145mg | Potassium: 822mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1480IU | Vitamin C: 12.1mg | Calcium: 274mg | Iron: 1.6mg

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