Menu Enter a recipe name, ingredient, keyword...

Salsa Verde Chicken Pasta


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups low-sodium chicken broth
  • 1 cup salsa verde
  • 1 cup heavy whipping cream
  • 2 cups uncooked penne pasta
  • salt and pepper to taste (about 1/2 teaspoon each)
  • 1 1/2 cups pepper jack cheese, shredded



Step 1

1. Cut the chicken into bite-size pieces (about 1 inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

2. Add the broth, salsa verde, cream, uncooked pasta, salt and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.

3. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the over until golden brown and bubbly, about 3 minutes. Serve and enjoy!


You'll also love

Review this recipe

Pasta with Spring Greens Sausage one pot pasta