This Salsa Verde Chicken Pasta is a creamy, cheesy, one-pan dinner that delivers bold, zesty flavor in every bite. Juicy chicken, a tangy green salsa, rich cream, and melty pepper jack cheese combine with tender pasta for a comforting dish that's quick enough for a weeknight and impressive enough for guests.
Why You’ll Love This Recipe
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Made in just one skillet for easy prep and cleanup
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Bursting with flavor from the salsa verde and pepper jack cheese
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Ready in 30 minutes or less
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Creamy, cheesy, and loaded with tender chicken
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Crowd-pleasing and kid-friendly
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Perfect balance of spice and comfort
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Great for weeknight meals or casual entertaining
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Easily doubled for a larger group
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Can be customized with different cheeses or veggies
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Leftovers taste even better the next day
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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1 pound boneless, skinless chicken breasts
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2 tablespoons olive oil
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2 cups low-sodium chicken broth
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1 cup salsa verde
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1 cup heavy whipping cream
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3 cups uncooked penne pasta
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Salt and pepper to taste (about ½ teaspoon each)
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1½ cups shredded pepper jack cheese
Directions
1. Cook the Chicken
Cut chicken into 1-inch cubes and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and cook for about 5 minutes, flipping once halfway through until golden brown.
Remove chicken to a plate and set aside.
2. Cook the Pasta
In the same skillet, add chicken broth, salsa verde, cream, pasta, and more salt and pepper.
Stir everything together and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until the pasta is tender.
3. Finish the Dish
Turn off the heat.
Stir in the cooked chicken and 1 cup of shredded pepper jack cheese until the sauce is smooth and creamy.
Top with remaining ½ cup cheese and broil in the oven for about 3 minutes until bubbly and golden.
4. Serve
Spoon into bowls and serve immediately.
Servings and Timing
Servings: 5
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
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Use rotisserie chicken to save time
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Swap pepper jack for cheddar, Monterey Jack, or mozzarella
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Stir in spinach or kale for extra greens
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Add sautéed onions, mushrooms, or corn for added flavor
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Use gluten-free pasta to make it gluten-free
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Make it spicier with jalapeños or hot salsa verde
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Add black beans or pinto beans for a heartier dish
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Try it with shrimp or turkey instead of chicken
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Use light cream for a slightly lighter version
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Top with fresh cilantro or avocado for garnish
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months (note: the cream sauce may separate slightly upon thawing).
Reheat: Warm on the stove over medium-low heat with a splash of broth or cream, or microwave in short bursts, stirring often.
FAQs
What is salsa verde?
Salsa verde is a green salsa made from tomatillos, green chili peppers, onions, garlic, and cilantro. It’s tangy, slightly spicy, and adds a zesty kick to this pasta dish.
Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works great—just stir it in during the final step to heat through.
Can I make this dish ahead?
Yes, you can prepare it up to 2 days in advance and reheat before serving. Store covered in the fridge.
What type of pasta works best?
Penne holds the sauce well, but you can use rotini, rigatoni, or even shells. Avoid thin pasta like spaghetti for this creamy sauce.
Is this dish spicy?
It has a mild to moderate kick from the salsa verde and pepper jack. Adjust spice level by using mild salsa and a milder cheese.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich or thick. Whole milk is the best substitute if needed.
What’s a good cheese substitute for pepper jack?
Monterey Jack, cheddar, or mozzarella are all great options if you want something milder or without spice.
Can I make this vegetarian?
Yes! Just omit the chicken and add extra veggies or use plant-based meat alternatives.
How do I thicken the sauce?
If it’s too thin, simmer uncovered for a few extra minutes or stir in a small amount of cream cheese or a cornstarch slurry.
Can I use homemade salsa verde?
Absolutely! Homemade salsa verde will give even more vibrant flavor if you have the time to make it.
Conclusion
This Salsa Verde Chicken Pasta is the ultimate one-pan comfort food—creamy, cheesy, and packed with bold flavor. With minimal prep and cleanup, it’s the perfect weeknight dinner that doesn’t sacrifice taste for convenience. Whether you're feeding a family or meal prepping for the week, this dish is sure to become a favorite.
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Salsa Verde Chicken Pasta
This creamy Salsa Verde Chicken Pasta is out of this world! Made in one skillet, it features tender chicken, a zesty salsa verde cream sauce, and melty pepper jack cheese. Quick, comforting, and packed with bold flavor—perfect for a weeknight dinner.
- Total Time: 30 minutes
- Yield: 5 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1 cup salsa verde
- 1 cup heavy whipping cream
- 3 cups uncooked penne pasta
- Salt and pepper to taste (about ½ teaspoon each)
- 1 ½ cups pepper jack cheese, shredded
Instructions
- Cook Chicken: Cut chicken into 1-inch cubes and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and sear for 5 minutes, flipping halfway, until golden brown. Remove chicken from skillet and set aside.
- Simmer Pasta: In the same skillet, add chicken broth, salsa verde, heavy cream, uncooked penne, and more salt and pepper. Stir to combine. Bring to a boil, then reduce heat, cover, and simmer on low for 15 minutes or until pasta is tender.
- Finish with Cheese: Turn off heat. Add cooked chicken and 1 cup of shredded pepper jack cheese. Stir until smooth and creamy.
- Broil (Optional): Sprinkle remaining ½ cup cheese on top. Broil in the oven for 2–3 minutes until golden and bubbly.
- Serve: Serve hot and enjoy!
Notes
- You can substitute rotisserie chicken to save time—just stir it in at the end.
- Use Monterey Jack or mozzarella if you prefer less heat.
- Add a handful of baby spinach for extra veggies in the last few minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
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