Cheesy, creamy pasta with a kick from salsa verde chicken, it’s ridiculously good and comes together in one skillet.
Yes, you read right this entire recipe comes together in one skillet AND less than 20 minutes. Does dinner get ANY better? Watch this quick video to see just how easy this recipe is to make.
Who’s ready for some ultra cheesy, delicious pasta? WAIT! Before you run to the kitchen, let’s talk a few recipe tips.
What Makes Salsa Verde So Good?
Salsa verde is a smoky, vibrant, and healthy sauce perfect for dipping with tortilla chips or to use in some of our favorite Mexican recipes like enchiladas, huevos, and my Salsa Verde Chicken Tacos- which is how this pasta recipe was created. You all know how I feel about tacos, I eat, dream, and breathe tacos and the Salsa Verde Chicken Tacos are one of my favorites from the Taco Tuesday Cookbook! The chicken is so tender and soaked in the tangy, smoky salsa verde….
Using leftovers is a no brainer and while I usually use them for more tacos or burrito bowls, one day I felt like experimenting with pasta. The results? Pasta and chicken with a smoky, tangy, cream sauce made in less than 20 minutes in one skillet.
This is the kind of recipe you serve to impress people and treat yo’self.
What is in Salsa Verde?
This one of a kind sauce is made with tomatillos, as well as peppers, cilantro, onion, and spices. Unlike pico de gallo or regular salsa, all the veggies are roasted then blended together into a smooth sauce.
I have my own recipe for this sauce which I included in the Taco Tuesday Cookbook, it’s the ultimate way to enjoy Salsa Verde and the star ingredient for the Salsa Verde Chicken Tacos.
Homemade is always my first choice, but if you are just too busy this week to make the sauce, I’ll let you in on a little secret- the jarred version works just fine.
Since we add lime juice and taco seasoning to the slow cooker chicken, it really brightens the flavor of the sauce, even if it comes from a jar.
Is it the same as using homemade Salsa Verde? Not quite, but you still get an amazing batch of tacos and this delicious, ultra creamy pasta.
How to Make Salsa Verde Chicken in the Slow Cooker
First, you’ll need salsa verde, lime juice, taco seasoning, and chicken breasts. Combine all ingredients in the dish of a slow cooker, cover, and cook until the chicken is falling apart tender. I like to make tacos first, and this Salsa Verde Chicken Pasta the next night.
Tacos one night, pasta the next? I told you this would be a good idea.
Can you Make Salsa Verde Chicken Pasta Ahead?
This pasta is definitely a make-ahead type of meal. It’s easy to whip up and will last for 3 days in the fridge and is wayyyyy better than paying for an overpriced premade pasta meal from the grocery store.
Be aware, that the pasta and sauce with ‘set’ once cooled, so you’ll need to add a bit of extra liquid like water or chicken broth when reheating to bring the sauce back to the right consistency.
What else can you make with Salsa Verde Chicken?
Anything that you’d use regular salsa for like burritos, taco bowls, and chicken enchiladas. A lot of people also enjoy it with scrambled eggs or breakfast dishes like huevos rancheros and huevos verdes.
Salsa Verde Chicken Pasta
Cheesy, creamy pasta with a kick from salsa verde chicken, it’s ridiculously good and comes together in one skillet! A quick and easy dinner idea.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Skillet Meals
- Cuisine: itallian
- 2 cups chicken broth
- 1/2 cup salsa verde
- 1 cup half and half
- 12 ounces Rotini pasta
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups reserved salsa verde chicken
- 1 1/2 cups shredded Pepper Jack cheese
- To a large skillet, over medium-high heat, add the chicken broth, salsa verde, half and half, pasta, salt, and pepper. Stir to combine and bring to a boil. Cover with lid, reduce heat to low and simmer for 15 minutes.
- Remove from heat and add the chicken and 1 cup of cheese. Stir until creamy and cheese has melted
- Top with remaining cheese and cover with skillet lid for 2 minutes or until the cheese has completely melted.
- Serving Size: 1 bowl
- Calories: 595
- Sugar: 7.5g
- Sodium: 1488.6mg
- Fat: 5.5g
- Saturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 71.8g
- Fiber: 9.1g
- Protein: 37.9g
- Cholesterol: 81.8mg
Keywords: salsa verde recipes, what to do with salsa verde, pasta dinner ideas