Green Onion Tomatillo Cream Sauce with Chicken Pasta Potato
Indulge in the perfect harmony of bold flavors and creamy decadence with this Green Onion Tomatillo Cream Sauce with Chicken Pasta Potato recipe. Tender seared chicken, golden, buttery potatoes, and al dente pasta come together under a velvety tomatillo and green onion-infused cream sauce, offering a unique balance of tangy, rich, and savory notes. Fresh cilantro and a touch of red chili flakes elevate the sauce with vibrant, zesty undertones, while a sprinkle of Parmesan cheese adds a luscious, nutty finish. Perfect for a hearty dinner, this dish combines easy cooking techniques with fresh, wholesome ingredients to deliver a restaurant-worthy meal in under an hour. Serve it warm, garnished with additional sliced green onions, and experience pasta night like never before!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 6 pieces Tomatillos
- 5 stalks Green onions
- 1 cup Heavy cream
- 2 pieces Garlic cloves
- 0.25 cup Fresh cilantro
- 0.5 teaspoon Red chili flakes
- 1 large Russet potato
- 12 ounces Pasta (penne or rigatoni)
- 0.5 cup Parmesan cheese
- 1 tablespoon Butter
- 0.5 cup Chicken broth
Instructions
Bring a large pot of salted water to a boil for the pasta.
Peel and dice the potato into small 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté diced tomatillos, sliced green onions (reserve 1 for garnish), and minced garlic cloves for 3-4 minutes until softened.
Transfer the tomatillo mixture to a blender. Add heavy cream, fresh cilantro, red chili flakes, chicken broth, and 1/2 cup Parmesan cheese. Blend until smooth. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to taste.
Return the sauce to the skillet over low heat to keep warm.
In the meantime, cook the pasta in the boiling water according to the package instructions until al dente. Drain and set aside.
Drain the diced potatoes and pat them dry with a kitchen towel. In a separate sauté pan, melt 1 tablespoon of butter over medium heat. Cook the potatoes until golden brown and tender, about 8-10 minutes.
Slice the cooked chicken breasts into strips.
In a large serving dish, combine the cooked pasta, browned potatoes, chicken slices, and tomatillo cream sauce. Toss gently to coat everything evenly.
Garnish with thinly sliced green onion and additional grated Parmesan cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 11.7 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2784 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
