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Creamy Chipotle Alfredo Pasta Recipe Easy Homemade Roasted Poblano Delight

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A creamy and smoky chipotle Alfredo pasta featuring roasted poblano peppers for a comforting dinner with a mild kick and luscious creaminess.

Ingredients

Scale
  • 12 ounces (340 g) fettuccine or your favorite wide pasta
  • 2 tablespoons olive oil (for roasting and sautéing)
  • 2 large poblano peppers, roasted, peeled, and seeded
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, minced
  • 3 tablespoons unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 cup (90 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon lemon juice
  • Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 450°F (232°C). Place whole poblanos on a foil-lined baking sheet and roast for 15-20 minutes, turning halfway, until skin is blistered and blackened. Remove and cover with a kitchen towel to steam for 10 minutes.
  2. Peel off the blackened skin from the poblanos, then cut open, remove seeds and veins, and roughly chop. Set aside.
  3. Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  4. In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Add minced chipotle peppers and cook for another minute.
  5. Transfer roasted poblanos to a blender. Add sautéed garlic and chipotle mixture and half of the heavy cream. Blend until smooth and creamy. If no blender, mash finely and mix thoroughly in the pan.
  6. Pour blended sauce back into skillet. Stir in remaining cream and bring to a gentle simmer. Gradually add Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and lemon juice. Add reserved pasta water a few tablespoons at a time if sauce is too thick.
  7. Add drained pasta to the sauce and toss to coat evenly. Heat together for 1-2 minutes to absorb flavors, avoiding overcooking or burning the sauce.
  8. Serve immediately, garnished with fresh cilantro or parsley and extra Parmesan if desired.

Notes

Roast poblanos properly and steam before peeling to avoid bitterness. Add cream gradually when blending to prevent curdling. Use reserved pasta water to adjust sauce consistency. Avoid burning garlic to keep sauce smooth and flavorful. For vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.

Nutrition

Keywords: chipotle, alfredo, pasta, creamy, roasted poblano, easy dinner, smoky, comfort food

Find it online: https://blingbite.com/creamy-chipotle-alfredo-pasta-recipe-easy-homemade-roasted-poblano-delight/