Who’s ready for a big bowl of creamy, cheesy, chicken pasta goodness? Good thing, because this Salsa Verde Chicken Pasta comes together fast and makes a weeknight dinner the whole family will love!
What is Salsa Verde
Commonly used in Mexican recipes salsa verde is a combo of tomatillos (small green tomatoes), chilis, garlic, and cilantro. Unlike pico de gallo or regular salsa, this version of salsa gets cooked which gives it a smoky, vibrant flavor that I can’t get enough of!
You could call it the star of this pasta dish and after your first bite, you’ll know exactly why.
How to make Salsa Verde Chicken Pasta
There are two routes to making this heavenly pasta. First, you could make these slow cooker Salsa Verde Chicken Tacos for dinner one night and use the leftover salsa verde chicken for this pasta the next. Tacos one night, pasta the next, what’s not to love?
It’s one of those cook once, eat twice recipes and you know I’m all over those with our family meal plans. Each week comes with easy recipes made with simple ingredients that can be recreated into more delicious meals, saving you money and time! Here’s a little peek at what we do.
Now back to the salsa chicken! This recipe is SO easy; combine a 12-ounce jar salsa verde, chicken breasts, taco seasoning, and lime juice in a slow cooker. Stir, cover, and cook until the chicken is falling apart tender. Talk about good!
The second method for Salsa Verde Chicken pasta would be to combine 2 to 3 cups shredded rotisserie chicken meat with the salsa verde, lime juice, and taco seasoning. Give it a stir and add to the cooked pasta and cream sauce.
Either way, you’ll have some delicious things going on in the kitchen.
How to Keep Pasta Warm for Lunch
The key to keeping pasta or any meal hot for lunch is heating it until piping hot before packing into a thermos container.
I’ve dedicated a whole post on how to keeping thermos lunches hot which you can read about here.
How to reheat salsa verde chicken pasta
If you made extra pasta for tomorrow’s lunch, good for you! You won’t be disappointed. To reheat those leftovers, add 1/4 cup water per cup pasta to the dish, stir, and microwave until warmed through. The extra liquid helps keep the pasta from drying out, don’t worry this won’t water down any of the flavors.
Other Recipes Using Salsa Verde
There’s no wrong answer but first, you need to make this Salsa Verde Chicken Pasta and while you do I’ll be over here burying my face in this cheesy pasta goodness.
Salsa Verde Chicken Pasta
This Creamy Salsa Verde Chicken Pasta is easy to make for dinner and leftovers make a terrific thermos lunch to take to school or the office!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- 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
- Fat: 5.5 g
- Carbohydrates: 71.8 g
- Fiber: 9.1 g
- Protein: 37.9 g