Spice-Rubbed Chicken over Spaghetti with Salsa Verde Cream Sauce

If you’re anything like me, most of you skipped right to the recipe after you read the words “salsa verde cream sauce” in the title, but I’ll go ahead and write some words here in case any of you need a little more convincing to try this dinner. :)

This meal is absolutely delicious. The chicken is rubbed in a combination of chili powder, cumin, and paprika, for a deep, smoky, spicy flavor. It’s placed atop spaghetti that’s been tossed with a luscious cream sauce flavored with salsa verde. I love pasta with cream sauce, but most of the ones I’ve eaten are obviously Italian in nature, and I love that this one has a Mexican spin. It’s so flavorful – a bit spicy but still sweet from the cream. The pasta itself would be delicious on its own, without the chicken, since to me the sauce is really the star of this dish.

Have I convinced you yet? Good. Here’s the recipe.

Spice-Rubbed Chicken over Spaghetti with Salsa Verde Cream Sauce
adapted from The Picky Apple; originally from Picky Palate

1 pound spaghetti or angel hair pasta
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon coarse grind black pepper
1 1/2 pounds boneless skinless chicken breast
4 tablespoons extra virgin olive oil, divided
1finely chopped white onion
1 tablespoon minced garlic
1 red bell pepper, chopped
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1 cup heavy cream
1/2 cup sour cream
1/4 cup fresh chopped cilantro

1. Preheat oven to 350 degrees. Cook pasta according to package directions, drain and run under cold water to stop cooking.

2. Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add chicken and cook until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 15 minutes.

3. While chicken is cooking, heat 2 tablespoons oil in a medium skillet over medium heat. Add onions, garlic and pepper, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream, sour cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

4. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.