Weekly Recipes

Creamy Chili Verde Noodles with Chicken

Creamy Chili Verde Noodles with Chicken

Creamy Chili Verde Noodles with Chicken is a classic comfort food, creamy, tasty & satisfying – it’s actually a version of a Home Chef dish and easy to make

Creamy Chili Verde Noodles with Chicken is a family pleasing, satisfying comfort food that’s very easy to make. It’s actually based on a Home Chef dish that I thought was very good – Creamy Chili Verde Chicken Penne with Corn and Poblano Peppers. I used egg noodles instead and increased the cream cheese a bit.

It’s simple to put together, then you throw it in the oven for a half hour, top it with come cheese and cilantro, stir it up and serve. It also keeps well, just heat it up the next day. You could freeze it, too.
Bombproof recipe – love those bombproof ones! I put those in my keeper pile.

Hope you enjoy this one!

Creamy Chili Verde Noodles with Chicken
Prep time
Cook time
Total time
Serves: 2 servings
  • 12 oz diced boneless skinless chicken breasts
  • 1-2 oz queso fresco (or feta cheese)
  • ¼ cup diced poblano peppers or green chiles
  • 2 tsp taco seasoning
  • 1 oz shredded Oaxacan or whole milk mozarella cheese
  • 6 oz. egg noodles
  • 3 oz light cream cheese
  • 5 oz frozen corn
  • ¼ cup chopped cilantro
  • optional: 2 sliced green onions for garnish
  1. Preheat oven to 425 degrees.
  2. Boil the egg noodles in salted water in a medium saucepan till soft, about 5 minutes. While noodles are boiling, combine cream cheese, Oaxacan cheese, ¼ cup water, 2 tsp olive oil, ¼ tsp salt, and a few dashes of pepper in an 8-inch baking dish.
  3. Drain the noodles, and stir them into cream cheese mixture along with the corn and poblano chiles and spread evenly in the dish.
  4. Top with the chicken, spreading it out evenly. Evenly sprinkle with the taco seasoning and lightly sprinkle with salt.
  5. Cover with foil and bake for 30 minutes.
  6. Remove from oven, stir, top with queso fresco, cilantro and green onions.
  7. Serve & enjoy!


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