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Poblano Chicken Alfredo

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 6-8 ounces linguine noodles
  • 1 tablespoon olive oil
  • 1 & 1/2 pounds chicken breast tenderloins
  • 3 cloves minced garlic
  • 1/4 teaspoon crushed red pepper flakes more if you like spice
  • 1 can 15.25 ounces fiesta corn (corn & peppers), drained
  • 1 jar 15 ounces alfredo sauce
  • 1 can 4 ounces diced green chilies


  • Cook the pasta according to package directions.
  • Preheat the oven to 350 degrees.
  • In a large skillet, heat the oil. Add the chicken and cook until browned, about 3 minutes per side. Add the minced garlic to the skillet and sprinkle the chicken with the red pepper flakes. Saute the chicken in the garlic for about 30 seconds - 1 minute, being sure not to let the garlic burn. Remove the chicken from the skillet & cut into bite sized pieces.
  • Add the pasta to a 2 quart casserole dish. Add the chicken & fiesta corn to the dish, tossing to mix. Combine the alfredo sauce & chilies; pour over the chicken and pasta. Toss to combine.
  • Bake for 25 - 30 minutes or until sauce is bubbling.
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