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Chicken Chiles Rellenos Alfredo

This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 package (16 ounces) angel hair pasta
  • 1-1/2 to 2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon garlic powder
  • 1 tablespoon dried cilantro
  • 1 teaspoon ground cumin
  • 1/2 cup butter
  • 2 cups heavy whipping cream
  • 1/2 cup cream cheese, softened
  • 1-1/2 teaspoons grated lime zest
  • 1/2 cup pepper jack cheese
  • 2 cans (4 ounces each) chopped green chiles
  • 2 tablespoons lime juice


  • Cook angel hair according to package directions. Drain.
  • Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove.
  • In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.
Nutrition Facts
1 cup: 698 calories, 43g fat (26g saturated fat), 167mg cholesterol, 354mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 30g protein.
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Average Rating:
  • Anita
    Jun 14, 2020

    This was just okay. I had hoped for a Chile rellenos tasting dish but it was just chicken Alfredo with some diced green chiles in it

  • Magpie1955
    May 31, 2020

    The was very good quick and easy! Didn’t have pepper jack cheese so used sharp cheddar. Also didn’t have the lime zest. We are doing low carb so served over broccoli. Will definitely make again!

  • angela32
    Apr 19, 2020

    This dish is amazing! I left out the lime, because I didn't have one but it was delicious without it.