Chicken Chiles Rellenos Alfredo

Total Time

Prep/Total Time: 30 min.


8 servings

Updated: Jan. 09, 2024
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
Chicken Chiles Rellenos Alfredo Recipe photo by Taste of Home


  • 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, divided
  • 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


  1. Cook angel hair according to package directions. Drain.
  2. Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Remove.
  3. In same skillet, melt remaining 6 tablespoons 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.