Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce


"Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper."


1 h servings 540 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  2. In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  3. In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
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  1. 9 Ratings


The cilantro-tomatillo cream sauce is very fresh and unique. I make the sauce and serve it over chicken breast or tilapia. It is easy to make and my friends and family love it!

Making the pasta can be very time consuming. I used the ancho chile water and chicken bullion for the liquid in the sauce. I also used the chile water when cooking the chicken. Next time I am...

In my opinion: This sounds better than the end result. I didn't care for this enough past 2 stars. Italian (pasta) and Mexican cuisines do not combine and merge very well to tasteful results. ...

I'm just reviewing the sauce - I'm way too lazy to make my own pasta. It was good but not mind-blowing. I added quite a lot more chicken stock as it was incredibly thick, and I knew the noodles ...

Exceptional dish!!!!! My husband and I both loved it, will make it often.... Which, by the way...I made exactly as the recipe directs...perfect. Thank you soooo much!

I prepared this recipe pretty much as stated, except that I used canned tomatillos and I put an extra ancho chile into the sauce part of the recipe. The fettuccine comes out a very unusual colo...

I'm sorry, we just did not enjoy this recipe at all. I burned the garlic roasting it by this method, which may have been my own error, but I did follow the guidelines! And then I was really tu...

The sauce is extremely refreshing...This is a strange dish that we couldn't stop eating. The pasta flavor was excellent...I should have rolled it out on 5 instead of 3, but otherwise very good f...