Tres Quesos Chicken Pasta

Tres Quesos Chicken Pasta
Print Recipe
8 to 10 servings Pasta de Pollo con Tres Quesos
Ingredients
  • 2 garlic cloves minced or pressed
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher or coarse sea salt plus more for salting the water
  • To taste freshly ground black pepper
  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 pound dried spaghetti
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup cubed Oaxaca cheese
  • 1 cup cubed asadero or muenster cheese
  • Fresh cilantro chopped, for serving
  • 1/2 cup crumbled queso añejo or cotija for garnish
To Prepare
  • Bring a large pot of salted water to boil over high heat.
  • In a medium bowl combine the garlic, chili powder, oregano, salt, and freshly ground black pepper to taste. Add chicken to the bowl and toss until chicken is coated in the rub.
  • Once the water is boiling, cook the spaghetti until al dente, or according to package instructions. Strain, reserving 1 cup of the pasta cooking water.
  • In a large casserole set over medium-high heat, melt the butter with the oil. Once it melts, add the chicken and cook until all sides are browned, about 4 to 5 minutes. Add the flour and continue to brown for another 30 seconds.
  • Pour in the milk and cream, scraping the bottom and sides of the pan to remove browned bits. Add 1/2 cup of the reserved pasta water – or more if desired. Let the liquids come to a simmer and reduce until they begin to thicken.
  • Add the Oaxaca and muenster cheese, saving the cojita for the topping. Once the cheese is slightly melted, take off the heat and stir in pasta. Stir until the pasta is completely coated and the cheese is melted. Serve hot. Garnish with a sprinkle of cilantro and cotija cheese.
Ingredients
  • 2 garlic cloves minced or pressed
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher or coarse sea salt plus more for salting the water
  • To taste freshly ground black pepper
  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 pound dried spaghetti
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup cubed Oaxaca cheese
  • 1 cup cubed asadero or muenster cheese
  • Fresh cilantro chopped, for serving
  • 1/2 cup crumbled queso añejo or cotija for garnish
To Prepare
  • Bring a large pot of salted water to boil over high heat.
  • In a medium bowl combine the garlic, chili powder, oregano, salt, and freshly ground black pepper to taste. Add chicken to the bowl and toss until chicken is coated in the rub.
  • Once the water is boiling, cook the spaghetti until al dente, or according to package instructions. Strain, reserving 1 cup of the pasta cooking water.
  • In a large casserole set over medium-high heat, melt the butter with the oil. Once it melts, add the chicken and cook until all sides are browned, about 4 to 5 minutes. Add the flour and continue to brown for another 30 seconds.
  • Pour in the milk and cream, scraping the bottom and sides of the pan to remove browned bits. Add 1/2 cup of the reserved pasta water – or more if desired. Let the liquids come to a simmer and reduce until they begin to thicken.
  • Add the Oaxaca and muenster cheese, saving the cojita for the topping. Once the cheese is slightly melted, take off the heat and stir in pasta. Stir until the pasta is completely coated and the cheese is melted. Serve hot. Garnish with a sprinkle of cilantro and cotija cheese.

28 comments on “Tres Quesos Chicken Pasta

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  1. Mmmm I just made this. It was so good. I made it exactly as the recipe said to. The whole family loved it. Even the picky ones. Thanks Pati.

  2. Hola Pati,

    I just saw your show for the first time ever accidentally on PBS. I love Mexican food and never managed to find the same food here in the US like I did in Mexico City where I spent a good deal of time in the early 80s!

    Anyways, now I will follow your website and other sources…

    One question, do you think Tres Quesos could be made in advance? What is the best way to re heat it? I find Chicken in the US to be so bland and chicken breasts get hard and tasteless quite easily….

    1. This is best eaten just made…but it can be made in advance and reheated either on the stove top covered or in the oven, Shireen.

  3. This was easy to make, and turned out so well. I used mozzarella, muenster and feta cheese. So satisfying, and plenty of leftovers for the next day!

  4. We made this dish for a special New Year’s meal. Everyone loved it. It combined the best of cheese with a bit of heat.
    I was wondering if there are weight measurements for the cheese and the chicken. Our version was great, but the ratio of those ingredients to the noodles seemed a little off. Also, would it be possible to use half and half instead of heavy cream?
    I think we’ll make this plate a tradition every year. ¡Muy rico! Gracias, Pati!

    1. I’m so glad everyone enjoyed it! I don’t have weight measurements…but you can add more or less of the chicken and cheese to meet your tastes (I like it really cheesy) And half and half will work too!

  5. Just made this tonight and it was delicious. Thank you for the recipe. Of course we could enjoy this more often if we had the metabolism and calorie burning make-up of your young boys!

  6. It’s good — but way too much heat. I didn’t have ancho chili powder but used chipotle chili powder instead. Is there something I can do to lower the heat?

  7. This is delicious! It is not easy to find recipes my whole family likes but everyone loved it! My kids asked me to send the leftovers in their lunches to school the next day. I used muenster for the asadero cheese, but otherwise followed the recipe as written. My husband and I like a little more heat than our kids do, so we sprinkled some red pepper flakes on. But this is definitely becoming a regular in our family.

  8. Yum! I would love to try this pasta after watching you and your sweet Sammy cook this. I wonder if I can find Oaxaca cheese where I live…