Roast the Poblano Chiles: Start by roasting your poblano chilis over an open flame or in the oven until the skins are charred. Once done, place them in a bowl and cover with a towel for a few minutes. This makes it easier to peel off the skins. Remove the seeds and chop them finely.
Prepare the Sauce: In a large pan, sauté the chopped onion and minced garlic in a little oil over medium heat until soft and fragrant, about 3-4 minutes. Add the chopped poblano chiles and the jalapeño pepper (if using) to the pan. Stir well to combine.
Simmer the Sauce: Add the chicken broth and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld. Then, pour in the heavy cream and bring it back to a simmer. Stir occasionally until the sauce thickens slightly, about 5-7 minutes.
Cook the Pasta: While the sauce is simmering, cook your pasta according to the package instructions. Once done, drain the pasta, reserving a little pasta water for later.
Combine and Serve: Toss the cooked pasta in the creamy poblano sauce, adding a little reserved pasta water if needed to help the sauce coat the pasta. Stir in the Parmesan cheese and season with salt and pepper to taste. Serve immediately and enjoy!
