Peruvian Aji Verde Chicken Pasta

A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.

This pasta salad quickly became a family favorite for its bright taste and ease of preparation.

Ingredients

• Chicken: 2 medium boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
• Pasta: 300 g (10 oz) short pasta (penne, rotini, or fusilli), salt for boiling water
• Vegetables: 1 cup cherry tomatoes halved, 1 cup cucumber diced, 1 red bell pepper diced, ½ small red onion thinly sliced, ½ cup corn kernels cooked or canned drained, ¼ cup fresh cilantro leaves chopped
• Ají Verde Sauce: 1 cup fresh cilantro leaves firmly packed, 1–2 jalapeños or Peruvian ají amarillo peppers seeded and chopped, 2 cloves garlic, ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons grated Parmesan cheese, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper

Instructions

Prepare the chicken:

In a bowl, toss chicken breasts with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

Cook the chicken:

Grill or pan-sear chicken over medium heat for 6–7 minutes per side, or until cooked through. Let rest for 5 minutes then slice thinly.

Cook the pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.

Make the ají verde sauce:

In a blender or food processor, combine cilantro, jalapeños (or ají amarillo), garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Assemble the salad:

In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, corn, and cilantro. Add sliced chicken.

Add the sauce:

Pour ají verde sauce over the salad and toss gently to coat all ingredients evenly.

Chill and serve:

Refrigerate for at least 20 minutes before serving for best flavor.

Save

This dish often brings the family together for warm evenings full of laughter and shared enjoyment.

Nutritional Information

Per serving: 540 calories, 26 g total fat, 46 g carbohydrates, 31 g protein.

Allergen Information

Contains Dairy (mayonnaise, sour cream, Parmesan), Eggs (may be present in mayonnaise), Gluten (pasta). May contain Soy depending on mayonnaise brand.

Required Tools

Grill pan or skillet, large pot, blender or food processor, large mixing bowl, knife and cutting board.

Save

This salad is perfect for meal prep lunches or a refreshing dinner option on warm days.

Recipe Guide

→ What peppers work best for the ají verde sauce?

Jalapeños or Peruvian ají amarillo peppers are ideal. Adjust quantity to control heat level.

→ Can I use other pasta types?

Short pasta like penne, rotini, or fusilli work well as they hold the sauce nicely.

→ How should the chicken be cooked for best results?

Grilling or pan-searing over medium heat until fully cooked ensures juicy, flavorful chicken slices.

→ Is it necessary to chill the dish before serving?

Chilling for at least 20 minutes helps the flavors meld and provides a refreshing serving temperature.

→ Are there lighter substitutes for mayonnaise and sour cream in the sauce?

Greek yogurt can replace mayonnaise and sour cream for a lighter, tangier sauce.