Preparation

Preheat the broiler too high. Place poblano peppers on a baking sheet and broil for 6–8 minutes, turning occasionally, until the skins are blistered and blackened.

Transfer the peppers to a bowl, cover with a plate or plastic wrap, and let steam for 5 minutes. Peel off the skins, remove seeds, and chop the flesh into small pieces. Set aside.

Pat chicken breasts dry and season both sides generously with salt and black pepper.

Heat 2 Tbsp butter or tallow in a large skillet over medium-high heat.

Add chicken breasts and cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).

Remove from the skillet, let rest for 5 minutes, then slice into thin strips.

In the same skillet (do not wipe clean), lower the heat to medium.

Add 2 Tbsp butter and minced garlic. Sauté for 30–60 seconds until fragrant.

Add chopped poblano peppers and cook for 2–3 minutes, stirring to combine with the garlic butter.

Pour in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.

Stir in Parmesan cheese and whisk until melted and smooth. Season with salt and pepper to taste.

Add sliced chicken back to the skillet, tossing to coat in the creamy poblano sauce.

Add zucchini noodles and toss gently for 1–2 minutes, just until the zoodles are warmed through but still slightly firm (avoid overcooking to prevent sogginess).

Divide into bowls and garnish with chopped parsley and extra Parmesan if desired.

Serve immediately while warm and creamy.