You can easily go from EGG to table with this delicious Salsa Verde Chicken Pasta made in our Big Green Egg Cast Iron Skillet.


  • 3 Boneless, skinless chicken breasts, cubed
  • 1 1/2 tbsp Olive Oil
  • 3 Tomatillos, chopped
  • 1 large white onion, chopped
  • 1 large red bell pepper, chopped
  • 1 1/2 tsp paprika
  • Salt and pepper to taste
  • 3 cups uncooked rigatoni or rotini pasta
  • 2 1/4 cups chicken broth (low sodium)
  • 1 1/2 cups salsa verde
  • 4 tbsp chopped cilantro (save more for garnish)
  • 5 ounces cream cheese
  • 1 lime, juiced
  • Diced avocado for topping


Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.

Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.

Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.

Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.

Top with diced avocado and cilantro

Serves 6

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