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Start by softening and searing about four or five poblano peppers. Once done, place them in a bag to sweat for around 10 minutes.
In a food processor, combine about a cup of milk, two serrano peppers, and two tablespoons of chicken bouillon. Add two bunches of cilantro and blend until smooth.
Incorporate approximately three-quarters of a cup of sour cream, a bit of garlic, and a pinch of salt into the mixture.
While preparing the sauce, bring a pot of water to a boil for the spaghetti. Add a whole block of Philadelphia cream cheese to the food processor and blend again.
After the poblano peppers have sweated, peel off their skins and add them to the mixture in the food processor.
Once the water is boiling, add the spaghetti and cook for about seven to eight minutes, adding salt to the water.
In a separate pan, melt a stick of butter and pour the sauce into it, ensuring no drops are left behind. Allow the sauce to simmer while the pasta cooks.
Drain the spaghetti and mix it into the sauce, ensuring the noodles are well coated.
Serve the green spaghetti with tortillas and grilled chicken on the side.