Boil the spaghetti in salted water until al dente. Drain and set aside.

Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Peel, remove seeds, and chop.

In a blender, combine roasted peppers, garlic, sour cream, cream cheese, spinach, cilantro, and chicken broth. Blend until smooth.

Heat the sauce in a large skillet over medium heat, seasoning with salt and pepper. Let it simmer for a few minutes to thicken.

Toss the cooked spaghetti in the sauce until fully coated.

Serve hot, garnished with Parmesan cheese and fresh cilantro.