Hatch Green Chile Alfredo

By: Taylor Graciano


  • 1lbs Chicken Breasts
  • ½ Cup Butter
  • 1 Small Onion
  • ½lbs Mushrooms
  • 1 Lemon
  • 1 Can Chicken Broth (14.5oz)
  • ¼ Cup Flour
  • 1 Pint Half and Half
  • 1 Cup Shredded Parmesan Cheese
  • 12oz Linguine
  • 1 Cup Chopped Hatch Green Chile
  • Salt (To taste)
  • Pepper (To taste)


1. Cube chicken breasts.

2. Slice mushrooms and mince onion, set aside.

3. Heat deep saute pan on medium high heat and melt 2 tablespoons butter.

4. Sauté cubed chicken breast until cooked through (5-8 minutes depending on the size of your cubes).

5. Remove chicken from pan and set aside. Then melt an additional 2 tablespoons butter.

6. Add onion, mushroom, and lemon juice. Cook until tender (5-7 minutes).

7. Remove mushrooms and onion from pan and set aside. Add remaining butter to pan.

8. Once the butter has melted add flour, salt, and pepper.

9. Set water to boil with a splash of salt.

10. Add pasta to boiling water and cook for 12 minutes.

11. Add chicken broth and half and half. Use a whisk to stir until there aren’t any flour clumps. Bring to a boil.

12. Add chicken, mushrooms, parmesan, and green chile. Cook for an addition 3-5 minutes.

13. Drain pasta.

14. Enjoy 😊

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