Hatch Green Chile Alfredo
Prep 15 min
Cook 25 min
Total 40 min
Serves 4-6
Difficulty Medium
650-700 Cal
Heat Medium
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The recipe
Hatch Green Chile Alfredo
- Prep15 min
- Cook25 min
- Total40 min
- Yield4-6 servings
- Calories650-700
Mediummedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.
Ingredients
Instructions
- Cube chicken breasts.
- Slice mushrooms and mince onion, set aside.
- Heat deep saute pan on medium high heat and melt 2 tablespoons butter.
- Sauté cubed chicken breast until cooked through (5-8 minutes depending on the size of your cubes).
- Remove chicken from pan and set aside. Then melt an additional 2 tablespoons butter.
- Add onion, mushroom, and lemon juice. Cook until tender (5-7 minutes).
- Remove mushrooms and onion from pan and set aside. Add remaining butter to pan.
- Once the butter has melted add flour, salt, and pepper.
- Set water to boil with a splash of salt.
- Add pasta to boiling water and cook for 12 minutes.
- Add chicken broth and half and half. Use a whisk to stir until there aren’t any flour clumps. Bring to a boil.
- Add chicken, mushrooms, parmesan, and green chile. Cook for an addition 3-5 minutes.
- Drain pasta.
- Enjoy 😊
Pantry
Shop the chile used in this recipe
Frequently asked questions
What is Hatch green chile alfredo?
Hatch green chile alfredo is a classic creamy alfredo — butter, cream, and Parmesan — built around smoky roasted Hatch green chile, with tender chicken and mushrooms tossed through linguine. The chile cuts the richness with a gentle, earthy heat, giving the dish a distinctly New Mexican character in about 30 minutes.
How much Hatch green chile should I add to alfredo?
Start with about one cup of chopped roasted Hatch green chile for a four-to-six serving batch. That's enough to give the sauce a clear, smoky warmth without overwhelming the cream and Parmesan. Taste as you go and add more if you like it hotter — Hatch chile layers easily into a rich sauce.
What pasta works best for green chile alfredo?
Linguine is ideal because the long, flat strands hold the silky sauce well. Fettuccine works just as nicely for the same reason. Any sturdy pasta that can carry a creamy sauce will do — just cook it to al dente so it stands up to the chicken, mushrooms, and chile without going soft.
Where can I buy Hatch green chile for alfredo?
The Hatch Chile Store ships roasted, chopped Hatch green chile straight from our family farms in the Hatch Valley of New Mexico. Roasted frozen chile is closest to fresh and stirs right into a hot alfredo sauce, while freeze-dried chopped chile is a handy shelf-stable option.
