Green Chile Alfredo

Green Chile Alfredo

Green Chile Alfredo

Hey there, it's Jess. I am SO extremely excited to share this recipe with you. This week's green chile alfredo involved so many things that I love.  

Chef Zeck came in and sat down right in front of me. The most important nugget of information I gleaned was that you do not NEED butter and flour (in the form of a roux) to make a successful alfredo sauce. He explained all that was needed was heavy cream and good mozzarella cheese (salt and garlic were in the mix also). Just like that, I began to attempt this divine dish.  

I've been dreaming about a green chile alfredo pasta dish for weeks, and for some reason I kept trying to make it extremely difficult in the effort of creating something amazing.

The green chile alfredo sauce only requires 5 ingredients. I think the act of developing rich flavors with only a few ingredients is the true test of a great cook. All that's left is to choose the noodles that match your mood. Feeling classic? Go with the fettuccine noodles. Feeling like something a little lighter? Have a crack at these zoodles!

So after I harvested my noodles (because I'm really domestic and resourceful), I just chopped the remaining zucchini into thin slices that I can throw into a quick saute later. These affectionately dubbed "zoodles" are a growing trend in the Paleo world and among other advocates of healthy lifestyles.

The butter-less and flour-less sauce turned out thinner than I'm used to, but I really enjoyed the light coating of bold and decadent flavor. You can eat this dish in so many different ways; zoodles and noodles, just zoodles or just noodles! Also, a helpful chef's tip: If you get fresh mozzarella and shred it yourself, make sure to plan for all your snacking. It just happens. I so enjoyed transforming such a classic and well-known food into something a little bit lighter, with a kick of green chile. I hope you guys enjoy my green chile alfredo too!


    • 1 1/2-2 c. heavy cream
    • 1/2 c. chopped Hatch Green Chile
    • 1 1/2-2 c. shredded mozzarella cheese
    • 1 clove garlic, crushed
    • 2 zucchinis (peeled into zoodles)
    • 1/4-1/2 package, whole-wheat fettuccine pasta


Prepare pastas: Peel zucchini into zoodles, microwave on high for 2-3 minutes, drain excess liquid, or simply cook the zoodles directly in the sauce. Prepare whole-wheat pasta according to instructions.
  1. Heat a pan to medium-low heat, pour in cream.
  2. Crush one clove of garlic and drop into the cream, whole, for flavor.
  3. Bring cream to a boil and let it begin to reduce.
  4. Once reduced a little bit, stir in mozzarella and chopped green chile.
  5. Continue to let it reduce.
  6. Dip a spoon in the sauce. If it coats the back without dripping off completely, it's ready.
  7. Salt and pepper to taste.
  8. Toss pasta and zoodles directly in the sauce, and scarf it while it's hot!

Products Used In This Recipe

Roasted and Peeled Hatch Green Chile

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Roasted and Peeled Hatch Green Chile

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Roasted and Peeled Hatch Green Chile

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