Main Course
Hatch Green Chile Alfredo
4.9 · 38 reviews
Creamy, dreamy alfredo gets a New Mexico upgrade with smoky Hatch green chile, tender chicken, and earthy mushrooms. This one-pan pasta dish is rich, comforting, and ready in about 30 minutes — perfect for weeknight dinners that feel special.
Sometimes you need a dinner that feels fancy but doesn't require fancy skills — something creamy, comforting, and just a little bit special. This Hatch Green Chile Chicken Alfredo is exactly that kind of recipe.
It's got all the richness you want from a classic alfredo — butter, cream, Parmesan — but with a New Mexico twist that makes it sing. The Hatch green chile adds a smoky, earthy heat that cuts through all that creaminess and keeps you coming back for bite after bite. Tender chicken, sautéed mushrooms, a squeeze of bright lemon juice, and of course those beautiful green chiles all come together in a silky sauce that clings to every strand of linguine.
Here in New Mexico, we believe that Hatch green chile makes just about everything better, and this dish is proof. Our family has been growing these chiles for five generations in the Hatch Valley, where the soil and climate create something truly special. When you open a bag of our roasted, chopped Hatch green chile, you're getting that authentic flavor that's been cultivated with care and tradition.
This recipe comes together in about 30 minutes, but it tastes like you spent all day in the kitchen. The secret is in the layers: you build flavor as you go, sautéing the chicken, then the mushrooms and onions, then creating a velvety sauce that brings it all together. Toss it with perfectly cooked linguine and you've got a restaurant-quality meal on your table. Serve it with crusty bread and a simple green salad, and watch your family ask for seconds — and thirds.
Hatch Green Chile Alfredo
- Prep15 min
- Cook25 min
- Total40 min
- Serves4-6
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 😊
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
