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Hatch Chile Pasta Recipe
Ash Tyrrell

Hatch Chile Pasta Recipe

I still remember the first time I roasted a batch of Hatch chiles and had no real plan for them. I just knew I wanted that smoky heat in something creamy. That's how this Hatch chile pasta recipe was born in my kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne or rotini – sturdy shapes hold onto the creamy sauce better than thin noodles
  • 2 boneless skinless chicken breasts, diced – lean protein that cooks fast and soaks up the chile flavor
  • 2 tablespoons olive oil – for searing the chicken with a nice golden crust
  • 3 cloves garlic minced – use fresh garlic, not the jarred kind, for real depth of flavor
  • 1 cup roasted Hatch green chiles chopped – the whole point of the dish, so don't skimp here
  • 1 cup heavy cream – gives the sauce its rich silky body
  • 1/2 cup chicken broth – loosens the sauce so it coats the pasta instead of clumping
  • 1 cup Parmesan cheese freshly grated – grate it yourself, pre-shredded cheese won't melt as smoothly
  • 2 cups fresh baby spinach – skip frozen spinach it releases too much water into the sauce
  • 1 tablespoon lime juice – brightens the richness and balances the heat
  • 1/2 teaspoon ground cumin optional – adds a warm, earthy Southwestern note
  • Salt and black pepper to taste – season in layers, not all at once

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, checking a minute or two before the package time. Reserve about half a cup of the starchy pasta water before draining. It's a secret weapon for loosening the sauce later. Set the pasta aside while you work on the chicken and sauce.
  2. Heat olive oil in a large skillet over medium-high heat and add the diced chicken in a single layer. Let it sit undisturbed for a few minutes so it actually browns instead of steaming, then flip and cook the other side. Once it's cooked through and golden, remove it to a plate and set it aside.
  3. In the same skillet, add the minced garlic and sauté for about a minute until fragrant, then stir in the roasted Hatch green chiles. Pour in the heavy cream and chicken broth, stirring well, and bring the mixture to a gentle simmer over medium-low heat. Keeping the heat gentle here matters, since cream can curdle if it boils too hard.
  4. Sprinkle the freshly grated Parmesan into the simmering sauce a little at a time, stirring continuously until it fully melts and the sauce thickens slightly. This slow addition keeps the cheese from clumping or turning grainy. You'll notice the sauce turning glossy and slightly green-flecked from the chiles.
  5. Add the cooked chicken back into the skillet, stirring to coat every piece in that spicy cream sauce. Toss in the baby spinach and lime juice, stirring until the spinach wilts down, which only takes two to three minutes. Taste and adjust with salt, pepper, and cumin if you're using it.
  6. Add your drained pasta directly into the skillet with the sauce, chicken, and spinach, tossing everything together with tongs. If the sauce feels too thick, splash in a bit of that reserved pasta water to loosen it up. Serve it hot, straight from the skillet, while the sauce is still glossy and clinging to every noodle.

Notes

  • I always grate my own Parmesan now the pre-shredded stuff has anti-caking additives that keep it from melting into the sauce properly.
  • I taste my Hatch chiles before adding them, since heat levels vary a lot from batch to batch, even within the same jar or bag.
  • I never let the cream come to a full boil; I keep it at a low simmer so it never breaks or curdles on me.
  • I like adding the lime juice right at the end so it stays bright instead of cooking off.
  • I keep a little extra chicken broth on hand in case my sauce reduces faster than expected.