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Hatch Green Chile Pasta with a irrestible cream sauce and chicken

Hatch Green Chile Pasta with Chicken

This Southwestern Pasta recipe using Hatch Green Chile pasta is then mixed with a wonderful and slightly spicy cream sauce and chicken.
Course Main Course Pasta
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 483kcal


  • 1/2 pound Hatch Green Chile Pasta or plain pappardelle pasta, or fettuccini
  • 1/8 pound unsalted butter
  • 1 cup half and half
  • 1 cup spinach packed
  • 1 tablespoon canola oil
  • 1 boneless skinless chicken breast half. cubed and sauteed
  • 1/4 cup green chile peppers If using plain flavored pasta. orasted, peeled, chopped (or canned)
  • 1/4 teaspoon Chimayo chile powder medium heat, or ancho chile powder
  • 1/2 cup Parmesan cheese grated
  • salt
  • pepper
  • Cotija cheese crumbled, for garnish.


  • In a saucepan, melt butter. Add half and half and heat through.
  • Add spinach, chile powder and parmesan cheese. Cook on low until spinach is wilted. Season with salt and pepper. Turn off burner, cover, keeping warm.
  • Heat a skillet over medium high heat and then add olive oil. Add cubed chicken breast and cook until no longer pink inside. Don't over cook. Add this to the cream mixture.
  • In a large saucepan, bring 3 quarts of water to a boil. Add salt and pasta. Cook pasta according to package instructions.
  • When pasta is cooked through, drain, reserving 1/4 cup pasta water. Add pasta to Cream mixture. Turn burner on low, if it needs to be warmed up. Add a little bit of the pasta water to add starch and creaminess.
  • Divide between two plates, serve immediately and top with crumbled Cotija cheese for garnish if you'd like.


Calories: 483kcal | Carbohydrates: 44g | Protein: 15g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 278mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1442IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 1mg