Hatch Green Chile Pasta With Chicken And Spinach Recipe

Let’s embark on a culinary journey with my all-time favorite comfort dish: creamy Hatch green chile chicken pasta. It’s like a warm, cozy hug after a long day, where tender chicken mingles with spicy green chiles, and the Parmesan-laden cream sauce dances around al dente pasta—because who doesn’t love a pasta party with a little Southwestern flair? Grab your fork and let’s dive in!

Relish the robust tastes of my Hatch Green Chile Pasta with Chicken and Spinach. I adore how the decadent creaminess of the sauce, made with heavy cream and Parmesan, plays off the heat of the roasted Hatch green chiles.

With protein-rich chicken and nutrient-dense spinach, it’s a perfectly balanced meal.

Hatch Green Chile Pasta With Chicken And Spinach Recipe Ingredients

• Pasta: A versatile carbohydrate source, providing energy and a satisfying base.
• Chicken: Lean protein, essential for muscle maintenance and repair.
• Hatch Green Chiles: Offers a spicy kick and is rich in vitamins A and C.
• Olive Oil: Heart-healthy fat, adds richness and aids absorption of fat-soluble vitamins.
• Spinach: Packed with iron, fiber, and vitamin K, enhancing nutritional value.
• Parmesan Cheese: Adds umami flavor, calcium, and protein.
• Heavy Cream: Provides creaminess, contributing to a luxurious texture.

Hatch Green Chile Pasta With Chicken And Spinach Recipe Ingredient Quantities

• 8 oz of pasta (penne or fettuccine)
• 1 tablespoon of olive oil
• 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 cup of roasted Hatch green chiles, peeled and chopped
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of chicken broth
• 1 cup of freshly grated Parmesan cheese
• 2 cups of fresh baby spinach leaves
• 1 tablespoon of lime juice
• 1/2 teaspoon of cumin (optional)
• Fresh cilantro, chopped, for garnish (optional)

How to Make this Hatch Green Chile Pasta With Chicken And Spinach Recipe

1. Prepare the pasta as directed on the package until it is firm to the bite. Drain and keep aside.

2. In a big frying pan, warm the olive oil on medium-high heat. When the oil is hot, add the chicken pieces. Season them with salt and black pepper, and don’t be stingy with the seasoning, as it helps the chicken have flavor throughout. Let the skewers sit in undisturbed for a few minutes, until they’re golden brown on one side. Then flip them and let them be undisturbed again until they’re golden brown on the other side.

3. In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes aromatic.

4. Add the roasted Hatch green chiles to the skillet and blend them with the garlic.

5. Add the heavy cream and chicken broth, and stir well. Bring to a gentle simmer.

6. Add the grated Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce thickens slightly.

7. Reintroduce the cooked chicken to the skillet, stirring to cover the chicken in the sauce.

8. Place the baby spinach leaves and lime juice in the skillet. Stir until the spinach wilts, which should take about 2-3 minutes.

9. Add more salt, black pepper, and cumin (if using) to taste. This will make the sauce really delicious!

10. Mix the completed pasta with the sauce and serve directly from the skillet. If you want to finish as the restaurants do, garnish with freshly chopped cilantro right before serving. Also, feel free to use as giant a portion as you wish.

Hatch Green Chile Pasta With Chicken And Spinach Recipe Equipment Needed

1. Large pot
2. Colander
3. Large frying pan or skillet
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board
9. Grater
10. Skewers (optional, if preferred for chicken)

FAQ

• Q: Can I use canned Hatch green chiles instead of fresh?A: Yes, if fresh Hatch green chiles are unavailable, you can use canned ones. Just drain them really well before incorporating them into the dish.
• Q: What can I use as a substitute for heavy cream?You can use half-and-half or a mixture of milk and butter for a lighter option, though the sauce might be a bit less creamy.
• Q: Is it possible to make this dish vegetarian?A: Yes, you can leave out the chicken and substitute vegetable broth for the chicken broth. Think about adding mushrooms or tofu to amp up the protein.
  
• Q: How spicy is this dish?A: The spice level depends on how “hot” the Hatch green chiles are. If you want a dish that is not so spicy, use chiles that are milder or reduce the amount you use.
• Q: Can I prepare this dish ahead of time?A: Enjoying it fresh is the best option. Still, you can make the sauce ahead of time and even cook the pasta earlier. Reheat it gently on the stovetop, and you can serve it as if it were freshly made.
• Q: What other pasta shapes work well with this recipe?A: In addition to penne and fettuccine, you may use forms such as rigatoni, linguine, or farfalle, which hold the sauce beautifully.
• Q: Can I freeze leftovers?A: You can freeze saucy, creamy substances, but the texture may change. If you do freeze a creamy sauce, put it in a good container. Then reheat it really well. Blend it with some cream or broth when you serve it for the best texture.

Hatch Green Chile Pasta With Chicken And Spinach Recipe Substitutions and Variations

8 oz gluten-free pasta: Substitute with regular pasta if gluten is not a concern, or use whole-wheat pasta for a healthier option.
1 pound of boneless, skinless chicken breasts. Substitute with boneless, skinless chicken thighs or tofu for a vegetarian version.
1 cup of heavy cream: For a lighter or non-dairy option, use half-and-half or a dairy-free substitute, like coconut milk.
1 cup of chicken broth.
Vegetable broth can be substituted for a vegetarian option.
1 cup freshly grated Parmesan cheese: Substitute with Pecorino Romano cheese or non-dairy nutritional yeast.

Pro Tips

1. Use Fresh Pasta If you have time, using fresh pasta can add an extra layer of texture and flavor to your dish. Cook it just before adding it to the sauce for the best results.

2. Char the Hatch Chiles For a deeper flavor, consider charring the Hatch green chiles under a broiler or on an open flame before peeling and chopping them. This will enhance their smoky aroma and taste.

3. Sear the Chicken Properly Make sure the pan is hot when adding the chicken. Searing the chicken over medium-high heat helps lock in the juices and creates a flavorful crust that enhances the dish.

4. Adjust Creaminess If you prefer a thicker sauce, let the cream and broth reduce slightly longer before adding the cheese. Conversely, if it’s too thick, you can add a bit more chicken broth to reach your desired consistency.

5. Rest the Pasta After draining the pasta, toss it with a little olive oil and allow it to rest for a few minutes. This keeps it from sticking and allows it to absorb some of the flavors from the sauce when it’s mixed together.