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In the realm of comforting home-cooked meals, few dishes can rival the rich, creamy goodness of a pasta bake. The Velvety Hatch Chili Alfredo Pasta Bake stands out not only for its indulgent flavor but also for the unique twist brought by its star ingredient: hatch green chiles. This dish combines the traditional elements of a classic Alfredo pasta bake with the vibrant and slightly smoky notes of hatch chiles, creating a culinary experience that is both satisfying and memorable.

Hatch Chili Alfredo Pasta Bake

Discover the deliciousness of Velvety Hatch Chili Alfredo Pasta Bake, a comforting dish that combines creamy Alfredo sauce with the unique flavors of hatch green chiles. This recipe is perfect for family dinners or cozy nights in and is easy enough for cooks of all levels. Enjoy the vibrant taste of sautéed onions and garlic, alongside hearty penne pasta and gooey cheese. With simple ingredients and straightforward steps, this baked pasta is sure to impress and satisfy!
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Ingredients
  

8 oz. penne pasta

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

2 cups roasted hatch green chiles, chopped (fresh or canned)

1 cup heavy cream

1 cup whole milk

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

      Add Chiles: Mix in the chopped hatch green chiles, and cook for an additional 2-3 minutes to heat through.

        Prepare the Sauce: In the same skillet, pour in the heavy cream and whole milk. Gently bring to a simmer, then add the Parmesan cheese, stirring continuously until melted and fully incorporated. Season the sauce with garlic powder, onion powder, smoked paprika, salt, and pepper.

          Combine: Add the cooked penne pasta into the skillet with the sauce. Toss until the pasta is evenly coated with the creamy hatch chile Alfredo sauce.

            Transfer to Baking Dish: Preheat your oven to 350°F (175°C). Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

              Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and lightly golden on top.

                Serve: Once baked, remove the dish from the oven and let it sit for 5 minutes. Garnish with fresh cilantro or parsley if desired, then serve hot and enjoy!

                  Prep Time, Total Time, Servings:

                    15 minutes | 45 minutes | 6 servings