Green Chile Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
494 kcal
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Course
Main Course
Green Chile Chicken Pasta
Description
Green Chile Chicken Pasta features shredded cooked chicken mixed into a sauce that begins with a traditional roux base made from butter, flour, and chicken stock. Milk is added to create a béchamel sauce, which is then enhanced with sharp cheddar cheese and canned Hatch green chiles. The addition of cumin infuses the sauce with a warm, earthy note. The sauce coats small pasta shells cooked separately, allowing the flavors to meld in the Dutch oven. This combination yields a savory pasta dish with mild heat and creamy texture, highlighted by roasted chiles and melted cheese.
The flavor is mildly spiced and creamy with distinct tones of cumin and green chiles, balanced by the richness of the cheese and béchamel base. The pasta's tender bite complements the soft chicken and smooth sauce for a well-rounded texture experience.
Serve this as a main dish for dinner or a filling lunch. It pairs well with crisp, fresh vegetables or a simple green salad to balance the richness. The recipe notes suggest substituting canned chiles with fresh roasted green chiles and optionally adding jalapeño for more heat, allowing for customization of spice level.
Ingredients
- 1 lb chicken breast meat, shredded, roasted
- 4 tbsp butter
- 1 onion chopped
- 2 garlic crushed and chopped, cloves
- 2 tsp cumin ground
- 4 tbsp all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- 1 cup cheddar cheese shredded, sharp
- 14 oz Hatch green chiles (two 7 oz cans, See Note 1)
- 8 oz pasta shells small
Instructions
- Using rotisserie chicken, shred to have at least 2 cups, save remaining for other use (depending on size of rotisserie chicken).
- In a large Dutch oven over medium low heat melt the butter and sauté the onion and garlic with the cumin for several minutes.
- Add the flour and stir to combine. We are making a roux, it should cook and turn a golden color on medium heat. Add the chicken stock and stir to make a thick paste. Next turn the heat to low and add the milk. Stir to incorporate completely. By adding the milk to the basic roux and chicken stock we have made a béchamel sauce.
- Meanwhile in another large pot cook the pasta per package instructions. Drain and set aside, saving 1/4 cup of the pasta water.
- Add the pasta water and cheese to the béchamel sauce and whisk to melt in. Next add the roasted green chilies.
- Add the cooked pasta and chicken to the Dutch oven that has the green chili cheese sauce. Toss to coat evenly and serve.
Notes
- Substitute canned Hatch green chiles with four fresh roasted and seeded green chiles such as Anaheim or Hatch.
- Adding a diced jalapeño increases the heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 109mg | 36% |
| Sodium | 539mg | 22% |
| Potassium | 431mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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