Go Back
Pasta dishes have long held a cherished place in home cooking, celebrated for their versatility and comforting nature. From classic spaghetti Bolognese to creamy fettuccine Alfredo, pasta can be transformed to suit a myriad of tastes and occasions. Yet, amidst the traditional offerings, there exists a unique gem that elevates the standard pasta experience to new heights: Creamy Hatch Chili Pasta Delight. This dish not only showcases the beloved pasta but also introduces the vibrant and distinctive flavors of Hatch green chiles, creating a culinary experience that is both comforting and exciting.

Crockpot Creamy Hatch Chili Pasta

Discover the mouthwatering Creamy Hatch Chili Pasta Delight, a dish that combines the comforts of pasta with the vibrant flavor of Hatch green chiles. This simple yet exciting recipe brings together creamy textures and a hint of spice, making it a perfect choice for any occasion. Learn how to roast chiles, sauté aromatics, and create a luscious sauce that elevates your pasta experience. Ideal for both spice lovers and those seeking milder flavors, this comforting meal is sure to impress your family and friends. Gather the ingredients and enjoy creating this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) pasta of your choice (penne or fusilli recommended)

2 cups roasted Hatch green chiles, diced (either fresh or canned)

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, undrained

1 cup vegetable broth

1 cup heavy cream (or coconut milk for a lighter alternative)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon freshly ground black pepper

1 cup shredded Monterey Jack cheese (plus extra for topping)

½ cup grated Parmesan cheese

2 tablespoons olive oil

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large skillet over medium heat, warm the olive oil until shimmering. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Incorporate the minced garlic and cook for an additional minute, stirring constantly until fragrant.

    Combine Ingredients in the Crockpot: Transfer the sautéed onion and garlic mixture into the crockpot. Add the diced roasted Hatch green chiles, the undrained diced tomatoes, vegetable broth, heavy cream (or coconut milk), ground cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.

      Add the Pasta: Carefully add the uncooked pasta to the mixture in the crockpot, ensuring it is submerged in the sauce. Avoid stirring now to keep the pasta from clumping.

        Cook on Low: Securely cover the crockpot and set it to cook on low for 4 hours or high for 2 hours. If possible, stir the contents gently halfway through cooking to help the pasta cook evenly.

          Finish with Cheese: Once the cooking time is up, add in the shredded Monterey Jack cheese and grated Parmesan cheese. If the sauce appears too thick, feel free to stir in a splash of vegetable broth or water until you achieve your preferred sauce consistency.

            Serve: Spoon the creamy pasta into serving bowls, topping each portion with extra shredded Monterey Jack cheese. Garnish generously with fresh cilantro or parsley to enhance flavor and presentation.

              Enjoy: Serve immediately while hot, and indulge in this luscious, spicy pasta dish that’s ideal for a cozy evening at home!

                Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 6