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Before diving into the heart of your Spicy Hatch Chili Alfredo Pasta Bake, it’s essential to prepare your cooking environment properly. Preheating your oven to 375°F (190°C) is crucial for ensuring even cooking throughout your dish. A preheated oven promotes better browning and a bubbly, golden top that is so desirable in baked pasta dishes.

Hatch Chili Alfredo Pasta Bake

Discover the ultimate comfort food with this Spicy Hatch Chili Alfredo Pasta Bake! This dish combines the creamy richness of Alfredo sauce with the smoky heat of Hatch chiles, making every bite a flavorful delight. Perfect for family dinners or casual gatherings, this pasta bake is easy to make and customizable with different proteins and veggies. Get ready to impress your loved ones with this cozy and satisfying recipe that’s both hearty and delicious!
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Ingredients
  

12 oz penne pasta (or your preferred pasta shape)

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup diced roasted Hatch chiles (fresh or canned)

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (adjust to taste for spice)

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

1/2 cup bread crumbs, for topping

Optional: 1 cup cooked chicken or shrimp, for added protein

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the dish.

    Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Once boiling, add the penne pasta and cook according to the package instructions, until it reaches an al dente texture. Drain the pasta and set it aside.

      Make the Alfredo Sauce: In a medium saucepan over medium heat, add the olive oil. When the oil is hot, add the minced garlic and sauté for approximately 1 minute until it becomes fragrant. Gradually pour in the heavy cream while stirring. Allow the cream to gently simmer, then add the grated Parmesan cheese. Continue stirring until the cheese melts, resulting in a smooth and creamy sauce.

        Combine Ingredients: In a large mixing bowl, combine the cooked penne pasta, diced roasted Hatch chiles, onion powder, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper. Pour the warm Alfredo sauce over this mixture and stir thoroughly to ensure that all the ingredients are evenly coated. If using, gently fold in the cooked chicken or shrimp at this stage.

          Transfer to Baking Dish: Lightly grease or butter a 9x13 inch baking dish. Pour the pasta mixture into the dish, spreading it out evenly.

            Add Toppings: Generously sprinkle the shredded mozzarella cheese over the top of the pasta. Follow with a layer of bread crumbs, which will create a delightful, crunchy texture when baked.

              Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the mozzarella is bubbly and the top is golden brown.

                Garnish & Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Before serving, garnish with freshly chopped cilantro or parsley for a splash of color and fresh flavor.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8

                    - Presentation Tips: Serve directly from the baking dish for a rustic feel or scoop individual portions onto plates. A sprinkle of extra cheese and fresh herbs can enhance the dish’s appearance and flavor.