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In recent years, Hatch chiles have captured the hearts and palates of culinary enthusiasts across the United States. Hailing from the Hatch Valley in New Mexico, these chiles are celebrated for their unique flavor profile, which ranges from mild to spicy, and their distinctive smoky undertones. They add a delightful zing to a variety of dishes, making them a favorite ingredient in everything from salsas to stews. One standout recipe that showcases the versatility of Hatch chiles is the Creamy Hatch Chili Pasta Delight—a dish that beautifully marries the richness of creamy sauces with the vibrant flavors of these beloved chiles.

Crockpot Creamy Hatch Chili Pasta

Indulge in the flavors of the Southwest with Creamy Hatch Chili Pasta Delight, a comforting dish featuring the unique taste of Hatch chiles from New Mexico. This easy-to-make recipe combines creamy sauces with the smoky, spicy notes of roasted chiles, creating a memorable meal for any occasion. Perfect for busy nights, it uses a crockpot for effortless preparation. Discover how to make this delightful pasta that brings warmth and flavor to your table.
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Ingredients
  

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

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

1 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 version)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt (to taste)

½ teaspoon black pepper

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

½ cup grated Parmesan cheese

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

    Combine Ingredients in the Crockpot: Transfer the sautéed onions and garlic into the crockpot. Add the diced roasted Hatch green chiles, undrained diced tomatoes, vegetable broth, heavy cream, ground cumin, smoked paprika, salt, and pepper. Stir well to combine.

      Add the Pasta: Gently add the uncooked pasta to the crockpot mixture, making sure it's submerged in the liquid. Do not stir after adding the pasta.

        Cook on Low: Cover the crockpot and cook on low for 4 hours or high for 2 hours. If you’re home, give it a gentle stir halfway through cooking to ensure the pasta cooks evenly.

          Finish with Cheese: Once the cooking time is complete, stir in the Monterey Jack cheese and Parmesan. If the sauce is too thick, you can add a splash more vegetable broth or water to reach your desired consistency.

            Serve: Spoon into bowls and top with additional shredded Monterey Jack cheese. Garnish with fresh cilantro or parsley for added flavor and color.

              Enjoy: Serve hot and enjoy this creamy, spicy entree that’s perfect for a cozy night in!

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