Spicy Fettuccine Alfredo with Hatch Green Chiles is an easy pasta recipe the whole family will enjoy. Made with roasted green chile peppers, this spicy alfredo sauce offers the perfect balance of heat and creaminess. It’s ready in 30 minutes or less, so it’s the perfect weeknight meal. Makes 4 servings.
Once upon a time when we moved to Dallas, a friend told me that her family loved to add roasted green chile peppers (also known as Hatch chiles) to creamy pasta sauces.
It took years, but I finally tried it… and I’m obsessed.
And that’s why I’ve got this recipe for you today—because it’s incredible and comforting and perfect for this time of year.
Why I love this recipe:
Creamy pasta dishes are comfort food to me, and this homemade spicy alfredo sauce just hits the spot.
The heart of this recipe is the roasted Hatch green chiles, which are featured in it, and they provide such smoky flavor with a little bit of heat.
Not too much, though, because my kids would tell you about that if there were. 😉
One of the beautiful parts of this pasta recipe is the fact that it’s ready in less than 30 minutes, so you can make it as a weeknight dinner or you could serve it as something special, too.
Our family gobbled up all of this Spicy Fettuccine Alfredo. There was none left between the four of us, and I’ve already received requests to make it again.
More pasta recipes to try: Cajun Chicken Alfredo | Tortellini Butternut Squash Pasta with Pancetta and Spinach | Spicy Sausage Ground Turkey Pasta Sauce | Cajun Shrimp Fettuccine Alfredo | French Onion Steak Pasta | Turkey and Broccoli Orecchiette | Steak Alfredo
Looking for dinner inspiration? Head on over to my Dinner Recipe Index for more ideas.
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
This recipe calls for a LOT of dairy products, so plan on visiting your grocery for those items. However, these are all simple ingredients that should be easy to find!
Here’s what you’ll need:
- Fettuccine noodles—this is the classic pasta for Fettuccine Alfredo. If it’s not your favorite, use another type of pasta that makes you happy. I think bow ties would be an excellent choice, especially if you’re serving kids.
- Unsalted butter—this serves as our base for the sauce.
- Roasted green chile peppers—sometimes referred to New Mexico green chile peppers or Hatch chiles, these are the real deal and are in season from July to October. We like to purchase ours fresh and roast them, then store in the freezer, but you can very easily purchase them already roasted or roasted and canned.
- Fresh garlic—this aromatic adds just a bit more flavor to the cream-based sauce
- Heavy cream—also known as heavy whipping cream. It’s thick, luscious and provides a TON of flavor to our dish. There is no substitute.
- Whole milk—this thins out our sauce a bit without skimping on flavor. While you could substitute it for lower fat milk, I don’t suggest that since Alfredo sauce is meant to be decadent, and this will provide the most flavor.
- Grated parmesan cheese—please purchase the real deal and not the shelf-stable kind. The cheese counter at our local grocery sells containers of freshly grated parmesan, and I bet yours does, too.
- Fresh parsley—for garnish
- Salt and pepper—if your sauce needs a little extra seasoning, add some of these! You won’t need much.
How to make Fettuccine Alfredo with Green Chile Peppers
First and foremost, cook the pasta. Read the pasta packaging, and boil until the pasta is cooked but still has some shape to it. (This is called al dente.)
Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.
Melt the butter in a large skillet with high sides over medium heat. Don’t turn up the heat higher than this—we don’t want any burned bits making our Alfredo sauce bitter.
Add the diced, roasted green chile peppers, and cook for 2-3 minutes to warm it up.
Next, add the garlic and cook until fragrant.
Lower the heat to the lowest setting, and pour the cream and milk into the pan. Add in the grated parmesan cheese, and stir until smooth and creamy.
Don’t let the cream come to a boil because it can curdle. Heat it slowly until the sauce thickens. You’ll know it’s done when it coats the back of a spoon and you can swipe your finger through it without the rest running off.
Once the sauce is done, give it a taste. If necessary, add salt or pepper. You can also add in a sprinkling of cayenne pepper if you want a bit more heat with your dish..
Transfer the cooked pasta to the skillet, and toss until it’s coated. This is why we’re using a high-sided skillet—to ensure that there’s enough space for both the pasta and sauce!
Serve the pasta in bowls. Garnish with parsley, and enjoy immediately.
Serve with garlic bread and a side salad for a complete meal!
Storage, make ahead and freezing options
If you’ve got leftovers, store them in an airtight container in the fridge for 2-3 days tops.
To reheat the leftovers, add a drizzle of whole milk to the sauce before popping in the microwave. Heat in 30-second increments until warm again.
I have not tried freezing this recipe, but have read mixed results about freezing cream-based sauces. I do not recommend freezing leftovers.
Erin’s Easy Entertaining Tips
I’m about to recommend making Green Chile Fettuccine Alfredo for your people, y’all.
It’s going to be a little more labor-intensive than I’d normally suggest for easy entertaining—because you will need to be in the kitchen to make it all happen—but this recipe is a simple one that’s done in less than 30 minutes.
Here’s how I’d do it:
- Double or triple the recipe. Depending on how many people you’re feeding, you’ll need more than what this recipe calls for. If serving adults and kids, I suggest making it in batches and turning up the heat for the adults.
- Measure everything in advance. Make it easier on yourself while cooking when hosting guests. Have everything ready to go in food storage containers in the fridge. All you have to do is actually cook it when it’s almost dinner time!
- Have guests bring sides and dessert. I suggest serving this spicy alfredo with garlic bread, a side salad and white wine. Any dessert would fit the bill after this comforting pasta dish, too! 😉
Frequently Asked Questions
I don’t recommend any. The ingredients used were tested and confirmed to give the BEST flavor. However, feel free to swap out the pasta. You may use a different shape or type, including gluten free pasta.
If you can’t find fresh Hatch chiles or roast your own, I suggest using another mild roasted pepper. There are so many different varieties, though I will say I just love the New Mexico green chiles.
If you want to make additions to this pasta dish, consider seared chicken breast, shrimp or even a fish, like salmon. They would all be excellent protein options to put on top of this pasta.
Quick Tips and Tricks for making the best homemade Alfredo recipe
- This is not a low-fat recipe. It’s not meant to be one, so please, do not make substitutes to try to make it “healthier.” Alfredo sauce is meant to be decadent—so enjoy it!
- Grate your own cheese or purchase the grated stuff from your grocery’s cheese counter. Please don’t use a shelf-stable cheese in this recipe. The real deal cheese that goes in the refrigerator is the kind you want to purchase.
- Add more peppers for more flavor. We used mild chile peppers here, so you could easily add more to the recipe for more depth of flavor. You could also use a spicy pepper instead.
More recipes featuring Hatch chile peppers:
- Hatch Chile Mini Cornbread Muffins
- Hatch Chile Breakfast Flatbread
- Egg Casserole with Green Chiles
- Hatch Green Chile Macaroni and Cheese
Spicy Fettuccine Alfredo with Hatch Green Chiles is an easy pasta recipe the whole family will enjoy. Made with roasted green chile peppers, this spicy alfredo sauce offers the perfect balance of heat and creaminess. It’s ready in 30 minutes or less, so it’s the perfect weeknight meal.
- 1 lb. fettuccine pasta, uncooked
- 2 tablespoons unsalted butter
- ½ cup (4 oz.) chopped roasted Hatch chile peppers, mild
- 4 garlic cloves, finely minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups grated parmesan cheese*
- Fresh parsley, for garnish
- Salt and pepper, for seasoning
- Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
- Heat the butter in a high-sided skillet over medium heat.
- When the butter bubbles, add the green chile peppers. Cook to warm through and brown slightly, about 3-5 minutes.
- Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
- Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth, creamy and thick enough to coat the back of a spoon, about 4-5 minutes.
- Give the sauce a taste, and add salt and pepper, if necessary.
- Add the pasta to the sauce, and toss until coated.
- Serve the pasta in bowls.
- Garnish with parsley and a sprinkling of extra parmesan cheese, and enjoy immediately.
How to store: Transfer to an airtight container and store in the fridge for 2-3 days. When reheating, prepare to add a little extra milk to the pasta sauce since it will coagulate in the fridge. Reheat in 30-second increments in the microwave.
Double or triple the recipe for a crowd.
Make it spicier. Use spicy green chiles instead of mild green chiles for more heat in this dish!
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Amount Per Serving: Calories: 888Total Fat: 62gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 188mgSodium: 913mgCarbohydrates: 59gFiber: 3gSugar: 9gProtein: 25g
Nutrition facts are an estimate and not guaranteed to be accurate.