Hatch Green Chile Alfredo with Chicken over Gluten-Free Hatch Green Chile Small Trumpets

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


8-9 oz. Pappardelle's Gluten-Free Hatch Green Chile Small Trumpets
2 Tbsp neutral oil, divided
2 tsp. paprika
5 tsp. salt
1 tsp. black pepper
2 tablespoons unsalted butter
½ cup chopped roasted Hatch chile peppers (mild) 4 oz.
4 garlic cloves finely minced
2 cups heavy cream
1 cup whole milk
1 ½ cups grated parmesan cheese*
Fresh cilantro for garnish


  1. Preheat oven to 375 degrees F. Mix the paprika, salt, and pepper in small bowl. Coat the chicken in oil and seasoning blend and place on a baking sheet pan. Bake until golden brown, about 18-20 minutes. Once done, remove from oven to cool. Once cool slice into 1 in cubes. 
  2. To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside. 
  3. Heat the butter in a high-sided skillet over medium heat.
  4. When the butter bubbles, add the green chile peppers. Cook to warm through and brown slightly, about 3-5 minutes.
  5. Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
  6. 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.
  7. Give the sauce a taste, and add salt and pepper, if necessary.
  8. Add the pasta to the sauce, and toss until coated. Serve and enjoy!