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Hatch Green Chile Chicken Carbonara

ByEvelyn Osborn Hours Posted on Hours Updated on
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Valentine’s Day (or any cozy night in) calls for something special that’s made with love—right at home! This Hatch Green Chile Chicken Carbonara puts a flavorful Southwestern twist on classic creamy carbonara, blending tender grilled chicken, crispy bacon, roasted green chiles, and a rich, garlicky sauce over bowtie pasta, all finished with golden toasted panko crumbs. It’s comforting, indulgent, and perfect for sharing with your favorite person—no restaurant reservations required.

Creamy Chicken Pasta Carbonara

Valentine’s Day has always held a special place in my heart. To me, it’s simply about reminding the people you love how much they mean to you—no extravagant gestures required. Forget the oversized bouquets, giant candy boxes, or plush toys; a sweet handwritten note or a homemade meal made with care says it all. We’ve never been fans of fighting restaurant crowds on February 14th. Instead, we cherish a quiet, intimate dinner at home, just the two of us. And one dish that has become our absolute favorite for these cozy nights is this creamy, flavorful Green Chile Chicken Carbonara.

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Green chile Carbonara

 This Hatch Green Chile Chicken Carbonara is hands-down one of our all-time favorite ways to use those delicious roasted Hatch chiles. It takes the classic creamy carbonara—loaded with tender grilled chicken, crispy bacon, and a rich, garlicky sauce—and gives it a bold Southwestern kick with plenty of green chile flavor, all tossed with bowtie pasta and topped with golden toasted panko crumbs.

What makes it extra special? It’s the perfect dish to cook together! The prep often calls for more than two hands (chopping, stirring, assembling), turning kitchen time into a fun, cozy bonding moment with your favorite person. And while it shines as a romantic Valentine’s dinner, you don’t need a holiday excuse—this comforting pasta feels like a celebration any night you just want to savor being together.

What’s in this Creamy Chicken Pasta Carbonara:

Ingredients:

  • 16 ounce box of Bowtie Pasta
  • 3 eggs, beaten
  • 1 pint of half and half, heated
  • ¼ cup plus 2 Tablespoon butter
  • 4 cloves garlic, minced
  • ⅓ cup parmesan cheese
  • 2 grilled chicken breasts, roughly chopped
  • 6 slices bacon, cooked and roughly chopped
  • 1 cup roasted green chile, chopped
  • 1 cup panko bread crumbs

Equipment Needed:

🥣 Recipe Tips

  • Master the egg tempering for ultra-creamy sauce The key to that silky carbonara texture (without scrambled eggs) is adding the beaten eggs gradually while constantly tossing the piping-hot pasta off the heat. Work quickly and use a second set of hands if possible—one person can drizzle the eggs while the other stirs vigorously. If the pasta cools too much before adding them, the sauce won’t emulsify properly, so have everything prepped and ready before draining the pasta.
  • Amp up the Hatch chile flavor without overpowering Use high-quality roasted Hatch green chiles (freshly roasted if available in season, or good-quality frozen/chopped canned ones) for the best authentic kick. Start with the full 1 cup as written, but taste the butter-garlic-chile mixture before combining—it should be fragrant and mildly spicy. For extra heat lovers, add a pinch of chile flakes or diced jalapeño; for milder palates, reduce to ¾ cup or use milder varieties like Anaheim.
  • Get that irresistible golden panko crunch Don’t skip toasting the panko in butter—stir constantly over medium heat until it’s evenly golden (about 3–5 minutes) for the best flavor and texture. This buttery topping adds a delightful contrast to the creamy pasta and bakes up beautifully crisp in the oven. For even more crunch, sprinkle a little extra toasted panko right before serving if any softens during resting.

How to make  Creamy Chicken and Bacon Pasta Carbonara

Creamy Chicken Pasta Carbonara

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the pasta according to package directions for al dente.
  • Drain and return the hot pasta to the pot.
  • Set aside. (Tip: Timing is key here—have everything prepped so you can move quickly once the pasta is done!)
  • In a medium saucepan over medium-low heat, melt 1 stick (½ cup) butter. Add the minced garlic and sauté gently for 1–2 minutes until fragrant (don’t let it brown).
  • Stir in the chopped Hatch green chiles and heat through for another minute.
  • Remove from heat and set aside.
  • In a small bowl, crack and lightly scramble the 3 eggs. Set aside.
  • Pour the half & half into a microwave-safe bowl and heat in 30-second bursts until warm (hot but not boiling). Set aside.
  • While the pasta is still piping hot, pour in the garlic-chile butter mixture and toss gently to coat. Immediately begin adding the scrambled eggs a little at a time, stirring constantly. The residual heat from the pasta will gently cook the eggs into a creamy sauce.
  • Stir in the grated Parmesan cheese until fully melted and combined. Slowly pour in the warmed half & half, stirring until smooth and creamy.
  • Gently mix in the cooked, diced chicken and crumbled bacon until evenly distributed.
  • Divide the mixture into 4 individual oven-safe baking dishes (or spoon into one 7×11 or similar casserole dish), filling right to the top.
  • In a small saucepan, melt 2 tablespoons butter over medium heat. Add the panko breadcrumbs and stir continuously until the crumbs absorb the butter and turn golden brown (about 3–5 minutes). Remove from heat.
  • Sprinkle the toasted panko evenly over the top(s) of the pasta. Place the dish(es) on a rimmed baking sheet (to catch any drips) and bake for 15 minutes, or until the topping is crisp and the edges are bubbly.
  • Remove from the oven and let rest 5–10 minutes before serving. This helps the sauce set up beautifully.

Enjoy your creamy, cheesy, green-chile-kissed carbonara—perfect for cozy nights in!

Green chile Carbonara

This Hatch Green Chile Chicken Carbonara is more than a recipe—it’s our go-to way to celebrate the simple joy of being together. Creamy, comforting, and bursting with that signature green chile kick, it’s perfect for Valentine’s Day, anniversaries, or just because you want to make an ordinary night feel special. We hope you and your loved one enjoy every bite as much as we do.

Other Green Chile Recipes:

 

 🥣 Recipe

Green Chile Chicken Carbonara

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Valentine’s Day (or any cozy night in) calls for something special that’s made with love—right at home! This Hatch Green Chile Chicken Carbonara puts a flavorful Southwestern twist on classic creamy carbonara, blending tender grilled chicken, crispy bacon, roasted green chiles, and a rich, garlicky sauce over bowtie pasta, all finished with golden toasted panko crumbs. It’s comforting, indulgent, and perfect for sharing with your favorite person—no restaurant reservations required.
Evelyn Osborn
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian, Mexican
Servings 4
Calories 734 kcal

Equipment

Ingredients
  

  • 1 16 ounce box Bowtie Pasta
  • 3 eggs beaten
  • 1 pint half and half heated
  • ¼ Cup + 2 Tablespoon butter
  • 4 cloves garlic minced
  • ⅓ cup parmesan cheese
  • 2 grilled chicken breasts roughly chopped
  • 6 slices bacon cooked, roughly chopped
  • 1 cup Roasted green chile Chopped
  • 1 cup panko bread crumbs

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Cook the pasta according to package directions for al dente. Drain and return the hot pasta to the pot.Set aside. (Tip: Timing is key here—have everything prepped so you can move quickly once the pasta is done!
  • )In a medium saucepan over medium-low heat, melt 1 stick (½ cup) butter. Add the minced garlic and sauté gently for 1–2 minutes until fragrant (don’t let it brown).
  • Stir in the chopped Hatch green chiles and heat through for another minute. Remove from heat and set aside.
  • In a small bowl, crack and lightly scramble the 3 eggs. Set aside.
  • Pour the half & half into a microwave-safe bowl and heat in 30-second bursts until warm (hot but not boiling). Set aside.
  • While the pasta is still piping hot, pour in the garlic-chile butter mixture and toss gently to coat. Immediately begin adding the scrambled eggs a little at a time, stirring constantly. The residual heat from the pasta will gently cook the eggs into a creamy sauce.
  • Stir in the grated Parmesan cheese until fully melted and combined. Slowly pour in the warmed half & half, stirring until smooth and creamy.
  • Gently mix in the cooked, diced chicken and crumbled bacon until evenly distributed.Divide the mixture into 4 individual oven-safe baking dishes (or spoon into one 7×11 or similar casserole dish), filling right to the top.
  • In a small saucepan, melt 2 tablespoons butter over medium heat. Add the panko breadcrumbs and stir continuously until the crumbs absorb the butter and turn golden brown (about 3–5 minutes). Remove from heat.
  • Sprinkle the toasted panko evenly over the top(s) of the pasta. Place the dish(es) on a rimmed baking sheet (to catch any drips) and bake for 15 minutes, or until the topping is crisp and the edges are bubbly.
  • Remove from the oven and let rest 5–10 minutes before serving. This helps the sauce set up beautifully.

Nutrition

Calories: 734kcalCarbohydrates: 21gProtein: 41gFat: 54gSaturated Fat: 27gCholesterol: 314mgSodium: 972mgPotassium: 724mgFiber: 2gSugar: 3gVitamin A: 1250IUVitamin C: 8mgCalcium: 285mgIron: 2mg
Keyword Chicken and Bacon Carbonara, Creamy Chicken Carbonara Sauce, Hatch Green Chile Recipes
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28 Comments

  1. Oh, I'm really into chillies right now! This recipe sounds great! Be sure to stop in today. I'm giving away dried cayenne peppers from my garden and another great recipe. I'm going to pin your chicken recipe. Looks amazing!

    Reply

  3. This looks delicious. You are an amazing cook. Come over and share your recipe at our Wake Up Wednesday Linky Party and your Giveaway. I so hope to win that coffee brewer, fingers crossed 🙂
    Angel

    Reply

  6. Tried this last night. It was great even though I didn't have bow tie pasta, I used penne. My husband said it was a keeper.
    The green chilies make this dish.
    Thanks for the recipe,
    Bev

    Reply

  11. This looks delicious. Im going to have to add this as a menu option for my house. I like chilies but never cooked with it so this is great. Thank you for sharing. #sitsblogging #commentlovetribes

    Reply

  12. Well thank you so much for sharing. This looks like perfect comfort food on cold February evenings. Stopping in from Lisa's Grand Social today.

    Reply

  17. Hi Evelyn,
    What a great pasta dish, I just love that southwest flavor. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

    Reply