Green Chile Chicken Carbonara

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.

Course Main Course

Cuisine Italian, Mexican

Keyword Chicken and Bacon Carbonara, Creamy Chicken Carbonara Sauce, Hatch Green Chile Recipes

Prep Time 30

Cook Time 15

Resting Time 15

Total Time 1

Servings

Calories 734kcal

Author Evelyn Osborn

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.

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