Cajun Chicken & Hatch Chile Pasta

Stem, seed, and dice the chili peppers. My husband and I grow these large Hatch chiles in the garden every year. If you can’t find Hatch chiles, you can substitute them with poblano or Anaheim peppers. Canned green chiles will work also.

Cut the chicken breasts into 1/2 to 1-inch cubes. Grate 8 ounces of sharp cheddar cheese and cube 8 ounces of cream cheese for quicker melting. Dice 1 medium yellow onion and measure out 1 cup of evaporated milk. Evaporated milk adds a creaminess to the pasta, but if you don’t have any, regular milk will also work. Measure out 3 tablespoons of Cajun seasoning and adjust the amount to suit your taste. Bring 3 tablespoons of unsalted butter to room temperature.

Bring a pot of water to a boil for the pasta, following the instructions on the packaging.

In a heavy-bottomed pot or large skillet, heat a tablespoon of olive oil over medium heat. Add diced onion and chile peppers, sautéing until softened.

Add diced chicken breasts to the pot with the chili peppers and onions, cooking until the chicken is fully cooked through.

Stir in the Cajun seasoning, ensuring everything in the pot is evenly coated and well mixed.

Next, add the butter and evaporated milk, stirring until fully combined.

Add the cubed cream cheese to the pot, stirring until melted. Then, add the shredded sharp cheddar cheese and stir until fully combined.

Drain the pasta and add it to the chicken and cheese sauce, tossing everything together until well combined.

Serve and enjoy!