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If you're looking for a dish that combines comforting pasta with the bold flavors of southwestern cuisine, look no further than the Spicy Hatch Chili Pasta Nacho Bake. This unique recipe fuses the hearty goodness of pasta with the spicy kick of Hatch green chiles, creating a mouthwatering meal that's perfect for any occasion. Whether you're planning a cozy family dinner, hosting friends for game night, or attending a potluck, this dish is sure to impress with its vibrant flavors and satisfying texture.

Hatch Chili Pasta Nacho Bake

Discover a delightful fusion of flavors with the Spicy Hatch Chili Pasta Nacho Bake! This easy-to-make dish blends hearty penne pasta with the bold taste of Hatch green chiles, rotisserie chicken, and a medley of veggies. Topped with gooey cheeses and crunchy tortilla chips, it’s perfect for family dinners, game nights, or potlucks. Enjoy a comforting meal that comes together effortlessly and is sure to impress everyone at your table!
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Ingredients
  

12 oz penne pasta

2 cups shredded rotisserie chicken

1 cup roasted Hatch green chiles, diced (canned if fresh are unavailable)

1 cup black beans, drained and rinsed

1 cup corn kernels (frozen or canned)

1 cup red bell pepper, diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1 (10 oz) can diced tomatoes with green chiles

1 cup sour cream

2 cups shredded cheese (cheddar and Monterey Jack blend)

1 cup tortilla chips, crushed (plus extra for topping)

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook until al dente, following the package instructions. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

        Combine Filling Ingredients: To the skillet, add the shredded chicken, roasted Hatch chiles, black beans, corn, cumin, smoked paprika, cayenne pepper, and diced tomatoes with their juice. Stir well to combine and let simmer for about 5 minutes. Season with salt and pepper to taste.

          Create the Bake Mixture: In a large mixing bowl, combine the cooked pasta, the chicken and vegetable mixture, and the sour cream. Mix in 1 cup of the shredded cheese and crushed tortilla chips. Fold everything together until well combined.

            Transfer to Baking Dish: Pour the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly.

              Top with Cheese & Chips: Sprinkle the remaining 1 cup of cheese over the top. Finish with a handful of crushed tortilla chips for extra crunch.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.

                  Garnish and Serve: Once removed from the oven, let it cool for a few minutes. Garnish with fresh cilantro before serving.

                    Enjoy: Serve warm and enjoy your delicious Hatch Chili Pasta Nacho Bake!

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6-8