Green Chile Garlic Alfredo Sauce

This Green Chile Garlic Alfredo Sauce brings a bold Southwestern twist to classic Italian comfort.

Creamy, rich, and loaded with garlicky goodness, it’s a perfect way to elevate pasta night with a spicy, savory edge.

Why You’ll Love This Recipe

Big Flavor: The mix of roasted green chile and garlic packs a punch that’s irresistible for heat lovers.

Simple Ingredients: It uses just a handful of pantry and fridge staples.

Versatile: Pair it with pasta, seafood, chicken, or even use it as a dip or drizzle over roasted vegetables.

Fast & Easy: From stovetop to table in under 20 minutes.

Crowd-Pleaser: It’s rich, cheesy, and creamy — what’s not to love?

Key Ingredients

Green Chile: Adds smoky heat and Southwestern flair.

Garlic (lots of it!): Brings bold, aromatic depth.

Butter & Cream: Create a luscious, velvety base.

Parmesan Cheese: Freshly grated for best texture and flavor.

Black Pepper: Rounds out the sauce with a little kick.

Green Chile Garlic Alfredo Sauce

Ingredients

½ c Butter

green chile chopped

3-5 tbs garlic(I go with 5)

1 ½ Cups Heavy Whipping Cream

1 tsp Pepper

2 c Freshly Grated Parmesan Cheese

Optional: Mushroom

Instructions:

Sauté the garlic and green chile in the butter, slowly pour the cream in, bring to almost a boil and slowly add the cheese as stir it in.

Once melted, season with pepper.

Double this sauce recipe.

Add it to the cooked ravioli and add a bag of defrosted mixed seafood.

Bring it all to a boil for a bit until the seafood reach the perfect consistency/not chewy.

Recipe Notes

Use high-quality Parmesan: Freshly grated Parmesan melts smoother and gives the sauce a richer, more authentic flavor. Avoid pre-shredded varieties which may contain anti-caking agents that prevent proper melting.

Adjust garlic to taste: The recipe calls for 3–5 tablespoons of garlic — go heavier if you’re a garlic lover, but reduce it slightly for a milder profile.

Pick your heat level: Use mild, medium, or hot green chiles depending on your spice preference. Roasted Hatch green chile is highly recommended for the best flavor.

Watch the heat when adding cheese: Lower the heat when stirring in the Parmesan to prevent it from curdling or turning grainy.

Double the recipe for bigger batches: This sauce stores well in the fridge, so doubling it is great for meal prep or larger dinners.

Seafood tip: When adding defrosted mixed seafood, make sure it’s fully thawed and pat it dry before adding to prevent excess water from thinning the sauce.

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Sauce thickens as it cools: If the sauce thickens too much after sitting, just add a splash of cream or milk and gently reheat.

Nutrition Information:

Frequently Asked Questions:

Can I adjust the spiciness of the sauce by using more or less green chile?

Absolutely! The level of spiciness in the sauce can be customized by adjusting the amount of green chile you use.

If you prefer a milder flavor, you can use less green chile, and if you like it spicier, you can increase the amount.

Can I use a different type of cheese instead of Parmesan?

Yes, you can experiment with different types of cheese if you’d like.

However, keep in mind that Parmesan cheese contributes to the unique flavor and texture of Alfredo sauce.

Using a different cheese might alter the taste and consistency of the sauce.

Can I make this sauce ahead of time and reheat it?

Yes, you can prepare the sauce ahead of time and reheat it when needed.

To reheat, gently warm the sauce over low heat while stirring frequently to prevent separation.

If the sauce becomes too thick upon reheating, you can add a little extra cream to achieve the desired consistency.

Can I use frozen seafood instead of defrosted seafood for this recipe?

Yes, you can use frozen seafood, but it’s important to properly thaw it before adding it to the sauce.

Thaw the seafood in the refrigerator overnight or according to the package instructions.

Adding frozen seafood directly to the sauce can lead to uneven cooking and texture issues.

What are some serving suggestions for this sauce besides ravioli and seafood?

While this sauce is perfect for ravioli and seafood, it can also be used with other pasta dishes, such as fettuccine or linguine.

Additionally, you can serve it with grilled chicken or vegetables for a different twist.

The creamy and flavorful nature of the sauce makes it versatile for various culinary creations.

Can I use light cream instead of heavy whipping cream for a lighter version?

Yes, you can substitute light cream for heavy whipping cream if you’re looking for a lighter version of the sauce.

Keep in mind that the texture and richness of the sauce may vary slightly with the change in cream type.

Is it necessary to bring the cream to almost a boil?

Bringing the cream to almost a boil helps to meld the flavors and thicken the sauce slightly.

However, be cautious not to bring it to a rapid boil, as that can cause the cream to curdle.

A gentle simmer is sufficient to achieve the desired consistency.

Can I use pre-grated Parmesan cheese instead of freshly grated?

Using freshly grated Parmesan cheese is recommended for the best flavor and texture.

Pre-grated cheese might contain anti-caking agents that can affect the smoothness of the sauce.

If you choose to use pre-grated cheese, be prepared for a potential difference in the outcome.

Can I use this sauce with other pasta types or dishes?

Absolutely! This versatile sauce can be enjoyed with a variety of pasta types, such as fettuccine, linguine, or penne.

It also pairs well with grilled chicken, vegetables, or even as a dipping sauce for bread.

Feel free to get creative and explore different culinary combinations.