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Chicken Fajita Pasta with Hatch Green Chile Pappardelle Pasta Recipe

Chicken Fajita Pasta with Hatch Green Chile Pappardelle Recipe

Full of flavor, but not “hot”, this Hatch Green Chile Pappardelle pasta is great any time. It’s unique enough for “company”, but great for a quick weeknight meal. Shown here with chicken, but any protein would work well.



  1. Grill chicken until lightly charred on both sides but not fully cooked. Set aside.
  2. Bring 4 quarts of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside.
  3. Once chicken has rested for about
  4. 10 minutes slice chicken breasts into strips then toss in taco seasoning and salt.
  5. Heat oil in skillet then brown chicken on both sides until fully cooked, remove and set aside.
  6. In the same skillet add onions and peppers and sauté until softened. Add garlic, red pepper flakes and cooked chicken and continue to sauté for about 2 minutes.
  7. Add 2 cups of chicken stock, bring to a boil then remove from heat and add heavy cream.
  8. Toss with Hatch Green Chile Pappardelle. Serve and enjoy!

recipe/photo credit:

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