Chicken Fajita Pasta with Hatch Green Chile Pappardelle

Printable Recipe
Recipe By: Katie W. of Oregon City, OR
Serving Size:  4-6


  • 16 oz. Pappardelle’s Hatch Green Chile Pappardelle
  • 2 tbsp. extra-virgin olive oil
  • 3 lbs. boneless, skinless chicken breasts
  • 1/2 envelope (1 1/2 tbsp.) taco seasoning
  • 1 yellow onion, sliced
  • 4 bell peppers (color of choice), sliced
  • 4-5 cloves garlic, minced
  • 2 cups chicken broth
  • 3/4 cup heavy cream
  • 1/2 tsp. salt
  • 1 tbsp. red pepper flakes


      1. Grill chicken on Traeger or BBQ 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!