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Creamy Chicken Fajita Pasta Recipe

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3.9 from 26 reviews

Creamy Chicken Fajita Pasta is a delicious fusion dish combining tender, seasoned chicken breast pieces with colorful sautéed bell peppers and onions, all tossed in a rich, cheesy cream sauce with perfectly cooked penne pasta. This one-pan skillet recipe offers a flavorful and satisfying meal with a Tex-Mex twist, ready in about 40 minutes and perfect for weeknight dinners.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta and Chicken

  • 8 ounces penne pasta (cooked al dente)
  • 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)

Spices and Seasoning

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetables

  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 medium yellow onion (sliced)
  • 2 cloves garlic (minced)

Liquids and Dairy

  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese

Garnish

  • 1/8 cup fresh cilantro (optional garnish)

Instructions

  1. Mix Spices: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper thoroughly to create the fajita seasoning blend.
  2. Season Chicken: Dice the chicken breasts into bite-sized pieces and coat them evenly with half of the prepared spice mixture to infuse flavor.
  3. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook until they develop a golden brown color and are cooked through, about 6 to 8 minutes. Once done, remove the chicken from the skillet and set aside.
  4. Sauté Vegetables: In the same skillet, add the sliced red and green bell peppers along with the yellow onion. Cook them for about 5 minutes until they become tender-crisp, stirring occasionally.
  5. Add Garlic and Spices: Add the minced garlic and the remaining spice mixture to the skillet with the vegetables. Sauté for 1 to 2 minutes until the garlic is fragrant, enhancing the overall aroma.
  6. Create Sauce: Pour in the chicken broth and heavy cream, stirring to combine all ingredients smoothly. Bring the mixture to a gentle simmer and continue to cook for 2 to 3 minutes until the sauce slightly thickens.
  7. Melt Cheese: Lower the heat to low and stir in the shredded cheddar cheese until it fully melts, resulting in a creamy, cohesive sauce coating the ingredients.
  8. Combine Pasta and Chicken: Add the cooked penne pasta and previously cooked chicken back into the skillet. Toss everything together carefully to ensure all pieces are evenly coated with the creamy fajita sauce. Heat for an additional 2 to 3 minutes until warmed through.
  9. Garnish and Serve: Remove the skillet from heat and garnish with freshly chopped cilantro, if desired, to add a fresh, vibrant finishing touch to the dish.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
  • Use other types of pasta like rigatoni or fusilli depending on preference.
  • Adjust spice levels by modifying the amount of chili powder.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • For dairy-free option, use coconut cream and dairy-free cheese alternatives.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://ellarecipe.com/creamy-chicken-fajita-pasta-recipe/