Chicken Fajita Pasta Recipe

This creamy spicy Chicken Fajita Pasta is made with tender chicken breasts, bell peppers, and penne, ready in 30 minutes. The rich cheese sauce clings to the pasta while the peppers provide a satisfying crunch in every bite. I love how this simple wonder saves me from doing a pile of dishes on a weeknight.

The Secret To Getting It Right

I used to end up with watery sauce when mixing vegetables and pasta in one pot. The trick I discovered is cooking the peppers just until they blister, then removing them before making the cheese sauce.

This keeps the vegetables firm and prevents the fajita seasoning from turning muddy. It completely changed how I approach one-pan pasta dinners.

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Chicken Fajita Pasta Ingredients

• 1 lb boneless skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 2 bell peppers (1 red, 1 green), sliced
• 1 white onion, sliced
• 3 tablespoons fajita seasoning
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 8 oz penne pasta, cooked and drained
• 1 cup shredded cheddar cheese

How To Make Chicken Fajita Pasta

1. 1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the sliced peppers and onions for 5 minutes until soft, then remove them from the pan.
2. 2. Cook the Chicken: Add the remaining oil to the skillet along with the chicken strips and fajita seasoning. Cook for 6-8 minutes until the chicken is browned and cooked through.
3. 3. Build the Sauce: Stir the minced garlic into the chicken and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
4. 4. Combine and Melt: Return the vegetables to the skillet along with the cooked penne pasta. Sprinkle the cheddar cheese over the top and stir continuously until the cheese melts into a smooth sauce.

Recipe Tips

• Save pasta water: A splash of starchy pasta water helps thin the sauce if it becomes too thick as it cools.
• Slice evenly: Cut the chicken and peppers to the same thickness so they cook at an even rate.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce feel grainy on your tongue.

What To Serve With Chicken Fajita Pasta

Serve this robust pasta with a crisp green salad tossed in a sharp lime vinaigrette to cut through the richness. A slice of warm garlic bread is also great for scooping up any leftover cheese sauce from the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the creamy texture back to life. Freezing is not recommended as the cream sauce may separate.

FAQs

Can I use a different type of pasta?

Yes, fusilli or rotini work perfectly because their spirals catch the thick cheese sauce well. Any short pasta shape will do the job nicely.

Is this dish spicy?

The heat level depends heavily on your specific fajita seasoning blend. You can add red pepper flakes if you want a stronger, more noticeable kick.

Can I make it dairy-free?

You can substitute full-fat coconut milk for the heavy cream and use a plant-based cheese alternative. Keep in mind that the flavor profile will shift slightly.

Nutrition

• Calories: 620 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 890mg
• Total Carbohydrate: 42g
• Protein: 38g

Try More Recipes:

• Creamy Chicken Parmesan Pasta Recipe
• Parmesan Crusted Chicken Pasta in Garlic Cream Sauce Recipe
• Chicken Mushroom Pasta Recipe