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Creamy Chicken Fajita Pasta Recipe

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3.9 from 59 reviews

Creamy Chicken Fajita Pasta combines tender, seasoned chicken pieces with sautéed bell peppers and onions in a rich, cheesy sauce. This flavorful dish is a fusion of Tex-Mex fajita spices and creamy pasta, making it a perfect weeknight meal that's both comforting and quick to prepare.

Ingredients

Pasta

  • 8 ounces penne pasta, cooked al dente

Chicken and Seasoning

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 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

Other Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/8 cup fresh cilantro, optional garnish

Instructions

  1. Prepare the spice mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to create a flavorful seasoning blend.
  2. Season the chicken: Dice the chicken into bite-sized pieces and coat with half of the prepared spice mixture, ensuring even coverage.
  3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and fully cooked, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add the sliced red and green bell peppers along with the yellow onion. Cook until the vegetables are tender but still crisp, about 5 minutes.
  5. Add garlic and remaining spices: Stir in the minced garlic and the remaining half of the spice mixture. Sauté for 1-2 minutes until fragrant, enhancing the dish's aroma.
  6. Create the creamy sauce: Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to come to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  7. Melt the cheese: Lower the heat and stir in the shredded cheddar cheese until it melts completely and the sauce becomes smooth and creamy.
  8. Combine pasta and chicken: Add the cooked penne pasta and the cooked chicken back into the skillet. Toss thoroughly to coat pasta and chicken evenly with the creamy sauce. Heat through for an additional 2-3 minutes.
  9. Serve and garnish: Remove from heat and garnish with fresh chopped cilantro if desired. Serve warm for a delightful, comforting meal.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • Feel free to add extra vegetables like mushrooms or zucchini for variation.
  • Use sharp cheddar cheese for a more pronounced flavor or substitute with pepper jack for a spicier twist.
  • Make sure to cook the pasta al dente to avoid it becoming mushy when tossed with the sauce.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.

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