Chicken Fajita Pasta
Description
This Chicken Fajita Pasta combines the bold, smoky flavors of chicken fajitas with the comforting creaminess of pasta. Juicy, seasoned chicken is sautéed with bell peppers and onions, then tossed with pasta in a creamy fajita-spiced sauce. It’s a perfect weeknight meal that’s both hearty and flavorful.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (sliced into strips)
1 tbsp olive oi
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
For the Pasta & Veggies:
8 oz penne or fettuccine pasta
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
For the Sauce:
1 tbsp olive oil
3 coves garlic, minced
1 tsp fajita seasoning (or use mix from chicken spices above)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Optional Garnishes:
Fresh cilantro
Lime wedges
Shredded cheddar or Monterey Jack cheese
Instructions
1. Cook the Pasta
Boil water with a pinch of salt.
Cook pasta according to package instructions until al dente.
Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the Chicken
In a bowl, toss chicken with chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, lime juice, and 1 tbsp olive oil.
Heat a skillet over medium-high heat.
Cook chicken for 5-7 minutes until cooked through and slightly charred. Remove and set aside.
3. Sauté the Vegetables
In the same skillet, add 1 tbsp oil.
Sauté sliced peppers and onions for about 5-6 minutes until tender-crisp.
Remove and set aside with the chicken.
4. Make the Sauce
In the same pan, add butter and minced garlic. Sauté for 1 minute.
Stir infajita seasoning and cook for 30 seconds.
Add chicken broth and bring to a simmer.
Stir in cream and Parmesan cheese. Simmer for 3-4 minutes until thickened.
Season with salt and pepper to taste.
5. Combine
Add cooked pasta, chicken, and vegetables to the sauce.
Toss well to combine. Add a bit of pasta water if needed to loosen the sauce.
6. Serve
Garnish with chopped cilantro, extra cheese, and lime wedges if desired.
Serve hot.
Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Nutritional Information (Per Serving)
Estimated values
Calories: 620 kcal
Protein: 35g
Carbohydrates: 50g
Fat: 32g
Saturated Fat: 15g
Fiber: 5g
Sugar: 6g
Sodium: 650mg
Cholesterol: 115mg
Q&A Section
Q: Can I use store-bought fajita seasoning?
A: Yes! You can substitute the homemade mix with 1 tablespoon of store-bought fajita seasoning.
Q: Can I make it dairy-free?
A: Yes, substitute the heavy cream with unsweetened coconut cream or a dairy-free cooking cream and use a vegan cheese or omit cheese entirely.
Q: What other proteins can I use?
A: Shrimp, steak, or tofu can be used instead of chicken. Adjust cook times accordingly.
Q: Can I make this ahead?
A: Yes. Store in the refrigerator for up to 3 days. Reheat with a splash of cream or broth to loosen the sauce.
Q: What kind of pasta works best?
A: Penne, fe
ttuccine, or rotini work great because they hold the sauce well.