Chicken Fajita Pasta
This Chicken Fajita Pasta is a fusion of classic Tex-Mex and Italian comfort food. Juicy seasoned chicken, sauteed peppers and onions, and tender pasta are tossed in a creamy, spicy fajita-style sauce. It’s bold, cheesy, and comes together in one pan—perfect for weeknight dinners or next-day meal prep.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
For the Chicken:
1 lb (450g) boneless, skinless chicken breast, sliced into strips
1 tbsp olive oil
1 tbsp fajita seasoning (or see homemade mix below)
For the Pasta & Veggies:
8 oz (225g) penne or rotini pasta
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, thinly sliced
2 cloves garlic, minced
For the Sauce:
½ cup chicken broth
¾ cup heavy cream or half-and-half
½ cup grated cheddar or Monterey Jack cheese
1 tsp lime juice
Salt and pepper, to taste
Optional Garnish:
Fresh Cilantro
Lime wedges
Extra shredded cheese
Instructions:
1. Cook the Pasta:
Cook pasta according to package instructions. Drain and set aside.
2. Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat.
Toss chicken with fajita seasoning and cook for 5–6 minutes until browned and cooked through. Remove from pan and set aside.
3. Sauté the Veggies:
In the same skillet, add olive oil and saute bell peppers and onions for 3–4 minutes until slightly softened.
Add garlic and cook for another minute.
4. Make the Sauce:
Lower heat to medium. Add chicken broth and cream to the pan. Stir and let simmer for 2–3 minutes.
Add cheese and stir until melted and the sauce thickens slightly
5. Combine & Finish:
Return the cooked chicken and drained pasta to the skillet.
Toss everything together until coated in sauce. Squeeze in lime juice and season to taste.
6. Serve:
Garnish with fresh cilantro and lime wedges.
Serve hot with tortilla chips or garlic bread if desired.
Notes & Tips:
Want it spicier Add jalapeno os or a dash of hot sauce.
Dairy-free version Use coconut cream and dairy-free cheese alternatives.
No fajita seasoning Mix 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, and a pinch of salt.
Frequently asked questions FAQs:
Q: Can I use chicken thighs instead?
A: Absolutely. Thighs are juicier and more forgiving during cooking.
Q: Can I make this ahead of time?
A: Yes! It reheats well. Store in an airtight container in the fridge for up to 3 days.
Q: Can I make it without cream?
A: You can use evaporated milk, sour cream, or a Greek yogurt blend instead.
Q: Is it freezer-friendly?
A: It’s best eaten fresh or refrigerated. The cream sauce may split upon freezing, but it’s still edible.
Nutritional Information
Calories: 520 kcal
Protein: 32 g
Fat: 23 g
Saturated Fat: 10 g
Carbohydrates: 45 g
Fiber: 3 g
Sugar: 5 g
Sodium: 620 mg
Cholesterol: 95 mg
Note: Values vary depending on the type of cream and cheese used.