Creamy Chicken Fajita Pasta
A delightful dish that marries the exciting flavors of classic fajitas with creamy pasta, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 12 ounces pasta (like penne or fettuccine)
- 1 pound chicken breast (cut into bite-sized pieces) Feel free to use turkey or tofu for a healthier option.
- 2 tablespoons olive oil
- 1 piece bell pepper (sliced) Any color will work, but red and yellow are festive!
- 1 piece onion (sliced) Adds depth and sweetness.
- 2 cloves garlic (minced) Always fresh for the best flavor.
- 1 tablespoon fajita seasoning Store-bought is fine, but homemade adds a personal touch.
- 1 cup heavy cream Substitute with half-and-half for a lighter option.
- 1 cup shredded cheese (cheddar or a Mexican blend) For melty goodness.
- to taste salt
- to taste pepper
- for garnish fresh cilantro A sprinkle brings freshness and color.
Instructions
Preparation
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and half of the fajita seasoning. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, toss in the bell pepper and onion. Sauté, stirring occasionally, until they soften, about 5 minutes. Add the garlic and remaining fajita seasoning, cooking for an additional minute until fragrant.
- Lower the heat, return the chicken to the skillet, and pour in the heavy cream. Stir well to combine, allowing the mixture to thicken slightly.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated. Stir in the shredded cheese until melted and creamy.
- Remove from heat, serve hot, and sprinkle with fresh cilantro.
Notes
Feel free to get creative with your Creamy Chicken Fajita Pasta by adding extra veggies or spices. Store leftovers in an airtight container for up to 3 days.