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Creamy Chicken Fajita Pasta Recipe

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4.4 from 11 reviews

This Creamy Chicken Fajita Pasta combines the bold, smoky flavors of traditional fajitas with the comforting texture of pasta. Tender chicken breasts are seasoned with a blend of chili powder, cumin, and garlic, then sautéed with vibrant bell peppers and onions. A rich, creamy sauce made with diced tomatoes, green chiles, chicken broth, and heavy cream brings everything together for a hearty and flavorful meal perfect for a weeknight dinner.

Ingredients

Pasta

  • 12 ounces dry penne pasta

Seasoning

  • 1 tablespoon chili powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Chicken and Vegetables

  • 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 3 bell peppers, sliced into strips
  • 1 red onion, sliced

Sauce

  • 10 ounces diced tomatoes with green chiles (1 can)
  • ¼ cup chicken broth
  • ⅔ cup heavy cream
  • ½ lime, juiced

Garnish

  • ½ cup shredded pepper Jack cheese
  • Chopped fresh cilantro

Instructions

  1. Cook the pasta: Prepare the penne pasta according to the package directions until al dente. Drain and set aside while you prepare the rest of the dish.
  2. Season the chicken: In a bowl, mix together chili powder, kosher salt, cumin, onion powder, and garlic powder. Toss the bite-sized chicken pieces in the seasoning mixture until fully coated for maximum flavor.
  3. Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 3-4 minutes on each side until browned and cooked through. Remove the chicken from the skillet and place on a plate.
  4. Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Add sliced bell peppers and red onion along with any residual seasoning left in the bowl. Sauté the vegetables for a few minutes until they soften but still retain a slight crunch.
  5. Simmer the sauce: Stir in the diced tomatoes with green chiles, chicken broth, and heavy cream into the skillet with the vegetables. Bring the mixture to a gentle simmer and cook for a couple of minutes until the sauce slightly thickens.
  6. Combine pasta and chicken: Add the cooked pasta and browned chicken back into the skillet. Stir everything together to evenly coat with the creamy fajita sauce. Taste and add lime juice for a fresh, tangy finish if desired.
  7. Garnish and serve: Remove from heat and sprinkle shredded pepper Jack cheese over the top. Garnish with chopped fresh cilantro. Serve immediately for a warm, flavorful meal.

Notes

  • Use fresh bell peppers in a variety of colors for a vibrant presentation.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream.
  • You can swap penne for other pasta shapes like rigatoni or farfalle.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the seasoning mix.

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