Chicken Fajita Pasta
A delicious blend of tender pasta, creamy sauce, char-grilled chicken, and vibrant vegetables that brings the flavors of fajitas to your dinner table in under 30 minutes.
Ingredients
Main ingredients
- 2 pieces chicken breasts, sliced Fresh or thawed
- 2 pieces bell peppers, sliced Use different colors for presentation
- 1 piece onion, sliced Yellow or red onion works best
- 8 ounces pasta (like fettuccine or penne) Choose your preferred pasta type
- 1 cup heavy cream Can substitute with half-and-half
- 1 tablespoon fajita seasoning Adjust seasoning to taste
- 1 cup shredded cheese (cheddar or Mexican blend) Add more for extra cheesiness
- 2 tablespoons olive oil For sautéing
- to taste Salt and pepper Adjust for personal preference
- Fresh cilantro for garnish (optional) For a fresh finishing touch
Instructions
Cooking
- In a large pot, cook pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken, seasoning with salt, pepper, and 1 tablespoon of fajita seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Once the chicken is done, add the sliced bell peppers and onion to the pot. Cook until the vegetables are tender, about 3-4 minutes.
- Pour in the heavy cream, stirring well to combine. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.
- Add the cooked pasta back into the pot, tossing it well to ensure each piece is coated in the creamy sauce.
- Stir in 1 cup of shredded cheese, mixing until completely melted and the sauce becomes thick enough to coat a spoon.
- Serve hot, garnished with freshly chopped cilantro if desired.
Notes
Serve hot with a sprinkle of cheese and fresh cilantro. Pair with a green salad or some warm bread for a complete meal. Store leftovers in an airtight container for up to three days.