Chicken Fajita Pasta
A delightful fusion of Mexican fajitas and comforting pasta, featuring grilled chicken, colorful bell peppers, and a creamy sauce, perfect for busy weeknights or entertaining.
Ingredients
Pasta and Proteins
- 8 oz pasta Any medium-sized pasta works, such as penne, fusilli, or rotini.
- 1 lb chicken breast, diced Use room temperature chicken for even cooking.
Vegetables
- 2 bell peppers, sliced Use a mix of colors for visual appeal.
- 1 onion, sliced
Spices and Seasoning
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Sauce
- 1 cup heavy cream or sour cream For a lighter option, consider a dairy-free alternative.
- 1/2 cup shredded cheese (optional) Experiment with other cheeses for variety.
Garnish
- Fresh cilantro For garnish, optional.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving about half a cup of pasta water.
Preparing the Chicken and Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, sliced bell peppers, and sliced onion. Sprinkle with chili powder, cumin, paprika, salt, and pepper.
- Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Adding Creaminess
- Pour in the heavy cream (or sour cream) and stir in the shredded cheese, if using.
- Cook for an additional 2-3 minutes until the sauce is warm and slightly thickened.
Combining with Pasta
- Toss the cooked pasta into the skillet, mixing everything gently until well combined.
- If the pasta seems dry, add a splash of the reserved pasta water to achieve the desired consistency.
Garnishing and Serving
- Remove from heat and garnish with chopped fresh cilantro, if desired. Serve warm.
Notes
For meal prep, you can make this dish ahead of time and reheat it when ready to serve. Store in an airtight container for up to 3-4 days.