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Easy Chicken Fajita Pasta

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Chicken Fajita Pasta is a flavorful fusion of Tex-Mex and Italian cuisine, combining tender chicken, colorful bell peppers, onions, and a zesty fajita seasoning with creamy pasta. This dish is easy to make, comforting, and perfect for busy weeknights or family meals.

Ingredients

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper, to taste
  • 8 oz penne pasta (or any pasta shape of your choice)
  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Cook the pasta: In a large pot of salted water, cook the penne pasta according to package instructions, usually 9-11 minutes, until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. Season the chicken: In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Toss the chicken strips in the seasoning mixture until well-coated.
  3. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until fully cooked and browned. Remove the chicken from the skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add another tablespoon of olive oil. Add the bell peppers, onion, and minced garlic. Sauté for 3-5 minutes until the vegetables are tender and slightly caramelized.
  5. Make the sauce: Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens slightly. Add some reserved pasta water if the sauce becomes too thick.
  6. Combine the pasta and chicken: Return the cooked chicken to the skillet with the vegetables and sauce. Add the cooked pasta and toss everything together until the pasta is coated with the creamy sauce. Stir in the shredded cheddar cheese (if using) and cook until melted and smooth.
  7. Serve: Garnish with freshly chopped cilantro and serve immediately. You can also add extra cheese, lime wedges, or sour cream if desired.

Notes

This dish can be made ahead and stored in the fridge for up to 3 days. Reheat with a splash of cream or broth to restore the creamy texture.For a lighter version, use reduced-fat cream or milk alternatives, and reduce the cheese amount.Feel free to swap out chicken for shrimp, ground beef, or tofu for variety.To make it spicier, add more cayenne pepper or diced jalapeños.

Nutrition

Find it online: https://cookibly.com/easy-chicken-fajita-pasta/