Description
This Creamy Chicken Fajita Pasta is the ultimate fusion of zesty Tex-Mex flavors and comforting Italian pasta. It is a quick, vibrant meal that satisfies cravings for both smoky fajitas and a rich, velvety sauce in one bowl. Tender, seasoned chicken and sautéed peppers are tossed in a silky, cheesy sauce for a satisfying dinner that comes together in under 30 minutes.
Ingredients
- 8 oz pasta, any shape
- 1 lb boneless skinless chicken breasts, cut into small bite size pieces (about 1/2 inch)
- 3 tablespoons fajita seasoning
- 2 tablespoons olive oil
- 1 bell pepper, any color, seeded and sliced
- 1 medium onion, sliced
- 5–6 cloves fresh garlic, minced
- 1 cup heavy cream
- 1/2 cup cheddar cheese, shredded
Instructions
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Before draining, reserve 1/2 cup of the starchy pasta water to use later for the sauce.
Step 2: Brown the Chicken
While the pasta is boiling, toss your bite-sized chicken pieces in the fajita seasoning until evenly coated. Heat olive oil in a large heavy-duty pan over medium-high heat. Add the chicken and cook for 2-3 minutes until browned and cooked through.
Step 3: Sauté the Vegetables
Add the sliced bell peppers, onion, and minced garlic to the pan with the chicken. Stir and sauté for 2-3 minutes until the onion and peppers become tender-crisp.
Step 4: Simmer the Sauce
Stir in the heavy cream and the reserved pasta water. Bring the mixture to a gentle simmer, being careful not to let it reach a rolling boil.
Step 5: Combine and Finish
Stir in the cooked pasta and the shredded cheddar cheese. Continue to stir and simmer for about 5 minutes. This allows the cheese to melt fully and the sauce to thicken and coat the pasta perfectly.
Step 6: Garnish
Remove from heat, top with fresh minced cilantro if desired, and serve immediately while hot and creamy.
Notes
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating in the microwave or on the stovetop, add a tiny splash of milk or water to loosen the sauce and restore its creamy texture.
Spice Level Adjustment: To increase the heat, add a diced jalapeño (with seeds for more kick) when sautéing the onions and peppers, or stir in a 1/2 teaspoon of crushed red pepper flakes.
Veggie Variation: For extra nutrients, stir in two cups of fresh baby spinach during the final 2 minutes of simmering. The residual heat will wilt the spinach perfectly without overcooking it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: creamy chicken fajita pasta, one pan fajita pasta, 30 minute meals, chicken bell pepper pasta, tex mex pasta recipes, easy weeknight dinner