Description
This Creamy Chicken Fajita Pasta combines the smoky, spicy flavor of classic chicken fajitas with a rich, velvety cream sauce for a comforting and quick weeknight meal. Featuring tender seasoned chicken, sweet bell peppers, and onions tossed with pasta and melted cheddar cheese, this easy, one-pan dish delivers big Tex-Mex flavor in under 30 minutes. Perfect for a family-friendly dinner!
Ingredients
For the Pasta and Chicken
- 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, homemade or store bought packet
- 2 tablespoons olive oil
For the Sauce and Vegetables
- 1 bell pepper, any color, seeded and sliced
- 1 medium onion, sliced
- 5–6 cloves fresh garlic, minced
- 1 cup heavy creamy
- 1/2 cup cheddar cheese, shredded
- Fresh minced cilantro, for garnish (optional)
Instructions
Step 1: Cook and Reserve Pasta Water
In a large pot of boiling salted water, cook the pasta according to the package directions until it reaches the al-dente stage. Before draining the water, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
Step 2: Sear the Chicken
Season your bite-sized chicken breast pieces evenly with the fajita seasoning. Heat the olive oil in a large, heavy-duty pan or pot over medium/high heat. Add the seasoned chicken pieces to the pan and cook for 2–3 minutes, stirring, until the chicken is nicely browned and fully cooked through.
Step 3: Sauté Aromatics
Add the sliced bell peppers, onion, and minced fresh garlic to the pan with the chicken. Continue to stir and cook everything for another 2–3 minutes, or until the onion slices are tender and the peppers have softened just slightly.
Step 4: Finish the Sauce
Stir in the heavy cream and the reserved pasta water. Bring the mixture up to a gentle simmer. Once simmering, stir in the cooked pasta and the 1/2 cup of cheddar cheese. Continue to stir and simmer for 5 minutes, giving the cheese time to fully melt and allowing all the rich fajita flavors to fully combine into a cohesive sauce.
Step 5: Serve
Top the finished pasta immediately with fresh minced cilantro and enjoy!
Notes
Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk or water to help loosen the sauce, as it will thicken significantly upon cooling.
Preventing a Broken Sauce: When adding the heavy cream and reserved pasta water, bring the mixture only to a gentle simmer, not a rolling boil. High heat can cause the cream and cheese to break or separate, resulting in a grainy sauce.
Spice Variation: To add a bit of heat, toss in a pinch of red pepper flakes when you’re sautéing the garlic, or use Pepper Jack cheese instead of cheddar for a spicy kick in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 4g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg
Keywords: creamy chicken fajita pasta, one pan pasta, 30 minute dinner, weeknight pasta recipe, fajita seasoning, cheesy pasta