Description
This Chicken Fajita Pasta combines the bold, smoky flavors of fajitas with creamy, cheesy pasta for a one-pot meal that’s both easy and satisfying. Juicy, seasoned chicken, sautéed bell peppers, and a rich, spiced sauce make this dish a go-to comfort food. Perfect for busy weeknights, this meal is ready in under 40 minutes and will have your family coming back for seconds!
Ingredients
For the Chicken Fajitas
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta & Sauce
- 8 ounces penne or rotini pasta (regular or gluten-free)
- 1 tablespoon olive oil or butter
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup Parmesan cheese, grated
- ½ teaspoon red pepper flakes (optional, for heat)
- Juice of 1 lime
For Garnish
- Fresh cilantro or parsley, chopped
- Extra Parmesan cheese
- Lime wedges
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water for later.
Step 2: Cook the Chicken
- In a medium bowl, toss the sliced chicken with chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
- Remove from the skillet and set aside.
Step 3: Sauté the Vegetables
- In the same skillet, add 1 tablespoon of olive oil or butter.
- Toss in the sliced bell peppers and onions, cooking until tender but slightly crisp, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 4: Make the Creamy Fajita Sauce
- Pour in the heavy cream and chicken broth, stirring to combine.
- Bring to a gentle simmer, then add cheddar cheese, Parmesan, and red pepper flakes (if using). Stir until melted and smooth.
- Add the cooked chicken back to the pan, along with the drained pasta.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Squeeze in the lime juice and stir well.
Step 5: Serve & Garnish
- Remove from heat and sprinkle with fresh cilantro, extra Parmesan, and more lime juice if desired.
- Serve warm with lime wedges on the side. Enjoy!
Notes
Pasta Choices: Use regular pasta or swap it for gluten-free penne for a gluten-free version.
✔ Dairy-Free Option: Replace heavy cream with coconut milk and use dairy-free cheese.
✔ Spice Level: For extra heat, add sliced jalapeños or increase the red pepper flakes.
✔ Make it a One-Pot Meal: Instead of cooking pasta separately, add 2 cups of broth and let the pasta cook directly in the sauce.
- Prep Time: 10 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg