This Chicken Fajita Pasta is a fun mix of tasty chicken, colorful bell peppers, and creamy sauce all tossed with pasta. It’s like a fiesta in a bowl!
Who wouldn’t love a dish that combines two favorites? It’s easy to make, and you can add more veggies if you like. I usually load up on the cheese because, let’s be real, cheese makes everything better! 🧀
Key Ingredients & Substitutions
Penne Pasta: This recipe uses penne, but you can swap it for any pasta shape you have on hand, like rotini or farfalle. Just make sure to adjust cooking time if needed.
Chicken: Boneless, skinless chicken breasts are best for this dish. You could use thigh meat for a juicier option or even leftover cooked chicken to save time.
Bell Peppers: Red and green peppers add color and flavor. If you prefer, use yellow or orange peppers for sweetness. Frozen bell peppers can also work in a pinch.
Fajita Seasoning: Store-bought seasoning is convenient, but you can easily make your own with common spices like cumin, paprika, chili powder, and garlic powder for a fresher taste.
Cheese: Mexican blend cheese gives a great flavor, but feel free to use mozzarella or even pepper jack for a spicy kick. If you’re looking to lighten up the dish, low-fat cheese can be a good option!
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken just right is key to a delicious Chicken Fajita Pasta. Here’s how to do it well:
- Ensure your skillet is hot before adding the chicken. This helps to sear the meat and lock in juices.
- Cook the chicken in a single layer without overcrowding the pan. If your skillet is too small, cook in batches.
- Stir occasionally, but let it sit undisturbed for a minute to allow browning. It usually takes around 5-7 minutes until fully cooked.
- Use a meat thermometer to confirm it reaches 165°F (75°C) for safety.
These simple steps keep your chicken tender and flavorful for the pasta. Enjoy cooking!
How to Make Chicken Fajita Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225g) penne pasta
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 tbsp fajita seasoning (store-bought or homemade)
- 2 tbsp olive oil, divided
For the Vegetables:
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 small yellow onion, sliced thin
- 3 cloves garlic, minced
For the Sauce:
- 1 cup heavy cream
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- Salt and pepper to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
This complete dish takes about 30-35 minutes to prepare and cook. You’ll need about 10 minutes to prep your ingredients, and then approximately 20 minutes to cook everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
First, fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to the package instructions until it’s al dente (firm to the bite). After cooking, drain the pasta and set it aside. It’s important to save a little time while cooking the other ingredients!
2. Prepare the Chicken:
In a medium bowl, combine the sliced chicken with 1 tablespoon of olive oil and the fajita seasoning. Toss everything together until the chicken is well coated. This will give your chicken great flavor!
3. Cook the Chicken:
Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken strips. Cook, stirring occasionally, until the chicken is fully cooked and slightly browned. This should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables:
In the same skillet (no need to clean it!), add the remaining tablespoon of olive oil. Then, toss in the sliced bell peppers and onions. Sauté for about 5-6 minutes until they are softened and slightly charred. Add the minced garlic and cook for another 30 seconds until fragrant—your kitchen will start to smell amazing!
5. Make the Sauce:
Now, reduce the heat to medium-low. Pour in the heavy cream and stir to mix it well with the sautéed vegetables. Let it simmer gently, stirring occasionally.
6. Add Cheese:
Next, stir in the Mexican blend cheese and half of the Parmesan cheese until everything is melted and smooth. Season your creamy sauce with salt and pepper according to your taste. It should be rich and flavorful!
7. Combine Everything:
Return the cooked chicken to the skillet. Then, add the drained pasta and the chopped cilantro. Toss everything together well, ensuring the pasta and chicken are evenly coated in the creamy fajita sauce. It’s looking so good!
8. Serve:
Finally, transfer the Chicken Fajita Pasta to serving bowls. Top with the remaining Parmesan cheese and additional chopped cilantro for garnish. If you love a tangy kick, serve with lime wedges on the side for an extra zesty squeeze!
Enjoy your creamy, flavorful Chicken Fajita Pasta! It’s a delightful meal that’s sure to please everyone around the table.
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta can be a healthier alternative and adds a nice nutty flavor. Just be sure to adjust the cooking time according to the package directions, as whole wheat pasta may cook a bit differently than regular pasta.
Can I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a combination of milk and Greek yogurt to keep that creamy texture. Just be cautious not to let the sauce boil if using lower-fat dairy, as it may curdle.
What Other Vegetables Can I Add?
You can easily add other vegetables like zucchini, mushrooms, or corn to this dish. Just chop them up and sauté them along with the bell peppers and onions for added color and nutrition!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or microwave, adding a splash of milk or cream if the sauce has thickened too much. This will help restore the creamy consistency!
