Description
Creamy Chicken Fajita Pasta is a flavorful and comforting dish combining tender chicken, sautéed bell peppers and onions, and a creamy, cheesy sauce tossed with perfectly cooked penne pasta. This easy skillet meal delivers the vibrant spices of fajitas in a creamy pasta form, perfect for a weeknight dinner that tastes like a treat.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
Pasta
- 8 ounces penne pasta (cooked al dente)
Vegetables
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 1 medium yellow onion (sliced)
- 2 cloves garlic (minced)
Spices & Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids & Dairy
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
Garnish
- 1/8 cup fresh cilantro (optional garnish)
Instructions
- Prepare the Spice Mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to create a flavorful fajita spice blend.
- Season the Chicken: Dice the chicken breasts into bite-sized pieces and season with half of the prepared spice mixture to infuse the chicken with fajita flavors.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Vegetables: In the same skillet, add sliced red and green bell peppers along with the sliced onion. Cook for about 5 minutes until the vegetables are tender-crisp, adding vibrant color and sweetness.
- Add Garlic and Spices: Stir in the minced garlic and the remaining half of the spice mixture. Sauté for 1-2 minutes until the garlic is fragrant and spices are well combined.
- Create the Sauce: Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce slightly thickens.
- Melt the Cheese: Lower the heat to low and stir in shredded cheddar cheese until it melts smoothly into the sauce, creating a rich and creamy texture.
- Toss Pasta and Chicken: Add the cooked penne pasta and cooked chicken back into the skillet. Toss everything together to coat evenly with the creamy sauce. Heat through for 2-3 minutes.
- Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro if desired, adding a fresh, herby finish to the dish.
Notes
- Cook the pasta just until al dente to prevent it from becoming mushy when tossed with the sauce.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- For a spicier kick, add a pinch of cayenne pepper to the spice mix.
- Use freshly grated cheddar cheese for better melting and flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop or microwave.
- Gluten-free penne pasta can be used to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
