Description
Creamy Chicken Fajita Pasta with bell peppers, onions, and tender chicken in a luscious creamy sauce. Easy, flavorful, and comforting.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, sliced into strips
- 12 ounces (340g) penne pasta (or pasta of choice)
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- 1 cup (100g) freshly grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Step 1: Prepare the Pasta Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente—typically 8-10 minutes. You want the pasta slightly firm as it will continue cooking when combined with the sauce. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta but don’t rinse it; the starch helps the sauce adhere better.
- Step 2: Season and Cook the Chicken While the pasta cooks, prepare your chicken. Pat the sliced chicken breasts dry with paper towels (this helps them brown better) and toss them in a bowl with 1 tablespoon of olive oil and half of the fajita seasoning. Heat a large skillet over medium-high heat and add the seasoned chicken in a single layer, working in batches if necessary. Cook for about 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Step 3: Sauté the Vegetables In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions, along with the remaining fajita seasoning. Cook for 5-6 minutes, stirring occasionally, until the vegetables are crisp-tender and slightly charred at the edges. Add the minced garlic during the last minute of cooking, stirring constantly to prevent burning.
- Step 4: Create the Creamy Sauce Reduce the heat to medium-low. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits. Let it simmer for about 1 minute, then pour in the heavy cream. Bring the mixture to a gentle simmer (don’t let it boil) and cook for 2-3 minutes until it starts to thicken slightly. Remove from heat and gradually stir in the grated Parmesan cheese until melted and smooth.
- Step 5: Combine and Finish Return the cooked chicken to the skillet, along with any accumulated juices. Add the drained pasta and toss everything together until well coated with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt, pepper, and crushed red pepper flakes if using. Gently warm over low heat if needed.
- Step 6: Serve and Garnish Transfer your Creamy Chicken Fajita Pasta to a large serving dish or individual plates. Garnish generously with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the top just before eating, which adds a bright, fresh contrast to the rich cream sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 3g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 125mg