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Creamy Chicken Fajita Pasta

A quick fusion of chicken fajitas and creamy pasta, ready in 20 minutes for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (penne or rotini)
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 2 bell peppers one red, one green, thinly sliced
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 tbsp olive oil
  • 1 tbsp fajita seasoning
  • 1 lime juiced
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • Pot for pasta
  • Tongs
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with half the fajita seasoning, salt, and pepper. Cook 4-5 minutes until done. Remove and set aside.
  3. In the same skillet, add remaining oil. Sauté bell peppers, onion, and garlic for 3-4 minutes until tender-crisp. Add remaining seasoning.
  4. Reduce heat, add chicken broth and heavy cream. Simmer 2 minutes. Stir in cheese until melted, then add lime juice.
  5. Return chicken and add pasta. Toss to coat. Heat through for 1-2 minutes.
  6. Garnish with cilantro and serve.

Notes

Adjust spice to taste and use pasta water if sauce is too thick.