creamy chicken fajita pasta recipe

Written ByJenny Smyth Posted on
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The Best creamy chicken fajita pasta recipe

I’ve always been a fan of fusion recipes that combine different cuisines and flavors. One of my favorite dishes is creamy chicken fajita pasta, which brings together the best of Mexican and Italian cooking. The dish is a staple in many Tex-Mex restaurants, but I like to make it at home with my family because it’s so easy to customize to our tastes.

My kids love it when I add extra cheese and sour cream on top, and I appreciate how quickly it comes together on busy weeknights. The secret to making this recipe work is in the sauce – a rich and creamy mixture of heavy cream, salsa, and spices that coats every bite of pasta perfectly. It’s a game-changer for anyone who loves pasta as much as I do.

When I’m feeling fancy, I’ll serve it with some crusty bread on the side for a fun twist on traditional pasta night. But honestly, you can’t go wrong serving it straight from the pot with some crusty tortillas or even just a green salad on the side. It’s one of those dishes that’s so versatile you can dress it up or down to suit your mood.

And the best part? It’s ridiculously easy to make – just cook up some chicken, onions, and bell peppers in a skillet, then toss them with cooked pasta, sauce, and shredded cheese. Voila!

A meal fit for kings (or in this case, my picky eaters). The health benefits are another selling point – by using whole wheat pasta and lean chicken breast, we’re getting more fiber and protein than we would from your average takeout meal. And let’s not forget about the leftovers – this dish reheats beautifully for lunch or dinner the next day.

Creamy Chicken Fajita Pasta

4.8 from 1561 votes

A comforting and flavorful dish that combines tender chicken, colorful fajita vegetables, and a creamy sauce. Served over pasta, this meal is perfect for a satisfying dinner.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 700 kcal

🥘Ingredients

For the Chicken and Vegetables

1 lb boneless, skinless chicken breasts
2 bell peppers (any color), sliced
1 large onion, sliced
2 tbsp olive oil
2 tsp fajita seasoning
1 tsp salt
1 tsp black pepper

For the Sauce

1 cup heavy cream
1 cup chicken broth
1 cup shredded cheddar cheese
1 tbsp cornstarch
1 tbsp water
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder

For the Pasta

12 oz pasta (such as penne or fusilli)

👨‍🍳Directions

1Cook pasta according to package instructions until al dente.
2Drain and set aside.
3Heat olive oil in a large skillet over medium-high heat.
4Add chicken breasts, cook for 6-7 minutes on each side until golden brown and cooked through.
5Remove chicken from skillet and let it rest for 5 minutes.
6Then slice into strips.
7In the same skillet, add sliced bell peppers and onions.
8Cook for 5-7 minutes until the vegetables are softened and lightly browned.
9Add fajita seasoning, salt, and black pepper.
10Stir well to combine.
11Push the vegetables to one side of the skillet.
12In a small bowl, mix cornstarch with water until dissolved.
13In the other half of the skillet, pour in heavy cream and chicken broth.
14Stir in garlic powder, onion powder, and chili powder.
15Bring to a simmer over medium heat.
16Slowly pour in the cornstarch mixture, stirring constantly until the sauce thickens.
17Add shredded cheese and stir until melted and smooth.
18Add the cooked pasta and sliced chicken to the skillet.
19Toss everything together until well coated in the creamy sauce.
20Serve hot and garnish with chopped fresh cilantro if desired.

🔧Equipment

Large skillet
Large pot
Wooden spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 700 kcal🧈Total Fat: 35g💛Saturated Fat: 18g❤️Cholesterol: 125mg🧂Sodium: 1200mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: For a spicier dish, add diced jalapeños to the skillet with the bell peppers and onions. For a healthier option, use low-fat cream and reduced-sodium chicken broth.

One of my favorite things about this creamy chicken fajita pasta recipe is how well it stores and reheats – making it perfect for meal prep or serving at family gatherings. To store leftovers in the fridge, simply let them cool completely before transferring them into an airtight container where they’ll keep for up to 3 days.

Reheating is easy too – just steam or sauté until hot and bubbly before serving again. If you’re looking for ways to serve this dish beyond just plain old pasta night (although let’s be real, there’s nothing wrong with that!)

, consider adding some crusty breadsticks or garlic knots on the side for a fun twist.

❓ Frequently Asked Questions About Creamy Chicken Fajita Pasta

Q: What type of pasta should I use for this recipe?

For this recipe, you can use any type of pasta you like – spaghetti, linguine, or even penne will work great. However, if you want to get fancy like me, try using pappardelle or fettuccine for an authentic Italian feel.

Q: Can I use pre-cooked chicken for this recipe?

You can use pre-cooked chicken if you’re short on time or if you prefer working with pre-cooked ingredients. Just be sure to adjust the cooking time according to how tender your chicken is.

Q: Is this recipe suitable for vegetarians?

This recipe is not suitable for vegetarians since it contains chicken breast as the main protein source. However, you can easily substitute the chicken with sautéed vegetables like mushrooms or bell peppers if you prefer.

Q: How long does this recipe take to prepare?

This recipe should take about 30 minutes to an hour to prepare from start to finish – depending on how quickly you can cook your pasta and assemble everything.

Q: Can I store leftovers in the fridge?

Yes, you can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. Reheat by steaming or sautéing until hot and bubbly.

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