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Creamy Chicken Fajita Pasta Recipe

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Creamy Chicken Fajita Pasta combines seasoned chicken, colorful bell peppers, onions, and tender penne with a rich, cheesy cream sauce. It is a flavorful and comforting weeknight dinner with classic fajita-inspired flavors.

Ingredients

  • Boneless, skinless chicken breasts
  • Penne pasta
  • Red bell pepper
  • Green bell pepper
  • Yellow bell pepper
  • Yellow onion
  • Olive oil
  • Fajita seasoning
  • Garlic
  • Chicken broth
  • Heavy cream
  • Cream cheese
  • Shredded cheddar cheese
  • Salt
  • Black pepper
  • Fresh cilantro or parsley, optional
  • Lime wedges, optional

Instructions

  1. Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. Reserve a little pasta water, then drain and set aside.
  2. Cut the chicken into bite-sized pieces and season evenly with fajita seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and fully cooked. Transfer the chicken to a plate and set aside.
  4. Add the sliced bell peppers and onion to the same skillet. Cook for several minutes until tender while retaining a little bite.
  5. Add the garlic and cook briefly until fragrant.
  6. Pour in the chicken broth and stir while scraping the browned bits from the bottom of the skillet.
  7. Reduce the heat and stir in the heavy cream and cream cheese. Continue stirring until the cream cheese has melted and the sauce is smooth.
  8. Add the shredded cheddar and stir over low heat until melted. Season with salt, black pepper, and additional fajita seasoning if desired.
  9. Return the cooked chicken to the skillet and add the drained pasta. Gently toss with the peppers and onions until everything is evenly coated with the creamy sauce.
  10. If the sauce is too thick, gradually stir in a small amount of the reserved pasta water until the desired consistency is reached.
  11. Serve warm, garnished with chopped cilantro or parsley and a squeeze of fresh lime if desired.

Notes

  • For additional heat, add sliced jalapeño, crushed red pepper flakes, or a small amount of cayenne pepper.
  • For an extra-cheesy sauce, add more cheddar or mix in Monterey Jack, keeping the heat low so the cheese melts smoothly.
  • Drained or cooked corn can be added with the chicken and pasta for extra sweetness and texture.
  • For a meatless variation, omit the chicken and add extra bell peppers, onions, mushrooms, zucchini, or corn.
  • Penne can be replaced with rotini, rigatoni, farfalle, or another medium pasta shape.
  • Leftover cooked chicken can be added near the end of cooking and heated thoroughly in the finished sauce.
  • Use mild fajita seasoning and omit additional hot peppers for a milder dish.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or chicken broth to restore the creamy consistency.
  • Serve with a green salad, roasted vegetables, or steamed broccoli if desired.

Nutrition

Find it online: https://thefamilycooking.com/creamy-chicken-fajita-pasta-recipe/