Chicken Fajita Pasta

Hi there, food lover! 👋 Ready for a sizzling fusion of Tex-Mex comfort and creamy pasta delight? If so, you’re in for a treat! Our Chicken Fajita Pasta combines the bold flavors of traditional fajitas—smoky chicken, colorful peppers, zesty lime, and fragrant spices—with the satisfying creaminess of pasta. 🍗🌶️

This dish captures the spirit of a family-style fajita night, but with an Italian twist that will make your taste buds dance. Each bite bursts with a combination of flavors—juicy chicken, tender pasta, and a silky sauce infused with fajita seasoning and a touch of cream. It’s perfect for weeknight dinners, cozy weekends, or whenever you crave something hearty yet vibrant.

Traditionally, fajitas are served sizzling hot with tortillas, but here, we’ve swapped them for pasta to create a one-pot meal that’s rich, flavorful, and irresistibly comforting. The recipe is simple, quick, and doesn’t compromise on taste. Serve it straight from the pan, top it with shredded cheese, and watch it disappear in minutes.

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Ingredients

For the Chicken & Marinade:

• 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Juice of 1 lime

For the Pasta & Sauce:

• 12 oz (340 g) penne or rotini pasta
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream or half-and-half
• 1/2 cup (50 g) shredded cheddar cheese
• 1/2 cup (50 g) shredded Monterey Jack or mozzarella
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh cilantro or parsley, chopped (for garnish)

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Step-by-Step Directions

1. Marinate the Chicken:
   In a bowl, combine chicken strips with olive oil, paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Mix well to coat evenly. Let it marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
2. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
3. Sear the Chicken:
   Heat a large skillet or pan over medium-high heat. Add the marinated chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
4. Sauté the Vegetables:
   In the same pan, add 2 tbsp of olive oil. Toss in the sliced bell peppers and red onion. Sauté for 4–5 minutes until they soften slightly but still retain a bit of crunch. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Make the Creamy Sauce:
   Reduce the heat to medium. Pour in the chicken broth and stir, scraping up any flavorful bits from the pan. Add the heavy cream and stir to combine. Simmer for 2–3 minutes until the sauce begins to thicken.
6. Combine Everything:
   Add the cooked chicken back into the pan along with the pasta. Toss well to coat everything in the creamy fajita sauce. Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
7. Adjust Consistency:
   If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired creaminess.
8. Taste and Garnish:
   Season with a bit more salt, pepper, or red pepper flakes if desired. Garnish with freshly chopped cilantro or parsley and an extra squeeze of lime.
9. Serve and Enjoy!
   Serve warm straight from the skillet for that cozy, home-cooked feel. Pair it with a crisp salad or garlic bread for a complete meal. 🌮🍝

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Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 25 minutes
⏳ Total Time: 40 minutes
🍽️ Servings: 4

⚡ Calories per serving: ~510
🥩 Protein: 36 g
🍞 Carbohydrates: 48 g
💧 Fiber: 4 g
💚 Fat: 19 g
💛 Saturated Fat: 7 g
❤️ Cholesterol: 95 mg
🧂 Sodium: 430 mg
🍬 Sugar: 6 g

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Bon appétit and happy cooking! 👩🍳🍽️