Creamy Chicken Fajita Pasta
This creamy chicken fajita pasta brings together juicy chicken, sizzling peppers, and bold Tex-Mex flavors in one easy skillet dinner. Ready in about 35 minutes, it’s a family favorite that’s as quick as it is delicious.
Ingredients
- 1 pound boneless skinless chicken breasts or chicken thighs
- 1- pound penne pasta or your favorite shape
- 1 cup green bell pepper sliced
- 1 cup red bell pepper sliced
- 1 cup sweet onion sliced
- 2 tablespoons garlic finely chopped
- 1 teaspoon fine sea salt
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon sugar
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 4 tablespoons unsalted butter divided into 2
- ½ cup sharp cheddar cheese
- ½ cup cotija cheese
- ¾ cup sour cream
- ½ cup heavy cream or milk (optional for a creamier sauce)
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Instructions
- Take the chicken out of the refrigerator half an hour before cooking to allow it to come to room temperature.
- Clean the bell peppers under cold water and peel the onion.
- Slice the sweet onion, red bell pepper, and green bell pepper.
- Remove the chicken from its packaging and pat it dry with a paper towel.
- Place the breasts on a cutting board and cover with plastic wrap. Gently pound the breasts flat to about ½ inch thickness.
- Slice the chicken breast into thin 1” slices lengthwise, set aside until needed.
- Place a Dutch oven or large skillet over medium heat. When the pan is hot, add half of the butter (2 tablespoons) to the pan, stirring the butter around the pan to melt.
- Add the onions and bell peppers to the pan and cook over medium heat for 3-4 minutes, stirring periodically.
- Remove the peppers and onions from the pan and place them on a clean plate, and tent loosely with aluminum foil.
- Add the chicken strips to the pan.
- Add the salt, black pepper, paprika, oregano, cumin, sugar, and cayenne pepper (optional) to the pan. Stir to combine
- Cook the chicken over medium heat for 4-6 minutes. Or until the internal temperature of the chicken reaches 165 degrees F.
- Add the garlic to the pan, and stir together to combine. Cook for 1-2 minutes until the garlic becomes fragrant.
- Add the peppers and onions back into the pan. Stir to combine.
- Add the remaining two tablespoons of butter to the pan. Stir until the butter has melted.
- Add the cooked pasta to the pan, and stir to combine.
- Reduce the temperature to low and add the cotija cheese, sharp cheddar cheese, and sour cream to the mixture. Stir until the cheese has melted and all of the pasta is well coated with the sauce.*For a creamier sauce, add ¼ cup of heavy cream or milk to the mixture.
- Remove the pan from the heat. Place the pasta on a serving dish and serve.
- Garnish with chopped parsley and cojita cheese.
Notes
Can I Make Adjustments to the Recipe?
Absolutely. We make our chicken fajita pasta recipe with raw chicken breasts, but if you have cooked chicken in the fridge, feel free to use it. Just slice it up and add it in toward the end so it stays tender.
For the sauce, you can swap in Greek yogurt or cream cheese for the sour cream, and use whole milk instead of heavy cream.
If you want a little heat, pepper jack cheese is a great alternative to sharp cheddar.
For the pasta, any dry pasta will work. Bow tie pasta, rotini, or whatever’s in the pantry, just cook it al dente and you’re good to go.
You can also add green chiles or fire-roasted tomatoes to enhance the flavor without increasing the cooking time.
Recipe Variations
- Chicken Fajita Casserole: Add additional sour cream and heavy cream, and top the casserole with cheddar or Monterey Jack cheese.
- Low-Carb: Swap pasta for zucchini noodles or spaghetti squash.
- Vegetarian: Replace chicken with mushrooms, pinto beans, or tofu.
- Fiesta Style: Top with avocado, cilantro, and lime juice.
- Seafood: Replace the chicken with blackened shrimp for a delicious shrimp fajita pasta.
- If your pan is too small, sear the chicken in batches to prevent it from steaming, to keep it juicy and flavorful.
- Reserve a splash of pasta water to thin out the sauce if needed.
- Toast your spices in the pan before adding liquids, so that they deepen the flavor.
Serving Suggestions
- Pair with a simple side salad and tortilla chips with salsa.
- Serve with cheesy garlic bread.
- Serve with roasted corn or Mexican street corn for a full Tex-Mex spread.
How to Store and Reheat Let the pasta cool completely, then store it in an airtight container in the fridge for 2-3 days. Reheat it in a large pan over medium heat, with a teaspoon of butter and a splash of cream. Stir for 3-4 minutes until heated through. You can microwave it in one-minute intervals, stirring between each round, until it is warmed through. I don’t recommend freezing, as creamy sauces often separate and get grainy.
Can you make chicken fajita pasta ahead of time?
Yes, you can. Be sure to undercook the pasta so it doesn’t become mushy when reheated. You may also need to add more cream, milk, or broth to loosen up the sauce.
How do I get good browning on the chicken?
Give the chicken space. If it’s packed in tight, it’ll steam instead of sear. Work in batches or use a larger pan to achieve that golden color.
Can I cook the pasta in chicken broth instead of water?
You can! It’s an easy way to boost the flavor in the background. Just be sure to taste as you go, as broth can add more salt than you think.
How do you make chicken fajita pasta spicy?
That’s easy! Add jalapenos, or your favorite chili peppers, to the mixture. You can also add red pepper flakes, chili powder, cayenne pepper, or a bit of your favorite hot sauce.
Nutrition
Calories: 886kcalCarbohydrates: 98gProtein: 47gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 159mgSodium: 1056mgPotassium: 991mgFiber: 6gSugar: 10gVitamin A: 2562IUVitamin C: 83mgCalcium: 301mgIron: 3mg
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