Chicken Fajita Pasta Recipe
Craving the smoky, sizzling flavors of fajitas but want something quick enough for a weeknight dinner? This chicken fajita pasta combines the best of both worlds-tender pasta tossed with seasoned strips of chicken, vibrant bell peppers, and onions in a creamy, spiced sauce that tastes like your favorite Mexican restaurant dish. You’ll love how this recipe comes together in under 30 minutes, making it perfect for busy families or anyone who wants restaurant-quality food without the wait.
The beauty of this dish lies in its simplicity and versatility. You can have dinner on the table faster than it takes to order takeout, and every bite delivers that satisfying fajita flavor you crave. Best of all, this is a one-pan wonder that minimizes cleanup while maximizing flavor.
Nutrition Facts
Per 100g serving:
- Calories: 185 kcal
- Protein: 14g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 1.5g
- Sodium: 380mg
These values are approximate and can vary depending on specific brands and portion sizes you use.
Ingredients
- 12 oz penne or fettuccine pasta
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 cup heavy cream or sour cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
This recipe requires just nine essential ingredients, making shopping simple and prep straightforward.
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a rolling boil and add your pasta. Cook according to package directions until al dente, then drain and set aside. Don’t rinse the pasta-the starch helps the sauce cling to it beautifully.
2. Season the chicken
While the pasta cooks, pat your chicken strips dry with paper towels and season generously with salt and pepper. Dry chicken ensures it browns properly rather than steaming in its own moisture.
3. Sear the chicken
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken strips and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
Remove the chicken to a clean plate and set aside.
4. Sauté the vegetables
Add the remaining tablespoon of oil to the same skillet. Toss in the sliced peppers and onions, cooking for 4-5 minutes until they’re tender but still slightly crisp. This step builds incredible flavor while maintaining the vegetables’ vibrant color and texture.
5. Add the spices
Sprinkle the chili powder and cumin over the vegetables and stir constantly for about one minute. This blooming technique releases the oils in the spices and intensifies their flavors dramatically.
6. Create the sauce
Pour the heavy cream into the skillet with the spiced vegetables and stir until combined. Reduce the heat to medium and let it simmer for 2-3 minutes, allowing the flavors to meld together beautifully.
7. Combine everything
Return the cooked chicken to the skillet and add your cooked pasta. Toss everything together gently but thoroughly, ensuring every strand of pasta is coated in the creamy sauce. Taste and adjust seasonings with additional salt, pepper, or spices as needed.
8. Serve immediately
Transfer your chicken fajita pasta to serving bowls or plates while hot. The dish tastes best enjoyed fresh from the skillet when the pasta is warm and the sauce is creamy.
Tips for Variations or Side Dishes
You can easily customize this recipe to match your preferences and dietary needs. Try using chicken thighs instead of breasts for richer flavor, or swap the heavy cream for Greek yogurt to reduce calories.
For a spicier kick, add fresh jalapeños or a pinch of cayenne pepper to the spice mixture.
Consider serving this pasta alongside a crisp green salad dressed with lime vinaigrette to cut through the richness. Warm tortillas on the side let your guests build mini fajita wraps if they desire.
Cilantro, diced avocado, and lime wedges make excellent fresh toppings that brighten the dish.
Serving Suggestions
Serve your chicken fajita pasta immediately while the flavors are bold and the temperature is hot. A squeeze of fresh lime juice over the top brightens the creamy sauce and adds an authentic touch.
Top individual servings with shredded cheddar cheese, fresh cilantro, and a dollop of sour cream for traditional fajita presentation. Crushed tortilla chips scattered over the pasta add wonderful crunch and a playful Tex-Mex vibe.
For a complete meal, pair this pasta with Mexican rice and refried beans on the side. A crisp margarita or cold Mexican beer complements the flavors beautifully.
FAQ
1. Can I prepare this recipe ahead of time?
You can prepare the ingredients ahead and store them separately in the refrigerator for up to two days. However, you should cook the pasta and assemble the dish fresh for the best texture, as the pasta absorbs sauce and can become mushy if made too far in advance.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat, adding a splash of cream or milk to restore the sauce’s silky texture.
3. Can I use a different type of pasta?
Absolutely! Penne, fettuccine, rigatoni, or even spiralized zucchini noodles all work wonderfully with this sauce. Choose whatever pasta you enjoy or match it to your dietary preferences.
4. Is this recipe gluten-free?
You can easily make this gluten-free by using gluten-free pasta available at most grocery stores. The rest of the recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
5. Can I use frozen chicken?
You can use frozen chicken if thawed completely first and patted dry to remove excess moisture. Thaw it in the refrigerator overnight or use the quick thaw method by placing sealed chicken in cold water for 30 minutes.
