Creamy Chicken Fajita Pasta combines the bold, smoky flavors of fajitas with the rich, comforting texture of creamy pasta. Loaded with tender chicken, sautéed bell peppers, and onions in a creamy, seasoned sauce, this dish comes together in just 30 minutes for a perfect weeknight dinner with Tex-Mex flair.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast (sliced into strips)olive oilbell peppers (assorted colors, sliced)onion (sliced)garlic (minced)paprikacuminchili powdersaltblack pepperheavy creamchicken brothcream cheese (softened)shredded cheddar cheesepenne or fettuccine pasta (cooked al dente)fresh cilantro (for garnish)
directions
Cook pasta according to package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken strips and season with paprika, cumin, chili powder, salt, and pepper. Sear until fully cooked, about 5-7 minutes. Remove and set aside.
In the same skillet, add more oil if needed, and sauté bell peppers and onions until tender and slightly charred, about 5-6 minutes.
Add garlic and cook for another 30 seconds until fragrant.
Lower the heat and pour in the heavy cream and chicken broth. Stir in cream cheese until melted and smooth.
Add shredded cheddar and stir until fully incorporated and creamy.
Return the cooked chicken to the skillet and toss to coat.
Add the cooked pasta and stir to combine everything evenly.
Simmer on low for 2-3 minutes to let flavors meld together.
Garnish with chopped cilantro before serving.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Use shrimp or steak instead of chicken for a protein switch.
Add diced jalapeños or red pepper flakes for extra heat.
Use half-and-half instead of heavy cream for a lighter version.
Stir in black beans or corn for added texture and flavor.
Top with avocado slices or a squeeze of lime for a fresh finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium heat or in the microwave in 30-second intervals, stirring in a splash of milk or broth to loosen the sauce if needed.
Freezing is not recommended as the creamy sauce may separate upon thawing.
FAQs
Can I use rotisserie chicken?
Yes, simply shred and add during the sauce step to save time.
What type of pasta works best?
Penne, fettuccine, or rotini hold the sauce well, but any sturdy pasta will do.
Can I make it dairy-free?
Yes, use dairy-free cream, cheese, and cream cheese alternatives.
How do I prevent the cream sauce from curdling?
Use low heat when adding dairy and avoid rapid boiling once the cream is added.
Is this recipe spicy?
It’s mildly spiced, but you can adjust the heat by adding more chili powder or hot sauce.
Can I meal prep this?
Yes, it reheats well and holds up for several days in the fridge.
Can I use frozen peppers?
Yes, just be sure to drain off excess moisture before sautéing.
Conclusion
Creamy Chicken Fajita Pasta is the ultimate comfort food mash-up that brings the zesty flavor of fajitas into a hearty pasta dish. Quick to make and easy to customize, it’s perfect for busy nights when you want something satisfying and flavorful with minimal effort.
Print
Creamy Chicken Fajita Pasta (30-Minutes)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Description
A quick and delicious fusion of creamy pasta and flavorful chicken fajitas, ready in just 30 minutes. Perfect for busy weeknights!
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Add the chicken to the skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, sauté the bell peppers and onions until tender, about 5-7 minutes.
- Add the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Bring to a boil.
- Add the penne pasta and reduce the heat to a simmer. Cook uncovered, stirring occasionally, until the pasta is al dente and the liquid has reduced, about 12-15 minutes.
- Stir in the cheddar and Parmesan cheese until melted and creamy.
- Return the cooked chicken to the skillet and stir to combine.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- Use rotisserie chicken for an even faster prep.
- Adjust the spice level by increasing or decreasing chili powder.
- Substitute half-and-half for heavy cream for a lighter version.