Creamy Chicken Fajita Pasta
Creamy fajita chicken pasta combines tender seasoned chicken, sautéed peppers and onions, in a smooth, comforting cream sauce.
Ingredients
- 1-2 Tablespoons olive oil
- 1 pound chicken breast , cut into 1-inch pieces
- 1 Tablespoon fajita seasoning , or taco seasoning
- ½ onion , cut into thin slices
- 1 green bell pepper , thinly sliced
- 1 red bell pepper , thinly sliced
- 2 to 3 cloves garlic , minced
- 8 ounces farfalle pasta
- 1 ½ cups heavy whipping cream
- 1 to 2 teaspoons flour or cornstarch , plus more if needed
- Salt and pepper , to taste
For serving: cilantro, shredded cheese
Instructions
- Heat 1 Tablespoon olive oil in a large skillet over medium heat. Sprinkle the 1 Tablespoon fajita seasoning over one pound chicken and add to the pan then season with salt and pepper. Cook about 8-10 minutes (or until reaches 165°F), flipping halfway. Remove to a plate and tent with foil.
- Boil pasta while chicken is cooking (according to package directions) and then drain.
- Add another Tablespoon of oil to the skillet. Sauté 1/2 onion and 1 sliced green bell pepper and 1 red bell pepper. Once peppers are tender, add in 2-3 cloves garlic and turn the stove to low. Stir back in the chicken.
- Sprinkle flour over the top and then pour in 1 1/2 cups cream. Stir until smooth and let simmer until the sauce begins to thicken. Add in another teaspoon of flour, if needed. Salt and pepper, to taste. Add more seasoning if desired.
- Pour the chicken and sauce over cooked noodles and top with cilantro and cheese if desired.
Notes
Chicken: You can also cook 1 pound of chicken for this recipe. Cube the chicken into bite-sized pieces and then cook in the skillet with 1 to 2 Tablespoons of olive oil over medium heat. Remove the chicken and cook the bell peppers.
Vegetables: This recipe is easily customizable. You can add in mushrooms with the bell peppers. Sometimes I'll also mix peas or chopped spinach at the end (after the cream is mixed in).
Make lighter: If you'd like to make this dish lighter, you can use half-and-half. I wouldn't use milk, as the sauce will not properly thicken.
Nutrition
Calories: 546kcal, Carbohydrates: 46g, Protein: 26g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 124mg, Sodium: 226mg, Potassium: 240mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1479IU, Vitamin C: 20mg, Calcium: 60mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
