Creamy Chicken Fajita Pasta
Indulge in the bold, zesty flavors of this Creamy Chicken Fajita Pasta, where Tex-Mex meets comforting Italian cuisine in a single skillet. Tender penne pasta is tossed with juicy, spice-rubbed chicken strips, vibrant sautéed bell peppers, and onions, all coated in a rich, velvety sauce made with heavy cream, chicken broth, and melted cheddar cheese. Seasoned with a medley of chili powder, cumin, and paprika, this dish captures the smoky essence of classic fajitas with a creamy twist. Perfect for weeknight dinners, this 40-minute, one-pan wonder is easy to prepare and loaded with flavor in every bite. Garnish with fresh cilantro for an extra pop of freshness, and pair it with a crisp salad or warm tortillas for a complete Tex-Mex-inspired feast.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 large bell peppers (assorted colors, sliced)
- 1 large onion (sliced)
- 3 cloves minced garlic
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup heavy cream
- 1.5 cups chicken broth
- 1 cup shredded cheddar cheese
- 0.25 cup cilantro (chopped, optional for garnish)
Instructions
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Cut the chicken breasts into thin strips. Season them with chili powder, paprika, cumin, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for 4-5 minutes until tender but slightly crisp. Stir in the minced garlic and cook for another minute.
Reduce the heat to medium. Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to come to a simmer.
Add the cooked pasta to the skillet and stir well to coat it in the sauce. Simmer for 2 minutes to allow the pasta to absorb some of the flavors.
Add the cooked chicken back to the skillet and stir to combine. Sprinkle in the shredded cheddar cheese and mix until melted and creamy.
Remove from heat. Garnish with chopped cilantro if desired and serve immediately.
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 24.7 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
