Fajita Pasta
Transform dinner into a fiesta with this mouthwatering Fajita Pasta recipe! Combining the zesty flavors of classic chicken fajitas with the creamy indulgence of pasta, this dish is a guaranteed crowd-pleaser. Juicy, spice-rubbed chicken is seared to perfection and paired with sautéed bell peppers and onions, all tossed in a rich, savory sauce made with diced tomatoes, green chilies, and heavy cream. A final sprinkle of melted cheddar cheese ties everything together, creating a bold and satisfying meal. Ready in under 45 minutes, this quick and easy one-pan recipe is perfect for busy weeknights or a flavorful twist on pasta night. Don’t forget the fresh cilantro for a burst of vibrant freshness!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Onion powder
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Onion
- 3 cloves Minced garlic
- 14.5 ounces Diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro (optional)
Instructions
Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breast with salt, black pepper, garlic powder, chili powder, smoked paprika, ground cumin, and onion powder. Toss to coat evenly.
Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced red, green, and yellow bell peppers, as well as the sliced onion. Sauté for 5-6 minutes, or until the vegetables are softened and slightly charred.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes with green chilies, followed by the heavy cream. Bring the mixture to a gentle simmer.
Add the cooked pasta and chicken back into the skillet. Toss everything together to coat the pasta and chicken in the sauce.
Sprinkle the shredded cheddar cheese over the top and stir until the cheese is fully melted and combined into the sauce.
Garnish with fresh cilantro if desired and serve hot.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 762 mg | 16% | |
*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.
