Creamy Chicken Fajita Pasta
This 30 minute Creamy Chicken Fajita Pasta is the ultimate weeknight mashup! Tender chicken, bell peppers, and onions in a rich, cheesy cream sauce. A one pan family favorite that's better than takeout.
Ingredients
- 8 oz pasta penne, fusilli, etc.
- 1 lb boneless skinless chicken breasts, cubed
- 3 tbsp fajita seasoning see notes for homemade
- 2 tbsp olive oil
- 1 bell pepper sliced
- 1 medium onion sliced
- 5-6 cloves garlic minced
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- Toss chicken with fajita seasoning. Heat oil in large skillet over medium high. Cook chicken 5-7 mins until browned. Remove to plate.
- In same skillet, add bell pepper and onion. Sauté 4-5 mins until soft. Add garlic; cook 30 secs.
- Reduce heat to medium. Stir in heavy cream and reserved pasta water. Bring to a simmer.
- Add drained pasta, cooked chicken, and cheese. Stir and simmer 2-3 mins until cheese melts and sauce thickens.
- Garnish with cilantro if desired. Serve immediately.
Notes
- Homemade Fajita Seasoning: Mix 1 tbsp cornstarch, 2 tsp chili powder, 1 tsp salt, 1 tsp paprika, ½ tsp each cumin, onion & garlic powder, and ¼ tsp cayenne.
- Pasta Water: Reserving starchy water is key for a silky, restaurant style sauce.
- Shortcut: Use pre sliced frozen pepper & onion mix.