Description
Creamy chicken fajita pasta features seasoned, tender sliced chicken with sautéed bell peppers and onions, all tossed in a silky parmesan cream sauce and served over perfectly cooked pasta. This comforting dish brings bold fajita flavors together with rich, luxurious sauce for a meal that feels special yet comes together in under 45 minutes for busy weeknights.
Ingredients
Scale
- 1 large chicken breast, sliced, into bite-sized pieces
- 1 red bell pepper, sliced, thin strips
- 1 green bell pepper, sliced, thin strips
- 1 onion, sliced, thin strips
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 2 cups cooked pasta, penne or fettuccine
- 1 tbsp butter
- 3 cloves garlic, minced, fresh
- 1 cup heavy cream
- 1/2 cup parmesan cheese, freshly grated
- Fresh parsley, chopped, for garnish
- Extra parmesan cheese, for topping
- Chili flakes, for garnish
Instructions
- Season the Chicken: In a small bowl, combine salt, black pepper, paprika, cumin, and garlic powder. Pat the sliced chicken breast dry with paper towels, then rub the spice mixture evenly over all pieces, making sure each slice is well coated with the fajita seasoning blend.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside on a clean plate.
- Sauté the Vegetables: In the same pan with the residual chicken drippings, add the sliced red bell pepper, green bell pepper, and onion. Cook over medium-high heat for 5-7 minutes, stirring frequently, until the vegetables are slightly charred at the edges while remaining vibrant and crisp-tender. Remove from the pan and set aside.
- Build the Base: Reduce the heat to medium and add 1 tablespoon of butter to the same pan. Once melted, add the 3 minced cloves of garlic and cook for about 1 minute, stirring constantly, until fragrant and golden.
- Add the Cream: Pour in 1 cup of heavy cream, stirring gently to combine with the garlic and butter. Let the mixture simmer for 2-3 minutes until it begins to thicken slightly and takes on a beautiful cream color.
- Finish with Cheese: Lower the heat to low and stir in the 1/2 cup of freshly grated parmesan cheese, mixing constantly until the cheese melts completely and the sauce becomes smooth, creamy, and lump-free. This should take about 1-2 minutes.
- Combine Pasta and Sauce: Add the 2 cups of cooked pasta directly to the cream sauce in the pan. Using a wooden spoon or pasta fork, gently toss until every strand is well coated in the creamy sauce, about 1-2 minutes.
- Layer the Chicken and Vegetables: Top the sauced pasta with the cooked chicken pieces, charred red bell peppers, green bell peppers, and caramelized onion slices, distributing them evenly across the dish.
- Garnish and Serve: Finish with a generous sprinkle of fresh chopped parsley, extra grated parmesan cheese, and a pinch of chili flakes for color and subtle heat. Serve immediately while hot and creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes