Creamy Chicken Fajita Pasta recipe makes a hearty dinner. A kick of spice and fresh vegetables keep it interesting.
Course Main Course, Pasta
Cuisine American, Ecclectic
Keyword chicken fajita pasta
Prep Time 5minutes
Cook Time 12minutes
Total Time 17minutes
Author Robin Gagnon
1lbboneless skinless chicken breastscut into cubes
fresh ground black pepper
2tablespoonoilclassic olive, avocado or any other high heat oil
1sweet red peppersliced (or orange, yellow or green bell peppers)
2clovesgarlic minced *** optional
¼cupMexican cheese blendcheddar, Colby or Pepper Jack are also good choices
8ozdry pastacooked al dente
Season the chicken with salt and pepper, then set aside.
Place large deep skillet or Dutch oven over medium-high heat. Once hot pour in olive oil. Add the peppers and onion slices (and garlic if using), then toss with the fajita seasoning and cook for 4-5 minutes stirring a few times.
Reduce stove to medium heat and add the chicken to the pan and cook stirring occasionally for about 6 minutes, until chunks of chicken are cooked.
Turn off the burner and stir in the cream and cheese. Once the cheese is smoothly melted, toss in the pasta and mix to coat.