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For Chicken Fajita Pasta, I love using either fettuccine or penne. Both types hold sauce well. Fettuccine offers a flat surface, while penne's tubes trap bits of chicken and veggies. Choose what you enjoy most! The star of this dish is boneless, skinless chicken breasts. I slice them into strips for quick cooking. They soak up all the spices and flavors, making every bite tasty. You can also use grilled chicken or rotisserie chicken if you're short on time. This dish needs vibrant bell peppers and onion. I usually pick one red or yellow bell pepper for sweetness and one green bell pepper for a bit of crunch. Garlic adds depth to the flavor. For spices, I use chili powder, cumin, and smoked paprika. These give the dish a warm, smoky kick. Don’t forget salt and pepper to enhance all the flavors! {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it’s boiling, add 12 oz of fettuccine or penne pasta. Cook the pasta until it’s al dente, following the package instructions. This usually takes around 8-10 minutes. When done, drain the pasta and set it aside. It will soak up all the delicious flavors later. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of sliced boneless, skinless chicken breasts. Cook the chicken for about 5-7 minutes until it turns white and is no longer pink. Season it with salt, pepper, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Stir it well to coat each piece in those spices. This gives the chicken a nice flavor. Next, it’s time to add some veggies. Toss in 1 sliced bell pepper (red or yellow), 1 sliced green bell pepper, 1 sliced medium onion, and 2 minced garlic cloves. Sauté these for 3-4 minutes until they are tender and fragrant. Then, pour in 1 cup of chicken broth and bring it to a simmer. Let it cook for about 2-3 minutes to reduce slightly. Lower the heat and stir in 1 cup of heavy cream. Gradually add 1 cup of shredded cheddar cheese, stirring until it melts and the sauce is creamy. Finally, add the cooked pasta to the skillet and toss it all together. Cook for another minute to warm everything through. Enjoy garnished with fresh cilantro and lime wedges on the side! To cook pasta just right, follow the package instructions. Use a big pot of boiling, salted water. Add the pasta and stir right away. This helps prevent sticking. Cook until al dente, which means it should be firm but not hard. Drain the pasta well, but do not rinse. This keeps the starch, which helps sauce cling to it. Want more heat? Add extra chili powder or fresh jalapeños. For milder flavor, cut back on spices. You can also use sweet bell peppers or skip the chili powder. Just taste as you go. This way, you can find the right balance for your family. To make your dish extra creamy, add the heavy cream slowly. Stir it in while the heat is low. This helps it mix in better. Use freshly shredded cheddar cheese for the best melt. If you want, add a splash of pasta water. This can help create a smoother sauce. Pro Tips Use Fresh Ingredients: Fresh bell peppers and onions enhance the flavor of the dish significantly. Try to use vibrant vegetables for the best taste and presentation. Customize the Spice Level: Adjust the amount of chili powder based on your heat preference. You can add more spices or even some diced jalapeños for an extra kick. Cheese Choice: While cheddar is a classic choice, you can experiment with other cheeses like Monterey Jack or Pepper Jack for a different flavor profile. One-Pan Wonder: For easier cleanup, cook the pasta in the same skillet after the chicken and vegetables, adding water as needed to create a delicious sauce. {{image_2}} You can easily make this dish vegetarian. Swap the chicken for grilled mushrooms or zucchini. These veggies soak up flavors well. You can also use firm tofu. Just marinate it in the same spices. This adds a nice kick without meat. For added protein, try using chickpeas or black beans. They blend well with the sauce and add texture. If you want protein but not chicken, consider shrimp or beef. Shrimp cooks fast and adds a lovely taste. Simply sauté it for a few minutes until pink. For beef, thinly slice flank steak and cook it in the same way as chicken. It will absorb the spices just right. You can also try turkey for a leaner option. While fettuccine or penne works great, you can try other pasta. Bowtie or rotini pasta will hold the sauce well. You could also use whole wheat pasta for a healthier twist. Gluten-free pasta is another choice for those with dietary needs. Just follow the cooking time on the package to get it just right. Store Chicken Fajita Pasta in an airtight container. This keeps it fresh for about three to four days. Before storing, let it cool to room temperature. This step helps prevent condensation and sogginess. To freeze Chicken Fajita Pasta, place it in freezer-safe bags or containers. Make sure to remove as much air as possible. It can last in the freezer for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. Reheat Chicken Fajita Pasta on the stove or in the microwave. For the stove, heat it in a skillet over medium heat. Add a splash of chicken broth or cream to keep it moist. Stir it often until warmed through. In the microwave, use a microwave-safe bowl. Cover it with a damp paper towel and heat in short intervals, stirring in between. This helps it heat evenly without drying out. Yes, you can swap cheddar for other cheeses. Monterey Jack melts well and adds a nice flavor. If you want a sharper taste, try using pepper jack. You can even mix cheeses for a unique twist. Just remember, the cheese should melt smoothly for the best texture. To make Chicken Fajita Pasta gluten-free, choose gluten-free pasta. Many brands offer great options. Check the label for certification. You can also use rice noodles or zucchini noodles for a fresh twist. Just cook them as directed and follow the rest of the recipe. For side dishes, consider a light salad. A simple green salad with lime dressing pairs well. You could also serve corn on the cob for a sweet crunch. If you want something warm, try refried beans. They add a nice touch of flavor and protein. This blog post covered all you need to make Chicken Fajita Pasta. You learned about pasta options, proteins, and tasty veggies. I shared steps for cooking pasta, chicken, and mixing flavors. You gained tips for perfect pasta, spice levels, and adding creaminess. We discussed variations like vegetarian swaps and storage tips for leftovers. Cooking can be fun and easy with these ideas. Enjoy your time in the kitchen and make a dish everyone loves!

Chicken Fajita Pasta

A delicious and creamy pasta dish with chicken, bell peppers, and spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz fettuccine or penne pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, sliced into strips
  • 1 each bell pepper (red or yellow), sliced
  • 1 each bell pepper (green), sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • to taste fresh cilantro, chopped (for garnish)
  • to taste lime wedges (for serving)

Instructions
 

  • Cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes. Season with salt, pepper, chili powder, cumin, and smoked paprika. Stir to coat the chicken in the spices.
  • Add the sliced bell peppers, onion, and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.
  • Pour in the chicken broth and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.
  • Lower the heat and stir in the heavy cream, mixing well. Gradually add the shredded cheddar cheese, stirring continuously until melted and the sauce is creamy.
  • Add the cooked pasta to the skillet, tossing to coat the pasta with the sauce and meat mixture evenly.
  • Cook for an additional minute just to warm everything through before serving.
  • Garnish with fresh cilantro and serve with lime wedges on the side for added zest.

Notes

Garnish with fresh cilantro and serve with lime wedges for added zest.
Keyword chicken, creamy, dinner, fajitas, pasta