Print

Creamy Chicken Fajita Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

This Chicken Fajita Pasta delivers a vibrant burst of flavors with tender penne pasta tossed in a creamy, zesty sauce paired with seasoned chicken, sautéed bell peppers, and onions. Enhanced with a blend of chili powder, smoked paprika, cumin, and a hint of hot sauce, this dish offers the perfect balance of spice and creaminess, ideal for a satisfying family dinner.

Ingredients

Sauce

  • 1¼ cups half-and-half
  • 1¼ cups chicken broth
  • ½ chicken bouillon cube
  • 1 teaspoon hot sauce

Seasoning

  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon garlic powder

Pasta & Chicken

  • 1 tablespoon avocado oil (or olive oil)
  • 1 lb boneless, skinless chicken breast
  • Salt and pepper, to taste
  • 2 cups sliced bell peppers (any colors)
  • 1 cup chopped onion (about 1 small yellow onion)
  • ½ lb penne pasta
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 (10 oz) can Rotel tomatoes, drained
  • ¾ cup shredded cheddar cheese
  • ½ cup shredded Pepper Jack cheese
  • 2 teaspoons lime juice
  • Fresh chopped cilantro, for garnish

Instructions

  1. Prepare the sauce mixture: In a large measuring cup, combine half-and-half, chicken broth, chicken bouillon cube, and hot sauce. Set aside to allow flavors to blend.
  2. Mix seasoning blend: In a small bowl, combine chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder. Reserve 2 teaspoons for the sauce and keep the rest for seasoning chicken and vegetables.
  3. Season the chicken: Cut chicken breasts into bite-sized pieces, pat dry, and season with salt and pepper. Sprinkle with half of the remaining fajita seasoning blend and toss well to coat.
  4. Sear the chicken: Heat avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4–5 minutes, turning to brown all sides. Remove chicken from skillet and set aside.
  5. Sauté the vegetables: Add additional oil to the skillet if needed. Add sliced bell peppers and chopped onion. Season lightly with salt, pepper, and sprinkle with the remaining fajita seasoning blend. Sauté for 5–7 minutes until vegetables are tender-crisp. Remove and set aside.
  6. Deglaze the skillet: Turn off the heat briefly to cool the pan for 1 minute. Add ½ cup chicken broth to the skillet and place back on medium heat. Scrape up browned bits with a spatula and let liquid reduce by half over 3–4 minutes.
  7. Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook penne to al dente following package instructions. Drain and set aside.
  8. Make roux and thicken sauce: Once the liquid in skillet has reduced, add butter and minced garlic; cook for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 2 minutes to form a roux.
  9. Add sauce mixture: Reduce heat to low. Gradually add the prepared sauce mixture in small portions, stirring continuously to avoid lumps, until smooth. Increase heat and bring to a gentle boil, then reduce to a simmer.
  10. Incorporate diced tomatoes: Stir in the drained Rotel tomatoes evenly into the sauce.
  11. Add cheeses: Lower heat and gradually add cheddar and Pepper Jack cheeses, stirring constantly until melted and sauce is smooth.
  12. Combine pasta, chicken, and vegetables: Add cooked pasta, seared chicken along with any accumulated juices, and sautéed vegetables to the skillet. Stir gently to combine all ingredients and heat through.
  13. Finish and serve: Remove from heat, stir in lime juice for brightness, garnish with fresh chopped cilantro, and serve immediately for best flavor and texture.

Notes

  • Use a mix of colorful bell peppers for a visually appealing dish.
  • Adjust hot sauce and seasoning quantities to your preferred spice level.
  • Rotel tomatoes add a tangy kick; can substitute with diced tomatoes if unavailable.
  • Cooking pasta al dente ensures a nice texture when combined with the sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
  • Add a squeeze of fresh lime juice just before serving to brighten flavors.

Find it online: https://yumntasty.com/creamy-chicken-fajita-pasta-recipe/