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This creamy chicken fajita pasta is my weeknight hero when I want all the bold flavors of fajitas in a bowl of comforting, cheesy pasta without spending hours in the kitchen. You get juicy golden chicken, sweet sautéed peppers, and a luscious sauce that clings to each twist of pasta—dinner ready in under half an hour.
The first time I tried this, we had just come back from a road trip and wanted something quick—now it’s the dish we make together when the whole family wants comfort food in a pinch.
Ingredients
- Pasta: It is the hearty base of the dish and any short pasta works well Twist shapes like penne or fusilli capture the sauce best
- Chicken breast: Offers lean protein and stays juicy when cooked in chunks Choose fresh tender pieces for the best texture
- Olive oil: Adds richness and helps everything cook evenly Look for extra virgin for more flavor
- Fajita seasoning: Delivers all the signature chili and cumin notes Use your favorite blend or make it homemade for extra depth
- Onion: Adds mellow sweetness as it cooks Sauté until just golden for best results
- Red and green peppers: These bring color and a fresh crunch Make sure they are firm and shiny for crispness
- Double cream: Creates the silkiness in the sauce Go for a high-fat cream for ultimate richness
- Cheddar cheese: Gives a sharp and melty finish Always grate from a block for smoother melting
- Freshly ground black pepper: Enhances all the flavors Grind it fresh for best aroma
Step-by-Step Instructions
- Boil the Pasta:
- Cook pasta in salted boiling water just until al dente This is important because it will finish in the sauce later Reserve a cup of the cooking water before draining as it will help loosen the sauce if needed
- Brown the Chicken:
- In a large pan heat olive oil to medium Add diced chicken and let it cook undisturbed for a couple of minutes before stirring This creates those golden edges Cook four to five minutes until lightly browned but not overdone
- Season the Chicken:
- Sprinkle fajita seasoning over the chicken and stir thoroughly to coat all the pieces evenly Let it toast in the oil for about a minute which helps bring out its flavors
- Cook the Vegetables:
- Add sliced onion and both peppers to the pan Stir frequently for four to five minutes until the onions are soft and the peppers are not too mushy but just starting to soften
- Make the Cream Sauce:
- Pour in the double cream and let it simmer gently for a minute This step melds all the flavors and thickens the sauce
- Combine Pasta and Sauce:
- Add the cooked drained pasta straight into the pan with the chicken and veggies Toss everything together and if the sauce gets too thick use a splash of your reserved pasta water to loosen it
- Add Cheese and Finish:
- Tip in the grated cheddar and stir patiently until it completely melts into the sauce Finish with freshly cracked black pepper and taste to check the seasoning
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One thing I cannot get enough of here is the way smoky fajita seasoning transforms simple chicken—it always reminds me of family fajita nights when we would line up toppings and make our own creations
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stove with a splash of cream or milk to revive the sauce If freezing let everything cool then pack it tightly—the sauce may separate a little after thawing but will re-emulsify when stirred over low heat
Ingredient Substitutions
No double cream on hand Use full fat sour cream or Greek yogurt for a tangier sauce Swap cheddar for Monterey Jack or mozzarella if you like things extra gooey For a vegetarian version you can skip the chicken and double up on peppers and mushrooms
Serving Suggestions
Serve this creamy chicken fajita pasta with a crisp green salad or fresh pico de gallo A squeeze of lime and extra cilantro give a bright finish Some warm tortillas on the side can soak up every last drop
Cultural Notes
Fajita flavors come from Tex Mex cuisine which balances smoky grilled meat with sweet peppers and spices This recipe is a playful twist that borrows those bold flavors and tucks them into a classic pasta for a fusion meal that always brings a smile to the table
Frequently Asked Questions About Recipes
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or rigatoni work well to hold the creamy sauce and chicken pieces.
- → Can I use pre-cooked chicken?
Yes, add pre-cooked or rotisserie chicken after sautéing vegetables to heat through before mixing with the sauce.
- → Is it possible to make the dish lighter?
To lighten the dish, swap double cream for single cream or half-and-half, and reduce the cheddar as desired.
- → How can I add more vegetables?
Try adding sliced mushrooms, zucchini, or corn along with the peppers for added texture and nutrition.
- → Should I use homemade or store-bought fajita seasoning?
Both work great—homemade lets you adjust flavors, while store-bought is convenient for quick meals.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water and add as needed to loosen the sauce and help it evenly coat the ingredients.