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Iram Mansoor

Creamy Chicken Fajita Pasta

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A rich and flavorful pasta dish loaded with spiced chicken, sautéed peppers and onions, and tossed in a creamy, cheesy fajita-style sauce. Perfect for weeknight dinners or cozy weekends!
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Ingredients Method Video Notes

Ingredients
 
 

For the Chicken:
  • 1 lb boneless chicken breast, cut into small cubes
  • Salt to taste
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1/4 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp cumin powder
  • 2 tbsp oil plus more for cooking
For the Fajita Veggies:
  • 1 cup mixed bell peppers red, yellow, green, thinly sliced
  • 1/2 red onion thinly sliced
  • 1 tbsp oil
For the Creamy Fajita Sauce:
  • 1 tbsp oil
  • 2 tbsp butter
  • 5-6 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/2 cup unsweetened heavy whipping cream
  • 1/2 cup chicken stock
  • 8 oz sharp cheddar cheese, shredded
  • 1 tbsp freshly chopped parsley
  • Salt to taste
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin powder
To Assemble:
  • 8 oz penne pasta cooked al dente according to package instructions

Method
 

Marinate the Chicken
  1. In a bowl, combine the chicken with garlic powder, paprika, chili powder, black pepper, cumin, and salt.
  2. Add 2 tbsp oil and mix well.
  3. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Cook the Chicken
  1. Heat oil in a large pan over medium heat.
  2. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally until fully cooked and slightly golden.
  3. Remove from the pan and set aside.
Sauté the Fajita Veggies
  1. In the same pan, add 1 tbsp oil.
  2. Add sliced bell peppers and red onion.
  3. Sauté for 2–3 minutes until onions are soft and peppers are just tender.
  4. Remove and set aside.
Make the Creamy Fajita Sauce
  1. In the same pan, heat 1 tbsp oil and 2 tbsp butter over medium-low heat.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Stir in tomato paste, then add spices: paprika, garlic powder, cumin, black pepper, red pepper flakes, and salt.
  4. Cook for 1–2 minutes to let the flavors bloom.
  5. Add in chicken stock and heavy whipping cream, stir to combine.
  6. Bring the sauce to a gentle boil, then reduce heat and simmer until slightly thickened (about 5–6 minutes).
  7. Add shredded cheddar cheese and stir until melted and smooth.
  8. Mix in freshly chopped parsley.
Assemble the Pasta
  1. Add the cooked chicken and sautéed vegetables back into the sauce.
  2. Add the cooked penne pasta and toss everything together until well combined and evenly coated with sauce.
  3. If the sauce thickens too much, add a splash of reserved pasta water or chicken stock to loosen it.
Serve
  1. Garnish with extra parsley or a sprinkle of Italian seasoning.
  2. Serve hot and enjoy the rich, bold flavors of this Tex-Mex-inspired pasta dish!

Video

Notes

Serving Suggestions
  • Serve with garlic bread or a side salad.
  • Add a squeeze of lime or a dollop of sour cream for an extra Tex-Mex touch.
  • Spice it up with sliced jalapeños or hot sauce on top.
Recipe Tips & Variations
  • Pasta Type: Penne works great, but you can also use rotini, rigatoni, or fettuccine.
  • Cheese: Substitute with Monterey Jack or pepper jack for a different flavor profile.
  • Vegetarian Option: Swap chicken with sautéed mushrooms or tofu and use veggie broth instead of chicken stock.
  • Storage: Keeps well in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

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