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–+ servings
Iram Mansoor

Creamy Chicken Fajita Pasta

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Indulge in the creamy goodness of this Chicken Fajita Pasta, where savory spices, tender chicken, and a rich, flavorful sauce come together for a perfect meal. A comforting twist on a classic favorite, this dish is sure to please everyone at the table
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 10 Servings
Ingredients Method Notes

Ingredients
 
 

For the Chicken:
  • 1 lb boneless, skinless chicken breast, cut in half lengthwise
  • 3 tbsp oil (plus more for cooking)
  • Salt, to taste
  • 1 tbsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp black pepper
  • 1 tsp cumin powder
  • 2 tbsp unsalted butter
For the Pasta Sauce:
  • 2 tbsp fresh garlic paste
  • 1 tbsp tomato paste
  • 1 cup chicken broth (or 1 cup water + 1 chicken stock cube)
  • 1-1/2 cups unsweetened heavy whipping cream
  • 1/2 cup reserved pasta water
  • 1 tbsp freshly chopped parsley
  • 3/4 cup freshly grated Parmesan cheese
  • Salt, to taste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tbsp freshly squeezed lemon juice
To Assemble:
  • 8 oz penne pasta
  • 1 cup mixed bell peppers, diced

Method
 

  1. Bring a pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside
  2. In a small bowl, combine garlic powder, paprika powder, salt, black pepper, and cumin powder. Rub the spice mixture evenly onto both sides of the chicken breasts.
  3. Heat 2-3 tbsp of oil in a skillet over medium heat. Sear the chicken breasts for 5-6 minutes per side, or until fully cooked. Add the unsalted butter to the skillet during the last minute of cooking, allowing it to melt and coat the chicken.
  4. Remove the chicken from the skillet and let it rest for 10 minutes before slicing into thin strips.
  5. In the same skillet, add the garlic paste and tomato paste. Stir constantly over medium heat for 1-2 minutes, allowing the flavors to develop.
  6. Pour in the chicken broth (or water with a chicken stock cube)and bring to a simmer. Let the mixture cook for 2-3 minutes to reduce slightly.
  7. Stir in the heavy whipping cream and bring to a simmer again. Lower the heat and cook for 5-6 minutes, stirring occasionally, until the sauce thickens.
  8. Stir in the Parmesan cheese, freshly chopped parsley, garlic powder, Italian seasoning, salt, and lemon juice. Continue to cook for 1-2 minutes, ensuring the sauce is smooth and well combined.
  9. Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce seems too thick, add a bit of there served pasta water to reach your desired consistency.
  10. Gently stir in the sliced chicken and diced bell peppers. Mix until everything is well combined and heated through.
  11. Serve hot, garnished with additional parsley and freshly grated Parmesan cheese, if desired.

Notes

  • Chicken: Marinate the chicken in the spice mixture for 30 minutes for more flavor.
  • Cream: Substitute heavy cream with half-and-half or milk for a lighter version.
  • Pasta: Penne works well, but you can use any pasta shape you like.
  • Bell Peppers: Use a mix of colors or add jalapeños for extra heat.
  • Spice Level: Adjust seasoning with cayenne or chili flakes for more heat.
  • Parmesan Cheese: Use freshly grated Parmesan for better texture and flavor.
  • Storage: Store leftovers in the fridge for up to 3 days. Reheat with extra cream or pasta water.
  • Make Ahead: Cook the chicken and sauce in advance, then assemble when ready to serve.

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