Creamy Chicken Fajita Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
541 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Chicken Fajita Pasta
Description
Creamy Chicken Fajita Pasta features diced chicken breasts seasoned with fajita spices, sautéed alongside thinly sliced red, green, and yellow bell peppers plus yellow onion. Garlic adds aroma just before creating the sauce. The creamy sauce uses half and half with shredded Monterey Jack cheese, creating a subtle richness that clings to the sautéed vegetables and chicken. Cilantro adds a fresh note when stirred in with the cooked pasta, blending the flavors evenly. The pasta is cooked al dente and combined just before serving to maintain texture.
The flavor profile highlights the savory, spicy seasoning of the chicken paired with the mellow sweetness of the trio of bell peppers and onion. The creamy sauce balances spice with dairy, resulting in a dish that feels indulgent but retains brightness from the fresh cilantro. Cooking the chicken and vegetables together lets their flavors meld naturally, while finishing with cheese and cream produces a sauce thick enough to coat the pasta without overwhelming it.
This recipe works well as a filling main course for a family dinner. Serve it on its own or with a light side salad if you want to balance the richness. Because the sauce clings well, it’s best eaten freshly made, though it reheats simply with a splash of milk to loosen the sauce if needed.
Ingredients
- 1 pound chicken breast diced ½-inch, boneless skinless
- 2 tablespoons fajita seasoning homemade or store bought
- 1 tablespoon olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 1 cup half and half or light cream
- ½ cup Monterey jack cheese shredded
- 2 tablespoons cilantro chopped, fresh
- 8 ounces pasta cooked al dente
Instructions
- Combine chicken breast and fajita seasoning in a medium bowl.
- Heat olive oil in a 12" skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
- Add in the peppers and the onion. Cook until the chicken is completely cooked and peppers and onion are slightly softened, about 4 minutes. Add in the garlic and cook for 30 seconds or until fragrant.
- Pour in the half and half and the shredded cheese, stir to combine until slightly thickened.
- Add cilantro and cooked pasta and stir to combine.
- If not thick and creamy continue to cook until it reaches desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541 | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 108mg | 36% |
| Sodium | 240mg | 10% |
| Potassium | 866mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1471IU | 29% |
| Vitamin C | 121mg | 134% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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