Pin This The first time I made this fajita chicken pasta, my kitchen smelled like my favorite Tex-Mex restaurant had moved in. I was experimenting with combining two things I loveorderone sizzling fajitas and another creamy pastaand the result was this vibrant, cheesy skillet dinner that now lives in regular rotation at my house. The way the smoky spices mingle with the cream sauce creates something entirely new and incredibly satisfying.
Last Tuesday, my sister dropped by unexpectedly and I threw this together while we caught up about her new job. She took three servings home in a container and texted me the next morning saying it was even better cold for lunch. Thats when I knew this recipe was a keeper worth sharing.
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Ingredients
- Chicken breasts: Cut them thin so they absorb all that fajita flavor and cook quickly
- Chili powder and cumin: These are the backbone of authentic fajita taste
- Smoked paprika: This ingredient is nonnegotiable for that deep smoky essence
- Tri-colored bell peppers: The mix makes the dish pop visually and adds sweetness
- Penne or rotini pasta: These shapes hold the creamy sauce beautifully in every bite
- Heavy cream: Creates that luxurious silky texture you want in a comfort dish
- Sharp cheddar and mozzarella: The combination delivers perfect melt and flavor balance
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Instructions
- Marinate the chicken:
- Toss the strips with olive oil and spices until every piece is coated. Let them sit for 10 minutes while you chop vegetables and start boiling pasta water.
- Cook the pasta:
- Boil the pasta in salted water until al dente then drain it well. Do not rinse because you want the starch to help the sauce cling later.
- Sear the chicken:
- Get your skillet hot over medium-high heat. Add the chicken and cook until browned on all sides and cooked through then remove it to a plate.
- Sauté the vegetables:
- In the same skillet cook the peppers and onions until softened and fragrant. Add the garlic for the last minute so it does not burn.
- Bring it all together:
- Return the chicken to the skillet then add the pasta broth and cream. Simmer until everything is coated and the sauce thickens slightly.
- Melt in the cheese:
- Turn down the heat and stir in both cheeses until melted and creamy. Taste the sauce and add more salt or pepper if needed.
Pin This This dish has become my go-to when friends need comforting because it fills the house with the most incredible aroma. Something about that combination of sizzling spices and melting cheese makes people feel immediately at home.
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Make It Your Own
Swap in chicken thighs if you prefer dark meat. The extra fat keeps them incredibly juicy and they hold up beautifully in the creamy sauce.
Heat Things Up
Add half a teaspoon of cayenne to the chicken marinade or keep a bottle of hot sauce at the table. The gentle heat wakes up all the other flavors without overwhelming anyone who prefers mild food.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. Or go traditional with cold Mexican lager and plenty of lime wedges.
- Serve with a simple green salad dressed with lime vinaigrette
- Warm some flour tortillas on the side for soaking up extra sauce
- Keep extra cilantro handy because fresh herbs make everything brighter
Pin This Some meals are just meant to be shared and this fajita chicken pasta is definitely one of them. Grab some forks and dig in straight from the skillet.
Recipe Questions & Answers
- → Can I use different pasta shapes?
Yes, penne and rotini work exceptionally well because their ridges hold the creamy sauce. You can also use fusilli, macaroni, or even shells. Just avoid delicate pasta like angel hair that might break down in the creamy sauce.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth to restore the sauce's creamy consistency. The microwave works too—just cover and stir halfway through.
- → Can I make this dish spicier?
Absolutely. Add cayenne pepper to the chicken marinade, incorporate diced jalapeños with the vegetables, or serve with hot sauce. You can also use pepper jack cheese instead of cheddar for extra heat throughout the dish.
- → What can I substitute for heavy cream?
Half-and-half works for a lighter sauce, though it will be less rich. Coconut milk creates a dairy-free version with a subtle sweetness. For a thicker alternative, try evaporated milk—just reduce the broth slightly to compensate.
- → Can I prepare this in advance?
You can marinate the chicken up to 24 hours ahead and slice the vegetables earlier in the day. However, cook everything just before serving for the best texture and flavor. The sauce tends to thicken significantly when refrigerated.
- → Is this dish freezer-friendly?
While possible, freezing may cause the creamy sauce to separate and the pasta to become mushy. If freezing, undercook the pasta slightly and expect to add extra liquid when reheating. Consume within 2 months for best quality.
