creamy chicken fajita pasta recipe

Written BySheba G Updated On
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The Best creamy chicken fajita pasta recipe

I’ve been making this creamy chicken fajita pasta recipe for years, and it’s always a hit with my family. It’s one of those dishes that’s perfect for a weeknight dinner or a special occasion. The best part is that it’s incredibly easy to make and requires just a few ingredients.

I love how the flavors all come together in this dish – the creaminess of the sauce, the spice of the fajita seasoning, and the tenderness of the chicken. My kids love helping me cook it because they can get involved with measuring out the ingredients and stirring the pot. And let’s be real, who doesn’t love a good pasta dish?

It’s just one of those things that never gets old. I’ve served it to company, taken it to potlucks, and even made it for my kids’ birthday parties. It’s just that good.

The original recipe I found called for ground beef, but I swapped it out for chicken breast and it was a game-changer. Now, I’m not saying it’s super healthy or anything, but it’s definitely a more balanced option than some other pasta recipes out there. Plus, my kids will actually eat vegetables if they’re mixed into this sauce – score one for mom!

The only thing I’ve ever changed up is adding some extra spices here and there to give it an extra kick. But honestly, you can’t go wrong with the way this recipe is written. It’s foolproof.

Creamy Chicken Fajita Pasta

4.9 from 1165 votes

A comforting dish that combines the flavors of chicken fajitas with creamy pasta. Tender chicken, colorful bell peppers, and onions are sautéed and mixed with a creamy sauce, then served over pasta.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Chicken and Vegetables

500 grams boneless skinless chicken breasts, sliced
1 large onion, sliced
2 bell peppers, sliced (any color)
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

For the Pasta

250 grams fettuccine pasta

For the Sauce

1 cup heavy cream
1 cup chicken broth
1 cup shredded cheddar cheese
1 tbsp cornstarch
1 tbsp water
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2Add the sliced chicken breasts, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3Cook until the chicken is no longer pink in the middle, about 5-7 minutes.
4Remove the chicken from the skillet and set aside.
5In the same skillet, add another 1 tablespoon of olive oil over medium heat.
6Add the sliced onions, bell peppers, and minced garlic.
7Cook until the vegetables are softened and the onions are translucent, about 5-7 minutes.
8Stir occasionally to prevent burning.
9Add the chicken back into the skillet with the vegetables.
10Stir in the chili powder, cumin, and paprika.
11Cook for an additional 2-3 minutes until the spices are fragrant and well combined.
12In a medium bowl, whisk together the heavy cream, chicken broth, cornstarch, and water until smooth.
13Pour the sauce mixture into the skillet with the chicken and vegetables.
14Stir well to combine.
15Bring the sauce to a simmer over medium heat.
16Cook until the sauce has thickened, about 3-5 minutes.
17Stir occasionally to prevent burning.
18Add the shredded cheddar cheese and stir until the cheese is fully melted and the sauce is smooth.
19While the sauce is simmering, cook the fettuccine pasta according to the package instructions in a pot of boiling salted water until al dente.
20Reserve 1/2 cup of pasta water before draining the pasta.
21Add the cooked pasta to the skillet with the creamy chicken and vegetable mixture.
22Toss the pasta gently to combine, adding a little pasta water if needed to adjust the consistency of the sauce.
23Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
24Serve hot and enjoy.

🔧Equipment

Large skillet
Medium bowl
Wooden spoon
Tongs
Pot

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 35g💛Saturated Fat: 20g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Tips: You can substitute whole wheat pasta for a healthier option. Add sliced jalapeños for extra heat.

Watch Video Of How Creamy Chicken Fajita Pasta Works

This creamy chicken fajita pasta recipe is always a good idea – whether you’re serving it at home or taking it to a potluck.

My family loves when I make this dish because we all know exactly what we’re getting – a delicious, filling meal that’s sure to please even picky eaters.

And let me tell you, there are so many options when it comes to serving this dish – you can add some crusty bread on the side or serve it as is with some steamed vegetables on top.

❓ Frequently Asked Questions About Creamy Chicken Fajita Pasta

Q: What type of pasta should I use for this recipe?

This recipe works best with a shorter pasta shape like penne or bowtie.

Q: Can I make this recipe in advance?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days.

Q: Is this recipe spicy?

No, this recipe is not spicy at all.

Q: Can I substitute chicken breast with ground beef?

Yes, you can substitute ground beef for chicken breast if you prefer.

Q: How do I reheat leftover creamy chicken fajita pasta?

You can reheat leftover creamy chicken fajita pasta in the microwave or on the stovetop with a little bit of cream or milk added back in to loosen up the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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