Easy Creamy Chicken Fajita Pasta Recipe
buckle up buttercups, because I’m about to drop a bomb of flavor and ease on you! This isn’t just any pasta dish; it’s Easy Creamy Chicken Fajita Pasta Recipe, all the glorious, saucy goodness of chicken fajitas, but twirled around pasta and swimming in a crazy-delicious creamy sauce. Think of it as your Tuesday night savior, your “I’m too tired to even think about cooking” superhero. Seriously, make this. You’ll thank me.
My husband, bless his simple soul, is obsessed with this. The first time I made it, he literally ate two bowls and then tried to sneak a third when he thought I wasn’t looking. Now, whenever he sees me pull out the peppers, he does this little happy dance. Even my picky little goblins (aka my kids) gobble this down without complaint, which, let’s be honest, is a culinary miracle. I even started doubling the recipe now, because leftovers are GONE in a flash. This has become a weekly staple.
Why You’ll Love This Easy Creamy Chicken Fajita Pasta Recipe
- It’s faster than ordering takeout. Seriously, you can whip this up while the pizza guy is still finding your address.
- It uses ingredients you probably already have. And if you don’t? Improvise! That’s what I do, and it always turns out great. Mostly.
- It’s creamy, dreamy, and packed with flavor. Like, seriously addictive flavor. You might want to make a double batch. I warned you.
- Clean-up is a breeze, one pan, baby!
How to Make It
Alright, listen up, because we’re about to get cooking! First, grab your biggest skillet or pot – the one that always seems to be overflowing. Toss in your sliced chicken and those colorful bell peppers with some olive oil. Crank up the heat and let it sizzle until the chicken is cooked and the peppers are kinda soft. Don’t worry if they get a little charred – that’s flavor, baby!
Now, dump in your favorite fajita seasoning. I usually just eyeball it, but aim for a couple of tablespoons, or a little more if you’re feeling spicy. Stir it all around so everything’s coated in that goodness.
Next, it’s pasta time! Throw in your cooked pasta of choice – rotini, penne, even spaghetti works. Then pour in the heavy cream and that glorious cream cheese. Give it a good stir until the cream cheese melts and everything is coated in that creamy, dreamy sauce.
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Finally, sprinkle in some shredded cheese (cheddar, Monterey Jack, whatever you have on hand) and let it melt into the sauce. Give it a final stir, and that’s it! Taste, adjust the seasoning if you need to (more salt? More pepper? Go wild!), and serve it up hot. Garnish with some fresh cilantro or a dollop of sour cream if you’re feeling fancy.
Ingredient Notes
- Chicken Breast: Look, I usually grab whatever’s on sale. Thighs work too, just cook ’em a bit longer. And if you’re vegetarian, just skip it and load up on more veggies.
- Bell Peppers: I like a mix of red, yellow, and green for color. But if you only have green, don’t sweat it. It’ll still taste amazing.
- Fajita Seasoning: I’m lazy so I just use the pre-made packets. You can totally make your own, but I never get around to it.
- Pasta: Any kind works! I usually use rotini because the sauce clings to it so nicely. But penne, farfalle, even spaghetti will do in a pinch.
- Heavy Cream: This is what makes it creamy and dreamy. Don’t skimp!
- Cream Cheese: Adds richness and tang. Make sure it’s softened so it melts easily. One time I forgot to soften it, and it was still delicious, it just took a while to melt.
- Shredded Cheese: Cheddar, Monterey Jack, a Mexican blend – whatever you like! Just make sure it melts well.
Recipe Steps:
- Sauté chicken and sliced bell peppers in olive oil until chicken is cooked.
- Stir in fajita seasoning until chicken and peppers are coated.
- Add cooked pasta, heavy cream, and cream cheese to the skillet.
- Stir until cream cheese is melted and sauce is smooth.
- Sprinkle in shredded cheese and stir until melted.
- Taste, adjust seasoning if needed, and serve hot.
What to Serve It With
Honestly? This is a meal in itself. But if you’re feeling fancy, a simple side salad or some crusty bread for soaking up the sauce would be amazing. And margaritas. Always margaritas.
Tips & Mistakes
- Don’t overcook the chicken. Dry chicken is sad chicken.
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- Don’t be afraid to experiment with the veggies. Onions, mushrooms, even zucchini would be delicious in this.
- I once accidentally used neufchatel cheese instead of cream cheese. It was still good, just not as rich. So, ya know, don’t do that on purpose, but if you mess up, it’s salvageable.
Storage Tips
Leftovers? What leftovers? Just kidding! If you do manage to have any, store them in an airtight container in the fridge. They’ll be good for up to 3 days. Reheat in the microwave or on the stovetop. And yes, I have totally eaten this cold for breakfast straight from the fridge. Don’t judge me. It’s delicious.
Variations and Substitutions
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce. Or chop up a jalapeno and throw it in with the peppers.
- Make it vegetarian: Skip the chicken and add more veggies. Black beans or corn would also be great additions.
- Use a different protein: Shrimp, steak, or even ground beef would all work well in this recipe.
- Lower the fat: Use light cream cheese and skim milk instead of heavy cream. But honestly, why would you want to?
- I once tried adding a can of diced tomatoes. It was…interesting. Not bad, but not my favorite. I’d stick to the original recipe.
Frequently Asked Questions
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Easy Creamy Chicken Fajita Pasta Recipe
Ingredients
Main Ingredients
- 1 pound chicken breast sliced into thin strips
- 8 ounces pasta penne or your choice
- 1 tablespoon olive oil
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheese cheddar or your choice
- 0.5 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
- 0.25 cup cilantro chopped, for garnish
Instructions
Preparation Steps
- Cook pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook until browned and cooked through.
- Add bell peppers and onion to the skillet and sauté until soft, about 5 minutes. Add garlic and cook for an additional minute.
- Stir in chili powder, cumin, salt, and black pepper.
- Pour in chicken broth and heavy cream. Bring to a simmer and allow to thicken slightly. Stir in shredded cheese.
- Add cooked pasta and toss to combine with the sauce. Cook for another 1-2 minutes, then remove from heat.
- Serve immediately, garnished with chopped cilantro.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
