Description
This Creamy Chicken Fajita Pasta is the perfect weeknight dinner. Juicy chicken tossed in homemade or store-bought fajita seasoning is cooked with colorful bell peppers and onion, then mixed with pasta in a luscious, creamy sauce. Simple, quick, and packed with flavor, it’s a dish everyone will love.
Ingredients
- 1 pound boneless skinless chicken breasts, diced ½-inch
- 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 shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 8 ounces pasta, cooked al dente
Instructions
- Combine diced chicken and fajita seasoning in a medium bowl.
- Heat olive oil in a 12-inch skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
- Add bell peppers and onion, cooking for about 4 minutes until chicken is fully cooked and vegetables are slightly softened.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Pour in half and half and shredded cheese. Stir until the sauce slightly thickens.
- Add cilantro and cooked pasta, stirring to combine.
- Cook a little longer if needed until the sauce reaches your preferred creamy consistency.
Notes
- Serve immediately for the creamiest texture and optimal flavor.
- Garnish with extra cilantro or a squeeze of lime for a fresh finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of cream or milk to maintain creaminess.