Description
Creamy Chicken Fajita Pasta is a flavorful and comforting dish that combines tender chicken, sautéed bell peppers and onions, and a luscious creamy sauce spiced with fajita seasoning. This easy-to-make skillet meal brings the bold flavors of Tex-Mex fajitas to your favorite pasta, making it perfect for a weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Vegetables
- 1 red bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
- 2 cloves garlic, minced
Protein
- 3 large boneless, skinless chicken breasts, cut into 1-inch chunks
Seasoning & Sauces
- 1 packet fajita seasoning (or 2 1/2 tablespoons homemade)
- 3 tablespoons all-purpose flour
- 1 (14.5-ounce) can chicken broth
- 1/2 cup heavy cream
Other
- 3 tablespoons olive oil, divided
- 1 pound rotini pasta, cooked al dente
- Sliced green onions, for garnish
- Crushed tortilla chips, for garnish
Instructions
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced red bell pepper, red onion, and minced garlic. Sauté for about 5 minutes until the vegetables are softened but still vibrant. Remove the vegetables from the skillet and set aside.
- Brown chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chicken breast chunks and cook, stirring frequently, until the chicken is browned on all sides and cooked through.
- Return vegetables and season: Return the sautéed vegetables to the skillet with the chicken. Sprinkle the fajita seasoning and all-purpose flour over the mixture, stirring well to coat everything evenly.
- Make sauce: Pour in the chicken broth and heavy cream. Bring this mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. This allows the sauce to thicken and develop rich flavors.
- Add pasta: Stir in the cooked rotini pasta to the skillet, mixing everything thoroughly. Cook for an additional 1 minute to heat the pasta through and allow it to absorb some of the sauce.
- Serve: Garnish the creamy chicken fajita pasta with sliced green onions and sprinkle with crushed tortilla chips for added crunch. Serve immediately while hot and creamy.
Notes
- Use rotini or another sturdy pasta that holds up well to creamy sauces.
- For a lighter version, substitute half-and-half for the heavy cream.
- Adjust the amount of fajita seasoning to suit your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
