Go Back
–+ servings
Chicken Fajita Pasta is a one-pot dinner that takes 30 minutes to make. Creamy pasta with chicken, peppers, onion and fajita seasoning, you would fall in love with this easy pasta recipe.
Print

Creamy Chicken Fajita Pasta

This Chicken Fajita pasta is a perfect marriage between Italian and Mexican Cuisine. Pasta in a delicious creamy Fajita Sauce, Chicken, Onion and peppers. Perfect one-pot dinner recipe that comes together in 30 minutes.
Course Main Course
Cuisine American, Mexican, Tex-mex
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 603kcal
Author Subhasmita

Ingredients

  • 1 pound Dry Penne Pasta
  • 2 tablespoons Oil
  • 1 tablespoon Butter
  • 1 pound Chicken Breast cut into strips
  • 1 large Onion Sliced
  • 2 Peppers (Red/Yellow/Green)
  • 1 can Tomatoes 14 oz
  • 1 tablespoon Garlic minced
  • 3 tablespoon Fajita seasoning
  • 3 cups Chicken Stock
  • ½ cup heavy Cream
  • 1 cup Shredded Cheese Cheddar or Mexican blend

Instructions

  • Heat 1 tablespoon oil in a dutch oven/pan big enough to cook pasta.
  • Add Chicken, minced garlic, 1 tablespoons of Fajita seasoning. Stir fry for 3-4 minutes on medium-high heat until the chicken is no longer pink and light brown bits start appearing.
  • Add sliced onion and peppers. Cook until the veggies have softened and lightly caramelized.
  • Remove chicken, onion and pepper mixture from the pot and keep aside.
  • To the same pot add Stock, tomatoes, and rest of the fajita seasoning. Let it come to a boil.
  • Add dried pasts to the pot. Cover and let it cook. It should take 10-15 minutes.
  • When almost 3/4th of the liquid is absorbed and the pasta is almost cooked, add cream, Chicken and Onion pepper mixture back to the pot. Mix everything well.
  • Add shredded cheese to the pan and gently mix everything well.
  • Serve hot. Sprinkle more cheese on top and serve it with sliced avocado.

Notes

  1.  If the fajita seasoning already has salt, then no need to add any more. You can increase or decrease the amount of seasoning to control the amount of spice level. 
  2. I recommend using a skillet or dutch oven with a tight-fitting lid and cooking the pasta covered. It quickens the cooking time. 
  3. After the pasta is 3/4th cooked, give everything a good stir to prevent it from sticking to the bottom. 

Nutrition

Serving: 1Serving | Calories: 603kcal | Carbohydrates: 64g | Protein: 34g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 402mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg