Everything you love about fajitas transformed into the creamiest and tastiest pasta. This spicy pasta makes a great addition to your weeknight routine and is ready in under 20 minutes!
In case you haven’t noticed, we’re obsessed with Mexican food around here. What’s not to love about this spicy flavorful cuisine! We love tacos, burritos, bowls, and fajita so why not make a chicken fajita pasta?
This chicken fajita pasta is packed with all the flavors of chicken fajitas in a creamy pasta form.
The chicken is first cooked in a load of fajita spices (you can use a store-bought packet or a homemade blend) until crispy and tender. Then the bell peppers, onion and garlic is added and cooked just until they soften. Al-dente pasta, half & half and cheddar cheese is then added to finish off this easy to make flavorful pasta. The flavors of fajita along with the cheese and cream make the most zesty insane flavor combo that’s to die for!
Creamy Chicken Fajita Pasta
Print RateIngredients
- 8 oz pasta any shape
- 1 lb boneless skinless chicken breasts cut into small bite size pieces (about 1/2 inch)
- 2 tablespoons olive oil
- 3 tablespoons fajita seasoning homemade or store bought packet, see note below for recipe
- 2 bell peppers any colors, seeded and sliced
- 1 medium onion sliced
- 5 cloves fresh garlic minced
- 1 cup half and half
- 1/2 cup cheddar cheese
- freshly ground black pepper to taste
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.
- Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.
- Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.
- Add pasta, half & half and cooked pasta to pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
- Top with fresh minced cilantro, serve immediately.
Notes
*To save time, use pre-cut bell peppers which can be found in the freezer isle in most supermarkets.
anna
Hi, this recipe is becoming a favorite, especially cause it’s so easy to make.
i have a question about the fajita seasoning – when you say “2t of chili powder” do you mean spicy stuff of the spices blend that recipes in the Us use? I am not from us but one recipe I found for chili requires garlic, onion, oregano, cayenne, paprika and cumin. do i make that blend first and use just 2 t of it, in addition to the exact ingredients your recipe calls for (except oregano. plus cornstarch 😀 ). PLease help me, i am going crazy. a lot of recipes as for chili powder – including the seasoning for chili con carne.
Layla
Hi Anna, It can become confusing when it comes to spices! In america, when we say ‘chili powder’ it usually means the chili powder mix that comes with other spices added to it. If you use pure chili powder it might make the recipe a little too spicy. I suggest you taste and adjust the recipe to your pallete! enjoy 🙂
Anna
Thank you, that’s what I thought. so i should make a batch of chili powder mix first. if only every blog out there didn’t give a different recipe 😀 Thank you!
Jennifer
So – so – so good! Thank you for the recipe!
Daisy
Hi,
What is half and half?
Susan Harvey
Made this tonight. I was cooking for a crowd so I doubled the recipe. It was delicious! I did add more cheese as we like it cheesy, but my kids loved it. I served it with side salad and croissant rolls. Thanks for a great recipe!
Julie Hood
A friend just linked to this in a post on meal-planning, and now this will be part of my meal plan every. single. week. It looks AMAZING!!