Chicken Fajita Pasta
Charlotte
This creamy Chicken Fajita Pasta combines tender chicken, colorful bell peppers, and perfectly cooked pasta in a rich, flavorful fajita-seasoned sauce. It’s a quick, satisfying one-pot dinner that’s perfect for busy weeknights.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 Servings
Calories 480 kcal
2 tbsp olive oil 1 pound boneless skinless chicken breast, sliced into strips 2 tsp fajita seasoning Salt and pepper to taste 1 red bell pepper sliced 1 green bell pepper sliced 1 yellow bell pepper sliced 1 small onion sliced 3 garlic cloves minced 3 cups cooked penne pasta or any pasta of choice ½ cup heavy cream ½ cup chicken broth ½ cup grated Parmesan cheese Juice of 1 lime Fresh cilantro for garnish (optional)
Season and Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken strips with fajita seasoning, salt, and pepper.
Cook chicken for 4–5 minutes until fully cooked. Remove and set aside.
Combine: Return chicken to the skillet, add cooked pasta, and toss everything together. Stir in Parmesan cheese and lime juice.
Cook for another 1–2 minutes until heated through.
You can substitute half-and-half for heavy cream for a lighter option.
Adjust the spice level by adding chili flakes or using a spicy fajita seasoning.
Works well with leftover grilled chicken or rotisserie chicken.
Calories: 480 kcal Carbohydrates: 35 g Protein: 35 g Fat: 20 g Saturated Fat: 8 g Cholesterol: 110 mg Sodium: 500 mg Fiber: 3 g Sugar: 4 g
Keyword Chicken fajita pasta