You know, sometimes you just stumble upon a recipe that feels like a cozy embrace on a chaotic weeknight. This creamy chicken fajita pasta is that for me—like a fiesta in a bowl! It’s got this whole Tex-Mex twist that’s just irresistible, with tender chicken and vibrant peppers all tangled up in a luscious, cheesy sauce.
Steps
- Prepare Seasoning Mix: In a small bowl, combine chili powder, smoked paprika, onion powder, garlic powder, cumin, cayenne, sugar, and salt to create the fajita seasoning mix. Set this mixture aside for later use.
- Cook Pasta: Boil a large pot of water and cook the pasta according to the package directions. Once done, drain the pasta in a colander and keep it aside until needed.
- Cut Chicken and Vegetables: Slice a boneless, skinless chicken breast into 1/2-inch cubes. Dice the onion and bell pepper into small pieces.
- Cook Chicken: Heat cooking oil in a large skillet over medium heat. Add the diced chicken and the prepared fajita spice mix, sautéing until the chicken is browned and cooked through. Remove the chicken from the skillet and place it in a clean bowl.
- Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes or until the vegetables start to soften and gain some color.
- Prepare Sauce: Add fire-roasted diced tomatoes with their juices and chunks of cream cheese to the skillet. Stir and cook over medium heat until the cream cheese melts, creating a creamy sauce.
- Combine Ingredients: Return the cooked chicken and drained pasta to the skillet. Stir until everything is evenly coated with the creamy sauce.
- Serve: Top the pasta with sliced green onions and serve immediately for a delicious and hearty meal.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cooking oil
- 1 boneless skinless chicken breast (approximately 0.75 pounds)
- 1 green bell pepper (142 grams), diced
- 1 yellow onion (284 grams), diced
- 1 can (15 ounces) fire roasted diced tomatoes
- 4 ounces cream cheese
- 8 ounces (227 grams) dried pasta (any shape)
- 2 green onions, sliced
Nutritional Values
Calories: 1960kcal | Carbohydrates: 220g | Protein: 116g | Fat: 68g | Sodium: 2664mg | Fiber: 16g
FAQ
- Can I prepare this Chicken Fajita Pasta in a single pot?
- Yes, you can make this dish in one pot to save on cleanup. After browning the chicken and sautéing the onion and bell pepper, add the pasta, fire-roasted diced tomatoes, and chicken broth. Simmer until the pasta is tender and the chicken is fully cooked, then stir in the cream cheese. For crisper bell peppers, sauté them first and add them back at the end with the cream cheese.
- How can I make this dish vegetarian?
- To make the recipe vegetarian, simply omit the chicken. You could also add sautéed mushrooms, canned red kidney beans, or tempeh to enhance the dish and add more substance.
- What are some serving suggestions for the Chicken Fajita Pasta?
- For an indulgent twist, sprinkle pepper jack or Monterey Jack cheese on top before serving. A dollop of sour cream and some pickled red onions would add extra flavor. Pairing it with a fresh street corn salad would also be a great option.
- How should I store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave for a quick meal. Freezing is not recommended as creamy sauces can separate and pasta may become mushy, but if you don’t mind the texture changes, you can freeze it for up to 3 months and thaw it in the fridge before reheating.
- Can I adjust the spiciness of the dish?
- Absolutely! You can modify the fajita seasoning to suit your taste. Increase the cayenne for more heat or omit it entirely for a milder flavor. Feel free to adjust any of the spices to match your preference.
Tips
- Pan Size Matters: Ensure you use at least a 12-inch skillet to accommodate all the ingredients comfortably and prevent spillage when stirring.
- Personalize the Spice Level: Adjust the cayenne pepper in the fajita seasoning to suit your heat preference. Add more for extra spice or omit it for a milder dish.
- One-Pot Option: For fewer dishes, cook this meal in one pot. After browning the chicken, sauté the veggies, then add pasta, tomatoes, and chicken broth. Let everything simmer until the pasta is tender, then incorporate the cream cheese.
- Vegetarian Variation: Easily convert this recipe to vegetarian by omitting the chicken and adding ingredients like mushrooms, red kidney beans, or tempeh for added texture and protein.
Equipment
- Large 12-inch Skillet
- Large Pot
- Colander
