Description
This Creamy Chicken Fajita Pasta recipe is a flavorful and comforting dish that combines tender chicken, sautéed bell peppers and onions, and a creamy fajita-spiced sauce tossed with rotini pasta. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner packed with Tex-Mex flair.
Ingredients
Scale
Vegetables and Aromatics
- 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
Seasonings and Spices
- 1 packet fajita seasoning (or 2 1/2 tablespoons homemade fajita seasoning)
Sauces and Liquids
- 3 tablespoons olive oil, divided
- 1 (14.5-ounce) can chicken broth
- 1/2 cup heavy cream
Starches
- 3 tablespoons all-purpose flour
- 1 pound rotini pasta, cooked al dente
Garnishes
- 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 them from the skillet and set aside.
- Brown chicken: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chicken breast chunks and cook, stirring frequently, until they are browned on all sides and cooked through, about 5-7 minutes.
- Return vegetables and season: Return the sautéed vegetables to the skillet with the browned chicken. Sprinkle the fajita seasoning and all-purpose flour over the mixture and stir well to coat everything evenly.
- Make sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce thickens and coats the chicken and vegetables beautifully.
- Add pasta: Stir in the cooked rotini pasta and cook for an additional 1 minute, allowing the pasta to heat through and absorb some of the creamy sauce.
- Serve: Garnish the creamy chicken fajita pasta with sliced green onions and crushed tortilla chips for extra texture and flavor. Serve immediately while hot and creamy.
Notes
- You can substitute the rotini pasta with any short pasta like penne or rigatoni.
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust fajita seasoning to taste for spice levels.
- Make sure to cook the pasta al dente, so it doesn’t get mushy when mixed with the sauce.
- Adding crushed tortilla chips provides a nice crunchy contrast to the creamy pasta.
