Hey friend! So, you know those nights when you just want something comforting but don’t want to spend hours in the kitchen? That’s when I whip up this creamy chicken fajita pasta. It’s a bit of a mash-up meal that combines the best of two worlds: the creamy delight of pasta and the spicy kick of fajitas. I first threw this together on a whim for a potluck, and it was such a hit, I had to add it to my regular rotation. True story: I couldn’t find any fajita seasoning one time and ended up using taco seasoning—still tasted great!
Why You’ll Love This
I make this when I’m in the mood for something that feels a little bit indulgent but isn’t too fussy. My family goes crazy for this because it’s just the right balance of spicy and creamy (and who doesn’t love pasta?). Plus, it’s also one of those dishes where you can sneak in some veggies without anyone noticing (yay for hidden nutrition!). Honestly, the cleanup is a breeze too, which is always a win in my book.
Ingredients
- 2 chicken breasts, sliced thinly (or use thighs if you prefer, they stay juicier)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced (sometimes I use red onions for a bit more sweetness)
- 3 cloves garlic, minced (or just a hefty spoonful of the jarred stuff if you’re tired)
- 1 tablespoon fajita seasoning (or taco seasoning in a pinch)
- 2 cups chicken broth
- 1 cup heavy cream (half-and-half works too, just not as rich)
- 350g pasta of choice (I love penne, but really anything you have on hand works—I’ve even used spaghetti!)
- 1 cup shredded cheese (cheddar or Monterey Jack, or whatever’s left in the fridge)
- Salt and pepper, to taste
Directions
- Heat the olive oil in a large skillet over medium heat. Toss in the chicken and season with a little salt and pepper. Cook until it’s golden and cooked through, about 5-6 minutes. Remove it from the pan and set aside.
- Add the bell peppers and onion to the same skillet. Cook them until they’re soft and a bit caramelized. This is usually where I sneak a taste!
- Stir in the garlic and fajita seasoning. Let it cook for about a minute until it’s fragrant.
- Pile the chicken back into the skillet, then pour in the chicken broth and heavy cream. Bring it to a gentle simmer.
- Toss in the pasta and let it cook, stirring occasionally, until the pasta is tender and the sauce has thickened. Don’t worry if it looks a bit weird at this stage—it always does!
- Finally, stir in the cheese until it’s melty and luscious. Give it a taste and adjust the seasoning if needed.
Notes
I’ve found that letting the pasta sit for a few minutes before serving helps the sauce thicken up. And, if the sauce seems too thick, just splash in a bit more broth.
Variations
Once, I tried adding some sliced jalapeños for extra heat, and it was a hit. But, a word to the wise: I wouldn’t recommend using low-fat cheese—it doesn’t melt as nicely.
Equipment
If you don’t have a big skillet, a large pot works just fine. I once used a casserole dish on the stove (not recommended, but hey, it worked).
Storage Info
This pasta keeps well in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day! Just reheat gently to keep the sauce creamy.
Serving Suggestions
I love pairing this with a simple green salad or some garlic bread on the side—it makes for a complete meal!
Pro Tips
I once tried rushing the simmering step and regretted it because the sauce didn’t thicken properly. Patience is key here!
FAQ
Can I use pre-cooked chicken? Absolutely! It saves time—just add it in towards the end so it doesn’t dry out.
What if I don’t have fajita seasoning? No worries! A mix of chili powder, cumin, paprika, and a pinch of oregano will do the trick.