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Creamy Chicken Fajita Pasta

A quick and creamy chicken pasta dish inspired by fajita flavors, ready in just 20 minutes for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz penne pasta or your favorite pasta
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 2 tbsp olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • salt and black pepper to taste
  • 0.5 cup heavy cream or cream cheese
  • 0.25 cup chicken broth or water
  • 0.5 cup shredded cheddar or Monterey Jack cheese
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Large skillet
  • Pot for pasta
  • Knife
  • Cutting board

Method
 

  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken, season with chili powder, smoked paprika, cumin, salt, and pepper. Cook 5–6 minutes.
  3. Add bell peppers and garlic. Cook 3–4 minutes until slightly tender.
  4. Reduce heat to medium and stir in cream and chicken broth. Mix until creamy.
  5. Add cooked pasta to skillet, tossing to coat with sauce.
  6. Stir in shredded cheese until melted. Serve garnished with cilantro and lime wedges.

Notes

Cook chicken and peppers quickly over medium-high heat for optimal texture. Use cream cheese for a slightly thicker sauce.