Dinner
Chicken Fajita Pasta

Chicken Fajita Pasta

Jump to Recipe

I just got back from a trip to Vermont, which was lovely by the way, and the only items I had in the fridge that weren’t bad was peppers, onions and garlic. Instantly I thought of stir-fry or fajitas but I was craving pasta so that is where the Chicken Fajita Pasta was born (at least for me).

Instructions:

  • Bring pot of water to boil and cook pasta until al dente. Don’t overcook because it will fall apart when combining with sauce.
  • Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
  • Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
  • In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about 3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
  • Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
  • In another large pan, drizzle olive oil and heat on high. Once oil is hot, combine peppers and onions and sauté for about 1-2 minutes but do not burn.
  • Reduce heat down to medium add garlic and cook for 30 seconds.
  • Then add cream and stir for 1 minute.
  • Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
  • Feel free to top with extra cheese or some chili flakes!
Chicken Fajita Pasta

Chicken Fajita Pasta

Course Main Course

Ingredients
  

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt for pasta mix
  • 1 tsp Pepper for pasta mix
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste for chicken

Instructions
 

  • Bring pot of water to boil and cook pasta until al dente. Don't over cook because it will fall apart when combining with sauce.
  • Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
  • Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
  • In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
  • Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
  • Reduce heat down to medium add garlic and cook for 30 seconds.
  • Then add cream and stir for 1 minute.
  • Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
  • Feel free to top with extra cheese or some chili flakes!

Leave a comment, like the recipe and follow us on Instagram at @thefoodiefloridian if you liked this recipe!

Leave a Reply

%d bloggers like this: