Creamy Chicken Fajita Pasta Recipe

Creamy Chicken Fajita Pasta Recipe

How To Make Creamy Chicken Fajita Pasta

We bet you never thought of putting these two together, but this fajita pasta recipe has fajita-seasoned chicken and pasta cooked in a creamy sauce. Yum!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • 1lbchicken breast,boneless and skinless, ½-inch diced
  • 2tbspfajita seasoning,homemade or store bought
  • 1tbspolive oil
  • 1red bell pepper,seeded and thinly sliced
  • 1green bell pepper,seeded and thinly sliced
  • 1yellow bell pepper,seeded and thinly sliced
  • 1medium yellow onion,peeled and thinly sliced
  • 4cloves garlic,minced
  • 1cuphalf and half,or cream
  • ½cupMonterey jack cheese,shredded
  • 2tbspcilantro,minced
  • 8ozpasta,cooked al dente

Instructions

  1. Combine chicken breast and fajita seasoning in a medium bowl.

  2. Heat olive oil in a 12-inch skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.

  3. Add in the peppers and the onion. Cook for about 4 minutes or until the chicken is completely cooked and peppers and onion are slightly softened. Add in the garlic and cook for 30 seconds or until fragrant.

  4. Pour in the half and half and the shredded cheese, stir to combine until slightly thickened.

  5. Add cilantro and cooked pasta and stir to combine.

  6. If not thick and creamy, continue to cook until it reaches desired consistency.

Nutrition

  • Calories: 625.36kcal
  • Fat: 27.12g
  • Saturated Fat: 11.24g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 10.38g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 56.15g
  • Fiber: 4.14g
  • Sugar: 7.39g
  • Protein: 38.59g
  • Cholesterol: 109.64mg
  • Sodium: 204.14mg
  • Calcium: 255.14mg
  • Potassium: 750.03mg
  • Iron: 3.09mg
  • Vitamin A: 179.75µg
  • Vitamin C: 150.61mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to