Description
This Chicken Fajita Pasta is a flavorful fusion dish combining the bold spices of fajitas with creamy pasta. Tender pieces of chicken breast are sautéed with vibrant bell peppers, onions, and fajita seasoning, then tossed with rotini pasta, diced tomatoes, green chiles, and a luscious cheese and cream sauce. Perfect for a quick weeknight dinner that delivers big on taste and comfort.
Ingredients
Scale
Pasta
- 8 ounces dry rotini pasta (½ box)
Chicken & Vegetables
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons fajita seasoning (divided)
- Kosher salt and freshly ground black pepper (to taste)
- ½ onion (sliced)
- 2 bell peppers (any color, sliced)
- 3 cloves garlic (minced)
Sauce & Cheese
- ½ cup low-sodium chicken broth
- 15 ounces diced tomatoes (1 can)
- 4 ounces diced green chiles (1 can)
- ½ cup heavy cream (room temperature)
- 1½ cups freshly shredded pepper jack cheese
- 1 cup freshly shredded cheddar cheese (plus more for garnish)
Garnishes
- Sour cream
- Chopped fresh cilantro
- Lime wedges
Instructions
- Cook Pasta: Cook the rotini pasta to al dente according to package directions. Once cooked, drain the pasta and rinse it with cold water to stop cooking. Return the pasta to the empty pot to keep it ready for the sauce.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with 1 tablespoon of fajita seasoning, kosher salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink inside.
- Sauté Vegetables: Add sliced onion, bell peppers, and minced garlic to the skillet with the chicken. Cook for 6 to 7 minutes until the vegetables are softened, stirring occasionally. Sprinkle in the remaining fajita seasoning and stir well to coat the chicken and veggies evenly.
- Deglaze Skillet: Pour in the low-sodium chicken broth and use a spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. This adds flavor to the sauce.
- Add Tomatoes, Chiles & Cream: Stir in the canned diced tomatoes, diced green chiles, and room-temperature heavy cream. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until slightly reduced. Then pour this flavorful sauce into the pot with the cooked pasta and toss well to coat everything evenly.
- Add Cheese & Thicken: Stir in the shredded pepper jack and cheddar cheeses. Keep stirring until the cheeses melt completely into a creamy sauce. Allow the pasta to thicken and absorb the sauce for about 10 minutes.
- Serve: Serve the pasta warm, garnished with dollops of sour cream, extra shredded cheddar cheese, chopped fresh cilantro, and lime wedges on the side for squeezing over. Enjoy this comforting, cheesy chicken fajita pasta!
Notes
- To make your own fajita seasoning, combine chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.
- Use any color bell peppers or a mix for a vibrant dish.
- For a lighter version, substitute half-and-half for heavy cream or reduce the amount of cheese.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent drying out.
- Serve with a side of tortilla chips or a fresh green salad for a complete meal.
