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CREAMY CHICKEN FAJITA PASTA RECIPE
Looking for a quick, easy and delicious weeknight meal for your family? Look no further, this Creamy Chicken Fajita Pasta is full of tender chicken, peppers and onions and a spicy kick that will keep everyone coming back for seconds!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Author
Jessy Freimann
Ingredients
3
Tablespoons
olive oil
divided
1
red pepper
thinly sliced (I also halved the slices)
½
large red onion
thinly sliced
2
cloves
garlic
pressed or chopped
3
large boneless
skinless chicken breasts, cut into 1 inch chunks
1
packet of fajita seasoning
or around 2 ½ Tablespoons of homemade fajita seasoning
3
Tablespoons
flour
1 14.5
ounce
can chicken broth
½
cup
heavy cream
1
pound
pasta of your choice
cooked to al dente as per package directions (I used Rotini)
Sliced green onions for garnish
Crushed tortilla chips for garnish
Instructions
Heat 2 Tablespoons oil over medium-high heat in a large skillet.
Add red pepper, onions and garlic.
Saute to soften stirring often, about 5 minutes.
Remove vegetables from the pan and add 1 Tablespoon oil to the pan.
Add chicken to the pan and begin to brown, stirring often, about 2-3 minutes.
When the chicken is about half way browned, add the vegetables back into the pan and cook for another t2 minutes.
Sprinkle with fajita seasoning and stir to coat.
Sprinkle on flour and stir to coat.
Add broth and heavy cream to the pan and stir to combine.
Bring to a boil and reduce the heat to medium low.
Simmer for 10 minutes to reduce and thicken.
Add cooked pasta and toss to combine cooking about another minute.
Top with green onions and crushed tortilla chips and serve immediately.