Chicken Fajita Pasta

Packed with tender chicken, sweet peppers, and onions, this fajita pasta has a spicy kick everyone will love. Ready in just 30 minutes!

Course Main

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 502kcal

3 Tablespoons olive oil divided
1 red bell 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 fajita seasoning or around 2 ½ Tablespoons of homemade fajita seasoning
3 Tablespoons flour
14.5 ounces chicken broth
½ cup heavy cream
1 pound Rotini cooked to al dente as per package directions (or the pasta of your choice)
Sliced green onions for garnish
Crushed tortilla chips for garnish

Heat 2 Tablespoons oil over medium-high heat in a large skillet.
Add red pepper, onions and garlic.
Sauté 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 2 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.

If the sauce seems too thin after simmering, let it cook a few extra minutes uncovered rather than adding more flour.
Cut the chicken into evenly sized chunks so it cooks through at the same rate.
Don't skip removing the vegetables before browning the chicken, since this keeps them from overcooking and lets the chicken get a nice sear.
Let the sauce simmer the full 10 minutes, so it has time to reduce and thicken properly.
Serve this right away for the best texture, since the creamy sauce doesn't hold up quite as well over time.
Ingredients to prep ahead- Slice the peppers and onion and peel the garlic up to a day in advance.
Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.