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, sweet peppers and onions and a spicy kick that will keep everyone coming back for seconds!

Course Main

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 502kcal

Author Jessy Freimann

Equipment

Ingredients

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

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 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.

Notes

This will last up to 3 days covered in the refrigerator.

Nutrition