Go Back
Kima

Chicken Fajita Pasta

This Chicken Fajita Pasta is a creamy one-skillet dinner made with seasoned chicken, bell peppers, sweet onion, penne pasta, heavy cream, chicken broth, and plenty of melted cheese. It is rich, flavorful, and perfect for an easy family dinner.
Print Recipe Pin Recipe
Course: Dinner, Main Course
Cuisine: American, Tex-Mex Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breast diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • black pepper to taste
  • 1 packet fajita seasoning
  • 1/2 bell pepper any color, diced
  • 1/2 sweet onion diced
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • 1 1/2 cups fiesta blend cheese or shredded cheddar cheese
  • 8 ounces penne noodles cooked and drained
  • oil a little, for cooking

Equipment

  • Large skillet
  • Large pot
  • Colander
  • Wooden spoon

Method
 

  1. Heat a little oil in a large skillet over medium-high heat. Add the diced chicken breast.
  2. Sprinkle the chicken with garlic powder, onion powder, black pepper, and fajita seasoning. Stir until the chicken is evenly coated.
  3. Add the diced bell pepper and sweet onion to the skillet.
  4. Cook, stirring occasionally, until the chicken is fully cooked and the peppers and onion have softened.
  5. Pour in the chicken broth and heavy whipping cream. Stir well to combine.
  6. Bring the mixture to a low boil, then stir in the fiesta blend cheese or cheddar until completely melted and smooth.
  7. Reduce the heat to a simmer and cook for a few minutes, stirring occasionally, until the sauce thickens.
  8. Add the cooked and drained penne noodles to the skillet and stir until evenly coated in the creamy fajita sauce.
  9. Serve warm and enjoy.

Notes

Use any color bell pepper you prefer.
Fiesta blend cheese or shredded cheddar cheese can be used.
Let the sauce simmer for a few minutes before adding the pasta so it has time to thicken.
Cook the chicken until it reaches a safe internal temperature of 165°F (74°C).