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Key Ingredients & Substitutions

Penne Pasta: This pasta shape is perfect for holding onto the sauce. If you don’t have penne, you can swap it with rotini, fusilli, or any other short pasta. Gluten-free options made from rice or corn work nicely, too!

Chicken: I love using boneless, skinless chicken breasts for their lean quality. You can also use chicken thighs for more flavor. Alternatively, rotisserie chicken saves time; just shred it and add it to the mix!

Bell Peppers: Red, yellow, and green peppers add sweetness and crunch. If you’re out of one color, don’t worry! You can use any combination of peppers, or even add other veggies like zucchini or corn.

Spices: The blend of chili powder, paprika, and cumin brings authentic fajita flavors. You can experiment with taco seasoning if you have it on hand. Just remember to adjust the salt!

Heavy Cream: For a creamy texture, I like using heavy cream. You can substitute it with half-and-half or even coconut milk for a dairy-free option, though it will change the flavor a bit.

How Do I Get My Chicken Perfectly Cooked?

Cooking chicken just right is key for this dish. You want it juicy but not dry! Here’s a couple of pointers:

• Cut the chicken into uniform pieces so they cook evenly. Bite-sized works best!
• Use medium-high heat and let the chicken sizzle—don’t crowd the pan
• Look for a golden brown color. This shows the chicken is cooked through and has developed good flavor.
• Remove the chicken from the pan as soon as it’s cooked to prevent overcooking. Let it rest while you sauté the veggies.

Now you’re all set for making this vibrant Chicken Fajita Pasta! Enjoy the cooking and the delicious results!

How to Make Chicken Fajita Pasta

Ingredients You’ll Need:

For the Pasta:

• 12 oz penne pasta

For the Chicken:

• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced

For the Sauce:

• 1 cup tomato sauce or marinara sauce
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup chopped fresh cilantro or parsley for garnish

How Much Time Will You Need?

This Chicken Fajita Pasta recipe takes about 30 minutes from start to finish. You’ll spend around 10-15 minutes on prep and the rest cooking and mixing everything together.

Step-by-Step Instructions:

1. Cook the Pasta:

Start by cooking the penne pasta according to the package instructions until it’s al dente. Once it’s done, drain the pasta and set it aside while you prepare the chicken and vegetables.

2. Season the Chicken:

In a small bowl, mix together the chili powder, paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces in this flavorful spice mix until each piece is well coated.

3. Cook the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, or until the chicken is browned and cooked all the way through. Once done, remove the chicken from the skillet and set it aside.

4. Sauté the Vegetables:

In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell peppers and onion, sautéing for about 5 minutes until they are softened but still have a bit of crunch.

5. Add Garlic:

Add the minced garlic to the skillet and cook for about 30 seconds, or until it’s fragrant. This is the point where your kitchen will start to smell amazing!

6. Mix in the Sauce:

Return the cooked chicken to the skillet with the vegetables. Then, pour in the tomato sauce and heavy cream, stirring everything together. Let it simmer for about 3-4 minutes to help the flavors meld and the sauce thicken slightly.

7. Combine with Pasta:

Add the drained penne pasta to the skillet, tossing everything together until the pasta is fully coated in the creamy sauce.

8. Add Cheese (Optional):

If you like, sprinkle the shredded cheddar cheese over the pasta and stir until it melts into the dish, making it extra creamy and delicious!

9. Serve and Enjoy:

Garnish your Chicken Fajita Pasta with chopped cilantro or parsley for a fresh touch. Serve hot and enjoy the bold, vibrant flavors of this yummy meal!

Enjoy every bite of your delightful Chicken Fajita Pasta!

Can I Use Other Types of Pasta for This Recipe?

Absolutely! While penne is great for holding the sauce, you can substitute it with any short pasta like fusilli, rotini, or even whole wheat options. Just follow the cooking time on the package for the best results!

What Should I Do If I Don’t Have Heavy Cream?

If you don’t have heavy cream, you can use half-and-half or even Greek yogurt for a lighter option. Just be mindful that yogurt should be stirred in at the end to prevent curdling. You can also use coconut milk for a dairy-free alternative, keeping in mind it will impart some coconut flavor!

Can I Make This Ahead of Time?

Yes! You can prepare the chicken and sauce ahead of time and store them in the fridge for up to 2 days. When you’re ready to eat, just reheat them on the stove, add the cooked pasta, and you’re good to go!

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the sauce thickens too much, you can add a splash of water or additional cream to loosen it up.