Description
This Creamy Chicken Fajita Pasta is a quick and easy weeknight meal that’s packed with flavor. Tender chicken and colorful vegetables are cooked in a creamy fajita sauce and tossed with rotini pasta for a satisfying and delicious dish.
Ingredients
Units
Scale
- 3 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
- 2 cloves garlic, minced
- 3 large boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 packet fajita seasoning (or 2 1/2 tablespoons homemade)
- 3 tablespoons all-purpose flour
- 1 (14.5-ounce) can chicken broth
- 1/2 cup heavy cream
- 1 pound rotini pasta, cooked al dente
- Sliced green onions, for garnish
- Crushed tortilla chips, for garnish
Instructions
- Sauté vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bell pepper, onion, and garlic. Sauté for 5 minutes, or until softened. Remove vegetables from the skillet.
- Brown chicken: Add remaining olive oil to the skillet. Add chicken and cook, stirring often, until browned.
- Return vegetables and season: Add vegetables back to the skillet. Sprinkle with fajita seasoning and flour; stir to coat.
- Make sauce: Pour in chicken broth and heavy cream. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
- Add pasta: Stir in cooked pasta and cook for 1 minute more, or until heated through.
- Serve: Garnish with green onions and crushed tortilla chips. Serve immediately.
Notes
- You can use different types of pasta, such as penne or farfalle.
- If you don’t have fajita seasoning, you can use a combination of chili powder, cumin, paprika, and garlic powder.
- For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño to the sauce.
Nutrition
- Serving Size: 1 Serving
- Calories: 510kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
