Chicken Fajita Pasta Recipe
Creamy chicken fajita pasta made in one pot with juicy chicken, bell peppers, onions, and a fajita cream sauce. Easy, flavorful, and perfect for weeknights.
Equipment
- Large Skillet
Ingredients
Chicken Fajita Seasoning
- 2 tsp Smoked Paprika
- 2 tsp Onion Powder
- 1 1/2 tsp Chili Powder
- 1 1/2 tsp Cumin
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 1/2 tsp Kosher Salt
Chicken Fajita Pasta
- 16 oz Fusilli Pasta
- 1 1/2 lbs Boneless Skinless Chicken Thighs , (cut into chunks)
- 2 tbsp Olive Oil
- 1 Red Bell Pepper, (sliced)
- 1 Yellow Bell Pepper, (sliced)
- 1 small Red Onion, (sliced)
- 2 tbsp Salted Butter
- 6 cloves Garlic, (diced)
- 2 tbsp Tomato Paste
- 2 tsp Chicken Bouillon Paste
- 1 packet Sazon
- 2 tbsp All Purpose Flour
- 1 cup Chicken Broth
- 2 cups Heavy Cream
- 4 oz Cream Cheese
- 2 tbsp Lime Juice
- 1 tbsp Hot Sauce
- 1 1/2 cups Mexican Cheese Blend
- Cilantro, (diced, for garnish)
Instructions
- Combine seasoning blend in a small bowl. 2 tsp Smoked Paprika 2 tsp Onion Powder 1 1/2 tsp Chili Powder 1 1/2 tsp Cumin 1 tsp Dried Oregano 1 tsp Garlic Powder 1/2 tsp Cayenne Pepper 1 tsp Black Pepper 1 1/2 tsp Kosher Salt
- Cut the boneless skinless chicken thighs into bite sized pieces. Pat the chicken dry with a paper towel and drizzle with about 1 tbsp of olive oil. Use half of the seasoning blend to season the chicken, ensuring all of the chicken is fully coated. Let it marinate while the pasta is boiling (next step). Pro Tip: you can also prepare this the night before and let it marinate overnight for max flavor! 1 1/2 lbs Boneless Skinless Chicken Thighs
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside. 16 oz Fusilli Pasta
- Drizzle 1 tbsp of olive oil into a large skillet over medium-high heat. Let the pan warm for 3-4 minutes, then add the chicken and cook for 5-7 minutes, until cooked all the way through. Remove the chicken from the pan and set aside.
- Add bell peppers and onions to the pan, add more olive oil if needed. Cook for 5-7 minutes, until slightly softened. Then remove and place onto a late. 1 Red Bell Pepper 1 Yellow Bell Pepper 1 small Red Onion
- Now build the sauce. Reduce heat to medium heat and add butter. Once the butter is melted, add garlic and cook for 1-2 minutes, until fragrant. Then add tomato paste, chicken bouillon paste, sazon, flour, and remaining seasoning mix. Stir together until a thick paste forms, about 2-3 minutes. 2 tbsp Salted Butter 6 cloves Garlic 2 tbsp Tomato Paste 2 tsp Chicken Bouillon Paste 1 packet Sazon 2 tbsp All Purpose Flour
- Pour in the chicken broth and stir together until smooth. Use a wooden spoon to deglaze the bottom of the pan, gently scraping up any browned bits that have forms - this adds a ton of flavor to the sauce. 1 cup Chicken Broth
- Add heavy cream and cream cheese. Continue to stir until smooth, then allow it to simmer for about 5 minutes, until just thickened. Add the lime juice, hot sauce, and shredded cheese. Mix until smooth and the cheesy is fully melted. 2 cups Heavy Cream 4 oz Cream Cheese 2 tbsp Lime Juice 1 tbsp Hot Sauce 1 1/2 cups Mexican Cheese Blend
- Add the cooked chicken, bell peppers, and onion and fold into the sauce. Garnish with cilantro. Cilantro
Nutrition
Calories: 731kcal, Carbohydrates: 53g, Protein: 33g, Fat: 44g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 190mg, Sodium: 1157mg, Potassium: 596mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1850IU, Vitamin C: 35mg, Calcium: 240mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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