Creamy Chicken Fajita Pasta

Chicken Fajita Pasta in a large skillet.

Chicken Fajita Pasta is a fusion recipe that combines Italian pappardelle pasta with the lively Southwestern flavors of Chicken Fajitas. Packed with all of your favorite fajita ingredients; peppers, onions, and tender sliced chicken.

Course Pasta Recipes

Cuisine American/Mexican

Prep Time 15

Cook Time 20

Servings

Calories 435kcal

Author Lea Ann Brown

Ingredients

8 ounces Pappardelle pasta or fettuccine noodles
2 Tablespoons Neutral OIl Canola or vegetable oil work well here
1 pound Chicken breast boneless, skinless, slices into thin strips
2 Tablespoons Fajita seasoning Store purchased works well here
1 Sweet onion halved, sliced, then cut into half circles
2 Bell peppers, colors of choice cleaned and sliced
3-4 cloves garlic minced, measure garlic with your heart
1 Cup Heavy cream
¼ cup Reserved pasta water or more if needed
½ teaspoon Kosher salt
½ teaspoon Red pepper flakes measure according to your heat tolerance.

Instructions

Prepare all vegetables, and slice chicken. Set aside
Bring 4 quarts of salted water to a boil. Add pasta and return to a gentle boil. Cook according to package instructions for al dente. Drain and set aside.
While the pasta is cooking, in a large bowl, toss the peppers, onions and chicken pieces in the Fajita seasoning and salt.
Heat the oil over medium high heat in a large skillet. Once oil is hot, add chicken and vegetables. Let the mix sizzle in the hot oil for about a two minutes to get a good sear before stirring. Then cook, stirring often until chicken is cooked through and vegetables have softened. About 7 minutes. You want to keep that skillet nice and hot so moisture doesn't form. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in heavy cream and heat for two minutes. Toss in the cooked and drained pappardelle pasta. Add a little reserved pasta water a little at a time to just to keep the pasta mixture for becoming too dry.

Notes

Tips For Success

- Make sure to slice the chicken as thin as you can. Those chicken slices need to be similar in size and cook at the same rate as the sliced fajita vegetables.

- Freezing chicken for about 30 minutes will make slicing a breeze. I always set a timer so I don't forget it's in there.

You'll need a large skillet to easily make this recipe. A 12" skillet will work well here. If all you have is a smaller skillet, cook vegetables and chicken in batches and finish in a Dutch oven stovetop.

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