Introduction

Chicken Fajita Pasta is a flavorful fusion dish combining the smoky spices of fajitas with creamy pasta. This one-pot meal brings tender chicken, sautéed peppers, and a cheesy sauce together for an easy weeknight dinner that will satisfy the whole family.

The dish shows a white bowl full of creamy pasta with chicken pieces mixed in. The pasta is penne, covered in a light orange sauce that looks smooth and thick. Bright red, yellow, and green bell pepper strips are spread over the pasta, adding color and texture. Small pieces of red tomato and green herbs are mixed in, giving a fresh look. The bowl is placed on a white marbled surface, and the whole dish looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups half and half
¾ cup chicken broth
½ chicken bouillon cube
1 teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon brown sugar
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon coriander
½ teaspoon garlic powder
1 tablespoon avocado oil (can substitute olive oil)
1 lb. boneless skinless chicken breast
Salt and pepper, to taste
2 cups sliced bell peppers (any colors)
1 cup chopped onions (about 1 small yellow onion)
½ cup dry white wine
½ pound penne pasta
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons flour
1 (10 oz.) can Rotel tomatoes, drained
¾ cup shredded cheddar cheese
½ cup shredded Pepper Jack cheese
2 teaspoons lime juice
Freshly chopped cilantro, for garnish

Instructions

Step 1: In a large measuring cup, combine half and half, chicken broth, bouillon cube, and hot sauce; set aside. In a small bowl, mix chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder. Add 2 teaspoons of this seasoning blend to the sauce mixture, reserving the rest.
Step 2: Cut the chicken into bite-sized cubes, pat dry, then season with salt, pepper, and half of the remaining seasoning. Toss to coat evenly.
Step 3: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, turning to brown on all sides. Remove chicken from the skillet and set aside.
Step 4: Add a little more oil to the skillet and sauté the bell peppers and onions with salt, pepper, and the rest of the fajita seasoning for 5-7 minutes, stirring frequently. Adjust heat as needed. Remove and set aside with the chicken.
Step 5: Turn off the heat briefly to cool the skillet for 1 minute, then pour in the white wine and return to medium heat. Scrape the bottom of the skillet with a spatula to loosen browned bits and reduce the wine by half, about 3-4 minutes.
Step 6: While the wine reduces, bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
Step 7: Add butter and minced garlic to the skillet; cook for 1 minute. Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
Step 8: Gradually whisk in the prepared sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the drained Rotel tomatoes.
Step 9: Lower heat and gradually add the cheddar and Pepper Jack cheeses, stirring until smooth and fully melted.
Step 10: Add the cooked pasta, followed by the chicken and sautéed vegetables (including any juices), and stir to combine and heat through.
Step 11: Remove from heat, stir in lime juice, and garnish with freshly chopped cilantro before serving.

Tips & Variations

Use Chardonnay, Pinot Grigio, or Sauvignon Blanc for the white wine, or substitute with additional chicken broth or non-alcoholic white wine.
Shred cheese from blocks instead of pre-shredded for creamier melting.
Other pasta shapes like fusilli, rigatoni, ziti, or cavatappi work well with this sauce.
If short on time, substitute homemade fajita seasoning with about 2 tablespoons of taco seasoning.
To increase or decrease spice, adjust the hot sauce and chili powder quantities to taste.
Substitute chicken with steak or shrimp for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, warm gently on the stovetop in a double boiler setup or in a covered skillet over low heat, stirring occasionally to maintain creamy texture.

How to Serve

The image shows a white plate filled with creamy pasta, made of short, tube-shaped pasta pieces covered in a light orange sauce. Mixed into the pasta are visible chunks of chicken, cooked to a golden brown, along with strips of green, red, and yellow bell peppers, adding bright colors to the dish. Tiny bits of herbs are scattered over the top, giving a touch of green contrast. The dish sits on a white marbled surface, making the colors stand out vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without wine?

Yes, you can substitute the dry white wine with extra chicken broth or a non-alcoholic white wine to maintain flavor without the alcohol.

Is this dish spicy?

This recipe has a mild spice level suitable for most palates, including children. You can adjust the hot sauce and chili powder to increase or decrease the heat according to your preference.