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Chicken Fajita Pasta Recipe

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★★★★★

4.9 from 125 reviews

A creamy and flavorful Chicken Fajita Pasta combining tender chicken, sautéed bell peppers and onions, and a zesty homemade fajita seasoning blended into a rich, cheesy sauce that clings perfectly to penne pasta. This dish delivers the classic taste of fajitas with a comforting pasta twist perfect for a quick weeknight dinner.

Ingredients

Scale

Sauce

  • 1 ¼ cups half and half
  • ¾ cup chicken broth
  • ½ chicken bouillon cube
  • 1 teaspoon hot sauce

Seasoning

  • 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

Pasta and Protein

  • 1 tablespoon avocado oil (or olive oil)
  • 1 lb boneless skinless chicken breast, cut into bite-size cubes
  • Salt and pepper, to taste
  • 2 cups sliced bell peppers (any color)
  • 1 cup chopped onions (about 1 small yellow onion)
  • ½ cup dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc recommended; substitute chicken broth if preferred)
  • ½ pound penne pasta

Additional Ingredients

  • 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

  1. Prepare Sauce Mixture: Combine the half and half, chicken broth, chicken bouillon cube, and hot sauce in a large measuring cup with a spout. Set aside.
  2. Make Seasoning Blend: In a small bowl, mix chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder. Add 2 teaspoons of this seasoning to the prepared sauce mixture and reserve the rest for later use.
  3. Season Chicken: Pat chicken cubes dry and season with salt and pepper. Sprinkle with half of the remaining fajita seasoning (approximately 1 ¾ teaspoons) and toss to coat evenly.
  4. Cook Chicken: Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, turning to sear all sides until cooked through. Remove chicken from skillet and set aside.
  5. Sauté Vegetables: Add a little more oil to the skillet. Over medium-high heat, add the sliced bell peppers and chopped onions. Season with salt, pepper, and the remaining fajita seasoning. Sauté for 5 to 7 minutes, stirring frequently, reducing heat slightly if necessary. Remove vegetables and set aside.
  6. Deglaze Skillet: Turn off heat and let the skillet cool for 1 minute. Add the white wine and turn heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the skillet, cooking for 3 to 4 minutes until the liquid reduces by half.
  7. Cook Pasta: While the wine reduces, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain.
  8. Make Roux and Sauce: Once wine reduction is done, add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour and cook for 2 minutes, stirring continuously to make a roux.
  9. Add Sauce Components: Reduce heat to low and gradually add the sauce mixture in small splashes, stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce to a simmer and stir in the drained Rotel tomatoes with green chiles.
  10. Add Cheese and Combine: Lower heat to low and gradually add shredded cheddar and Pepper Jack cheese, stirring until smooth and melted into the sauce.
  11. Mix Pasta, Chicken, and Veggies: Stir cooked pasta into the sauce to coat evenly. Add the cooked chicken along with any accumulated juices and the sautéed peppers and onions, stirring gently to combine and heat through.
  12. Finish and Serve: Remove from heat, stir in lime juice, and garnish with freshly chopped cilantro. Serve immediately for best flavor.

Notes

  • Wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc are excellent dry white wines for this recipe. Non-alcoholic white wine or chicken broth can be used as substitutes.
  • Cheese: For best melty texture, shred cheese from a block yourself. Monterey Jack cheese can be added as well.
  • Pasta: Penne works very well for this sauce, but fusilli, rigatoni, ziti, or cavatappi are good alternatives.
  • Seasoning: Homemade fajita seasoning is used here, but you can substitute just under 2 tablespoons of taco seasoning if preferred.
  • Spice Level: Mild and suitable for most, including children, unless sensitive to spice.
  • Storage: Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months. Reheat gently using a stovetop double boiler or low heat to restore creaminess.
  • Serving Size: Recipe yields approximately 6 servings.

Keywords: Chicken Fajita Pasta, creamy pasta, fajita seasoning, chicken dinner, cheesy pasta recipe, quick weeknight meal, Mexican-inspired pasta

Find it online: https://cookwithlea.com/chicken-fajita-pasta-recipe/