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Chicken Fajita Pasta

Your favorite fajita chicken and veggies in a delicious tomato cream sauce!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Mexican, Southwestern
Servings 4

Ingredients
  

  • 12 oz. farfalle pasta
  • 1 lb. boneless skinless chicken breast
  • 1/2 red bell pepper sliced
  • 1/2 orange bell pepper sliced
  • 1 white or yellow onion sliced
  • 1 1/2 cups heavy cream
  • 1/2 cup Parmesan cheese
  • 2/3 cup tomato paste
  • 6 Tbsp. unsalted butter
  • 2 cloves garlic minced
  • 2 Tbsp. extra virgin olive oil
  • 3 tsp. dry fajita seasoning
  • 1/2 tsp. salt

Instructions
 

  • Cook pasta according to package directions for al dente. Reserve 1 cup of pasta water, and then drain. Set aside.
  • Slice chicken into strips. Heat the olive oil in a large skillet over medium heat. Cook the chicken strips, sliced bell peppers and sliced onions until soft and chicken is cooked through, about 12-15 minutes. Remove from pan onto a separate plate.
  • Melt the butter in the same pan and add minced garlic. Saute the garlic until it turns golden brown.
  • Stir in the cream, tomato paste, Parmesan cheese, fajita seasoning and salt. Simmer until thickened. Use reserved pasta water to thin the sauce, if desired.
  • Add the pasta, chicken, onions and peppers back in and toss to coat.
Keyword chicken, dinner, pasta
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