Sizzling Creamy Chicken Fajita Pasta: A Flavor Fiesta in Every Bite

Step into the world of culinary delight with our tantalizing Creamy Chicken Fajita Pasta. This recipe seamlessly marries the bold flavors of fajitas with the creamy richness of pasta, creating a dish that’s as comforting as it is exciting. With tender chicken, vibrant peppers, and a decadent cream sauce, this meal is a celebration of textures and tastes that will leave you craving more.

In our household, Creamy Chicken Fajita Pasta is the answer to those “What’s for dinner?” dilemmas. The first time I served it, the fusion of sizzling fajita spices with creamy pasta left my family in awe. Now, it’s a regular star on our dinner table, a dish that sparks lively conversations and brings everyone together. The aroma alone is enough to summon the whole family, creating moments we cherish around the dinner table.

Why This Creamy Chicken Fajita Pasta:

• Fajita Fusion: Experience the thrill of fajitas in pasta form, with perfectly seasoned chicken, onions, and peppers that add a burst of flavor to every bite.
• Creamy Indulgence: A velvety cream sauce blankets the pasta, creating a luxurious texture that complements the bold fajita spices.
• Efficiency and Ease: This one-pot wonder simplifies your cooking process, ensuring a delicious meal with minimal cleanup.
• Cheese Lover’s Dream: Melted cheddar or a Mexican blend crowns the dish, adding a gooey, savory layer that elevates the entire experience.

Ingredients:

• 1 pound Dry Penne Pasta (about 454 grams)
• 2 tablespoons Oil
• 1 tablespoon Butter
• 1 pound Chicken Breast, cut into strips (about 450 grams)
• 1 large Onion, sliced
• 2 cups Peppers (Red/Yellow/Green)
• 1 can Tomatoes, 14 oz
• 1 tablespoon Garlic, minced
• 3 tablespoons Fajita seasoning
• 2 cups Chicken Stock
• ½ cup Cream
• 1 cup Shredded Cheese (Cheddar or Mexican blend)

Directions:

1. Heat 1 tablespoon oil in a dutch oven or a pan large enough to cook pasta.
2. Add chicken and 1 tablespoon of Fajita seasoning. Stir-fry for 3-4 minutes on medium-high heat until the chicken is no longer pink and light brown bits appear. Remove chicken and keep it covered.
3. In the same pot, add the remaining oil and butter. Stir in sliced onion and peppers. Cook for 2-3 minutes until the veggies soften.
4. Add minced garlic, fajita seasoning, and paprika. Mix and cook for a minute.
5. Remove the onion and pepper mixture from the pot and set it aside.
6. To the same pot, add chicken stock, tomatoes, and season with salt. Bring it to a boil.
7. Add dried pasta to the pot. Cover and let it cook for 10-15 minutes, until almost 3/4th of the liquid is absorbed and the pasta is almost cooked.
8. Add cream, chicken, and the onion-pepper mixture back to the pot. Mix well.
9. Add shredded cheese to the pan and gently mix everything. Serve hot.

Notes:

• Customize the spice level by adjusting the amount of fajita seasoning.
• Experiment with different cheese blends for a unique flavor profile.
• For added freshness, garnish with chopped cilantro or green onions before serving.
• Nutritional information per serving: [Include relevant details if available.]