Description
A simple recipe combining chicken, peppers, onions, and pasta in a creamy, spiced sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 packet (1 ounce) fajita seasoning mix
- 8 ounces pasta (penne or rotini recommended)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack or cheddar cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add onion and bell peppers to the same skillet. Cook until softened, about 5 minutes.
- Stir in the fajita seasoning mix with the vegetables. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Cook until the liquid slightly reduces, about 3 minutes.
- Reduce heat to low. Stir in the heavy cream and shredded cheese until the sauce is smooth.
- Return the cooked chicken to the skillet. Add the cooked pasta. Toss everything together until well combined and heated through.
- Season with salt and pepper as needed before serving.
Notes
- You can substitute sour cream for heavy cream for a tangier sauce.
- Use your favorite type of pasta for this dish.
- Add a squeeze of lime juice at the end for brightness.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: chicken fajita pasta, creamy chicken pasta, tex-mex pasta, easy dinner, skillet meal