Chicken Fajita Pasta
This Chicken Fajita Pasta combines comforting fajita flavors with creamy pasta for a deliciously simple weeknight meal.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts About 3-4 breasts; high in protein.
- 2 tbsp fajita seasoning Store-bought works well.
Pasta and Dairy
- 8 oz fettuccine or penne pasta Use your favorite pasta.
- 4 oz cream cheese Let sit at room temperature to soften.
- 1 cup shredded cheese (cheddar or Monterey Jack) Melts into gooey perfection.
- ½ cup sour cream Adds richness and tang.
Vegetables
- 1 red bell pepper, sliced Adds sweetness and color.
- 1 green bell pepper, sliced For crunch and color balance.
- 1 medium onion, sliced Becomes sweet when cooked.
Broth
- 1 cup low-sodium chicken broth Keeps the dish moist.
Instructions
Preparation
- Slice the red and green bell peppers and onion.
- Heat olive oil in a large skillet over medium heat.
- Cut chicken breasts into bite-sized pieces and toss with fajita seasoning.
Cooking
- Sauté the seasoned chicken in the skillet until golden brown, about 6-8 minutes.
- Add sliced onions and bell peppers, cooking until softened, about 5 minutes.
- Meanwhile, boil water in another pot and cook pasta according to package instructions until al dente.
- Reserve a bit of the starchy pasta water before draining.
- Combine cooked pasta with chicken and veggies in the skillet; mix in cream cheese and chicken broth until creamy.
- Adjust consistency with reserved pasta water if needed; top with shredded cheese and let melt before serving.
- Serve with a drizzle of sour cream.
Notes
Use room-temperature cream cheese to avoid clumps. Don’t overcook your veggies, and adjust the consistency with pasta water for best results. Consider adding extras like zucchini or corn for variations.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 5g
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