This Fajita Pasta combines the best of two worlds: the zesty flavors of fajitas and the comforting goodness of pasta. It’s packed with bell peppers, onions, and spices that make each bite burst with flavor!
It’s a fun twist on classic dishes, and I love how colorful it looks on the plate. You can whip it up in no time, perfect for when you’re busy but still want something delicious. Yum!
Key Ingredients & Substitutions
Penne Pasta: This tubular pasta holds the sauce well, making it a great choice. If you’re looking for gluten-free options, consider using rice pasta or quinoa pasta instead.
Chicken Breasts: While I love using chicken for its protein, you can easily swap it out for turkey or even tofu for a vegetarian option. Shredded rotisserie chicken is another convenient option.
Bell Peppers: The mix of red, yellow, and green adds color and sweetness. If you can’t find fresh peppers, jarred roasted peppers work in a pinch, or try zucchini for a different twist.
Fajita Seasoning: If you’re short on spices, mix chili powder, cumin, paprika, and a pinch of salt to whip up your own seasoning! This customization can really change the flavor.
Heavy Cream: For a lighter version, use half-and-half or a plant-based cream. If you’re avoiding dairy, full-fat coconut milk is a tasty dairy-free alternative!
How Do I Get the Perfect Sauté on My Vegetables?
Sautéing vegetables helps them stay crisp and flavorful. Here’s how to do it right:
- Heat your skillet to medium-high before adding olive oil. Wait until the oil is hot to begin cooking your veggies.
- Add the onions first and stir for 1-2 minutes until they start to soften before adding bell peppers.
- Avoid overcrowding the pan. If it’s too full, the veggies can steam instead of sautéing! Work in batches if necessary.
- Cook the peppers until they’re tender but still have a bit of crunch—about 4-5 minutes should do it.
- Add garlic last, only cooking for about 1 minute. Garlic burns quickly, so keep an eye on it!
How to Make Fajita Pasta
Ingredients You’ll Need:
For the Pasta:
- 300g penne pasta
For the Chicken and Vegetables:
- 2 tbsp olive oil
- 2 chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fajita seasoning (store-bought or homemade)
For the Creamy Sauce:
- 200ml heavy cream
- 100g cream cheese or soft cheese
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
For Garnish:
- Fresh parsley or coriander, chopped
How Much Time Will You Need?
This Fajita Pasta recipe takes about 15 minutes to prepare and 15-20 minutes to cook. You’ll have a deliciously creamy dinner on the table in about 30-35 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the penne pasta. Boil water in a large pot and add the pasta. Cook according to the package instructions until it’s al dente, which means it’s still firm when bitten. Once done, drain the pasta and set it aside while you prepare the other ingredients.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced chicken breasts and sprinkle the fajita seasoning over them. Cook the chicken for about 5-7 minutes, stirring occasionally until it’s nicely browned and cooked through. Once finished, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the sliced onions and bell peppers. Sauté for about 4-5 minutes until they are tender but still slightly crisp. Then, toss in the minced garlic and cook for another minute, just until it becomes fragrant.
4. Combine Chicken and Vegetables:
Lower the heat to medium-low and return the cooked chicken to the skillet with the vegetables. Stir everything together so the flavors combine nicely.
5. Make the Creamy Sauce:
Now, add the heavy cream and cream cheese to the skillet. Stir everything until the cream cheese has melted and blended into a creamy sauce. If you want an extra cheesy flavor, add the shredded cheddar cheese (if using) and continue stirring until melted and smooth.
6. Season and Combine:
Season the mixture with salt and pepper to taste. Then, gently add the cooked pasta to the skillet, tossing it all together until the pasta is fully coated in the creamy fajita sauce.
7. Garnish and Serve:
Before serving, sprinkle chopped fresh parsley or coriander on top for a burst of color and freshness. Serve your Fajita Pasta hot and enjoy this delicious, creamy, and flavor-packed dish!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While penne works great, you can use any pasta shape you prefer, like fettuccine, rotini, or even gluten-free pasta. Just be sure to adjust cooking times according to package instructions.
What If I Don’t Have Fajita Seasoning?
No worries! You can easily make your own mix by combining chili powder, cumin, paprika, garlic powder, and salt. Start with 1 teaspoon of each spice and adjust based on your taste preferences.
Can I Add More Vegetables?
Yes, feel free to toss in any vegetables you have on hand! Zucchini, mushrooms, or corn would all work beautifully in this dish. Just be sure to adjust cooking times accordingly so everything is perfectly tender.
How Should I Store Leftovers?
Store any leftover Fajita Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat, adding a splash of cream or milk if it seems dry!
