When you’re considering making Chicken Fajita Pasta, precision is key to achieving peak flavors and textures.
You’ll want to guarantee your chicken is sliced into even strips, around 1/2 inch thick, for uniform cooking.
The balance of spices, using exact measurements like 1 teaspoon of chili powder, will enhance the dish.
Understanding the timing for sautéing vegetables is essential for ideal tenderness. There’s more to uncover about perfecting this dish.
Kitchen Tools Required
- 1 large skillet
- 1 medium pot
- 1 cutting board
- 1 knife
- 1 tongs
- 1 measuring cup
- 1 measuring spoons set
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon fajita seasoning
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 8 ounces penne pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Cook & Prep Time
To efficiently manage your time while preparing Chicken Fajita Pasta, follow this timeline:
- Reading and Gathering Ingredients (5 minutes):
- Take a few minutes to read through the recipe and gather all necessary equipment and ingredients.
- Prep Work (10 minutes):
- Slice the chicken breasts into strips and season with fajita seasoning.
- Slice the red, yellow, and green bell peppers, and the onion.
- Mince the garlic cloves.
- Cooking Activities (20 minutes):
- Minute 0-1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Minute 2-7: Add seasoned chicken to the skillet and cook until browned and cooked through (5-7 minutes). Remove chicken from skillet and set aside.
- Minute 8-9: In the same skillet, add the remaining olive oil.
- Minute 10-14: Add sliced bell peppers and onion, sauté until softened (about 5 minutes). Stir in garlic and cook for an additional minute.
- Minute 15-17: Cook penne pasta in a medium pot according to package instructions; drain and set aside.
- Minute 18-19: Return chicken to the skillet with vegetables. Pour in chicken broth and heavy cream, stirring to combine.
- Minute 20: Bring the mixture to a simmer and cook for 5 minutes.
- Final Steps (5 minutes):
- Add cooked pasta to the skillet and stir until well coated with sauce.
- Stir in shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Resting Time (5 minutes):
- Let the dish rest before serving. Garnish with chopped cilantro.
Recipe Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken strips with fajita seasoning.
Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
Remove chicken from skillet and set aside.
In the same skillet, add the remaining olive oil.
Add sliced bell peppers and onion, sautéing until softened, about 5 minutes.
Stir in garlic and cook for an additional minute.
In a medium pot, cook penne pasta according to package instructions; drain and set aside.
Return chicken to the skillet with the vegetables.
Pour in chicken broth and heavy cream, stirring to combine.
Bring the mixture to a simmer and cook for 5 minutes.
Add cooked pasta to the skillet and stir until well coated with sauce.
Stir in shredded cheddar cheese until melted and smooth.
Season with salt and pepper to taste.
Let the dish rest for 5 minutes before serving.
Garnish with chopped cilantro before serving.
Serving Tips
- Avocado slices: Adds a creamy and fresh contrast to the spicy flavors of the dish.
- Lime wedges: A squeeze of lime juice can enhance the zesty notes and add brightness.
- Tortilla chips: Offers a crunchy texture to complement the creamy pasta.
- Black beans: Serve on the side for added protein and a hearty Mexican touch.
- Sour cream: A dollop can help mellow out the spices for those who prefer a milder taste.
Storage
To store Chicken Fajita Pasta, place leftovers in an airtight container and refrigerate for up to 3 days.
Reheat on the stove with a splash of broth to maintain creaminess.
Freezing
To freeze Chicken Fajita Pasta, allow it to cool completely.
Then transfer to airtight containers.
Label with the date and freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Chicken Fajita Pasta, use a skillet over medium heat with a splash of chicken broth to prevent drying.
Stir occasionally until heated evenly.
Avoid microwaving to retain texture.
Final Thoughts
Chicken Fajita Pasta is a delightful fusion of Mexican flavors and Italian pasta.
It’s an easy-to-make dish that combines juicy, seasoned chicken with vibrant bell peppers and creamy pasta.
Perfect for a weeknight dinner, it brings a satisfying blend of textures and tastes.
The recipe allows for customization, whether you prefer a spicier kick or a lighter sauce.
Garnished with fresh cilantro, it offers a fresh, herbaceous finish.
With minimal prep and cook time, it’s an ideal choice for busy schedules.
Enjoy a taste of Mexico and Italy in every bite.
Frequently Asked Questions
Can I Use a Different Type of Pasta for This Dish?
Absolutely, you can substitute penne with another pasta type like fusilli or farfalle. Confirm it weighs 8 ounces for accurate proportions. Monitor cooking times closely to achieve al dente texture, maintaining ideal sauce absorption and flavor balance.
What Can I Substitute for Fajita Seasoning?
You can substitute fajita seasoning with a blend of 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon oregano, and 1/4 teaspoon salt for precise flavor.
How Can I Make This Dish Vegetarian?
Substitute 1 pound of sliced portobello mushrooms for chicken. Use vegetable broth instead of chicken broth. Follow the same cooking instructions, ensuring mushrooms are well-browned for depth. Adjust seasoning to taste for a flavorful vegetarian version.
Is This Recipe Suitable for Gluten-Free Diets?
You can modify this recipe for a gluten-free diet by substituting regular penne pasta with gluten-free pasta. Make sure all other ingredients, like fajita seasoning and chicken broth, are certified gluten-free to avoid contamination.
What Wine Pairs Well With Chicken Fajita Pasta?
Pair a Chardonnay with the dish, as its buttery notes complement the creamy sauce. Alternatively, a Sauvignon Blanc’s crisp acidity balances the peppers’ sweetness. Make certain the wine’s body matches the dish’s richness for ideal harmony.
Chicken Fajita Pasta
Equipment
- 1 large skillet
- 1 medium pot
- 1 Cutting board
- 1 Knife
- 1 Tongs
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts sliced into strips
- 1 tablespoon fajita seasoning
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 8 ounces penne pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- fresh cilantro chopped for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken strips with fajita seasoning.
- Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, add the remaining olive oil.
- Add sliced bell peppers and onion, sautéing until softened, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- In a medium pot, cook penne pasta according to package instructions; drain and set aside.
- Return chicken to the skillet with the vegetables.
- Pour in chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a simmer and cook for 5 minutes.
- Add cooked pasta to the skillet and stir until well coated with sauce.
- Stir in shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped cilantro before serving.
Notes
