Creamy Chicken Fajita Pasta

A quick, creamy pasta with seasoned chicken and sautéed peppers for an easy weeknight dinner.

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

8 oz pasta (any shape)
1 lb boneless skinless chicken breasts cut into small bite-size pieces (about 1/2 inch)
3 tablespoons fajita seasoning homemade or store-bought packet
2 tablespoons olive oil
1 bell pepper any color, seeded and sliced
1 medium onion sliced
5-6 cloves fresh garlic minced
1 cup heavy cream
1/2 cup cheddar cheese shredded

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Toss the chicken pieces with the fajita seasoning until evenly coated.
Heat the olive oil in a large skillet or heavy-duty pan over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 2–4 minutes until browned and cooked through.
Add the sliced bell pepper, sliced onion, and minced garlic to the pan. Sauté for 2–3 minutes, until the onion is tender and the peppers have softened.
Pour in the heavy cream and the reserved 1/2 cup pasta water, then bring the mixture to a gentle simmer.
Add the drained pasta and shredded cheddar to the pan. Stir well and simmer for about 5 minutes, stirring occasionally, until the cheese is melted and the sauce coats the pasta. Add a splash more pasta water if needed to loosen the sauce.
Serve immediately, optionally topped with fresh minced cilantro.