Fajita Pasta brings a fun twist to your dinner! This dish combines colorful bell peppers, juicy chicken, and pasta, all tossed together in a tasty sauce. Yum!
It’s like a fiesta on your plate! I love making this when I want something quick and flavorful. Plus, it’s perfect for using up those veggies sitting in the fridge!
Key Ingredients & Substitutions
Penne Pasta: This pasta shape holds the sauce well, making every bite flavorful. If you don’t have penne, any short pasta like rotini or fusilli works too. Gluten-free pasta is also a great option.
Chicken: I love using boneless, skinless chicken breasts for their quick cooking time. You could swap them for cooked rotisserie chicken or even use shrimp or tofu for a different protein choice.
Bell Peppers: Red and yellow peppers add sweetness. Feel free to mix in green or orange peppers, or even add some sliced jalapeños for a spicy kick!
Heavy Cream: This makes the dish rich and creamy. If you want a lighter option, use half-and-half or even Greek yogurt for a tangy twist. Coconut milk can also work for a dairy-free version.
How Do I Get the Chicken Cooked Perfectly?
Cooking the chicken just right adds a great texture to your pasta. Start by slicing the chicken thinly so it cooks evenly and quickly. Here’s how to do it:
- Heat your oil and butter in a skillet over medium-high heat.
- Add seasoned chicken in a single layer. Don’t crowd the pan; it’s okay to do this in batches.
- Cook for about 5-7 minutes until it’s browned and no longer pink inside. This ensures a juicy chicken without overcooking.
What’s the Best Way to Avoid Overcooked Vegetables?
To keep your veggies crisp and vibrant, cook them on medium-high heat. Here’s a quick tip:
- Sauté the onions and peppers for just 4-5 minutes until they’re tender but still colorful.
- Add minced garlic last, cooking for only about a minute to avoid burning it.
These tips will make sure your Fajita Pasta is fresh and delicious! Enjoy every bite!
Fajita Pasta
Ingredients You’ll Need:
For the Pasta Dish:
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
For the Seasoning:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Cream Sauce:
- 1 cup heavy cream or half-and-half
- 1/2 cup shredded cheddar cheese or Mexican blend cheese
For Garnishing:
- Fresh cilantro or parsley, chopped
- Juice of half a lime (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll need around 10 minutes for prep work, and then about 20 minutes to cook everything. Quick, tasty, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot filled with salted water to a boil. Add the penne pasta and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
2. Season the Chicken:
In a small bowl, mix together the chili powder, smoked paprika, ground cumin, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Take the sliced chicken and toss it with half of this spice mixture until it’s well coated.
3. Cook the Chicken:
Heat the olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken slices and cook them for about 5-7 minutes, or until they’re browned and fully cooked. Remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables:
In the same skillet, add the sliced onions and bell peppers. Sauté them until they are tender-crisp, which should take about 4-5 minutes. Add in the minced garlic and cook for an additional minute to bring out the flavor.
5. Create the Sauce:
Sprinkle the remaining spice mixture over the sautéed peppers and onions, stirring to coat. Then, reduce the heat to medium and pour in the heavy cream. Stir everything together and let it simmer gently for 2-3 minutes until it thickens a bit.
6. Combine Everything:
Return the cooked chicken to the skillet and mix it in with the sauce and vegetables. Next, add the cooked pasta and shredded cheese. Toss everything together until the pasta is well-coated in the creamy sauce and the cheese has melted.
7. Finish and Serve:
If you like, squeeze lime juice over the pasta for an extra zing. Serve the pasta hot, garnished with freshly chopped cilantro or parsley for a pop of color.
Enjoy your delicious and colorful Fajita Pasta!
Can I Use Different Types of Pasta?
Absolutely! While penne is great for this dish, you can substitute it with any short pasta such as rotini or fusilli. If you prefer, gluten-free pasta options work just as well.
What Are Some Good Substitutes for Chicken?
If you want to switch it up, cooked rotisserie chicken, shrimp, or even tofu can be excellent substitutes. Just adjust the cooking time accordingly for shrimp and tofu, as they require less time to cook.
How Can I Make This Dish Vegetarian?
To make Fajita Pasta vegetarian, simply skip the chicken and use a mix of your favorite vegetables like zucchini, mushrooms, or additional bell peppers. You can also add beans for protein!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. Adding a splash of cream during reheating can help restore the creaminess!