Chicken Fajita Pasta

closeup shot of pasta in white bowl garnished with coriander

5 from 2 votes

This Chicken Fajita Pasta combines juicy marinated chicken, colourful peppers and onions, and a creamy, cheesy fajita-inspired sauce. It’s all made in one pot for an easy weeknight dinner with minimal washing up!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American, Italian, Mexican

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Zip Lock Bag or Bowl & Cling Film (to marinate chicken)
Large Deep Pot & Wooden Spoon
Jug (for stock)
Cheese Grater
Serving Spoon

Ingredients

Fajita Chicken

2x 9oz/250g Chicken Breasts
1 tbsp Fajita Seasoning
1 tbsp Lime Juice
1 tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper

Fajita Pasta

3 small Peppers, diced (preferably different colours)
1 medium Red Onion, finely diced
1 1/2 tbsp Fajita Seasoning
1 heaped tbsp Tomato Paste (Tomato Puree in UK)
3 cups / 720ml Chicken Stock
1 cup / 240ml Double/Heavy Cream, at room temp
10.5oz / 300g Short Cut Pasta of Choice (here I use Farfalle)
1 cup / 100g Cheddar (see notes)
Olive Oil, as needed
Salt & Black Pepper, to taste

To Serve (optional)

Fresh Coriander/Cilantro or Parsley
Lime Juice

Instructions

Horizontally slice both of the chicken breasts right through the centre to create 4 even-sized cutlets. In a zip-lock bag, whisk together the oil, lime juice and seasoning. Add the chicken and toss to combine, then lock the bag and leave to marinate in the fridge for as long as you have time for (up to overnight). If you're pushed for time, just rest at room temp as you prep the other ingredients. You can also do this in a bowl and cover with cling film.
Bring the chicken close to room temp if it was marinated in the fridge. Place a large deep pot or pan over medium-high heat. Once hot, add the cutlets and fry both sides for 3-4 minutes, or until lightly charred and piping hot/white right through the centre. Remove and place on a plate to one side. Slice into thin strips just before needed.
Add a drizzle more oil to the pan, then add the peppers and onion. Fry until soft and golden, then stir 1 tbsp fajita seasoning and fry for a minute longer. Stir in the tomato paste and fry for another minute or so, then pour in the stock, cream and pasta.
Give everything a good stir, then bring to a simmer, lower the heat and cook until the pasta is al dente. You'll want to stir fairly frequently to prevent sticking and try to keep the pasta submerged as best you can. If you run out of liquid before the pasta cooks, just add in a splash more stock or hot water to help cook it through. If you have any resting juices from the chicken, stir that in now for added flavour.
Turn the heat off and stir through the cheese until melted, then stir through the sliced chicken. Check for seasoning and adjust with salt, pepper and more fajita seasoning if needed (all brands will be different, so gradually work in the final 1/2 tbsp if you find it needs more).
Serve with a squeeze of lime juice and a sprinkle of coriander/cilantro or parsley, then tuck in and enjoy!

Video

Notes

a) Cheese - I usually go for Cheddar because it adds a good punch of flavour and melts really nicely. You could also experiment with Mexican Cheese Blend and Monterey Jack.

b) Fajita Seasoning - If you're using pre-made fajita seasoning, just be aware that different brands have different spice levels. If at all weary, just start with 1/2 - 1 tbsp in the pasta, then adjust accordingly. They also have different salt levels, so just adjust once the pasta has cooked. Of course, I recommend my homemade fajita seasoning!

c) Reheating - You can allow to completely cool and store in the fridge for 2-3days (longer at your discretion). I recommend reheating on the stove with a splash of stock to loosen up the sauce again.

d) Calories - based on 1 tbsp olive oil for frying, 1 cup cheddar and no toppings. Shared between 4.

Nutrition