Creamy Chicken Fajita Pasta Recipes

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

CREAMY CHICKEN FAJITA PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.
• Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.
• Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.
• Add pasta, half & half and cooked pasta to pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
• Top with fresh minced cilantro, serve immediately.

FAJITA-STYLE PASTA

Steps:

• Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
• Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
• Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

CREAMY CHICKEN FAJITA PASTA

Steps:

• Heat 1 tablespoon oil in a dutch oven/pan big enough to cook pasta.
• Add Chicken, 1 tablespoon of Fajita seasoning. Stir fry for 3-4 minutes on medium-high heat until the chicken is no longer pink and light brown bits start appearing.
• Remove chicken from the pan, keep it covered.
• To the same pot add rest of the oil, butter. Stir in sliced onion and peppers. Cook 2-3 minutes until the veggies have softened a bit.
• Add minced garlic, fajita seasoning and paprika. Mix and cook for a minute.
• Remove onion and pepper mixture from the pot and keep aside.
• To the same pot add Stock, tomatoes and season with salt. Let it come to a boil.
• Add dried pasts to the pot. Cover and let it cook. It should take 10-15 minutes.
• When almost 3/4th of the liquid is absorbed and the pasta is almost cooked, add cream, Chicken and Onion pepper mixture back to the pot. Mix everything well.
• Add shredded cheese to the pan and gently mix everything well.
• Serve hot.

CHICKEN FAJITA PASTA

Steps:

• Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe so it has a chance to soften up. You can also microwave it for 20 seconds or so.
• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• Meanwhile, add the oil to a deep skillet over medium-high heat. Sauté the onion and peppers for about 5 minutes, stirring fairly often. I like the veggies tender-crisp, but you can cook them for a bit longer if you wish.
• Reduce the heat to medium-low and stir in the Rotel, chicken broth, fajita seasoning, and cream cheese. The cornstarch in the fajita seasoning will thicken the sauce quickly (see note). Stir until the cream cheese has dissolved.
• Add the cooked chicken in and let it warm through. If the sauce gets too thick, you can always thin it it out with some of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce. Season with salt & pepper if needed and serve immediately.

ONE POT CREAMY CHICKEN FAJITA PASTA

Steps:

• Stir together spices to make fajita seasoning mix.
• Rub half of the fajita seasoning mix onto the thinly sliced chicken breast really well.
• In a large non stick deep skillet heat 2 teaspoons of olive oil over medium heat. Add seasoned chicken breast and cook for about 5 minutes stirring occasionally. When the chicken is golden brown and cooked remove from skillet and set aside. In the same skillet add 2 more teaspoons of olive oil followed by the onions and peppers. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 5 minutes or until there soft and a little golden brown. Remove half of the pepper and onion mixture from the pan and set aside with the cooked chicken.
• Add the dry pasta, diced tomatoes, chicken broth, and the rest of the fajita seasoning mix. Stir well. Bring to a boil then reduce heat to low. Cover and simmer for about 12 minutes or until the pasta is cooked.
• When the pasta is cooked, turn the heat to medium high and add in half and half, cheese, cooked chicken, peppers, and onions. Stir all together constantly for a few minutes to let the sauce thicken up a bit. Salt and Pepper to taste and chow!

CHICKEN FAJITA PASTA

Steps:

• Slice chicken into bite size pieces. Thin slice bell peppers and onion. Also mince garlic and set aside.
• Bring a pot of water to boil. Season with salt. Add pasta until al dente according to package directions.
• Heat a wide large sauté pan on medium heat. Add oil. Season diced chicken with half of fajita seasoning and generous two pinch of the salt. Add seasoned chicken into the pan. Cook stirring few times until chicken is no longer pink and starts to develop some color (3-4 minutes)
• Add minced garlic, oregano, onion, and bell peppers. Sprinkle a pinch of salt on veggies and remaining fajita seasoning. Sauté with chicken and seasonings for 2 minutes. Stir often and don't let garlic burn.
• Add drained roasted tomatoes, lime juice, and chicken stock. Simmer until liquid thickens and chicken is fully cooked. (about 3-4 minutes) Now, mix in cream. simmer until cream starts to thicken slightly (1-2 minutes), then take off heat. Add butter. Stir to combine.
• Add drained cooked pasta into the pan with Fajita Sauce. Mix well. Taste and adjust salt/lime juice. Garnish with fresh herbs. Serve while hot. Enjoy!