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Creamy Chicken Fajita Pasta
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This creamy chicken fajita pasta combines all of the delicious flavours of classic chicken fajitas with a rich and creamy tomato sauce. Packed full with onion, peppers, chicken and warming spices, it’s an easy dinner that is ready in 30 minutes or less.
This chicken fajita pasta is comforting, ideal for busy weeknights when you want something quick, satisfying and homemade. It’s also super easy to adjust to whatever you prefer flavour wise, or what you have readily available in the fridge.
Ingredient Notes and Tips
The ingredients for this recipe are quite straight forward but they can be adapted slightly if you need to make any changes. Find the full recipe in the recipe card below
- Onion – you can use a brown onion, a red onion, or even a shallot. I tend to use whichever one I have already, but use whichever you prefer flavour wise.
- Peppers – I like using bell peppers in my fajita mix, and again I tend to use whichever coloured peppers I have in my fridge. Generally these tend to be red or green
- Chicken – I chop my chicken breast up into quite small cubes because I want more pieces to go further. You can use chicken thighs, or if you want to make this veggie you can replace with more vegetables or use a fake chicken.
- Spices – I make up my own spice mix, but you can definitely use 2tbsp of so of a ready made fajita mix
- Tomatoes – I use tinned tomatoes as they are my personal preference, but you can use 400ml of passata if you don’t want the lumps
- Cream – I tend to use single cream, but you can use double cream or even a soya alternative. Alternatively, you can swap to some low fat cream cheese
- Pasta – I use a dried weight of pasta and cook it before adding as I prefer this to cooking in the sauce. You can use any shape pasta you prefer.
To serve
This creamy fajita pasta is delicious served as it is, but finished with a sprinkle of a mature cheddar cheese or parmesan is great. I also like to add on some freshly chopped parsley.
Some something extra, a slice of warm garlic bread (plain or cheesy) to soak up the sauce, or you can use a lighter side salad.
Creamy Chicken Fajita Pasta Recipe
This easy creamy chicken fajita pasta with onions, peppers, chicken and spices in a creamy tomato sauce is perfect for a midweek dinner idea for the family
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Servings: 4 servings
Ingredients
- 2-4 tbsp olive oil
- 1 brown/red onion thinly sliced
- 1 peppers thinly sliced
- 400 g chicken breast cubed
- 3-4 garlic cloves finely chopped
- 2 tsp chilli powder (whichever heat)
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp ground cumin
- 0.5 tsp cayenne pepper
- 0.5 tso ground coriander
- 0.5 tsp dried oregano
- salt and pepper
- 400 g chopped tomatoes (one tin)
- 275 ml singled cream
- 350 g pasta (dried weight, cooked)
Instructions
- Cook your pasta as per the package instructions whilst making the sauce
- Preheat a large pan and add a drizzle of oil
- Fry the peppers and onions to start to soften
- Add the chicken and begin to cook
- Add the garlic and all of the seasoning
- Fry for a few minutes to cook the spices and to continue cooking the chicken
- Pour in the tomatoes and mix through
- Add the single cream and mix through again
- Pour in the cooked pasta and mix through
- Simmer for a few minutes and serve with grated cheese and chopped parsley on top
- Serve as it is, with garlic bread or salad
Storage and Freezing
This soup is great on the day it is made, but will last once cooled, in the fridge for 3-4 days. I reheat gently on the hob if needed. I usually make 4-6 portions out of these measurements and store accordingly so I can reheat what I want more easily.
This pasta is also good for meal prepaid can be stored for a few days in separate containers for lunches or dinners throughout the week. It can microwave easily to reheat. Add a splash of milk or water to loosen if needed when reheating in a pan.