Description

A rich, comforting pasta dish blending tender chicken, sautéed fajita veggies, and a creamy seasoned sauce—a fusion of Tex‑Mex flavors with Italian pasta for an easy family meal.

Ingredients

8 oz penne or rotini pasta
1 lb boneless skinless chicken breast, cut into strips
2 tbsp olive oil, divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 tsp fajita seasoning (store‑bought or homemade)
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup shredded cheddar or Mexican blend cheese
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish (optional)

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Instructions

Cook pasta according to package directions; drain and set aside.
In a large skillet, heat 1 tbsp olive oil over medium‑high heat. Season chicken with salt, pepper, and 1 tsp fajita seasoning. Cook until no longer pink, about 5–6 minutes. Remove and set aside.
In same skillet, add remaining 1 tbsp olive oil. Sauté onions and peppers with remaining fajita seasoning until tender, about 4–5 minutes.
Add garlic to veggies; cook 30 seconds until fragrant.
Pour in heavy cream and chicken broth; bring to a gentle simmer and cook 2–3 minutes, stirring so sauce thickens slightly.
Stir in cheese until melted and smooth.
Return chicken to skillet, add cooked pasta, toss to coat everything evenly in creamy sauce.
Adjust seasoning with salt and pepper. Garnish with cilantro or parsley if using. Serve hot.

Notes

For lighter version, substitute half‑and‑half for heavy cream.
Add a squeeze of lime juice for tang.
Make it spicy by adding jalapeño or a dash of cayenne.
Make‑ahead tip: Prepare sauce and veggies ahead, then toss with freshly cooked pasta before serving.