Description
This Chicken Fajita Pasta is a flavorful fusion dish combining the bold, spicy tastes of traditional chicken fajitas with creamy pasta. Tender chicken breasts are sautéed with vibrant bell peppers and onions, then simmered with farfalle pasta in a seasoned milk sauce, finished off with melted cheddar cheese for a rich and comforting meal perfect for any weeknight dinner.
Ingredients
Scale
Proteins & Dairy
- 2 tbsp unsalted butter
- 1 ½ lbs boneless, skinless chicken breasts, sliced
- 5 cups milk
- 1 cup cheddar cheese
Produce
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
Pantry & Spices
- ½ tsp salt
- 1 tsp black pepper
- 1 ½ tbsp chili powder
- 3 tsp cumin
- 1 tsp brown sugar
- 4 cups farfalle pasta
Instructions
- Cook the Chicken: In a large skillet, melt the unsalted butter over medium-high heat. Add the sliced chicken breasts and cook for about 5 to 6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red, yellow, and green bell peppers along with the sliced yellow onion. Sauté for approximately 5 to 6 minutes or until the vegetables are soft and slightly caramelized.
- Add Seasonings and Chicken: Return the cooked chicken to the skillet with the sautéed vegetables. Sprinkle in the salt, black pepper, chili powder, cumin, brown sugar, and minced garlic. Stir well to evenly coat all the ingredients with the spices.
- Cook Pasta in Milk: Pour in the milk and add the farfalle pasta to the skillet. Increase the heat to bring the mixture to a boil, then reduce the heat to medium and let it simmer for about 20 minutes. Stir occasionally until the pasta is tender and the liquid has thickened into a creamy sauce.
- Add Cheese: Stir in the cheddar cheese until it melts completely and the sauce becomes creamy and smooth.
- Serve: Serve the Chicken Fajita Pasta hot, optionally garnished with fresh parsley for added color and freshness.
Notes
- Use whole milk for a richer and creamier sauce; you may substitute with 2% milk but the sauce will be less creamy.
- Adjust chili powder and cumin according to your preferred spice level.
- Farfalle pasta can be substituted with other short pasta shapes like penne or rotini.
- If the sauce thickens too much during simmering, add a splash of milk to loosen it up.
- Fresh parsley is an optional garnish that adds brightness but can be omitted.
