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Flavorful Chicken Fajita Pasta Recipe Easy Creamy Spicy Sauce

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A quick and easy chicken fajita pasta with a creamy, spicy sauce that combines smoky fajita flavors with tender chicken and colorful bell peppers. Perfect for busy weeknights and packed with bold, comforting flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 8 ounces penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning (homemade or store-bought)
  • 3 cloves garlic, minced
  • 1/2 cup sour cream (120 ml)
  • 1/4 cup heavy cream (60 ml)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Red pepper flakes (optional, for extra heat)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Drain and set aside, reserving about 1/2 cup (120 ml) of pasta water for later.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and sprinkle with 1 tablespoon of fajita seasoning. Cook for 5-7 minutes until chicken is browned and cooked through. Remove chicken from the skillet and set aside.
  3. In the same skillet, add the sliced bell peppers and onion. Season with the remaining 1 tablespoon of fajita seasoning and a pinch of salt. Cook for about 5 minutes until the veggies are softened but still have a bit of crunch.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
  5. Lower the heat to medium. Add 1/2 cup (120 ml) sour cream, 1/4 cup (60 ml) heavy cream, and 1 cup (100 g) shredded cheddar cheese to the skillet. Stir continuously until the cheese melts and the sauce is smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
  6. Return the cooked chicken to the skillet and stir to coat with the sauce and veggies. Add the cooked pasta and toss gently to combine. Drizzle in 1 tablespoon of fresh lime juice and stir again.
  7. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes for more heat. Remove from heat and sprinkle chopped fresh cilantro on top if using.
  8. Serve immediately warm, right off the stove.

Notes

Do not overcrowd the pan when cooking chicken to get a good sear. Rest chicken after cooking to keep juices locked in. Melt cheese slowly over medium heat to prevent clumping. Add reserved pasta water gradually to adjust sauce consistency. Toast fajita seasoning spices in a dry pan before cooking for deeper smoky flavor. Lime juice added at the end brightens the sauce without overpowering it. For gluten-free, use brown rice or chickpea pasta. For dairy-free, substitute sour cream and heavy cream with coconut cream and use dairy-free cheese alternatives.

Nutrition

Keywords: chicken fajita pasta, creamy spicy sauce, easy dinner, weeknight meal, fajita seasoning, creamy pasta, quick pasta recipe

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