Chicken Fajita Pasta Skillet (Printable Version)
# What You'll Need:
→ Main
01 -
350 g rotini pasta
02 -
400 g boneless, skinless chicken breasts, cut into strips
03 -
2 bell peppers, sliced (use assorted colours for best results)
04 -
1 medium yellow onion, thinly sliced
→ Sauce
05 -
240 ml heavy whipping cream
06 -
120 g cheddar cheese, shredded (or substitute with Monterey Jack or Mexican blend)
07 -
30 g fajita seasoning (1 packet)
08 -
1 tablespoon olive oil
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add bell peppers and onion, sautéing for 2–3 minutes or until softened slightly.
03 -
Add chicken strips to the skillet along with fajita seasoning. Stir to coat and cook for 7–8 minutes until chicken is deeply browned and reaches an internal temperature of 74°C.
04 -
Lower the heat to low. Pour in heavy whipping cream, whisking and scraping up any browned bits from the pan’s base. Once the cream begins to simmer gently, add shredded cheese and stir until fully melted and sauce is smooth.
05 -
Add drained pasta to the skillet. Toss thoroughly to coat everything in the cheesy fajita sauce. Serve immediately.
# Helpful Notes:
01 -
Scrape browned bits from the skillet when deglazing with cream for richer fajita flavour.
02 -
For a lighter version, substitute half of the cream with chicken broth.
03 -
Add a splash of reserved pasta cooking water if the sauce needs to be loosened.