Chicken Fajita Pasta

Fall has finally arrived in Texas! After a long month of summer/spring like weather there is finally a few cold fronts coming through. It’s that time of year to start making savory, warm dishes that will warm you up! In the South, a little bit of spice can do just that. 

One of my favorite things to make is pasta, especially this ultra creamy chicken fajita pasta recipe. I originally found it after seeing it made on Tasty and by sifting through tons of chicken recipes on Pinterest. Over the past few years I have learned to make this recipe my own and it’s inspired a few other recipes as well. But it will surely warm you up on cold evenings. 

I used purple onion on this day because it was all that I had that particular day. Preferably, I use white onion just like when you make fajitas.

First, you’ll want to start off dicing up a white onion. I’ve discovered that you can’t tell too much between using a white onion, sweet yellow onion, or even purple onion. Don’t worry if you don’t have a white onion on hand, a yellow onion is a good substitute. Also, dice up 1-2 bell peppers of your choosing. 

Add a tablespoon of oil to your pot and then your onion and peppers. Lightly sprinkle some taco seasoning over your onion and peppers. After a minute add in the garlic. Cook for 4-5 minutes mixing everything around occasionally so that nothing sticks to the bottom or burns. 

In the meantime, cut the chicken breast into bite size cubes. You want to make sure that they are small enough so that it doesn’t always feel like you’re always taking bites of chicken later on. Check back in on the onions and peppers. Personally, I love to brown the peppers and onions. It adds a nice toasty flavor to the dish. 

If that’s not your preference then once the onions are translucent, it should be fine to add in the cubed chicken breast. Layer on another small amount of taco seasoning for the chicken. Stir occasionally so that nothing burns.

When the chicken is fully cooked, it’s then time for the best part. Adding everything else in and letting it all cook together. Add in the chicken stock and heavy whipping cream. Give it a good stir before adding in the pasta. Choose a small pasta that’s not going to be too overwhelming to add to the pot. You’ll want to make sure that everything can fit nicely into the pot and not be spilling over the sides. 

Do not add in the remainder of the taco seasoning! The flavor of the seasoning gets drowned out by all of the chicken stock and the heavy whipping cream. If you want a big impact of flavor, then wait till the end to add in the taco seasoning. 

Let everything simmer together and the pasta cook for at least 10 minutes or however long the pasta takes. Make sure that you cover the pot just enough to let a little steam out the side. Stir everything every couple of minutes. This is a very easy time for everything to burn or stick to the bottom. 

Once the pasta is cooked fully, give everything one last stir. Turn off the stove top and add in all the remaining taco seasoning. Add it in gradually stirring each time to full incorporate it everywhere. Everything is still hot so the seasoning will be cooked in. 

When the taco seasoning is fully incorporated, serve and enjoy!

The full recipe is available below!

Tips:

Tip #1: Add more or less chicken stock and heavy whipping cream depending on how much you need. If you notice that the pasta isn’t fully cooked yet then add more in.

Tip #2: Add in more cream and a little less chicken stock if you want this dish to be very creamy!