Creamy chicken chicken pasta recipe

Some nights, I just need something comfortable and completely easy to assemble, and these creamy chicken fajita pasta have been a firm favorite for years. One of these dinners saves me on the nights busy because it is simple, family and filled with daring texts Tex-Mex. It is rich and comforting without being picky, and you can modify it with everything you have on hand. I cannot tell you how much I like to have easy recipes like this in my back pocket when I need a fast victory at dinner time. 😉

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“It’s incredible!” My children all loved, I had to continue to escape the hands of the chicken while I finished the sauce. Make less than a week later. ”

Lisa

Easy recipe for chicken fajita pasta

These easy chicken fajita pasta are a quick solution that does not need a long list of ingredients to be incredible. Everything you really need is pasta, a juicy chicken breast, a pepper, an onion, tomatoes roasted by fire, spices and a little cream cheese to collect everything. If your spice cabinet is always a work in progress like mine once, you can completely take a fajita seasoning package at the store instead of mixing yours. This always gives you all these smoked and spicy flavors that remind me of my favorite oven chicken fajitas, just in a creamy pasta version!

Chicken creamy pasta

Fajita’s creamy chicken pasta are a fast and delicious night meal with tasty southwest flavors that the whole family will love.

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Fajita spices mixture

• 2 teaspoon Chile Powder * ($ 0.20)
• 1 teaspoon Smoked paprika ($ 0.10)
• 1/4 teaspoon onion powder ($ 0.02)
• 1/4 teaspoon garlic powder ($ 0.02)
• 1/4 teaspoon cumin ($ 0.02)
• 1/8 teaspoon cayenne ($ 0.02)
• 1/2 teaspoon sugar ($ 0.01)
• 1/2 teaspoon salt ($ 0.02)

Chicken pasta

• 1 Tablespoon cooking oil ($ 0.04)
• 1 Chicken breastless chicken breast (about 0.75 lb) ($ 2.00)
• 1 (142g) Green pepper, in dice ($ 0.86)
• 1 (284g) yellow onion, dice ($ 0.70)
• 15 oz can Tumata in roasted fire on fire ($ 1.29)
• 4 oz cream cheese ($ 0.88)
• 8 oz (227g) dried pasta (any shape) ($ 0.62)
• 2 green onions, sliced ($ 0.24)

• Mix the spices for the Fajita spices mixture in a bowl and set aside. Dice onion and pepper and cut the chicken breast into 1/2 inch cubes.

• Bring a large pot of water to a boil for pasta. Once boiling, add the pasta and continue to boil until tender (7-10 minutes, or depending on the packaging instructions). Drain the pasta in a colony and put it aside until they are ready to use.

• While waiting for the pasta cooked, heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add the chicken in cubes and the fajita spices mixture. Sauté the chicken and spices until the chicken is cooked and slightly golden. Remove the chicken from the pan to a clean bowl.

• Add the onion and pepper to the pan and continue to sauté over medium heat until they start to soften slightly on the edges and have a little brown color. Add the canned tomatoes (with juices) and cream cheese. Add the mixture over medium heat until the cream cheese melts and forms a creamy sauce with the tomatoes.

• Finally, add the cooked and vidaine pasta and the cooked chicken. Stir until everything is uniformly combined and coated with creamy sauce. Garnish with green slices and serve.

See how we calculate the recipe costs here.

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• Large stove 12 “

• Big pot

*THE pepper powder Here, a slight mixture of red peppers and other spices. The heat of this mixture of Fajita spices comes from cayenneSo if you want it more spicy, Add more cayenneor if you want the pasta to be 100% soft, simply leave the Cayenne. With the 1/8 tsp. C. The pasta just kicks but is not too spicy.

Portion: 1portionCalories: 490kcalCarbohydrates: 55gProtein: 29gFat: 17gSodium: 666MGFiber: 4g

Read our full nutritional warning here.

How to take photos of chicken pasta step by step

Prepare your ingredients: Gather all your ingredients. In a small bowl, mix 2 tsp. Chili powder, 1 tsp. Smoked paprika, 1/4 teaspoon of onion powder, 1/4 tsp. Tea

Bring a large pot of water to a boil for pasta. Once boiling, add 8 Oz. Pasta and cook according to the instructions of the packaging. Once the pasta is cooked, drain it in a colander and put it aside until they are ready to use. But while the pasta cooks, you can start the rest of the dish.

Slice the chicken: Cut a boneless and skinless chicken breast in 1/2 inch cubes. It was a fairly large chicken breast, about 0.75 lb. You can also use boneless and skinless chicken thighs if that’s what you have available.

Cook the chicken: During the cooking of the pasta, heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add the diced chicken and the fajita spices mixture prepared. Sauté the chicken and spices until the chicken is slightly golden and cooked. Remove the cooked chicken from the pan and place it in a clean bowl.

Sauté the vegetables: Add the onion and pepper to the pan and sauté for about 5 minutes, or just until the edges soften and start to brown.

Make the sauce: Add a 15 oz. Box of diced tomatoes on fire (with the juices) and 4 oz. cream cheese (cut into pieces) in the pan. Stir and cook over medium heat until the cream cheese melts and creates a creamy sauce with the tomatoes. Finally, add the drained pasta and the cooked chicken in the pan and stir until everything is coated with creamy sauce.

Combine everything: Finally, add the drained pasta and the cooked chicken in the pan and stir until everything is coated with creamy sauce.

Serve: Garnish with 2 trenched green onions, then serve. It is a large skillet of goodness… I mean creamy pasta from Fajita with chicken.

Can I do this in a single pot?

Suggestion service

If you want to take this recipe for chicken fajita pasta a little further and make it more forgiving, I suggest sprinkling cheese with pepper jack (or Monterrey) on the top before serving. A spoonful of sure cream would also be delicious. I would also add a few red onions marinated for a little flavor, and if you want something fresh, our street corn salad would be the perfect match.

Storage and reheating

Keep the remains in an airtight container in the refrigerator up to 3 to 4 days. Usually, I just sauté a bowl in the microwave for a super fast and easy lunch the next day. I generally do not freeze it because creamy sauces can sometimes separate after defrosting, and pasta becomes pasty. If you don’t mind the texture, you can try to freeze it up to 3 months and thaw it in the refrigerator before reheating.