Creamy Chicken Fajita Pasta

Name: Creamy Chicken Fajita Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 large skinless chicken breasts, cut into strips; 350 g penne or rigatoni pasta; 1 onion, thinly sliced; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 1 clove garlic, crushed; 2 tbsp olive oil; 1/4 tsp chilli powder; 1 heaped tsp sweet smoked paprika; 1/2 tsp dried oregano; 1 tsp ground coriander; 1/2 tsp ground cumin; 3 tbsp tomato puree; 80 ml double cream; 1/2 small bunch flat-leaf parsley, finely chopped; 50 g grated Parmesan or cheddar

This creamy chicken fajita pasta combines tender chicken, sweet peppers, and smoky spices in a rich tomato-cream sauce. It is a simple weeknight dinner with bold fajita flavor and plenty of comforting pasta in every bite.

Servings6 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

large skinless chicken breasts, cut into strips
2
penne or rigatoni pasta
350 g
onion, thinly sliced
1
red pepper, deseeded and sliced
1
yellow pepper, deseeded and sliced
1
garlic, crushed
1 clove
olive oil
2 tbsp
chilli powder
0.3 tsp
sweet smoked paprika
1 heaped tsp
dried oregano
0.5 tsp
ground coriander
1 tsp
ground cumin
0.5 tsp
tomato puree
3 tbsp
double cream
80 ml
flat-leaf parsley, finely chopped
0.5 small bunch
grated Parmesan or cheddar
50 g

Step-by-Step Instructions

Heat the olive oil in a large deep frying pan or shallow casserole over medium heat. Add the chicken strips and cook for about 5 minutes, turning occasionally, until lightly golden and nearly cooked through. Transfer the chicken to a plate.

In the same pan, add the sliced onion and peppers. Cook for 8 to 10 minutes until softened. Stir in the garlic, chilli powder, smoked paprika, oregano, ground coriander, and cumin, and cook for 1 minute until fragrant. Add the tomato puree and cook for 2 minutes, then return the chicken to the pan. Pour in the cream, stir well, and season with salt and black pepper to taste.

Meanwhile, cook the pasta according to the package instructions until al dente. Reserve 150 ml of the pasta water, then drain. Add the pasta to the chicken mixture with 50 ml of the reserved water and toss over low heat until the sauce coats the pasta. Add a little more pasta water if needed to loosen the sauce. Stir through the parsley, divide among bowls, and top with grated Parmesan or cheddar if desired.

Chef's Tips

Use chicken thighs instead of chicken breasts for a juicier result. If the sauce feels too thick, loosen it with extra pasta water rather than more cream. Leftovers keep well in the fridge for up to 2 days and can also be served cold for lunch.