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Creamy Chicken Fajita Pasta Recipe
Ben Carraoli

Creamy Chicken Fajita Pasta Recipe

I love trying recipes that feel indulgent but are actually simple to make, and this creamy chicken fajita pasta is exactly that. The first time I made it, the aroma of sautéed peppers and seasoned chicken filling my kitchen was irresistible. The creamy sauce hugs every piece of pasta, making each bite pure comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 12 ounces fettuccine pasta – I prefer fresh fettuccine if you can find it; it soaks up the sauce beautifully.
  • 2 tablespoons olive oil – Use extra virgin for richer flavor.
  • 1 pound boneless skinless chicken breasts – Cut into bite-sized pieces; thighs also work if you want juicier meat.
  • 1 teaspoon chili powder – Adds mild heat; adjust based on your spice preference.
  • 1 teaspoon paprika – Smoked paprika gives a deeper flavor.
  • 1/2 teaspoon cumin – Enhances the Mexican flair.
  • 1 teaspoon garlic powder – Fresh garlic works too but powder blends evenly.
  • Salt and black pepper to taste – Don’t be shy; seasoning is key.
  • 1 red bell pepper sliced – Fresh is best; frozen tends to release extra water.
  • 1 green bell pepper sliced – Adds color and crunch.
  • 1 yellow bell pepper sliced – Sweetens the dish naturally.
  • 1 medium onion thinly sliced – Red onion works for extra sweetness.
  • 1 cup heavy cream – Provides the rich creamy sauce.
  • 1/2 cup chicken broth – Low-sodium keeps it balanced.
  • 1/2 cup grated Parmesan cheese – Freshly grated melts better and tastes superior.
  • 1 teaspoon crushed red pepper flakes optional – For a spicy kick.

Method
 

  1. Start by boiling your fettuccine according to the package directions. Make sure it’s al dente because it will continue cooking slightly when mixed with the sauce. Drain and set aside, reserving a little pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add chicken, chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until the chicken is golden and fully cooked, about 6–8 minutes.
  3. In the same skillet, add sliced bell peppers and onions. Sauté for 5 minutes until tender but still slightly crisp. This keeps their vibrant color and texture.
  4. Lower the heat and pour in heavy cream and chicken broth. Stir to combine and let it simmer for 3–4 minutes. Add Parmesan cheese gradually, stirring until smooth.
  5. Add the cooked pasta to the skillet and toss everything together until evenly coated with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.
  6. Sprinkle with crushed red pepper flakes if you like a little heat. Taste and adjust seasoning with salt and pepper. Serve immediately while warm and creamy.

Notes

  • I like to slice the peppers thinly so they cook evenly and retain a slight crunch.
  • Let the chicken rest for a minute before adding cream; this prevents overcooking.
  • Use freshly grated Parmesan; it melts faster and gives a richer flavor.
  • Don’t overcrowd the skillet; cooking in batches ensures even browning.