Creamy Fajita Chicken Pasta with Bell Peppers
One-skillet creamy fajita pasta combining cubed chicken breast, sautéed bell peppers and onions, taco seasoning, and a monterey jack-parmesan cream sauce tossed with penne. Quick weeknight dinner served alongside Texas toast and salad greens.
Ingredients
- 1 ½ lb boneless chicken breast, cubed
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, small, sliced
- 1 T taco seasoning
- 1 T olive oil
- 4 t minced garlic
- 1 C half and half
- ½ C monterey jack cheese, shredded
- 8 oz penne pasta
- ½ C Parmesan cheese, shredded
- 10 C salad greens
- 6 slice Texas toast
Instructions
- 1
Cube chicken into bite-size pieces. Slice peppers and onion.
- 2
Combine chicken, peppers, onion, taco seasoning, olive oil, and minced garlic in a large zipper bag. Seal and mix by squishing.
- 3
Cook pasta according to package directions.
- 4
Pour chicken mixture into a skillet and cook over medium-high heat until chicken is cooked through.
- 5
Pour in half and half and cheeses. Cook until sauce thickens.
- 6
Mix cooked pasta with sauce.
- 7
Cook Texas toast according to package directions.
- 8
Serve with salad greens.
Tips
Marinating chicken and vegetables in the bag for 15-30 minutes before cooking intensifies flavor.
Watch the sauce carefully as it thickens to avoid scorching.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of milk to restore sauce consistency.
Marinate chicken mixture in bag up to 8 hours. Cook pasta separately just before serving to prevent mushiness.
Plate pasta mixture, serve Texas toast on side with salad greens. Optional: garnish with fresh cilantro or lime wedge.
Common Mistakes
Do not skip the marinating step in the bag to avoid bland chicken.
Do not add half and half before chicken is fully cooked to avoid curdling.
Do not let sauce simmer too long to avoid breaking.