Dinner

Fajita-Style Chicken Pasta with Cream and Peppers Recipe

ByNoah Steele January 29, 2026January 29, 2026

Introduction

This fajita-style pasta combines the smoky, spicy flavors of classic fajitas with the comforting heartiness of a creamy pasta dish. It’s a quick and delicious meal perfect for busy weeknights or casual gatherings.

A bowl filled with three main layers of food: the bottom layer is orange-red cooked penne pasta coated evenly in sauce, the middle layer is made up of thin, curved slices of browned chicken and red bell pepper strips, and the top layer is sprinkled with small bits of white grated cheese and chopped green herbs. The bowl is white and sits on a soft teal fabric with a silver fork on the right side, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 large skinless chicken breasts, cut into strips

1 onion, thinly sliced
1 red pepper, deseeded and sliced

1 yellow pepper, deseeded and sliced
1 garlic clove, crushed

¼ tsp chilli powder
1 heaped tsp sweet smoked paprika
½ tsp dried oregano

1 tsp ground coriander
½ tsp ground cumin
3 tbsp tomato purée

80ml double cream
350g penne or rigatoni pasta
½ small bunch of flat-leaf parsley, finely chopped

Grated parmesan or cheddar, to serve

Instructions

Step 1: Heat the olive oil in a large shallow casserole or frying pan over medium heat. Add the chicken strips and fry for about 5 minutes until golden all over. Remove the chicken and set aside on a plate.
Step 2: In the same pan, add the sliced onion and peppers. Cook for 8-10 minutes, stirring occasionally, until softened. Then add the crushed garlic, chilli powder, smoked paprika, oregano, coriander, and cumin. Cook for 1 minute to release the spices’ aroma.

Step 3: Stir in the tomato purée and cook for 2 minutes. Return the chicken to the pan and pour in the double cream. Stir everything together, season to taste, and keep warm over low heat.
Step 4: Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 150ml of the cooking water.
Step 5: Add the cooked pasta to the pan with the chicken and vegetables. Pour in 50ml of the reserved pasta water and stir over medium heat to combine everything well. If the sauce is too thick, add a little more reserved water to loosen it up.

Step 6: Season again if needed, then stir in the chopped parsley. Divide the pasta between six bowls and top with grated parmesan or cheddar cheese. Add extra parsley if desired before serving.

Tips & Variations

For a vegetarian version, replace chicken with sliced mushrooms or tofu and cook until browned.
You can swap double cream for coconut cream for a dairy-free twist with subtle flavor changes.

Serve with a squeeze of lime or a dollop of sour cream for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to loosen the sauce. This dish also tastes good cold, making it perfect for packed lunches.

How to Serve

A bowl of pasta with three main layers; the bottom layer is penne pasta coated in a rich red-orange sauce, the middle layer has tender slices of cooked chicken and strips of red bell pepper, both with grill marks and a slight sheen, while the top layer is a sprinkling of chopped green herbs and white grated cheese, adding color contrast. The bowl is white, and it sits on a white marbled surface, with a fork placed beside it and a green cloth napkin partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, farfalle, or rigatoni works well. Just adjust cooking time according to the package instructions.

Is this dish spicy?

The chilli powder adds a mild heat, but you can adjust the quantity to your preference or omit it for a milder flavor.

Noah Steele