Description
A flavorful and creamy Fajita-style pasta combining tender chicken strips, sautéed peppers, and aromatic spices, all tossed with pasta and a rich tomato-cream sauce. This dish delivers the vibrant, smoky flavors of fajitas in a comforting pasta form, perfect for a hearty family meal or packed lunch.
Ingredients
Scale
Protein
- 2 large skinless chicken breasts, cut into strips
Vegetables & Herbs
- 1 onion, thinly sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 garlic clove, crushed
- 1/2 small bunch of flat-leaf parsley, finely chopped
Spices & Seasonings
- 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
- Salt and freshly ground black pepper, to taste
Other
- 2 tbsp olive oil
- 3 tbsp tomato purée
- 80ml double cream
- 350g penne or rigatoni pasta
- Grated parmesan or cheddar cheese, to serve
Instructions
- Prepare the chicken: Heat the olive oil in a large shallow casserole or frying pan over medium heat. Add the chicken breast strips and fry for 5 minutes until golden all over. Remove the chicken and set aside on a plate.
- Sauté the vegetables: In the same pan, add the sliced onion and red and yellow peppers. Fry over medium heat for 8-10 minutes until softened.
- Add garlic and spices: Stir in the crushed garlic, chilli powder, sweet smoked paprika, dried oregano, ground coriander, and ground cumin. Cook for 1 minute to release the aromas.
- Make the sauce: Add the tomato purée and cook for 2 minutes, stirring continuously. Return the chicken to the pan and pour in the double cream. Stir everything together to combine and season with salt and pepper to taste.
- Cook the pasta: Meanwhile, cook the penne or rigatoni pasta according to the package instructions until al dente. Drain the pasta, reserving 150ml of the cooking water.
- Combine pasta and sauce: Add the drained pasta to the pan with 50ml of the reserved pasta water. Stir together over medium heat to combine, adding more water if needed to loosen the sauce. Adjust seasoning as required.
- Finish and serve: Stir through the chopped flat-leaf parsley. Divide the pasta among six bowls and top with grated parmesan or cheddar cheese and additional parsley if desired. This dish can be served warm or eaten cold, making it suitable for lunchboxes.
Notes
- If you prefer a spicier dish, add extra chilli powder or a pinch of cayenne pepper.
- Chicken thighs can be substituted for a juicier option.
- For a vegetarian version, replace chicken with grilled mushrooms or tofu and use vegetable cream.
- Reserve pasta cooking water to adjust sauce consistency without diluting flavors.
- Leftovers taste great cold and are ideal for packed lunches.
- Ensure the pasta is cooked al dente to maintain texture when combined with the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex fusion
Keywords: fajita pasta, chicken pasta, creamy pasta, Tex-Mex pasta, easy dinner, one-pan meal
