Creamy Chicken Fajita Pasta:- Are you familiar with the Creamy Tomato and Spinach Pasta that everyone adores because it is so simple to prepare and tastes so good? The other day, when I was in the mood for a creamy pasta comfort food dinner, I made the decision to combine that recipe with another recipe that we all adore so much, which is Easy Oven Fajitas. Creamy Chicken Fajita Pasta is the result of combining the two recipes, which results in a dish that is truly a winner.
Creamy Chicken Fajita Pasta
USE STORE BOUGHT OR HOMEMADE FAJITA SEASONING
This Creamy Chicken Fajita Pasta is a fast fix that really doesn’t require a lot of ingredients. If you don’t have a well stocked spice cabinet yet, you can simply purchase a pre-mixed packet of fajita spices and use that in place of the individual spices listed below.
MAKE IT EXTRA CHEESY!
If you want to take this recipe to the next level and make it EXTRA indulgent, I recommend that you sprinkle pepper jack cheese (or Monterrey jack cheese) on top of both of the ingredients.
CAN I USE CHICKEN THIGHS?
I had the good fortune to purchase boneless, skinless chicken breasts during a sale that was extremely good; however, if you are unable to find chicken thighs at the same incredible price that I did, then I would recommend purchasing chicken thighs. They are wonderful because they maintain their nice and tender texture even after being cooked, and they are typically quite a bit less expensive.
WHAT SIZE SKILLET SHOULD I USE?
The Lodge cast iron skillet that I used for this was ten inches in diameter, but it was so full that it was difficult to stir without spilling any of the contents. It is likely that a skillet measuring 12 inches would be a better fit.
INGREDIENTS
FAJITA SPICE MIX
- 2 tsp chili powder* ($0.20)
- 1 tsp smoked paprika ($0.10)
- 1/4 tsp onion powder ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp cumin ($0.03)
- 1/8 tsp cayenne ($0.02)
- 1/2 tsp sugar ($0.01)
- 1/2 tsp salt ($0.02)
CHICKEN PASTA
- 1 Tbsp cooking oil ($0.04)
- 1 boneless skinless chicken breast (about 0.75 lb.) ($1.30)
- 1 bell pepper ($0.88)
- 1 yellow onion ($0.34)
- 15 oz can fire roasted diced tomatoes ($1.29)
- 4 oz cream cheese ($1.00)
- 8 oz pasta (any shape) ($0.83)
- 2 green onions, sliced ($0.17)
INSTRUCTIONS
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Combine the spices for the fajita spice mix in a bowl and set aside. Dice the onion and bell pepper, and cut the chicken breast into 1/2-inch cubes.
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Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (7-10 minutes, or according to the package directions). Drain the pasta in a colander and set it aside until ready to use.
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While waiting for the pasta to cook, heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the cubed chicken and the fajita spice mix. Sauté the chicken and spices until the chicken is cooked through and slightly browned. Remove the chicken from the skillet to a clean bowl.
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Add the onion and bell pepper to the skillet and continue to sauté over medium heat just until they begin to soften slightly on the edges and have a little brown color. Add the canned tomatoes (with juices) and the cream cheese. Stir the mixture over medium heat until the cream cheese melts in and forms a creamy sauce with the tomatoes.
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Finally, add the cooked and drained pasta and cooked chicken back to the skillet. Stir until everything is evenly combined and coated in creamy sauce. Top with sliced green onions and serve.