We love fajitas and enchiladas, and tacos, basically Mexican food. We have enchiladas quite regularly. We also love pasta. I could honestly eat pasta every day and have in fact had it twice today! So, cheesy chicken fajita pasta was always going to be a favourite.
I try new pasta things quite often but when it comes to meals, it’s generally blue cheese pasta or spaghetti Bolognese. We stick to what we know. Cheesy chicken fajita pasta, like Bolognese, is great because you can pack it with vegetables and change what you include a little bit depending what you like and what you’ve got it.
For my cheesy chicken fajita pasta, I make my own fajita seasoning. If you don’t have many of the ingredients, it’s probably cheaper to buy it. But, most of its store cupboard stuff and if you keep it in a sealed jar or container you can keep it to use in other dishes in the future.
This recipe includes quite a large batch of fajita seasoning. You probably only need about a quarter for this meal. So, if you make your own, either divide this by 4 or keep what’s left for another time.
- 4Tbsp Cornflour
- 8Tsp Chilli powder
- 4Tsp Salt
- 4Tsp Smoke paprika
- 2Tsp Cumin
- 2Tsp Dried onion powder
- 2Tsp Dried garlic powder
- 1Tsp Cayenne Pepper
In the supermarket, you will find garlic salt, chopped dried garlic and garlic powder. I find garlic powder best for this recipe.
You literally just need to mix all the ingredients together in a tub or pot. It smells so nice. Just like the fajita seasoning you’d get in a fajita kit. Make this whenever you want and cover until you need it.
Cheesy Chicken Fajita Pasta
- Penne pasta (75g per person)
- 3 Chicken Breasts
- Cooking oil
- 3Tbsp Fajita seasoning
- 1 Red pepper
- 1 Orange Pepper
- 3 Cloves garlic
- 1 Onion
- 150ml Single cream
- 80g Cheese, grated
- Pinch of pepper
I’ve put red and orange peppers because that’s what I used but yellow or green would be fine too. Does anyone actually like green? It’s always the last one in my pack!
Firstly, cook your pasta to the packet instructions, drain and set to one side.
While the pasta is cooking, roughly chop the chicken, peppers, and onions and finely chop the garlic.
Fry the chicken in a little oil for a few minutes until the outside has browned. Then, sprinkle with the fajita seasoning. Stir together well.
Cook for around 5 minutes. You may need to constantly move it around to stop it from sticking.
Add the peppers, onion and garlic and mix in. Fry for a further 3 minutes until the onions are slightly soft.
Add the pasta and mix.
Pour in the cream, stir and simmer for 5 minutes.
Sprinkle with the grated cheese, stir and cook until melted. 80g is quite a lot of cheese so feel free to reduce the amount if you prefer. You could even skip the cheese entirely…but why would you??
Add a pinch of black pepper, stir and serve immediately.
Cheese and pasta, perfect!
- • 4Tbsp Cornflour
- • 8Tsp Chilli powder
- • 4Tsp Salt
- • 4Tsp Smoke paprika
- • 2Tsp Cumin
- • 2Tsp Dried onion powder
- • 2Tsp Dried garlic powder
- • 1Tsp Cayenne Pepper
- • Penne pasta 75g per person
- • 3 Chicken Breasts
- • Cooking oil
- • 3Tbsp Fajita seasoning
- • 1 Red pepper
- • 1 Orange Pepper
- • 1 Onion
- • 3 Cloves of garlic
- • 150ml Single cream
- • 80g Cheese grated
- • Pinch of pepper
To make the fajita seasoning, simply mix all the ingredients together and cover or seal the tub until needed. This makes 4 times what you need, but can be kept and used again.
Roughly chop the onion, peppers and chicken and finely chop the garlic. Set the veg to one side
Lightly fry the chicken until browned
Add the fajita seasoning and stir in well
Cook for 5 minutes
Add the veg and stir
Add the pasta
Pour in the cream and mix together
Leave to simmer for 5 minutes
Add the cheese, mix and cook until melted
Sprinkle on black pepper and serve
Prep time includes cooking pasta