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To make Chicken Fajita Pasta, you need some key ingredients. Here’s the list: - 8 oz (225g) fettuccine pasta - 1 lb (450g) boneless, skinless chicken breast, thinly sliced - 1 bell pepper (red or yellow), julienned - 1 bell pepper (green), julienned - 1 medium red onion, sliced - 3 cloves garlic, finely minced - 1 tablespoon olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 cup heavy cream - ½ cup freshly grated Parmesan cheese - Fresh cilantro, coarsely chopped (for garnish) - Lime wedges (for serving) Each of these ingredients adds a unique taste. The spices bring warmth, while the cream gives richness. You can enhance your dish with some fun garnishes. Here are a few ideas: - Chopped fresh cilantro - Lime wedges - Sliced jalapeños - Crushed tortilla chips These garnishes add color and extra flavor. They can make your meal pop! Not all ingredients are must-haves. You can swap some for what you have. Here are some ideas: - Use chicken thighs instead of breasts for a juicier bite. - Swap fettuccine for penne or even zucchini noodles. - Try Greek yogurt instead of heavy cream for a lighter option. - Use smoked sea salt if you don’t have smoked paprika. These substitutions keep the dish delicious, even if you’re missing something. Now you're ready to create a tasty Chicken Fajita Pasta! For the full recipe, check out Chicken Fajita Pasta Delight . To start, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook the pasta for 8-10 minutes until it is al dente. You want it firm but not hard. Drain the pasta in a colander and set it aside. Next, take a large skillet and add 1 tablespoon of olive oil. Heat the oil over medium heat. Once hot, add 1 lb of thinly sliced chicken breast. Sprinkle with salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Cook the chicken for 6-8 minutes. It should turn golden and cook through. When done, transfer the chicken to a plate. In the same skillet, add the sliced red onion and 1 julienned bell pepper. You can use red or yellow and green bell peppers. Sauté the vegetables for about 5 minutes. Stir them often until they get tender and start to caramelize. Then, add 3 cloves of minced garlic to the skillet. Cook for 1 more minute until you can smell the garlic. Now, return the cooked chicken to the skillet. Lower the heat a bit. Pour in 1 cup of heavy cream and add ½ cup of grated Parmesan cheese. Stir everything well. Keep cooking until the cheese melts and the sauce is smooth. Taste the mixture and add more salt and pepper if needed. Gently fold the cooked fettuccine into the skillet. Make sure the pasta gets fully coated with the creamy sauce. Toss it carefully to mix the flavors without breaking the pasta. Serve the Chicken Fajita Pasta hot. Top it with fresh cilantro and add a lime wedge on the side for a zesty kick. To make your pasta just right, start with a large pot of boiling salted water. This helps the pasta cook evenly. Use about 1 tablespoon of salt per gallon of water. Cook the fettuccine until it’s al dente, which means it should still have a slight bite. Usually, this takes 8-10 minutes. Drain the pasta but don’t rinse it. Rinsing washes away the starch, which helps the sauce stick. You can boost the taste of your Chicken Fajita Pasta with fresh herbs and spices. Use fresh cilantro for a burst of flavor. Adding lime juice right before serving gives a nice tang. Always taste your dish as you cook. If it lacks flavor, add more salt or spices. A pinch of chili powder can bring out the best in your chicken and veggies. Spice levels can be adjusted to fit your taste. If you like it mild, cut back on the chili powder. For a spicier kick, add more chili powder or some diced jalapeños. Remember, you can always add more spice, but it’s hard to take it away. Start slow, and keep tasting until you find that perfect balance for your palate. {{image_4}} You can easily make a vegetarian version of Chicken Fajita Pasta. Replace the chicken with plant-based protein like tofu or tempeh. Use the same spices to keep the flavor strong. Bell peppers, onions, and garlic still shine in this dish. Adding black beans boosts protein and fiber. You can also toss in some corn for sweetness. This variation keeps it colorful and tasty. If you like heat, the spicy version is for you. Add more chili powder or include sliced jalapeños when cooking the chicken. You can also spice up the cream sauce by mixing in some hot sauce. This extra kick enhances the dish and wakes up your taste buds. Just be careful; you don’t want to overpower the other flavors. For a low-carb option, swap the fettuccine for zucchini noodles or spaghetti squash. These alternatives have fewer carbs and still soak up the creamy sauce. You can also try cauliflower rice for a hearty base. Just sauté it lightly to keep it tender. This way, you enjoy a satisfying meal without the extra carbs. To keep your Chicken Fajita Pasta fresh, store leftovers in an airtight container. Make sure to cool the pasta to room temperature before sealing it. This helps prevent condensation, which can make the pasta soggy. You can store it in the fridge for up to three days. When you're ready to enjoy leftovers, reheat them gently. Place the pasta in a skillet over low heat. Add a splash of water or cream to keep it moist. Stir often to avoid sticking. You can also microwave it. Use a microwave-safe dish and cover it with a damp paper towel. Heat in short bursts, stirring in between, until warm. If you want to save some for later, freezing is a great option. Allow the Chicken Fajita Pasta to cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as possible. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight. Then follow the reheating tips mentioned above for the best results. Enjoy your tasty meal anytime! Yes, you can use other pasta types. Penne, rigatoni, or even spaghetti work well. Each type will change the dish's texture, but they all pair nicely with the creamy sauce. To make Chicken Fajita Pasta gluten-free, choose gluten-free pasta. Many brands offer great options that taste good. Check your spices too, as some may have gluten. Serve this pasta with a fresh salad or garlic bread. You can also add grilled veggies or corn on the side. These dishes balance the meal and add more flavor! For the full recipe, check out Chicken Fajita Pasta Delight . It has all the steps and ingredients you need to make this tasty meal. Enjoy your cooking! You learned about the key ingredients in Chicken Fajita Pasta, from pasta to chicken. We explored how to cook each part step-by-step. I shared useful tips for perfect pasta and how to adjust spices. We even looked at tasty variations and how to store leftovers. Enjoy making this dish your own. Happy cooking!

Chicken Fajita Pasta

Indulge in a delicious Chicken Fajita Pasta Delight that's perfect for busy weeknights! This creamy, flavorful dish combines tender chicken, colorful bell peppers, and al dente fettuccine, all smothered in a rich sauce. With easy-to-follow steps, you'll have a satisfying meal ready in just 30 minutes. Click through to explore the full recipe and elevate your dinner game today! Enjoy the vibrant flavors and comforting goodness!
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Ingredients
  

8 oz (225g) fettuccine pasta

1 lb (450g) boneless, skinless chicken breast, thinly sliced

1 bell pepper (red or yellow), julienned

1 bell pepper (green), julienned

1 medium red onion, sliced

3 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 cup heavy cream

½ cup freshly grated Parmesan cheese

Fresh cilantro, coarsely chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta once done and set it aside in a colander.

    Sauté the Chicken: In a large skillet, warm the olive oil over medium heat. Introduce the sliced chicken breast to the skillet, seasoning it generously with salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Sauté for approximately 6-8 minutes, or until the chicken has turned golden and is cooked through. Once done, transfer the chicken to a plate and set aside.

      Cook the Vegetables: In the same skillet, add the julienned bell peppers and sliced red onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and begin to caramelize. Add the minced garlic and continue to cook for an additional minute, or until fragrant.

        Combine Everything: Return the cooked chicken to the skillet with the sautéed vegetables. Lower the heat and pour in the heavy cream, then add the grated Parmesan cheese. Stir the mixture well, cooking until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust the seasoning with additional salt and pepper as necessary.

          Mix the Pasta and Serve: Gently fold the cooked fettuccine into the skillet, ensuring the pasta is well coated with the creamy chicken and vegetable sauce. Toss carefully to incorporate all flavors while preventing the pasta from breaking.

            Garnish and Serve: Serve the Chicken Fajita Pasta hot, elegantly topped with a sprinkle of chopped fresh cilantro. Include a lime wedge on the side for an extra burst of freshness when serving.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4