Just like fajitas are loaded with toppings, this Chicken Fajita Pasta is even better loaded with toppings! Top your Chicken Fajita Pasta with tomatoes, avocadoes, cilantro and sour cream. Cheese: You can substitute the Mexican cheese blend with cheddar cheese or half cheddar and half Monterrey Jack.Add more to taste at the end of cooking if desired. Salsa: Use less salsa to make this extra kid friendly or if you are sensitive to heat.Veggies: You can add other vegetables if you would like such as zucchini, corn, etc.Bell peppers: You can use an color combo of peppers.Turn heat down to low and saute until cooked through and 165F on a thermometer. Once hot, add the chicken and sear on both sides. In a large non-reactive skillet, heat 2 tsp oil over medium-high heat. Place the shrimp in a bowl and sprinkle with 1 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Beat the chicken breasts so that they are even in thickness and season all over with 1 Tbsp cajun seasoning. Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Chicken: Chicken is easier to thinly slice if partially frozen. Prepare pasta according to the package instructions for al dente.Pasta: You can substitute the cellentani pasta for other medium pasta such as rigatoni.Tip and Tricks to Make Chicken Fajita Pasta First, saute chicken and onions then add our bell peppers, garlic and homemade fajita seasonings.Prepping your chicken/veggies will take the longest, so if you prep those beforehand, then this dinner comes together in a flash. This Chicken Fajita Pasta comes together SUPER quickly. This Chicken Fajita Pasta is extra crave-worthy because the pasta cooks right in the sauce consisting of milk, enchilada sauce and medium salsa, along with chicken, bell peppers, onions, garlic and seasonings. Add green and red bell peppers, sliced mushrooms and green onions cook for 2 to 3 minutes.
What Ingredients do you need for Chicken Fajita Pasta? In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Thank goodness this One Pot Chicken Fajita Pasta is lightened up. We almost ate the entire pot to a chorus of “wow,” “this is amazing,” “this is seriously so good,” “I can’t wait to tell my wife about this,” “did I say how good this is?” So there sat just three of us and one pot of pasta.
I did a test run of this Chicken Fajita Pasta a couple Sundays ago when we invited a friend over for dinner whose wife was out of town. Let’s just mash them together and create THE ultimate comfort foods like Taco Pasta, T aco Spaghetti and now this Chicken Fajita Pasta! You will want to stuff your face with this chicken fajita pasta because its wonderfully creamy, SO flavorful! But wait, Mexican is my ultimate comfort food. Cheesy pasta is my ultimate comfort food.
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