If you’re a fan of Mexican and Italian, you will absolutely love this combination! Creamy pasta and fajitas, all in one bowl. It can’t get much better than that. Fajitas are a big family favorite in our house, and this creamy fajita pasta with chicken and peppers has been a huge success. Try it and you will see why.
How to make this creamy fajita pasta
Boil the pasta according to package instructions separately. Meanwhile, prepare the veg and chicken. Start by sauteing finely diced onion, and add the minced garlic. When it has all cooked through, add diced chicken breast and all the spices. Cook for a few minutes until the chicken has browned, then add sliced peppers. Cook until the chicken is done and the peppers have softened. Then, add the creme fraiche. When the pasta is done, drain off the water and add the pasta to the saute pan. Combine all the ingredients thoroughly, and cook for a minute before serving.
More like this
If you are interested in seeing more pasta dishes, I have plenty to choose from. We love creamy pasta dishes, and creme fraiche is a great, low calorie ingredient that allows us to eat creamy pasta with no regrets. Try creamy pasta with broccoli and chicken, salmon and creme fraiche pasta or creamy chicken and chorizo pasta.
What to serve with fajita pasta
Pasta dishes are often excellent when served as is. If you want to add a side dish, salads or bread are perfect with this dish. Try tomato and cucumber salad for an easy and light option, or maybe Mexican cabbage slaw. For a grown-up drink option, I suggest to pair this dish with some nice red wine, or apricot rosemary gin fizz.
Tips for a great result
It’s all about the spices. In this recipe we use cumin, coriander, paprika, oregano, salt and pepper to bring out those fajita flavors. I would not recommend omitting any of these spices, or you will end up with a pretty bland dish. If you want to try out this recipe, but don’t want to go out and buy a bunch of new spices, you could replace them with about half of a fajita seasoning packet instead.
Use fresh produce. You could make this recipe with frozen peppers and thawed chicken, but for the best results I suggest using fresh produce, especially fresh peppers. That way, you can cook them until they are slightly soft but still have a crunch to them – this gives the dish a much more interesting texture, and is generally more pleasurable to eat.
Multicolored peppers. You can use whatever peppers you have available, but I think fajitas always look more interesting when you use multicolored peppers. As this recipe requires 1 1/2 peppers, I used 1/2 green, 1/2 red and 1/2 yellow pepper.
Add spice to taste. This recipe is designed to create a fajita flavored, family friendly dish that is not spicy. If you would like to add some spice to the situation, simply add some chili powder to taste along with the other ingredients, or serve with chili flakes sprinkled on top.
You can keep leftovers in the fridge for up to 3 days in an airtight container. Reheat in a microwave before serving. I would not recommend freezing this dish, as the creme fraiche can split when thawing.
Creamy fajita pasta
- 250 g dry pasta
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 chicken breast fillets, diced
- 1 tsp cumin
- 1 tsp hot paprika powder or regular paprika
- 1/2 tsp coriander
- 2 tsp oregano
- 1 1/2 peppers, sliced thinly
- 300 ml creme fraiche
- Boil pasta according to package instructions.
- Saute onion in some oil, butter, cooking spray or water until translucent. Use a large saute pan on medium heat.
- Add minced garlic and cook for another minute.
- Add diced chicken breast, and spices. Cook while stirring for about 3 minutes until the chicken is slightly browned on all sides.
- Add sliced peppers, and cook for 5-7 minutes, until the peppers are softened and the chicken has cooked through.
- Pour over the creme fraiche, and stir to combine. Leave to cook for 1-2 minutes before adding cooked and drained pasta. Stir through and serve!