Chicken Fajita Pasta Recipe
This creamy, chicken fajita pasta is a delicious, flavourful dinner the whole family will love. Make it as mild or spicy as you like to suit everyone. Made using gluten free pasta.
Servings: 2 people
Ingredients
- 200 g gluten free pasta I used Rummo gluten free rigatoni
- 250 g chicken breast
- 1 red pepper
- 1 orange pepper
- 1 green pepper
- 1 red onion sliced
- 1 tbsp olive oil
- 35 g pack fajita mix I used the Old El Paso Smoky BBQ Mix - see notes for a homemade version
- 100 g light cream cheese
- 200 ml gluten free chicken stock I use Knorr chicken stock pots
- 1 tbsp tomato puree
Instructions
- Bring a large pan of salted water to the boil. Once boiling, add the gluten free pasta and stir well. Bring back up to the boil and cook as per the pack instructions - usually between 8 and 12 minutes - before draining. Meanwhile, make the sauce.
- Cut the chicken breast into bite-sized chunks. Finely slice the peppers and red onion.
- Add a little olive oil to a large pan and place on a medium-high heat. Once hot, add the chicken and fry for 4-5 minutes, stirring to ensure it cooks on all sides.
- Once the chicken has browned, add the peppers and onion and mix well. Continue to stir fry for another 3-4 minutes until the veg starts to soften a little.
- Sprinkle the fajita seasoning over the chicken and veg and mix well. Add the tomato puree, chicken stock and cream cheese, stir to combine.
- Bring the sauce to the boil then turn down to a low simmer until the pasta has cooked. Add 1 tbsp of the pasta water to the sauce (this helps it stick to the pasta!) before draining the pasta off completely.
- Add the cooked pasta to the pan, stir well to coat and heat through. I like to top mine with grated cheese in the pan then place the lid on for a minute so it melts before serving with some fresh chopped coriander.
Notes
- Homemade Fajita Mix: Combine 2 tsp chilli powder, 2 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp garlic granules, 0.5 tsp cayenne pepper, 0.5 tsp onion salt and 1 tsp dried oregano.
- Serving Suggestion: I love to serve this creamy chicken fajita pasta topped with melted cheese and a sprinkle of fresh coriander (cilantro) or parsley.
- Storing: Any leftover chicken fajita pasta can be kept in the fridge and reheated (or eaten cold). I find good quality gluten free pasta like Rummo or Garofalo reheats well, but cheaper free from pastas can break up and go mushy. I wouldn't freeze this recipe as the pasta would probably disintegrate into nothing!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chicken Fajita Pasta and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1portion | Calories: 744kcal | Carbohydrates: 94g | Protein: 44g | Fat: 22g
