Description
A creamy, Tex-Mex inspired pasta starring juicy chicken, smoky sausage, and colorful bell peppers tossed with penne in a savory fajita cream sauce. Comforting, bright, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into strips (about 1 lb)
- 12 ounces smoked sausage, sliced (use turkey or chicken sausage if preferred)
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 12 ounces penne or rigatoni pasta
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning (or homemade blend: 1 tbsp chili powder, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano)
- 1 cup heavy cream (or half-and-half to lighten)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook 12 ounces pasta until al dente according to package directions; drain and set aside, reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Season chicken strips with half the fajita seasoning and cook until golden and cooked through, about 4 to 6 minutes. Remove chicken and set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Add sliced sausage and brown thoroughly, 3 to 5 minutes, allowing smoky oils to render into the pan.
- Add sliced onion, bell peppers, and minced garlic to the skillet with the sausage. Sauté until vegetables are softened but still crisp-tender, 4 to 6 minutes.
- Return the cooked chicken to the skillet, sprinkle remaining fajita seasoning over the mixture, and stir to combine.
- Pour in 1 cup chicken broth and 1 cup heavy cream, stirring gently until the sauce comes together and thickens slightly, about 3 to 5 minutes. If sauce becomes too thick, loosen with reserved pasta water a splash at a time.
- Add drained pasta to the skillet and toss to coat evenly in the sauce. Remove from heat and stir in 1 cup shredded cheddar cheese until melted and silky. Season to taste with salt and black pepper.
- Garnish with chopped cilantro and serve hot, straight from the skillet, with lime wedges or warm tortillas on the side if desired.
Notes
- Reserve a cup of pasta water before draining; the starchy water helps adjust sauce consistency.
- For a lighter version, use half-and-half instead of heavy cream and reduce cheese to 3/4 cup.
- To make this dish ahead, prepare the sauce and proteins a day early and combine with freshly cooked pasta just before serving.
- When reheating leftovers, add a splash of broth or cream to revive the sauce and prevent drying out.
Nutrition
- Serving Size: 1 heaping plate (about 1 1/2 cups)
- Calories: 540
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: chicken sausage fajita pasta, fajita pasta, tex-mex pasta, creamy fajita pasta, weeknight dinner, skillet pasta