I’m always on the lookout for new recipes to use chicken. Chicken is quick-cooking, versital, and we like it. I stumbled upon a recipe in Food.com for Creamy Cajun Chicken Pasta (before it had 2k+ reviews). It was good, but I wanted to add more veggies to it and tweak it to our liking. So, in went the green and red peppers, and even though I still use the Cajun seasonings, I felt that this was more like a fajita than Cajun, and that’s how this recipe for Creamy Chicken Fajita Pasta was born.
This takes a little more than 30 minutes to make, but it’s all on the stove top, and it is very simple to make. It’s also very versatile – use the vegetables you have on hand or the ones that you prefer. Add mushroom or omit the tomatoes (I often don’t have them on hand) or use Ro-tel for some extra heat. The possibilities are endless.
I haven’t found the perfect vegetable pairing with this meal. I know that, while veggie dense, it really isn’t a serving. I tend to serve with a green salad, though, because it seems redundant to have a side veggies like broccoli or carrots. I don’t love having to put together a salad while making this, so this is a good night for a bag salad or a simple Caesar salad – just something to up the vegetable factor of the meal. What would you pair it with?
Creamy Chicken Fajita Pasta is one of my family’s favorite meals, I hope you like it too.
Creamy Chicken Fajita Pasta
Ingredients
- 2 lbs boneless chicken breasts cut into thin strips or 2 lbs boneless chicken breast tenders
- 1 16 ounce boxes linguine, cooked
- 2 tablespoons cajun seasoning or 2 tablespoons fajita seasoning mix
- 1/4 cup flour
- 3 tablespoons butter
- 1 green pepper sliced
- 1 red pepper sliced
- 1 small onion sliced
- 1 garlic clove crushed
- 1 cup half-and-half
- 1 -2 plum tomato seeded and chopped
- 1 green onion thinly sliced
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup parmesan cheese grated
Instructions
- Put water on to boil to cook your pasta, cook pasta while you are making the sauce.
- Combine Cajun seasoning and flour in plastic bag and shake to combine.
- Add chicken to bag (I buy the Perdue frozen chicken tenders for this) and shake to coat them. You may have to do several batches, and you'll want to set them aside on a plate.
- In a large skillet over medium heat,melt the butter and add the chicken and saute for 5-7 minutes or until not pink anymore. Remove and keep warm.
- Add the peppers, onions, and garlic to the pan. Saute until slightly soft - roughly 3 minutes.
- Add the chicken back to the pan.
- Reduce heat a little and add green onion, half and half, tomatoes, salt, basil, black pepper, and heat through.
