Save to Pinterest A creamy, flavorful fusion of Italian Alfredo and Tex-Mex fajita flavors, featuring tender chicken, sautéed peppers, and pasta in a rich, cheesy sauce. This dish is perfect for both busy weeknights and special occasions, offering exciting flavors in every bite.
I first tried combining Alfredo pasta with classic fajita components when my family craved something hearty but with a zesty twist. The results were so delicious that this dish quickly became a staple at our dinner table.
Ingredients
- Chicken & Marinade: 2 large boneless, skinless chicken breasts, sliced into strips; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper
- Vegetables: 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 medium red onion, sliced into strips; 2 cloves garlic, minced
- Pasta: 350 g (12 oz) penne or fettuccine pasta
- Alfredo Sauce: 2 tablespoons unsalted butter; 250 ml (1 cup) heavy cream; 120 g (1 cup) freshly grated Parmesan cheese; 60 g (1/2 cup) cream cheese, softened; Salt and black pepper to taste
- Garnish: 2 tablespoons fresh parsley, chopped; 1 lime, cut into wedges (optional)
Instructions
- Marinate Chicken:
- In a medium bowl, combine chicken strips with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss to coat and set aside for 10 minutes to marinate.
- Cook Pasta:
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and set aside; reserve 1/4 cup pasta water.
- Cook Chicken:
- Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes, until browned and cooked through. Remove chicken and set aside.
- Sauté Vegetables:
- In the same skillet, add a splash of olive oil if needed. Sauté bell peppers and red onion for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Make Alfredo Sauce:
- Reduce heat to medium. Add butter to the skillet. Once melted, pour in heavy cream and stir in cream cheese until smooth.
- Add Cheese:
- Gradually add Parmesan cheese, stirring constantly until sauce is creamy. Season with salt and pepper to taste.
- Combine:
- Add cooked pasta and chicken back to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Garnish & Serve:
- Garnish with chopped parsley and serve with lime wedges if desired.
Save to Pinterest This pasta often brings everyone to the kitchen with its vibrant aroma. It’s a hit when we gather for weekend dinners, and my kids especially love making it together.
Required Tools
Large pot, large skillet, chef&s knife, cutting board, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains milk (cream, cheese, butter), wheat (pasta). May contain egg (if using egg-based pasta). Always check ingredient labels for allergens if unsure.
Nutritional Information (per serving)
Calories: 720, Total Fat: 36 g, Carbohydrates: 58 g, Protein: 42 g
Save to Pinterest This pasta is the ultimate comfort food, bringing together comforting creaminess and punchy spice. Serve immediately for best flavor.
Common Recipe Questions
- → Which pasta works best for this dish?
Penne and fettuccine are ideal; their shapes hold the creamy sauce and sautéed peppers nicely.
- → Can I substitute the chicken?
Absolutely! Try shrimp, tofu, or simply omit for a vegetarian result. Adjust cooking times accordingly.
- → How do I add extra spice?
Add sliced jalapeños, a sprinkle of cayenne, or extra chili powder to the chicken marinade.
- → Is this dish gluten-free?
Use gluten-free pasta and check all sauce ingredients to ensure no hidden gluten sources.
- → What can I serve it with?
Pair with a crisp salad, garlic bread, or a refreshing Sauvignon Blanc or Mexican lager.
- → Can leftovers be reheated?
Yes. Reheat gently on the stovetop with a splash of milk or reserved pasta water to loosen the sauce.