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This fiesta chicken pasta is one of my favorite weeknight meals to make. It’s the perfect amount of creamy and spicy. There’s flavor in every single bite.
I first started making this recipe back in 2020 and it’s been in my rotation ever since. My husband always requests it as well as friends and family. I typically have many of the ingredients on hand and use them in other recipes as well. For example I always use diced tomatoes in this Coconut Chickpea Curry.
What is Fiesta Chicken Pasta?
Fiesta chicken pasta is like if Alfredo and chicken fajitas had a baby. The blend of heavy cream with the peppers and tomatoes really add that perfect tex-mex flavor. The chicken is seasoned with cajun seasoning and more so each bite packs a punch. Then the pasta is tossed in the most delicious sauce.
Ingredients for chicken fiesta pasta
There’s quite a bit of ingredients to make this recipe but don’t fret, it will be worth it, I promise!
Chicken breast – This is used as the protein in this dish. I love using chicken breast because it is lean and cooks fast so dinner will be on the table in no time.
Seasonings – Garlic powder, cajun seasoning, salt, red pepper chili flakes and Italian seasonings are used to create the perfect spice blend.
Peppers & Onions – The use of green and red bell peppers along with scallions and yellow onion make a great aromatic base for the sauce.
Dairy – Heavy cream and Mexican shredded cheese, make creamy cheese goodness. It ass the creaminess and fat content needed in this recipe.
Chicken broth – The chicken broth helps to make sure the sauce isn’t too thick and it adds flavor.
Faqs for this recipe
For this recipe I used linguini. But, if you want to switch it up I suggest spaghetti or penne! They are both great pasta shapes for holding sauce.
Yes, you may substitute the chicken in this recipe. I highly suggest to use shrimp. If you want to keep it vegetarian, mushrooms are a great addition too.
Fiesta Chicken Pasta
Ingredients
- 2 chicken breast, large
- 1/2 tsp garlic powder
- 1/2 tsp red pepper chili flakes
- 1/8 tsp salt
- 1 tsp Italian seasoning
- 2 tsp cajun seasoning
- 1/4 c red bell pepper, diced
- 1/4 c green bell pepper, diced
- 1/2 onion, diced
- 1/2 pound linguine, 8oz
- 2 tablespoons scallions, chopped
- 1/2 cup heavy cream
- 1 cup chicken broth
- 14 oz can of diced tomatoes , drained
- 1 cup taco blend cheese
- fresh parsley for garnish, chopped
Instructions
- Fill water in a pot on heavy heat and heavily salt.
- Cut chicken breast into diced bite-sized pieces. Place in a bowl and season with cajun seasoning, garlic powder, and Italian seasoning. Mix well to incorporate.
- Heat 2 tablespoons of oil in a large skillet on medium high heat. Once hot enough add in chicken and cook for 10 minutes or until cooked through, stirring occasionally. Take the chicken out of the pan and set aside.
- By now the water should be boiling. Add in the pasta and cook til al dente.
- In the same skillet on medium heat add the onions and peppers. Cook for 5 minutes constantly stirring. If sticking to the pan add in 1 tablespoon of olive oil.
- Add in the can of diced tomatoes to the pan. Season with garlic powder and red pepper chili flakes. I added about 1 tablespoon of the red pepper chili flakes because I like spice. Cook for 1 minute.
- Turn heat to medium high. Add the heavy cream to the pan, chicken broth, and cheese. Cook for a few minutes and constantly stir. Add the chicken back into the pan and the pasta and mix well with the sauce.
- Take off the heat. I like to let it sit for a few minutes in the sauce for it to set and become super creamy.
- Plate and sprinkle some fresh parsley on top if you’d like. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My roomate and I use to cook this recipe all the time while we were in undergrad. Super good and easy to make! My bf is a huge fan of this pasta too and always goes for 2nds! I’d recommend everyone to try!
Thank you so much Camila! That means a lot to me. I’m glad you enjoy this recipe.