Name: Chicken Fajita Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex Fusion
Ingredients: 8 oz penne pasta; 1 lb chicken tenderloins; 1 bell pepper, sliced; ½ onion, sliced; 1 (1.12-oz) package fajita seasoning; 1 Tbsp vegetable or olive oil; 2 cups heavy cream; ½ cup grated Parmesan cheese

Description

A creamy and flavorful Chicken Fajita Alfredo combining tender chicken, sautéed bell peppers and onions with a rich Parmesan Alfredo sauce served over penne pasta. This quick and satisfying dish brings a Tex-Mex twist to classic Italian comfort food.

Ingredients

Scale

Pasta

8 oz penne pasta

Chicken and Vegetables

1 lb chicken tenderloins
1 bell pepper, sliced
½ onion, sliced
1 (1.12-oz) package fajita seasoning
1 Tbsp vegetable or olive oil

Sauce

2 cups heavy cream
½ cup grated Parmesan cheese

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Instructions

Cook Pasta: Prepare penne pasta according to the package directions until al dente. Drain and rinse with warm water to stop the cooking process. Set aside.
Season Chicken and Veggies: Cut chicken tenderloins into bite-sized pieces. Sprinkle chicken, sliced bell pepper, and sliced onion evenly with the fajita seasoning, ensuring all pieces are well-coated.
Sauté Chicken and Vegetables: Heat the vegetable or olive oil in a large skillet over medium-high heat. Add the seasoned chicken, bell pepper, and onion slices. Cook for 7 to 10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Make Alfredo Sauce: Pour the heavy cream into the skillet with the cooked chicken and veggies. Bring the mixture to a boil, then reduce the heat and simmer gently for 3 to 4 minutes until the sauce begins to thicken.
Finish the Dish: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined. Add the cooked pasta to the sauce and toss everything together until the pasta is evenly coated with the creamy fajita Alfredo sauce.

Notes

For a lighter version, substitute half-and-half for heavy cream, but sauce will be less rich.
Use any color bell peppers or a mix for more vibrant flavor and color.
Add extra vegetables like mushrooms or zucchini for variety.
For added heat, sprinkle red pepper flakes while cooking chicken and veggies.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.